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Halloween recipe by
Solo
For halloween my grandma use to make a fantastic cheesecake. I'm
selling her recipe fot her pumpkin-praline cheesecake. I will send you
the recipe by email,...
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ping: Sandy: Zojo & temp equalization time by
Dee Randall
Sandy, I read your information re buying a new Zojo machine. I'm wondering
if it has the "temperature equalization" feature on it that requires a
sit-to...
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Packaging by
slawrie@celito.net
I am interested in starting a web-based commercial baking company. My
first product line will be brownies and I would like to get ideas on
how best to package...
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Italian Annice(?) Cookies by
JOAN MC NAMARA
Looking for a recipe. Love these cookies but coming from Irish household -
have no idea how to make.
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Fine Dining Pictures by
Chef Frog
If you like fine dining, check out the blog
http://cheffrog.blogspot.com. There's lots of pictures and other
content specifically for people who are a part of...
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Pizza Crispper by
Frank103
Has anyone tried a pizza crispper? What were the results? I assume one does
not have to use a stone if one uses a crispper. Is that correct? Also, can a...
( 1 2)
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Homemade Boboli Bread Copy Cat by
Richard Hollenbeck
This morning I downloaded one of the many copy cat recipes on the web for
making Boboli bread. I had to convert it because it called for WAY too much
flour....
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Cake Stand Reccomendation by
Frank Drackman
I made the mistake of buying a cheap cake stand the first time around and
now I am looking to replace it. I will probably purchase via internet/mail
order...
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Pizza Dough Questions by
Frank103
There comes a time in the pizza dough process when the dough has to rest for
40 minutes or so in a warm place and double in size. A while back I read in
a...
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30-09-2006 12:19 AM
by Kent 
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iso of cinnamon babka recipe by
Joan and Papillons: Cosmo & Midge
Does anyone have Jeff Nathan's no knead cinnamon babke recipe with rum
syrup and almond paste crunch topping?
I lent out my book, never got it back and now...
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Preventing cakes from sticking to the pan by
Frank103
I was watching a baking show and the lady said she always kept a mixture -
1/3 Crisco, 1/3 veg oil and 1/3 flour - in her cupboard to spread on the
bottom...
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25-09-2006 06:09 PM
by shef
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Font Question by
Frank Drackman
I know that this is a little off topic but thought that the people here
would have plenty of great ideas.
I am looking for help finding a font that can be...
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The best deal I could find by
Frank103
I was looking for 9" commerical cake pans without the non-stick coating. I
went to restaurant supply places, department stores, kitchen stores and
searched...
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Anybody use a dough relaxer? by
Frank103
I was looking at a recipe for pizza dough in the King Arthur book and it
says to use, I think it was, 2 teasoons of dough relaxer, which is supposed
to relax...
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Cake Pans by
Frank103
Hi, this is my first posting to the group.
I read that light colored, shiney (aluminum?) cake pans, as opposed to the
kind that are treated with a non-stick...
( 1 2)
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21-09-2006 06:48 PM
by shef
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21-09-2006 05:17 PM
by ship
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18-09-2006 09:22 PM
by Gabe
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substitute for a boxed mix component... by
MonkeySnaps@gmail.com
I bought a package of Almond Roca cookie bar mix, and the bottom layer
was a combo of flour, sugar, baking soda, salt, and a bunch of stuff
that probably isn't...
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