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By golly, by gee, if a recipe calls for 'dried', and I have 'fresh' available, there is no hesitation, no question at all - I use fresh whenever possible. There is absolutely NO comparison in the taste - fresh is always best (with the possible exception of bay leaves and saffron and one or two...

I'd appreciate any information about edible lotus plants - particularly botanical names, cultivation, parts edible and how used, harvesting, medicinal uses etc. Thanks.

It's easy to find list after list of herbs and spices which go well together, and with what foods. But can anyone think of a combination of herbs and spices and/or foods which DOESN'T go well together? Perhaps some traditional no-nos?

How do YOU make fruit leather? Do you cook it up like jam, then dry it? Do you sweeten it? What fruit combinations do you like? How do you store it? I just put the fresh fruit through the food processor until nice and mushy, then pour onto a greased, wax-paper-lined shallow tray, then put in...

Has anyone got a recipe for Lemon Fudge, using real lemons instead of extract? I found a Lemon Walnut Fudge on the WWW, but it's not an easy recipe and I didn't fancy it.

I'm looking for ideas for using up a very large jar of excellent Grapefruit Marmalade which was given to me. I'm not all that keen on Grapefruit Marmalade, but don't want to offend the person who gave it to me as a Thank You gift. The tough part is that I'm only cooking for one, but any ideas...

Looking for some sweet pie/tart fillings. Preferably something out-of-the ordinary, but any will do! I'd prefer ones which will just go into a pre-baked pastry or crumb base. No coolwhip or instant puddings, thanks (gee, I am fussy after all!) :mrgreen:

I'm having eyesight problems, and I'm wondering what would happen if I unintentionally put in, say, a tablespoon of yeast to my bread mixture, when it should only be a teaspoon? It hasn't happened yet, but it won't be long!! Would the bread just keep rising and rising and turn out very fluffy...

I want a recipe for Pineapple Doughnuts. They are larger than your usual doughnut, about twice the size but still with the hole in the middle; there are no pineapple chunks or anything, but they have a sticky, glazed (shiny) coating which gives the pineapple taste. The 'dough' bit is just the...

I love the taste of fresh home-baked bread (either hand-made or with a machine), but am wondering if the cost of preparing it actually makes it more economical than bought bread? I'm only cooking for myself.

Forgive me for just jumping straight in. This is my first post on these forums. But I've just bought a bread machine from a garage sale, and I need your help and advice about it. I've never used a bread machine before. It's a Breville Bakers Oven, model BB-200, manufactured around 1988. I'm in...