I’ve made this dish several times over the past couple years and it’s really, really delicious. My recipe is based upon one found at TamingTwins, but I’ve modified it quite a bit.

This dish is how I use my leftover salmon that’s already cooked. I haven’t tried it, but I believe canned salmon would work as well. We eat a lot of sweet potatoes because they purportedly are lower in carbs than regular potatoes, but that may just be an advertising ploy by sweet potato growers. Sweet potatoes are commonly called yams in the USA, but real yams are an entirely different vegetable originating in Africa or Asia and most of us have probably never eaten or seen one. That aside, if you’re at the grocery store shopping for yams, almost assuredly they are selling you sweet potatoes. Go ahead and get the yams.

This recipe’s proportions are basically eyeballed. I’ll give you my ingredient proportions, but do feel free to wing it with a handful of this or that. You’ll see. I tend to start by choosing a baking dish that I can spread a layer of flaked salmon evenly across the bottom. The next layer is prawns and onion that has been cooked in milk. TamingTwins poached her salmon with onion in the milk, but I like to use my leftover salmon that’s already cooked. However you decide to do things, the purpose is to flavor the milk with seafood. The next layer is the shrimp and onion-flavored milk made into a white sauce. The next layer is the mashed sweet potatoes mixed with grated cheddar cheese. You can cook the sweet potatoes however you like, they just need to end up mashed. The last layer is grated cheese over the top. This dish is like a shepherd’s pie, but maybe we should call it a fisher’s pie. It may not look like much, but it’s super yummy.

  • Ingredients
  • 2-3 Sweet potatoes (yams)
  • Salt and pepper
  • 1 cup grated cheddar cheese, divided
  • Cooked salmon, at least two serving pieces
  • 1-1/2 cups milk
  • 1/2 onion, chopped
  • 5 Prawns (extra-large), peeled, deveined, and rough chopped
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 1 Tbsp. parsley flakes (optional)

Peel and cut the sweet potatoes into large pieces. Put them into a pot with an inch or so of water and boil/steam until the sweet potatoes are soft. Mash them and then stir in a dash of salt and pepper and 1/3 cup grated cheese. Set aside.

Debone and flake the salmon. Spread it evenly across the bottom of a baking dish. I used a 2-quart dish. Set aside.

Bring milk with onion to a boil in a saucepan and let simmer for a couple minutes until the onion is cooked. Stir in the prawns. Let simmer until they’re cooked. It won’t take long at all, a minute or two. Strain out the onion and prawns, making sure to save the milk. Spread the onions and prawns across the salmon in the baking dish. Set aside. Let the milk cool to room temperature or less. It was zero degrees here while I was last making this, so I just strained the milk into a measuring cup and set it outside to cool. Didn’t take long. Ha.

Preheat the oven to 350 degrees. Make a roux by melting butter in a small saucepan and stirring in the flour, salt, and pepper over medium heat. Stir in the cooled milk and continue stirring over medium heat until the sauce is thick and bubbly. Remove from heat and stir in the parsley flakes, if using (I didn’t have any). Pour the sauce over the seafood in the baking dish.

Dollop mashed sweet potatoes evenly over the filling in the baking dish. You can smooth it out or fluff it up, however you like. Sprinkle with remaining 2/3 cup grated cheese.

Bake at 350 degrees F for 30-40 minutes, until heated through. Heavenly!

I baked this one for thirty minutes, but it could have used another 5-10 in the oven. I was too hungry to wait!

I am a fan of split pea soup. I buy the spiral-sliced fully-cooked hams at Costco and whenever we have ham for dinner, I save the bone to make split pea soup. If I need to cook chicken for a dish calling for shredded chicken meat, then I might cook the chicken in water and use the flavored water for this split pea soup.

My meals tend to be like guitar riffs where one thing builds on another. This morning I was trying to use up all the Cheesy Potatoes from last night’s Christmas dinner, so I diced some leftover ham and put it on the bottom of a skillet, then plopped the leftover Cheesy Potatoes on the ham. Once heated, I cracked four eggs over the top, covered the skillet until the eggs were cooked to my liking and had a delicious brunch. I digress.

  • Ingredients:
  • Ham bone (with a little meat left on) or bacon or breakfast sausage
  • 4 cups water or chicken stock
  • 1/2 # dried green split peas
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 2 carrots, chopped
  • Salt and pepper
  • 2 Tbsp. dried parsley (optional)
  • Fresh or frozen peas (optional)

If you are using a ham bone, then just put it into a large stock pot. If you are using bacon or breakfast sausage, then fry it in your stock pot first. If there is a lot of fat, drain it off. Add the water, split peas, onion, celery, carrots, salt and pepper, optional parsley. Bring to a boil and then lower heat to simmer for 3-4 hours. Let it cool a little bit. Remove the ham bone and take the meat off the bone. Return the meat to the pot. Discard the bone. Bring the pot to a boil again. If you are adding fresh or frozen peas, do it now. Let them cook a minute or two. Remove pot from heat. Serve.

Almond-Coconut Tart Crust and Almond Tart Crust

You can find my first foray into tart crusts here with the Lingonberry Curd Tart, also a gluten-free crust. There are a lot of almond-flour crust recipes on the web and the two in this post I have recently tried. They are both configured as sweet crusts for sweet fillings.

Almond-Coconut Tart Crust

This one can be found at A Foodcentric Life. I liked the crispiness of the crust. I used it as a crust for a golden raspberry curd tart that turned out disastrously, but the disaster had nothing to do with the crust. The crust was great.

  • Ingredients:
  • 1-1/2 cups almond flour
  • 1/2 cup coconut flour
  • 2 Tbsp. brown sugar
  • 6 Tbsp. melted butter

Add all ingredients to a food processor and process until it’s fully incorporated. I found that mine did not stick together yet. That’s okay, just make sure it’s evenly mixed. I had to scrape the bottom of my food processor and give it a few more whirls to make sure all the butter made it into the dough.

Spray a 9″ tart pan with a removable bottom and preheat the oven to 350 degrees.

The processed ingredients should stick together in your hands. If it does not stick together when you squeeze it, then you might try adding more butter. I thought mine was too dry, but I carried on without changing anything and it turned out great. Scoop out a pinch at a time and press onto the sides of the tart pan. Add dough a pinch at a time all the way around and then sprinkle the remaining dough into the bottom of the pan and press in evenly. As I said, it’s quite dry, but does stick together. Try to make the dough as even and smooth as possible.

I set mine on a baking sheet to bake, but next time I think I’ll just set the tart pan in the oven. Bake at 350 degrees for 13-16 minutes. It should be a golden brown color. Remove from oven. Let sit on a cooling rack until cool and then remove from tart pan. Fill with your favorite no-bake filling.

Almond Tart Crust

This one can be found at wholesomeyum.com. It held up well to the pumpkin cream filling that I used. The texture is a bit more cake-like than cookie-like. I think that’s because of the egg.

  • Ingredients
  • 2-1/2 cups almond flour
  • 1/3 cup sugar
  • Dash salt
  • 1/4 cup melted butter
  • 1 egg
  • 1/2 tsp. vanilla extract

Preheat oven to 350 degrees. Spray a 9″ tart pan with removable bottom.

Add all ingredients into a food processor and process until it sticks together smoothly. Remove dough a pinch at a time and, starting along the edge of the tart pan, stick the dough to the pan. Once the edge is complete, use the rest of the dough to cover the bottom of the pan. Make sure you go all the way to the top of the pan.

Bake at 350 degrees for 10-12 minutes. Remove from oven and let cool. Remove from tart pan. Fill with pre-cooked filling, like cream, pudding, or curd.


Here is a picture of my pumpkin cream tart. The pumpkin cream part was ho-hum, I’m not a big fan of pumpkin cream pie so I won’t bother posting the recipe here. The crust is good, though.


Fresh Mandarin oranges (also known as Clementines, Halos, Cuties, etc.) are very popular at Christmastime here. I had too many of them to eat out of hand, so I cast around the internet for a way to use some easily. This recipe fit the bill. I used the one found at Cupcake Project. I don’t have a dehydrator, and am not really interested in a crispy product. That being said, I can’t figure out how I’m going to store these as they are QUITE STICKY. Totally delicious, but QUITE STICKY. Now, I suppose if I were baking some kind of Grand Marnier or orange cake or dessert, I could place these candied Mandarins decoratively on top. But I’m trying to watch what I eat in this quasi-post-holiday season, so instead of using them as a garnish, I am eating these off the paper, several at a time. It’s defeating my purpose, I know. I should never have too much of anything because I feel like I must finish eating it. All of it. Sigh. These are so, so good.

A couple notes . . . the cinnamon flavor is a little bit strong, so next time I might use two cinnamon sticks instead of four. There is a huge amount of leftover syrup, about 3-1/2 cups, what am I going to do with it?

  • Ingredients
  • 8 Mandarin oranges
  • 2 cups water
  • 2 cups sugar
  • 4 cinnamon sticks

Slice the oranges into about 6 thin slices each one. In a large saucepan stir together water and sugar, bring to a boil. Add the mandarins and cinnamon. Bring to a boil again. Reduce heat. Stirring only occasionally, let it simmer 40 minutes. Using tongs, remove the slices.

Cupcake Project used a cooling rack set over paper to catch the drips. There is a caveat not to let them sit too long on the racks or the racks will get all sticky, hard to clean. I don’t want to deal with my racks like that, so instead I placed a sheet of wax paper over my racks. Later in the day I used the tongs to turn each slice over. The next day I moved the slices to a new sheet of wax paper. Later that day I turned them over. Note that I was taste-testing them frequently throughout. Ha. The next day I changed the wax paper again. An option for storage would be to dredge each slice through granulated or sanding sugar, but I think I’ll simply layer them between sheets of wax paper. That should work to keep them from sticking to each other.

As I said earlier there’s a lot of leftover syrup. You could make a second batch in the same syrup, that would be super good. I poured my leftover syrup in jars and plan to use as a sweetener for salad dressing or pancake syrup or cocktail syrup. It would taste pretty good to sweeten tea, too.

This recipe comes from fixfeastflair.com. I love the look of these and they taste amazing. That being said, I’d like to see a fluffier roll as these seem a bit dense to me. I’m probably doing something wrong. But it’s all good!

  • Dough Ingredients
  • 1 cup warm milk, heated to 110 degrees F
  • 1 envelope (2-1/4 tsp.) active dry yeast
  • 1/3 cup brown sugar
  • 3-1/4 cups flour (I use bread flour)
  • 1 tsp. ground cardamom
  • 1/4 tsp. salt
  • 5 Tbsp. butter, softened

In the bowl of a stand mixer, pour milk and sprinkle yeast over the top of the milk. Stir in a teaspoon of brown sugar. Let activate for about 10 minutes. Stir in the remaining brown sugar, about 2 cups flour, ground cardamom, salt, and butter. Using the dough-hook attachment, mix for several minutes to build up the gluten, scraping the bowl down every so often. Add flour a half-cup at a time until the dough comes away from the side of the bowl and is smooth to the touch. Let rise in a warm place until the dough is doubled, at least an hour.

  • Filling ingredients
  • 4 Tbsp. butter, softened
  • 1/3 cup brown sugar
  • 1-1/2 tsp. ground cardamom

While the dough is rising mix together the filling ingredients into a spreadable paste. Also prepare two or three baking sheets with parchment paper or Silpats.

Once it’s risen acceptably, punch the dough down and roll out on a floured surface into a rectangle 21″ by 13″. Spread the filling over all the dough, all the way to the edges.

Fold the long side of the dough evenly into thirds toward the center (each third is 7″). Run the rolling pin over to compress slightly. Turn the dough so that the open ends are on the right and left sides. Starting at either left or right, cut the dough into thin strips. When finished, you should have 15 to 20 strips. Please go look at fixfeastflair.com to see how to do this next part. She’s got a gif that shows how to make the rolls. You take each strip and roll it around your hand, making sure the ends are firmly tucked underneath.

Set the rolls on the prepared baking pans and cover with plastic or a kitchen cloth. Let rise for about 30 minutes. The pictures are showing two different times I baked these, so don’t let that throw you off. I did it the same both times.

  • Topping Ingredients
  • 1/4 cup water
  • 1/4 cup brown sugar
  • 1/2 tsp. vanilla extract
  • 1 Tbsp. sugar
  • 1/2 Tbsp. ground cardamom

While the rolls are rising on the pans, in a small saucepan mix together water and brown sugar. Bring to a boil and remove from heat. Stir in vanilla extract. Set aside. In a small dish, stir together 1 Tbsp. sugar and 1/2 Tbsp. ground cardamom. Set aside.

Preheat oven to 425 degrees. Bake rolls for 8 to 10 minutes or until quite brown and baked through completely (don’t burn them, however).

While they’re still hot, brush with topping syrup and then sprinkle with sugar mixture. Remove to rack to cool. Serve while warm. Or not. These are so, so yummy!

I’ve made these cookies at Christmas for many years. They are one of my favorites. The recipe comes from Taste of Home. I think these cookies are also know as Split Seconds, although I didn’t know that until now, and I haven’t checked into the Split Seconds recipes. Raspberry Ribbons are super simple to make, but they really don’t store very easily, so it’s the kind of cookie you should probably make only a day ahead or the morning of an event where you’ll need them.

  • Cookie Ingredients
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 2-1/4 cup flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup raspberry jam (other jam flavors optional)
  • Glaze Ingredients
  • 1 cup powdered sugar
  • 2 Tbsp. cream
  • 1/2 tsp. vanilla extract

In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well.

Preheat oven to 350 degrees F. Prepare two baking sheets with parchment paper or Silpat. Divide dough into four portions and shape each portion into a log of about 2-1/2″ around and 10″ long. Place two logs on each baking sheet. Make a 1/2″ depression lengthwise along the top of each log. Bake 10 minutes.

I’m reusing my parchment paper for these cookies, so please excuse the way it looks in the picture.

Remove from oven and spoon raspberry jam into the depressions. Bake another 10-15 minutes, until lightly browned. This is important as you do not want a soggy center beneath the jam. They should be nicely crisp. Remove from oven and cool for two minutes.

I carefully slice into 3/4″ slices while they are still on the cookie sheet, but you can remove them to a cutting board first. It just seems like an extra unnecessary step to me. After slicing, remove to a cooling rack. Be careful not to lose the jam, so do it with care. Separate the slices on the cooling rack.

In a small bowl combine the glaze ingredients and drizzle over warm cookies. Cool completely.

I have made these cookies using other flavors of jam and they’re all great. Raspberry seems to give the most punch to offset the buttery goodness of the cookie dough. Apricot also does this, rhubarb too, but although rhubarb tastes great it’s not as eye-popping pretty as raspberry.

This is a nice anytime cookie, easy to make. It looks very nice on a Christmas cookie platter. I took the recipe from Collecting Memories.

One of my 2018 Christmas Cookie Platters
  • Ingredients:
  • 1 cup baking cocoa powder
  • 2 cups sugar
  • 1/2 cup vegetable (or Canola) oil
  • 4 eggs
  • 2 tsp. vanilla extract
  • 2 cups flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 cup powdered sugar

In medium bowl, mix together cocoa powder, sugar, and oil. Beat in eggs and vanilla until smooth and shiny. In a separate bowl, combine flour, baking powder, and salt. Stir into cocoa mixture until smooth. Cover with plastic wrap and refrigerator at least 4 hours or overnight.

Preheat oven to 350 degrees F. Scoop out dough with a spoon and roll into balls of 1 to 2 inches. Roll the balls in powdered sugar and place them on a baking sheet lined with parchment paper. The cookies will spread while baking so place them at least 2″ apart. Bake for 10 to 14 minutes depending upon the size of the cookies. They should be soft in the center, so they end up being chewy instead of crispy. Let cool for several minutes before removing from baking sheet. The yield is around 5 dozen, depending upon how large you make them.

I improvised a bit on Gluten-Free Cauliflower Cake to come up with this broccoli cake. It’s very simple to make and tastes delicious.

  • Ingredients:
  • 1 large crown broccoli, sliced into florets
  • 1/2 tsp. salt
  • 1 Tbsp. butter
  • 1/2 cup sliced or thinly chopped onion
  • 5 extra-large eggs (or 6 large)
  • 1 cup gluten-free flour (I used Namaste Perfect Blend)
  • 1-1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 cups grated sharp cheddar cheese

Preheat oven to 375 degrees F. Prepare a 9″ round cake pan by spraying or greasing.

Cook the broccoli by simmering in salted water until tender. Remove from heat. While the broccoli cooks, saute the onion in butter until translucent. Remove from heat. Let broccoli and onion cool a little bit. Mix together. Add eggs and mix well. Stir in gluten-free flour, baking powder, salt, and sharp cheddar cheese.

Spoon the batter into the prepared cake pan and smooth the top. Bake at 375 degrees F for 40 minutes or until top springs back when pressed lightly. Let rest for 5-10 minutes and then remove from pan onto cooling rack. Slice and serve while warm.

This recipe is from Not So Humble Pie. I tried this back in 2015 as a cookie to share, but it was a minor disaster because I didn’t follow the directions. The cookies spread out ridiculously, they were so thin and fragile that you had to eat them standing right there over the cooling racks. They were not at all good for sharing. But the flavor. Oh, the flavor. In 2016 I decided to give them another go because I still remembered how delicious they were. That time I weighed the dry ingredients, and used the exact ingredients listed in Not So Humble’s recipe. I didn’t try to convert the measurements from UK to USA. Success! If you do not have a kitchen scale, then please proceed at your own peril. These are refrigerator cookies and are among the easiest type of cookie to make. 

  • Ingredients
  • 1-1/3 cup butter (11 oz.)
  • 12 oz. sugar
  • 2 egg yolks
  • 1 tsp. vanilla
  • 8 oz. bread flour
  • 8 oz. cake flour
  • Pinch salt
  • 1-1/2 tsp. ground cardamom
  • 1 Egg white, whipped lightly with a fork
  • Decorative or sugar crystals

Cream together butter and sugar. Beat in egg yolks and vanilla. Mix in bread flour, cake flour, salt, and cardamom. Divide into two or three portions and roll each portion into a “log” of about 1-1/2″ to 2″. Wrap each log in waxed paper and chill in the refrigerator for at least 20 minutes. I leave mine for an hour or more. Preheat oven to 350 degrees F. Once chilled to quite firm, brush each dough log with egg white and roll the log in decorative sugar. Cut each log into slices of 1/4″ and place on a parchment paper-lined cookie sheet. Bake for 15 minutes. They should be lightly browned and will be a crunchy cookie.

I do these cookies in batches, only taking one log out of the refrigerator at a time. I think part of the spreading problem has to do with the chill on the cookie dough. Keep it cold. Rolling in sugar has its own challenges, the logs are hand-rolled and therefore uneven, so don’t really roll flat against the pan where the decorative sugar is spread. I sprinkle the sugar over them as I roll. You’ll end up with a mess on your hands, and the egg white tends to dissolve the decorative sugar if you touch it, but if you handle the logs as little as possible after the egg white has been brushed on, it’s fine. Then I pop the remainder of the roll back in the refrigerator until I’m ready for it. Keep the dough cold! And lastly, I make mine about 1 to 1-1/2 inches in diameter because they’re seriously addictive and maybe whole-cookie bites into your mouth keep you from eating too many. Maybe. Merry Christmas!

 Anchorage True Value Hardware had their annual “Ladies Night” last week. What a great marketing ploy! No parking spaces remained. My husband drove my daughter and I in the car, and then picked us up when it was over two hours later. There were hundreds of women lining the aisles of paint supplies, power tools, housewares, and Christmas decorations, all waiting to get their card stamped at each guest-table for an entry into the grand prize drawing of a barbecue grill worth hundreds of dollars. The store also drew tickets for gift baskets valued at $200 to $400 every fifteen minutes, like clockwork. Since we arrived wearing the requisite ugly sweater and/or Aloha shirt, we were each issued an additional door prize ticket. The guest tables sprinkled throughout the store were mostly food-related, ranging from Shagi’s Sauces to Great Alaska Pizza Company. They gave us each a sample and then stamped our card. Bummer, but we didn’t win anything.

Of course, browsing led to buying and I purchased a set of tart pans. I’ve been wanting some since the whole gluten-free issue entered my life, because there are so many tart recipes that use almond flour and don’t require a rolling pin. I do own a rolling pin and I do use it to roll out bread dough and crush graham crackers, but that’s the extent of it. I still can’t make a pie crust. Anyway, the whole tart thing became something I was wanting to try. The pictures won’t be great, but I need to get this down so I can remember what and how I did this. It turned out so much better than I expected!

HOW TO DO IT

You will need a 9″ tart pan with a removable bottom. My tart pans are not coated with a non-stick finish and since this was my first foray into tart-making, I was a little freaked out about having a mess all stuck to the pan. I sprayed the pan. In retrospect I may not have had to do that, but it didn’t hurt anything.

For the crust recipe I used Shiny Cooking’s walnut-oat pie crust. I followed her instructions precisely and it could not have turned out any better. 

  • Crust Ingredients
  • 1-1/3 cups gluten-free rolled oats (not quick oats)
  • 1 cup walnuts (do not chop them yet)
  • 1/3 cup brown sugar, firmly packed
  • 1/4 tsp. salt
  • 6 Tbsp. melted butter

Preheat the oven to 350 degrees F. Sprinkle the oats in a round cake pan and place in the preheated oven. Sprinkle the walnuts in another round cake pan and also place in the preheated oven. Shake the pans around every once in awhile until the walnuts release their fragrance and start turning brown. Watch carefully as you do not want them too brown or scorched. The walnuts will be done soonest, about 8 minutes. Remove walnuts from the oven. Let them cool a couple minutes and then rough chop with a knife. The oats take longer to toast, about 15 minutes. Remove from oven just as they start turning golden.

Place the rough-chopped walnuts and the oats into a food processor with the brown sugar and salt. Whir (is that even a word?) until it’s all very fine. Slowly pour the melted butter in through the top of the food processor while the mixture is whirring. When the mixture is mostly sticking together remove from food processor. 

I took a pinch at a time of the dough and, starting on the sides, pressed the dough into the tart pan. I tried to fill every crevice all the way to the top of the sides. Try to be careful when pressing dough into that space where the removable bottom meets the side-ring. Removing the bottom may be a bit tricky if you get dough beneath it.

Bake at 350 degrees for about 14 minutes. The crust should be just turning brown. Mine took about 17 minutes. Set on a rack to cool. Let it cool completely before messing with it any more.

Have a plate ready to put the tart crust on. There’s science involved in the pan removal. As it cools, the crust contracts or the metal expands . . . one of those things happen, so you should be able to see that the crust is no longer tight up against the pan. Gingerly push up beneath the center bottom so that the sides fall downward. Now very, very carefully remove the bottom. I found I had to run my thumbnail along the edge in order to loosen it, I had a tiny amount of dough between the bottom and the sides. It wasn’t a big deal. Again carefully, set the crust on the prepared plate. Whew! You did it!

Now, onto the filling. This is the easy part. I used this super simple recipe from Dinner with Julie.

  • Lingonberry curd filling ingredients
  • 3 cups fresh or frozen lingonberries (may substitute cranberries)
  • 1 cup sugar
  • 1 lemon, zest and juice
  • 1/2 cup butter cut into small pieces
  • 2 eggs AND 2 egg yolks

In a saucepan, mix together lingons, sugar, lemon zest, and lemon juice. Stir over medium heat until the lingons are soft and the skins start to pop. Remove from heat and pour through a sieve (scrape down the saucepan and set it aside, you’ll need it again in a few minutes). Press the mixture through the sieve so that you get as much pulp as possible. Discard the solids, or use for a different purpose. Immediately stir the butter into the strained juice. Stir occasionally until all the butter is melted. Pour the mixture back into the saucepan. Whisk in the eggs and egg yolks. Whisk constantly over medium heat until the curd becomes bubbly and thick. 

Remove from heat. You can strain the curd if you don’t want any little bits of lemon zest or egg in it, but that’s one step too far for me. I stirred the curd off the heat for a few minutes so that it wouldn’t be too hot when I poured it into my crust which I was still freaking out about, sure that some horrible thing would happen to crack my crust or cause it to get soggy. None of that happened. It was simply perfect. But this is what I did and how I did it. Let the tart cool at room temperature. It is ready to serve once cooled. I made mine one day ahead and then stowed it in the refrigerator over night. Still perfect. 

What kind?