Debbie, it's in the 5th post down. AnnT says she used the Tarte au Sucre cake recipe for the dough and the cream cheese filling from the second recipe for the filling. AnnT is a marvelous cook and accomplished baker, I've never gone wrong with one of her recipes and I've been posting on the Cooking Forum for about 20 years along with her. Annie

Thanks Trailrunner. Ajsmama, yes the crumb was much tighter because of the handling/shaping. No holes. The technique is really simple . Just a matter of making a rope, (about 10 to 12 inches long) tying a loose knot and tucking the two ends in. One up, over and down the middle, , and the other down, under and up through the middle. ~Ann

Make your own stovetop dressing. Peel off bagel "skin" with sharp knife or whatever. Pull apart remaining bagel in small, roughly one-inchish pieces. Can leave out to get stale until you accumulate 4 to 8 cups. Sautee a couple tablespoons chopped celery with tops, slivered onions, and some minced fresh Italian parsley in butter in heavy Le Crueset type pan or whatever you have 'til celery and onions are soft. Sprinkle with poultery seasoning (Spice Islands is nice) or thyme and a smidge of sage, salt and pepper to taste. Sautee a handful of the crumbs in this butter mixture to lightly toast. Transfer to small pot or saucepan or whatever you have. Add remaining crumbs/bread pieces. Add one half or more cup homemade chicken stock or whatever canned variety you have or prefer, bring to boil, cover and turn to low heat for five minutes. Turn off heat and let set another five minuts. Add less or more stock depending on how wet or dry you like your stuffing/dressing. If you need specific quantities, let me know. You can mix in other leftover bread, cracker crumbs, etc., and it always works.

OK, I may be hooked. I'm giving up on getting my kitchen too much done-er than it is, and have spent a few days now actually cooking real food: it is so nice. Two years .... sigh. So this is great incentive to add in another thing. TR, could you please explain "the formulas from Wild Yeast"? Is this a website? Person ("Hers are all fool proof"). I've had middling success keeping starters fresh and active (yogurts, kefirs, breads), but I'm willing to try again. I've suspected my yogurt gets, basically, "tired" as a function of groddiness in the container so that's why I wonder about cleanliness. I've been all around on this issue and it may be a red herring; freshness may be the biggest factor, not entrapped bits. Do you find the cleanliness of the container matters? What flour do you use ... please don't tell me you grind your own! I'm not up to that yet. But I used to use massive quantities of Giusto's (may be west coast?) and liked it a lot. A baking snob once retorted that this was highly inferior: :( -- I have made some yummy stuff with it. But if you know another west-coast readily available company I'm very happy to learn of it. Thanks for your thoughts. I thought of your *blue* margarita the other day when I cracked out the blender at long-last. We used to have smoothies daily in days gone by. I'd been reticent to re-start for various reasons but I'm glad I dived back in. There's been a long hibernation involved with losing your kitchen for two years and re-entry is weirdly psychologically difficult. Who Knew?