I have a good recipe for making an egg/raisin bread for Easter (white bread), and it always comes out great, except that the bread is a bit too weak and...

I have found some in a local store and was wondering what uses it is used for. Cindy

As the kids leave we find a full 9" pie to be too much for 2 people. The little 4" minis are a nuiscance to work with, and am wondering if anyone has or would...

About 20 years ago, I started experimenting with making my own yeast for making bread. The bread never turned out well but I think it did rise. For example, I...

Here is just one of many recipes in which you use Vanilla Sugar. Vanilla Kipferln - Vanilla Crescents - Viennese Crescents l cup blanched and finely ground...

Hi How long is it safe to store eggs before baking? The eggs are stored refrigerated, and seem to be fine after several months, but are they? Thanks, NT

WHat could be the reasons for my bread to be too dense? It tastes like it contains too much flour, although I used the amount the recipe called for. Is it a...

Somewhere I completely missed the boat on brioche breads and want to know more. Is it the extra milk and eggs? Thanks much!

Greetings! It's a tradition in our family to go to the Portuguese bakery around Easter and buy some loaves of Massa Cervada. I always thought that I would...

Does anyone know how to make creme brulee tarts?

FoodBloggers.com Beta ( http://www.foodbloggers.com ) has launched and is one of the only WebLog websites dedicated to food lovers around the world....

I have a heavy banana bread recipe that bakes in a 9x9" pan. if I use the glass pan if burns but cooks thorough. if I use an aluminum pan it does not cook...

Success!!! Y'all told me not to do it, but it works great. Admittedly it took 2 goes to get it right. Heres the recipe, scaled down for a 9"...

Spice cake, properly cooled, and white icing. But the icing is not adhering to the cake. When cut or eaten, the icing falls off. Any suggestions will be...

The Saint Paul Bread Club will have a bake-off on April 17, where members (including at-the-door members) can demonstrate their skills at baking bread at home....

"judith" wrote in message ... WHat could be the reasons for my bread to be too...

On Mon, 29 Mar 2004 19:27:12 -0800 "TSDing" wrote: I am trying to bake something at home still not sucessful. ...

"Matt" wrote in message ... apparently what you do is put them in water. if they sink...

apparently what you do is put them in water. if they sink they're really fresh. if they float a little then they're getting old and if it bobs on the surface...

My baking book has some formulas for sourdough starters. The one that appeared to provide the quickest results was a commercial yeast starter. After the...

Hi Baking an open top pie produces a hard top surface. For the next one I need a soft moist surface, no crusting. Its a basic question, but how do I achieve...

This was a particularly good show on breads. http://www.pbs.org/juliachild/meet/sullivan.html# -- Helen Thanks be unto God for His wonderful gift: Jesus...

This recipe is kind of like the candy made from brown sugar is cooked on the stove top and drizzled on the cake. My 91 year old father's mother made this for...

I have been trying to make eclairs. I cook the pastry to a hardened state, but when I take the pastries out of the oven to puncture and dry them, they...

A friend of mine just got back from Spain with something called a Turrone for us to try. It is round and flat, with a type of nougat with almonds inside it...