On Mon, 17 Dec 2007 06:39:13 -0800 (PST), Nancy2
> fired up random neurons and synapses to
opine:

>Terry, I made this yesterday - pretty successful. I ended up using my
>square angel-food cake pan and I piled the phyllo around the center
>tube. I lightly greased the pan (the directions didn't say to grease
>the pan but I'm glad I did).

<snip suggestions, duly noted>

Nancy, thank you for the post. I've been trying to get to this recipe
ever since I posted it. Between work and Christmas insanity, I just
haven't gotten around to it. In fact, the cooking/baking factor around
here has been about zip, as my [law] office goes into end-of-year mode
and my boss decided that it'd be a fun time to make a motion for a
preliminary injunction that makes my eyes bleed just thinking about
it. However, I am saving your suggestions for a more calm and peaceful
New Year (or wishful thinking thereof).

I am so glad it turned out well thanks to your inherent cooking
intuitiveness!

Do you think that too much "juice" was a good thing and cooking it
down was is better than cutting the apples and sugar back? Even given
a nice, fat vanilla bean, would you recommend adding that extra
teaspoon of vanilla extract?

>Thanks for posting the recipe - definitely a keeper. If I were
>serving this at home, I would warm the leftover apples and serve them
>alongside in case someone wanted to spoon some over their serving.

So, don't cut back on the apples? And you're welcome.

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines


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