Recent content by Jennifer Murphy

Great, thanks At least, unlike practicing the piano, I can sample the work as I go and afterwards!

That all sounds right. I'll try again. I guess I can't buy nuts that are already powdered.

I'll try this recipe again with fresh ingredients after I hear all of the comments about my first try. If I can't get that to work, I might try a different recipe. It says to bake 16-18 minutes. Since I obviously cannot tell what "lightly browned" is, should I just bake them 17 minutes? Thanks...

Got it. It sounds like the age of the nuts was the primary problem with this effort, right?

I tried the Land 'O Lakes recipe since that's the brand of butter I have in the fridge. They came out Ok, but not great. Not even close to as good as the ones from the market. I tried to follow the recipe, but ran into a couple of problems. 1. I had all of the ingredients on hand except for...

Thanks, everyone, for the recipes. I have one question so far: Is there any difference between powdered sugar and 10X sugar?

The local market has been selling what they call Mexican Wedding Cookies. I may be mistaken, but I think I bought something similar many years ago that was called Italian Wedding Cookies. Are these essentially the same thing? Anyway, we really like the ones from the local market, but they have...

You have a lot of experience. What would you recommend for my Marie Callender's Chicken Pot Pies (frozen) that say to cook at 400° for 50 minutes.

If I could find it. The oven is over 40 years old and was in the house when we bought it. Are you saying that there is no "standard" definition for these terms?

Thanks for the replies. A couple of additional questions: What is the difference between convection bake and convection cook? See photo of oven dial below. Can I adjust recommended cook times by 25% on things like frozen dinners? Marie Callender's Chicken Pot Pies (frozen) say to cook at 400°...

I just discovered the Convection Bake and Convection Cook settings on our oven. (Duh 🤔🤨😒) I have only tested it a couple of times with baked potatoes and bacon. For the potatoes, I use a probe, so I can time how long it takes. I only have a few data points, but it looks like the convention bake...

That sounds like a great idea. After "a moment", the egg whites are probably firm enough that they cannot slip under the ring. It makes me wonder why they don't make the rings a little heavier.

Oh-oh. You better be careful. The "machines" are going to take over. There is an AI bot monitoring this forum right now. Now we are both on their watch list.

Wow! 👍👍👍 I really like that guy. I am afraid that it would take me at least a half dozen tries of screwing up this particular method before I got something edible. But who knows, I might try a simplified version one day. Thank you

This morning I decided to try poaching. We have a poaching pan with cups for 6 eggs. As usual, I did several things wrong. The lid on this pan is metal. I can't see the eggs cooking, so I left it off at first. That meant that the eggs had to cook from the bottom up, which is not poaching. When I...