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Thanks everyone. This weekend I'll give it another shot. The Kahlua mousse pie sounds wonderful, although I'd probably use Amaretto. I think I need to master a basic recipe for this first though.

Well, I tried to make a chocolate mousse today and it was a mess. I think I put the eggs in the chocolate when the chocolate was still to hot but I'm not sure. The recipe called for the chocolate to be melted, butter to be added one Tab. at a time, then pinch of salt and vanilla. Fine so far...

Thank you for the explination Andy. I've seen those, just didn't know that's what they were called.

stupid question but what's a silpat?

Gretchen, have you found that the be true when ever you bake anything in glass or do you think for just this type of recipe?

Not a bad idea. I found a recipe over at CI and they show using parchment paper under their recipe. I may try that also. Although I won't be trying anything till they install my new stove. :)

I have this really great recipe for lemon bars. I bake them in a 9x13 pyrex. The problem is that about 1/4 of an inch around the edge is hard and chewy. Should I be baking these in something made of a different material? The middle is really very good but I would like to solve this problem...

I have had the Cuisinart for a coouple of weeks now and I love it. I do have a KA roaster though and is very nice also. I decided on the Cuisinart because it was on sale at the time. I thought both were very had to decide between.

I'll try that next time. The recipe I used, I found posted by Goodweed. Dry Ingrediants: 1/2 cup white flour 1/2 cup cornstarch 1/2 tsp. salt 1 tbs. sugar 3 tsp. double-acting baking powder 1 large egg 3/4 cup water

Maybe I will try this next time and see what the difference is. What I really like about this is it's so easy. I always thought tempura was difficult.

I used Goodweed's tempura batter from above tonight for Chicken, mushroom and onion rings and it was really good. Family loved it.

Just got done with dinner and I dredge everything in flour first and it worked like a charm. Very good dinner. I did chicken strips, mushrooms and onion rings in tempura batter. Family loved it. Wish my deep fryer reheated faster though so the food didn't have to sit in the oven quite so long...

Thank you for the warm welcome. People are so nice here. I've been reading through so many posts for several days and I can't believe all the information. Well.......Goodweed posted a recipe for tempura that I really want to try with some white fish and onion rings...also a few mushroom...

I love this place. So much information. :) I have a question about using a batter to deepfry chicken, fish, veggies ect. Is it a good idea to always dredge the thing being battered in flour first in order to get the batter to stick to it better once it hits the oil? I see this in some recipes...