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NOTE: This site is being developed as I think of things I want to say and as I have the time to add to it.
If you have questions, please email me.
About Ingredients.....and special needs
ALLERGIES & SENSITIVITY TO NUTS: for those with extreme hypersensitivity to nuts, this kitchen can not be considered free from any lingering contact. (Some people are so sensitive that they must have items baked in a building totally free from having any nuts on premises. )
FATS:
OIL: Canola
Butter, Cream are used (will expand this area).
Transfats: A little used in the decorating frosting. Most items made without, but if you have questions, please ask.
DIET: The Atkins Diet is the popular one now, but I have read The Schwarzbein Principle , recommended by Women to Women. While similar, Dr. Schwartzbein's explanations are very good. (Separate cookbooks, too, regular and vegetarian.) http://www.schwarzbeinprinciple.com/index.html
GLUTIN-FREE:
Some people must avoid any type of flour that contains glutin, the elastic the makes the bread rise by trapping the bubbles of air formed by the yeast. The three items that I have are for everyone, however-- the Austrian Walnut Macaroons, the Yule Log, and the Nut Torte(new).
For more information, I came across this site on the web: http://www.gluten-free.org/