[Jamestown1630]

Well, it’s pretty good for grating cheese, if you’re doing a lot of it, and good for some other stuff; but I don’t like it for shredding cabbage or carrots for salads. Unless you’re very careful, everything gets too finely done, and watery. I stick to my Granny’s little old grater - it’s probably 60 years old, at least.

But, we don’t have the greatest processor; there’s a wonderful (*expensive*) Breville on our wish-list, and we’re hoping that when we can finally budget it, it will work a lot better ;-)

-JT

[Liz]

Beautiful Belgian specialty cake found in confectioneries that dot Belgium's countryside. Serve at breakfast, dessert or as an afternoon
snack w/ all the fresh berries you can carry home from the produce dept.

ALMOND CAKE

PREP Parchment 8" springform or butter/flour bundt pan.

METHOD Cream 1/4 lb sweet butter and 3/4 c sugar light and fluffy. Add
cup almond paste; beat well. Add 3 eggs singly; beat each well. Add 1/2 tsp
b/powder, pinch of salt, 1/4 tsp almond extract,tb Kirsch or Grand Marnier;
stir/combine well. Fold in 1/4 c cake flour gently; do not overmix.

Bake golden 350 deg 35-45 min (pick comes clean); do not underbake. Cool slightly on rack. Dust w/ conf.

SERVE with fresh berries, maybe a dollop of softly whipped cream.

[leaning conservative]

My mother in law sends us blocks of parmeggiano reggiano & one time I decided to use the processor to grate a whole bunch to put in a jar. It came out as these tiny little pellets. It was weird & my husband hated the texture, so I went back to using my hand held little flat grater. You get that nice airy cloud of cheese!