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I decided to make homemade Lemon Biscotti and they turned out pretty good being as it was my first attempt. I was thinking about my great grandmother earlier today and this is something she does every time this year with it being the Easter holiday so I decided to carry on the tradition. I think...

Hello everyone.. Okay I have a question about a recipe I want to use but not sure if I can get away with doing it. :ermm: Here are the ingredients.. 2 cups white sugar 1 cup butter, softened 4 eggs 4 1/2 cups all-purpose flour 4 teaspoons baking powder 3/4 teaspoon salt 1/3 cup brandy 1 1/2...

Hello everyone... I have a question. I'm going to be posting two different questions in two different areas because I think it will be the best way to go about handling this. You'll see when I explain what I'm about to do here. Okay here is my first situation. I have an insulated cookie sheet...

I would like to purchase a German cookbook but unsure what is good to get for someone that is just learning. If anyone has any ideas in this area I would greatly appreciate it. I have seen some for like Pennsylvania Dutch but not sure if they are what I want. Thanks in advance for feedback. Sue

Ok, I'm wondering if I can take a basic buttercream recipe, add some cherry chips to it and come up with a light icing. I have a vanilla cake that I've been wanting to make and was thinking that would be a really nice light frosting since it will be two 9" pans. Can anyone possibly help me...

I'm not sure what you call them so forgive me. I'm looking at purchasing one but if I don't have to I won't. I have tons of spatulas and considered using one but not sure if that's really a smart idea as I've seen many use something different when icing cakes, cup cakes, cookies with something...

I am seeking information from culinary and hospitality personnel. For reference, I'm in the United States, and considering a career change to the above. Here's my situation. Currently I am a graduate student finishing up on my graduate degree in a few months. What I have been contemplating...

I was wondering if someone here could provide me with a recipe for this. I currently have one but am looking for something that has a little more zing. Here is what I have... * 2 egg, beaten * 1/4 pound dry bread crumbs * 4 skinless, boneless chicken breast halves * 1-1/2 (16...

I was just watching one show of Good Eats where Alton was discussing the making of meatballs and he was using a scoop. For years I have used my hands however now I am considering the idea of purchasing one. I wonder if there is a particular name I should look for since this is a specific item...

I am in search of a chef's apron. I have seen a few that may be worth of value however unsure. I don't know if there is a particular fabric they should be made out of, etc. Hopefully someone can perhaps offer some insight and helpful information on this matter. I appreciate any and all...

I'm going to be making a jambalaya recipe with chicken and turkey link sausage instead of andouille sausage. What I'm not sure about is, it's calling for 1/2 lb of sausage. Should I cut back on amount or leave it as is? If someone could help by answering the question it would be greatly...

Hello everyone... I've been thinking about making sugar cookies but wanted to ask a few thoughts about this. Here's what I'm thinking. One, I've not done it before so this is something new for me. Two, I found a simple recipe to follow and I have all ingredients. The only thing I don't have is...

I'm serious! I didn't know where else to put the post so feel free to move it if necessary. I live in the Midwest and have been doing some research on places to go for purchasing meat from beef farmers. Can anyone recommend someone that is in the Omaha, NE area? The few beef farmers I've...

Seasons Greetings! :santa: I hope that everyone is doing well during this festive time of the year. I have a question and it has to do with the size of bakeware. What I'm curious about is on an average, what do recipes use? For example, with bundt pans do they mainly use 6 inch pans and spring...

I have looked throughout the Internet and nothing seems to help me from what I've seen, it's getting very frustrating. My husband and I were talking about his family dinners last night and we discovered after looking at photos, it's oyster stuffing that his grandmother used to make so now I am...

What is the difference between sugar and confectioner's sugar and why would you actually sift confectioner's sugar before it's use? I'm not in the pastry chef field but I am trying to understand. Obviously the confection sugar is lighter than regular sugar as far as the grain. A silly...

Hello everyone... I have been doing some reading on here and on the Internet. Well I came up with a recipe that got my attention and I'm considering the idea as my husband just loves it. I wanted to know if there was anyone here who's made one before and if they wouldn't mind sharing their...

I have a question and pretty sure I know the answer but wanted to get a few other thoughts. I'm looking at doing a cp recipe that's calling for a pork roast, no problem. Have one issue with it, no time to spend on this as I'm going to be in graduate classes. The last thing I want to deal with is...

I've been looking for a recipe regarding this and I found one - more than a few actually. My problem is they're not meeting up to my expectations I guess that would be the way to put it. Here's what I don't understand and maybe someone here can explain this to me better. First off, I'm a...

Greetings and Happy Holidays to everyone! I happen to stumble across this message board and just had to make the point of registering. I'm still doing a lot of reading but can already tell I'll be asking quite a few questions with things on here so I'll fit in very easily. :cool: I'm a full...