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In article >,
says...
> In article t>, Donna
> Rose > wrote:
> > I wouldn't substitute margarine for the butter. The flavor would most
> > definitely suffer. In baking you almost always use unsalted butter and
> > add salt (if required) separately.
> >
> > I made a similar dessert last weekend for 300 people (no, that's not a
> > typo!) except mine was baked in a terrine.
>
> Was the terrine the size of a casket? Yowsers!
>
LOL no! I made 32 of them. (figure 10 slices per)
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.