Recent content by debthecook

THANK YOU!!! Today I'm going to NY Cake and Baking Supplies on 22nd Street in NYC (Chez Suz, its a great place) to pick up some flavors. I'll get back to you. I just came back from having a root canal, sort of like having a manicure, I was so relaxed.

PA Baker, I have used the zests. The cocoa with mint extract sounds interesting. Thanks.

Which extracts have you found taste good in cookies, basic sugar cookie mix. I have used: Vanilla Almond Cherry Lemon Rum Any other extracts you could recommend that make cookies TASTE GOOD? Thanks.

Guest, do you think this site needs some money?

I did hear something real quick on the radio about a Latke contest, I think Ruth and Gussie's won. They make the best frozen potato pancake mix.

Any bread I freeze I find it must be toasted afterwards to have any good flavor again.

My mother used unbleached. I use unbleached. I use Hecker's

Potatoes and goose fat!!!!!

I'm a real Northern Cornbread lover. Its 1/4 cup sugar and 1 tsp vanilla to a basic cornbread recipe. I love it best with boiled collard greens that smoked turkey has been simmering in. Put LOTS of butter on that cornbread. I could eat this everyday.

Where is your locality Darkstream? I found your original post convoluting. I have made yogurt from the machine. Live and Active Yogurt is not a problem to find, its written on the yogurt container. I won't try your recipe, but thanks for the further explanations, I respect that.

Its still a hit for a party!!!!

Chocolate Chef, sounds like a real classic SPAGHETTI SALAD. They were GREAT FUN for a party back in the 70s when I was in high school.

Oh no. I posted about chestnuts. Sorry. Peeled Hazelnuts? I probably would have to buy them somewhere peeled. Never heard of that. Sorry again.

Rinse them under cold water. Cut a slit through it, about 1/4-1/2 inch deep, sometimes you can just punch a knife a bit inside, don't cut yourself. Rinse again for a second, I like to get some water in the slit Microwave for aabout a minute or less or more, it will open more on its own. Let cool...

I use the classic recipe off the Hellmann's Mayo Jar. I think it needs a spoon or two of sugar, mixed up well, let chill several hours in the refrigerator.