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Thank you Aunt Bea - not sure about the coffee though. Does it really change the flavor of the cake? Pamala - with no eggs in the cake, how does that change the crumb texture? Thanks! SOB

I have a recipe that belonged to the mother of an old friend. She made THE best Texas Sheetcake. It was always moist, tender, and choclaty with a semi-rough, but soft, crumb. She gave me the recipe, and I have never been able to duplicate it. I can't contact her to find out why, so I'm coming...

We're having homemade Kimchi fried rice for dinner. Warms the soul...

LPB - I hope you don't mind - but I took your recipe and another recipe that looked good, and I combined the two. I reduced the vanilla to 1 tsp, and added 1 tsp of lemon extract. I kept the butter, sugar, baking powder, salt, and flour the same ( I liked the combo of the cake and ap flour)...

Fiona - is the coffee taste very strong in this? This recipe is the only one I've seen that uses coffee. SOB

OOh - That sounds yummy!

Fiona - Thank you! - I did have that one. Have you tried making it? Beier, Thank you! -I like the sound of your recipe. I noticed that there is no liquor or nuts in this one. Being that you have tasted it, what do you think about using brandy on top of it? Or would bourbon work better...

Good morning all, I'm looking for a good white fruitcake recipe. I have found some on the internet, but I hesitate to make the significant investment on the ingredients, on something less than TNT. I've also seen a couple here on DC. One of them suggested pound cake with the added fruit...

I agree with minimal being the best. One year I had around 25 coming for dinner. For the folks arriving early, I didn't want them milling around hungry while waiting for the rest of the guest to arrive. So I put out shrimp, cheese and crackers, artichoke dip, and a pickle and cheese tray. By...

The bread looks really yummy! How thick did it end up being? SOB

These are definitely free range for real. I saw them outin the grass and they have plenty of room. But you're right about some places *stretching* the definition of free range! SOB

Or we'll need more farmers and farmland... I know - not so easy. Question - you say it happened once - on what? Just curious. I hear that domestically raised deer taste less like their wild cousins. Is that what you are referring to? Again - just curious. SOB

Sparrowgrass - that's what these were - real chickens! :) And I definitely like the flavor. But then I like wilder taste of venison over beef, too. (wait - unless it's a perfectly cooked beef ribeye - with fried onions.. and mushrooms.. ) Sorry - My two issues are the firmness of the meat...

I'm the same way, snickerdoodle. I have made many a mess, trying to cut up a whole chicken. The one I cut up the other night ended up looking like some science experiment gone bad. But it still tasted good, and that is what hubby cares about. I could feed him something that looks like...

I wish the local birds were only $2 a lb! I paid $3.50 a pound for each one. It's hard to swallow paying $13-15 for a chicken. I dont even like paying that much for a turkey once a year. You're right thought - we do have to decide. I did like the flavor - and wasn't sure if that was from...

Recently, I purchased two different locally raised chickens from two different local farms. I probably should have prepared them the same way, but I didn't. I was trying to do a taste and quality comparison. Chicken A - Was a bit smaller, and less meaty. I grilled it and it was nice and...

Thanks Andy! Mollyanne - how sweet! I'll keep that in mind! :) SOB

Ok - cool - Thanks everyone! Sounds like freezing the baked cookies is the way to go. Are there any particular types that freeze better than others? For example - will a crispy cookie be crispy when thawed? Or should I stick with chewy moist cookies (or do they get soggy). Sorry for so many...

I like cookies. SO likes cookies - but only some of the time. He definitely doesn't have a sweet tooth like mine. Problem is, when I make a batch of cookies - they end up going stale before I can eat them all (I do have a limit..:tongue: So I thought about freezing them. Here's the question - is...

Are you saying there are too many darn cats?

Nothing ready made right now, but a whole bunch of different italian, japanese, and korean condiments (olives, stuffed cherry peppers, smelly cheeses, pickled ginger, kimchi, daikon, green onions, pickled garlic, rakyo, oshinko... I could go on). SOB

I used to hate rice when I was younger. Then I found out that what I hated was the 'rice that cooks in a minute'... My SO is Japanese, so I'm only allowed to serve rice with body.. :) But thanks for the info! I can imagine that the converted rice would be good for soups and such. SOB

Thanks .40 from a .45 gal. :) SOB

Ooh that sounds good! I'm a chicken/turkey and stuffing nut. Put'm both in the same casserole and I'm in heaven. Question - We don't do converted rice. Would you know a conversion in this recipe for medium grain rice? We use Japanese medium grain rice similar to what is served with sushi...

Something else - I have found in the past that if the brown sugar isn't soft to begin with, the cookies can come out hard. SOB