AP Editors User Profile

We heard from another reader (by mail) that the batter was too soft. She added 1 cup of oats and 1/2 cup shredded sweetened coconut to the batter.

Because the moisture content of zucchini varies, this is a recipe that you're going to have to tinker with--add more wet ingredients if the batter is too dry; add more dry ingredients if it's too wet.

The editor of our sister publication, Relish magazine (relishmag.com), made this frozen yogurt this weekend. It was delicious.


Pumpkin Cheesecake Frozen Yogurt

3 cups Greek low fat yogurt (such as Fage)
1 ½ cups dark brown sugar
2 cups pureed roasted pumpkin
¾ teaspoon cinnamon
¼ teaspoon nutmeg
½ cup cream cheese, softened in microwave until creamy
1/3 cup heavy cream

1. Whisk all ingredients in a bowl until combined. Place in container of ice cream freezer and freeze according to manufacturers instructions.

One of our readers has written us a letter saying the batter was too crumbly. The texture of the batter is going to depend a great deal on the freshness of the zucchini. Really fresh zucchini will contain a lot more water than zucchini that have been stored in the refrigerator for a long time.

If the batter seems to dry and crumbly, add more grated zucchini or fold in another beaten egg.

We are very sorry about the error in the Irish Soda Bread recipe. It should have called for 2 1/2 cups of buttermilk, not 1/2 cup. We regret the error and hope that you'll give us another chance.

The corrected version is posted here:

http://www.americanprofile.com/recipes/view/30398/irish-soda-bread.html

Again, please accept our apologies.

Candace Floyd, Food Editor

We apologize for the error in the Irish Soda Bread recipe. It should have called for 2 1/2 cups of buttermilk--not 1/2 cup. We hope that you'll give our recipes another chance.

The corrected version is posted at:
http://www.americanprofile.com/recipes/view/30398/irish-soda-bread.html

When you heat the oil and add the flour, you need to cook this mixture (a roux) for about 15 minutes, until it's a rich brown color. That will make the broth a darker color.

We really regret printing Judi Lynn's recipe incorrectly. As many of you have already figured out, the amount of buttermilk should be 2 1/2 cups--not 1/2 cup. Please accept out apologies. This is such a lovely recipe, it's a shame to have botched it.

We are so sorry that the recipe as printed in the magazine was incorrect. The amount of buttermilk should have been 2 1/2 cups. We know how disappointing it is to make a recipe that doesn't turn out, so we understand your frustration. Please accept our apologies.

You could use the liquid that you've cooked the fruit in to cook the oatmeal, but that might make the oatmeal too sweet. It's probably worth trying, though.

I don't think we punched holes in the bag. I'll check with the tester, however, to be sure.