Comments on: Little White Lab Rat Tries Again

By: Ardis E. Parshall

Ardis E. Parshall — Fri, 16 Jan 2009 14:56:07 +0000

Zante, eh? I had a very successful, very unusual experience researching a friend’s Greek ancestry once upon a time. The family came from the island often called Zante (the Italian name given by its one-time Italian occupiers), although the Greeks themselves call it Zakinthos.

I hereby declare these currants the official mini-raisins of Keepapitchinin.

By: Researcher

Researcher — Fri, 16 Jan 2009 14:49:41 +0000

Well, I learned something this morning. While looking at the box of "currants," I learned that they are actually Zante currants, or in other words, a particular variety of mini raisins. (!) They're still very good and avoid some of the issues that people have with raisins.

By: BruceCrow

BruceCrow — Fri, 16 Jan 2009 14:37:33 +0000

Thanks Ardis. I’ll give it a try. We sometimes substitute dried cranberries for the raisins, though it doesn’t look like that would work well for this recipe.

By: m&m

m&m — Fri, 16 Jan 2009 07:55:12 +0000

My fave puddings are bread pudding and a hot fudge pudding cake – one of those that magically makes its own sauce.

YUM.

Yeah for you for trying new recipes, Ardis.

And I still fill empty muffin cups with water. So it must be true. hehe

By: Hunter

Hunter — Thu, 15 Jan 2009 21:56:15 +0000

Thanks for the dried-currant idea (instead of raisins). I’m thinking we’re going to “try a pudding” this weekend – and I’m not sure that’s enough time for me to develop adult taste for raisins. [wink]

By: Ardis E. Parshall

Ardis E. Parshall — Thu, 15 Jan 2009 21:05:50 +0000

It (pan-warping because of empty cups) *used* to be a danger; I wondered if, with pans being made of new materials, it was just something I still did only because my mother and grandmother did it. But googling “muffin pan” and “empty cups” shows dozens of recently published reputable cookbooks (Good Housekeeping) and utensil dealers (Wal*Mart) recommending the same thing so I guess it’s still a valid concern.

They also say not to grease the empty cups because the oil will just burn. (I use a spray-on oil even with my non-stick pans, but try not to get oil on parts of the pans not covered by batter.)

By: Researcher

Researcher — Thu, 15 Jan 2009 21:05:47 +0000

If you don’t like raisins, you might want to try dried currants instead.

I discovered them recently and found that they’re milder and smaller and easier to eat but give a similar result in a recipe. I’ve started using them in homemade granola too. Mmm. They’re usually in the grocery store by the raisins.

By: sister blah 2

sister blah 2 — Thu, 15 Jan 2009 20:08:15 +0000

If you make it as 10, remember to half-fill the empty cups with water so that there is no danger of warping your muffin pans.

Thanks for the tip! I’ve never heard about that being a danger, but it makes sense.

By: Ardis E. Parshall

Ardis E. Parshall — Thu, 15 Jan 2009 19:44:19 +0000

And Bruce, I’ll keep an eye out for opera fudge in a church magazine, but with the 669,000 hits I get by googling, I suspect it could have entered Mormon culture at some point from just about any national magazine or cookbook.

By: Ardis E. Parshall

Ardis E. Parshall — Thu, 15 Jan 2009 19:35:08 +0000

Raisins are essential only to plum pudding, Hunter. Or to people with adult tastes. {g} You may experience an adequate form of puddinghood without the raisins, but you’ll definitely need to put in some other kind of fruit and/or nuts. I wouldn’t make it with just the cake batter and sauce.