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Result 1 of 10:
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AuthorTopic: Florida greens and Florida beans??? (Read 1,279 times)
ruthie
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Florida greens and Florida beans???
« Result #1 on Jun 20, 2005, 10:42am »
Hello

I'm a newbie to this site and I was wondering if someone can help me.

I have a recipe which calls for Florida greens and Florida beans and I have no idea what they are.
Please help me!!!

Thanks in advance!
Ruthie
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Result 2 of 10:
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AuthorTopic: PLEASE POST ALL QUESTIONS ON.... (Read 1,015 times)
sarah phillips
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Posts: 9
PLEASE POST ALL QUESTIONS ON....
« Result #2 on Apr 5, 2005, 8:43am »
http://www.baking911.com/asksarah_oldsite/index.htm

Thanks! Sarah Phillips
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Result 3 of 10:
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AuthorTopic: Sinking Chocolate Chips (Read 734 times)
Rachael1127
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Joined: Mar 2005
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Sinking Chocolate Chips
« Result #3 on Mar 17, 2005, 10:50am »
Any advice on how to add chocolate chips to a batter such as banana bread and not have them sink to the bottom??

Thanx!
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Result 4 of 10:
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AuthorTopic: Spaghetti Sauce Fix (Read 907 times)
MicheleH
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Joined: Mar 2005
Gender: Female
Posts: 1
Location: Pennsylvania
Spaghetti Sauce Fix
« Result #4 on Mar 13, 2005, 5:25am »
???

Hi, I am new to this site so please excuse me if I seem a little confused.

My spaghetti sauce is too sweet even though I used all fresh and low sugar products. Can anyone tell me how I can counteract the sweetness. For some reason this doesn't happen all the time no matter how many times I make it the same way.

Thank you !!!
« Last Edit: Mar 13, 2005, 5:26am by micheleh »Link to Post - Back to Top  IP: Logged


Result 5 of 10:
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AuthorTopic: WELCOME TO COOKING911.COM! (Read 817 times)
Janetrae
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Joined: Feb 2005
Gender: Female
Posts: 1
Location: Pittsburgh,Pennsylvania
Re: WELCOME TO COOKING911.COM!
« Result #5 on Feb 15, 2005, 8:21am »
I need help! All my cream soups and sauces become too thin once they are refrigerated. Is there something I can use to thicken my sauces that won't change the taste, but will keep the cream soups and sauces thick?
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Result 6 of 10:
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AuthorTopic: Submitting your FAVOURITE RECIPES... (Read 690 times)
KerBear
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I enjoy cooking for others [+ myself], Computer Programming, & fixing/creating electronic gadgets.



Joined: Jan 2005
Gender: Male
Posts: 1
Location: Kitchener, Ontario, CANADA
Submitting your FAVOURITE RECIPES...
« Result #6 on Jan 28, 2005, 3:48pm »
??? ... I'm a new member & haven't totally checked out this site yet.... but if you don't already have this feature: How about adding a button to submit "tried, tested & true FAVOURITE HOME RECIPES" ???
Any feedback? :o
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Result 7 of 10:
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AuthorTopic: Praline Liquor (Read 1,259 times)
sarah phillips
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Re: Praline Liquor
« Result #7 on Dec 10, 2004, 1:18pm »
It's optional. Use 1 TBSP vanilla extract in its place! Please post all baking questions on http://www.baking911asksarah.com !
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Result 8 of 10:
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AuthorTopic: old bun recipe HELP (Read 969 times)
sarah phillips
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Re: old bun recipe HELP
« Result #8 on Dec 10, 2004, 1:16pm »
Your husband's grandma may have used potato water which will make really soft buns with big air holes........Also make sure you use fresh yeast -- not instant. ;) Please post any baking questions on http://www.baking911asksarah.com Thanks!
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Result 9 of 10:
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AuthorTopic: Praline Liquor (Read 1,259 times)
juniorlion03
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Joined: Dec 2004
Posts: 1
Praline Liquor
« Result #9 on Dec 10, 2004, 8:57am »
I was going to make the White Chocolate Macadamia Nut Cheesecake and I was looking at the recipe. I am having problems finding the praline liquor. Is this optional to have or is there a place I can locate it.

Thanks
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Result 10 of 10:
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AuthorTopic: old bun recipe HELP (Read 969 times)
jd6030
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Joined: Dec 2004
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Posts: 1
old bun recipe HELP
« Result #10 on Dec 4, 2004, 2:42pm »
my husband always talked about his grandma's bun recipe well about a year ago i found the recipe and been trying for a year to make it right.
1 pint of water
1 large compressed y east
1 1/2 cups of sugar
1 cup of lard she used 1/2 oleo?
1 1/2 tsp of salt
9 cups of flour
mix well let rise 1 1/2 hour. punch down let rise 3/4 to 1 hour. pinch off buns let rise another 1 hour. bake at 350 till done. he says that the had big air pockets and were really soft. mine are heavy but sometimes light but never have air pockets. What do I do? ??? ???
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