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I made hot crab dip and it's too liquidy....i tried adding some flour and no results (I am afraid to let it boil) - what can i add to thicken? It's a cream cheese base and i have to make sure not to curdle it. Thinking...bread crumbs? THANKS!!!!

I am making the Williams Sonoma butternut squash casserole (which uses pre-purchased WS butternut squash puree as the base). If I make this now, would it be ok to freeze it? I have never frozen a casserole, and don't want to mess it up after the $ investment of the ingredients. Thanks...

Can any of you experienced cooks help with this? When you use a double boiler, do you fill the bottom pan up to the point where it touches the insert? Or do you leave air/space for the water to boil. The last time I used my double boiler (it's a rare occurence!) to make eggnog, I ended up...

I have banana bread in the oven. The recipe (mom's) says bake 1.5 hours at 350. I have a convection oven and am making mini loaves. Any idea how long? I hate to keep opening the oven cos they will fall....they look done and it's been 20 minutes. Thanks!

I am making the Williams Sonoma butternut squash casserole for Thanksgiving. It calls for 1 tsp orange extract. I will never use it for any other purpose so would like to save $ and use a substitution. Any thoughts about using Grand Marnier instead? Or I also have dried orange peel, perhaps I...

Does anyone have a tried and true recipe for corn casserole? If so, I would sure appreciate. Thanks.

I know this doesn't belong in baking, but thought more bakers would know the answer...so thanks in advance. I am making the Williams Sonoma butternut squash casserole for Thanksgiving. It calls for 1 tsp orange extract. I will never use it for any other purpose so would like to save $ and use...

I wanted to share this recipe, I prefer this to pomegranite martinis. 1/3 Regular or raspberry vodka (I store the bottle in the freezer) 1/3 (use a little less than 1/3) Chambourd to taste (this creates the raspberry flavor intensity) 1/3+ Sweet and Sour Mix Put ice into a stainless steel...

I am making the Williams Sonoma butternut squash casserole for Thanksgiving. It calls for 1 tsp orange extract. I will never use it for any other purpose so would like to save $ and use a substitution. Any thoughts about using Grand Marnier instead? Or I also have dried orange peel, perhaps I...

I found a recipe for Boston Brown Bread. I don't drink coffee so have no coffee cans. Any ideas on what I can use as a cooking vessel? How about a bundt pan? A regular bread pan? Soup cans for mini-loaves? Thanks!!

Hi all, I am making a banoffee pie, and I just boiled 2 cans of sweetened condensed milk for part of the filling. Does anyone know whether I should refrigerate the boiled cans or whether I can leave them at room temperature until I make the pie tomorrow or the next day? ...thanks!

There aren't that many of us this year, so I am cooking the breast only. I got a frozen butterball whole breast. I have been reading about brining, but the butterball site says it's not for frozen ones. Does anyone have any advice comments about brining a turkey breast once it has thawed...