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Question: (2 answers)

I am making the rugelach recipe by Jackie. The recipe says it was from Linda Shapiro. The recipe comes put wet with 2 cups of flour. One person wrote in and said it should be 4 cups. Would you know the correct amount. Thank you.


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Last updated: Dec. 14, 2014 4:28 pm
Posted: Dec. 14, 2014 4:20 pm

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Question: (2 answers)

I Bought a deep fryer but everything I cook sticks to the basket. Tried a few different techniques, but nothing helps. Anyone have helpful hints before I toss it into the trash?


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Last updated: Dec. 16, 2014 5:47 am
Posted: Dec. 14, 2014 3:44 pm

Asked by:

Cooking Level: Intermediate

Home Town: Conshohocken, Pennsylvania, USA

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Question: (2 answers)

About that Bordo fruitcake. WOW. Waste Not, Want Not. After slicing, dousing, rewrapping and steaming .... it is to die for. Can't use it in gift packages, but with a little ice cream melting over the steamed loaded fruitcake .... mmmmm goood.


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Last updated: Dec. 15, 2014 10:48 am
Posted: Dec. 14, 2014 2:44 pm

Asked by:

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Palestine, Texas, USA

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Question: (1 answer)

Hello Everyone! It's been a loooong time since I've been on this forum. QUESTION: Does anyone have any experience freezing a cookie dough that has molasses in it? Does it thaw and bake up ok?


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Last updated: Dec. 14, 2014 2:40 pm
Posted: Dec. 14, 2014 2:25 pm

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Photo by Sam84jo

Cooking Level: Intermediate

 
Question: (1 answer)

Bren ----if you are around inside please.


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Last updated: Dec. 14, 2014 2:48 pm
Posted: Dec. 14, 2014 2:15 pm

Asked by:

Photo by Elaine

Cooking Level: Expert

 
Question: (1 answer)

Still Emeralds wants to thank everyone for there concern and to let you know she's doing very well and has been busy with the holidays and haven't had much time for the internet lately.


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Last updated: Dec. 14, 2014 7:24 pm
Posted: Dec. 14, 2014 2:14 pm

Asked by:

Photo by Elaine

Cooking Level: Expert

 
Question: (2 answers)

We recently were at a church bazaar, and bought a jar of some homemade strawberry spread. But it was unlike any I've seen before. It was blended strawberries in an off-white cream - it was definitely not red or pink. The texture was very light, almost fluffy. It was in a standard 1/2 pint canning jar, and had no instructions about keeping refrigerated. It's light, it's tasty, and I'd love to figure out just how to make it. But searching for strawberry spreads just brings up a gazillion jam recipes. Has anyone any knowledge of such a recipe? George


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Last updated: Dec. 16, 2014 8:55 am
Posted: Dec. 14, 2014 1:49 pm

Asked by:

Photo by George D

Cooking Level: Beginning

Home Town: Toronto, Ontario, Canada
Living In: Burlington, Ontario, Canada

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Question: (0 answers)

Bordo Fruitcake again! Well, I just soused the sliced cake (boy, that was a job - a chisel would have worked well!) with rum and brandy; rewrapped in foil and set on a rack in my slow cooker to steam for maybe an hour. I'll let you know what happens (:


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Posted: Dec. 14, 2014 1:42 pm

Asked by:

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Palestine, Texas, USA

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Question: (0 answers)

On the Bordo fruitcake ... someone suggested "soaking" it in liquor. I have wrapped my "brick" in foil. I think I will try to put it in my greatest ever slow cooker (where the lid snaps on like a pressure cooker) -- put the foil packet on a rack with some water and put it on low and see if I can "steam" it softer. The last responder is right, that's a lot of time/$$$ to just toss out.


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Posted: Dec. 14, 2014 1:27 pm

Asked by:

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Palestine, Texas, USA

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Question: (1 answer)

Hi to everyone, I am hoping to make some new variety of cookies with bran and nuts added to make a good fibre cookie with honey. I made some Creamy Root Vegetable Soup with Turkey sausage and cheese. I hope to make some other soups for my meals


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Last updated: Dec. 15, 2014 7:31 am
Posted: Dec. 14, 2014 1:20 pm

Asked by:

Photo by Cheerios

Cooking Level: Intermediate

 
Question: (1 answer)

This is a lot of time but well worth the time invested.


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Last updated: Dec. 14, 2014 7:47 am
Posted: Dec. 14, 2014 7:38 am

Asked by:

Photo by Buon Appetito
Home Town: Brooklyn, New York, USA
Living In: Fresh Meadows, New York, USA
 
Question: (2 answers)

I had asked about a Bordo date fruitcake recipe and got a reply from Thisni. Thanks .... I'll wait to hear from you again. In the meantime, the fruitcake finished baking and it is like a brick! Almost broke my electric carving knife. The center is edible, but I planned on using some slices in gift boxes .... what a waste of materials ): The squirrels and birds will have a feast though! I did half the recipe and instead of three 8" loaf pans, I used one 9" loaf. I think the problem is on the amount of "other" ingredients, especially wet!


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Last updated: Dec. 14, 2014 11:35 am
Posted: Dec. 14, 2014 7:02 am

Asked by:

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Palestine, Texas, USA

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Question: (1 answer)

Ok, I don't know what I am doing wrong. I love to fry chicken every now and again. But my question is how to fry the chicken controlling the oil temperature so all the peices look golden brown? The first batch of fried ck looks good but as I keep cooking, the oil gets darker and darker, so does my ck. I turn the ck continuiously so this does not happen but well, HELP!


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Last updated: Dec. 14, 2014 9:23 am
Posted: Dec. 14, 2014 6:18 am

Asked by:

Photo by Beige

Cooking Level: Intermediate

Home Town: Edmond, Oklahoma, USA

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Question: (2 answers)

It's Sunday time 4 a smile b 4 church!


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Last updated: Dec. 14, 2014 5:20 am
Posted: Dec. 14, 2014 3:59 am

Asked by:

Photo by Buon Appetito
Home Town: Brooklyn, New York, USA
Living In: Fresh Meadows, New York, USA
 
Question: (1 answer)

Good morn'g! I hope everyone has a blessed day. Here's your quote.


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Last updated: Dec. 14, 2014 7:54 am
Posted: Dec. 14, 2014 3:50 am

Asked by:

Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Pittsboro, North Carolina, USA
 
Question: (1 answer)

Sueb are you still around?. Could you help me please?


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Last updated: Dec. 14, 2014 5:17 am
Posted: Dec. 14, 2014 3:41 am

Asked by:

Photo by Buckwheat Queen

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
 
Question: (2 answers)

How/where do I change my email address on this site? I know there's a place, but can't locate it. Trying to do this at almost 1:30 a.m. may be the problem. Thanks much.


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Last updated: Dec. 13, 2014 11:48 pm
Posted: Dec. 13, 2014 11:24 pm

Asked by:

Cooking Level: Intermediate

Home Town: Trenton, Tennessee, USA

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Question: (2 answers)

If you want to try an extremely delicious CHERRY ALMOND pastry, check out this link. Very simple and it keeps well for days. It feeds a crowd too. http://allrecipes.com/personalrecipe/64257809/cherry-almond-fruit-swirl/detail.aspx


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Last updated: Dec. 15, 2014 7:18 pm
Posted: Dec. 13, 2014 8:59 pm

Asked by:

Photo by Maureen

Cooking Level: Intermediate

 
Question: (3 answers)

I found a recipe for Gumbo that I would like to try. It calls for "File powder " I live in Ontario , Canada. I have no idea what this is We don't have this Gumbo File here Could you help me either get some or a substitute of that ingredient ? Thanks Jeanne Macdonald Kitchener ,Ontario Canada


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Last updated: Dec. 14, 2014 5:26 am
Posted: Dec. 13, 2014 7:38 pm

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Question: (3 answers)

Have you ever used the Reynolds Wrap parchment paper/tin foil? I brought some by accident...didn't know they made it with both in one, one side parchment the other side tin foil and I'm not liking it very well. Just baked a batch of Ginger Snaps and the parchment paper curled over and got stuck in one of the baking cookies. I'm not really happy with the curling factor. For those of you that have used it does it curl over like mine did?


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Last updated: Dec. 14, 2014 5:41 am
Posted: Dec. 13, 2014 4:09 pm

Asked by:

Photo by Elaine

Cooking Level: Expert

Displaying results 61-80 (of 200) requests
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