[Aliska]

Re #100 and a couple others. I'm not ignoring you, got off on one of my tangents, then get drained. Am waiting for some mac and cheese to bake and fear I got too much salt in it. Hope the mac soaks some of it up; I didn't put as much as it said in the mac cooking water. Now I've messed up a bunch of pans because the glass round one I was going to use was going to be too full. One full pound of large elbow mac and tons of cheese, I wanted it creamy.

I read since Velveeta went south which used to add smoothness and tasted ok mixed with better cheese now is horrible so the suggestion was to mix 1/2 sharp cheddar (and it's important to use a good brand like Kraft and better if not too $$$ and 1/2 American which we can't buy in a block. I always look for the deli slices, the full pound, it has kept for a long time unopened in my meat drawer, so I used a bunch of that and about 1 cup Gruyere.

JT, the real cornflower is Bachelor's Button I think, but different plants have different regional common names.

The recipe for the coffee cake looked ok, that's the big Nordic Ware bundt pan. I got the large tube pan because I already had 2 or 3 standard size bundt pans (which I don't use for some time).

I got a brainstorm last night. I love apple crisp if I can make myself peel the apples and can find some decent cooking apples. I need the fruit because I can't chew well enough to eat them raw.

So I had a couple recipes for apple crisp and also muffins with streusel and what better for me to experiment with that streusel top on my apple crisp?

Also wanted to look up apricot which I adore uh oh, this one looks good but I'll use the streusel on the one we've been talking about.

I can't promise when I'll get to it, next up is cheese pie with cherry pie filling topping, but if my daughter will help me, pretty soon, so I'll be sure to let you know if it works and can post a photo. Yeah, the cake in #85.

Now I gotta copy that recipe and may have to make some changes, can't get fresh apricots and don't want to use preserves. Gotta convert from metric, oh well, I can do it.

Recipe Apricot Streusel Cake:

https://chantellabellasblog.wordpress.com/2013/03/11/apricot-streusel-cake/

Thanks for all the fun chatter, help, suggestions and feedback! If I forgot to address a point somebody made, I'll try to get back to it.

[Silentgypsy]

Oh, my, that looks wonderful. We had a German bakery in my old neighborhood that produced incomparable plum kuchen and almond boats. I’ve approximated them but never got them exactly right. You have much more discriminating taste than I. I’d go for it with the canned apricots.