Recent content by pattycake

On a visit back home, good old Pgh, PA, at the mall, I had 'Birthday cake' flavored ice cream. It was the most wonderful thing I ever ate.And trust me--I've baked and ATE alot of sweets. I have got to duplicate this. The closet I ever came was adding a box of white cake mix to my ice cream...

Andy--where are you in Mass? I lived in Boston for three years-miss it so much.

Living in Greece I know that the ingrediants are hard to find... use an English digestive biscuit for the crust. NOTHING works like creme cheese, but if you are stuck a good antotyri (flowercheese) will be ok. You will need to add an extra egg to firm it up a little bit, and maybe even...

Angie, Thanks for the recipe. I read another that added oats, I would guess that would hold onto moisture and really help it be chewy. I haven't lived in the USA for 10 years, and although I visit once a year, I am not sure what type of chocolate Hersey Symphony is. Please let me know--semi...

Sorry gang, just looked at old posts and found similair question....but hey...send me more more more. Thanks

I am looking for the best chocolate chip cookie--just plain tradition chocolate chip--recipe. Please send them to me. I prefer recipes that use no or little crisco. If your recipe uses margarine--let me know the fat content.. I am on a quest for the ultimate chocolate chip cookie--a top...

This is true, but the superfine doesn't work as well as the regular old granulated. Just from my experience. And finding something in between is next to impossible since our regular is closer to that of the superfine of Great Britian (and of that here in Greece too). Being an American now...

Our regular granulated sugar (in USA) is most like Castor.

What vinegar should I try if I can not find distilled white? Maybe apple, white wine...??? What?

Ishbel, Charlie got it right--how about the recipe? I also would like to know which vinegar? I am in Greece and we seem to have every type from Apple to Zeno, but we haven't the regular white distilled. So, I am guessing that it will probably be that one..

Looking for advice on meringues. I know there are 2 types--crunchy like that in kisses and soft centered llike that in pavlova. Is is just a matter of cooking time and temperatures? I read that the amount of sugar to egg ration has something to do with it..Anyone?

Two Types Of Meringue?? I am familair with two meringues--Crunchy (like Kisses)and Soft Centered(like Pavolva). Is this basically a difference in cooking time and temps---I Read That Amount Of Sugar Makes A Difference. Anyone Know???

Hi, I am looking to decorate cheesecakes in more of a traditional cake manner. How ever I can not imaging buttercreme or royal icing on top of it--ick! I am leaning to some type of fondant, chocolate, or creme cheese type icing--it is highly important that I can decorate it for weddings...

I just made good old caramel sauce from sugar, creme and a bit of butter and vanilla...after a try or two I got the caramelizing down... The color is great and the flavor good--rich and deep. The trouble is that as it cools it isn't that smooth to taste..has a bit of a grainy consistency--how...

I need a recipe for decorator icing for sugar cookies. I want something more substantial than the glaze of water, p. sugar and flavoring...I need this cookies to be left out at room temperature or above, and I am worried about the butter based icings-(should I be??). I want a thinker...