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I have played around with my dehydrator drying blueberries, pineapple and tomatoes. It seems to me that in order to be good at it, I should pick one kind of fruit or veggie and dehydrate that, making changes each time until I have it "perfected". Is that about right? Is there a...

I want to make mooncakes according to this recipe. Should it be safe to put in the mail for 2 days - not spoil? t Ingredients for Filling: 12 half-tsp blueberry jam 200g cream cheese 2 eggs 75g caster sugar 1tsp vanilla 2 tsp cornflour 2 tsp lemon juice Ingredients for Pastry: 200g plain...

My school gave me a half gallon of walnut oil and I have not used it yet. I will be making some pineapple upside down cakes and chocolate chip cookies over the next few days. For the pusd cake I was thinking about substituting walnut oil for 20% of the butter that is put into the pan for the...

Has anyone done this? I am looking at some recipes for calves liver ( ingredients: liver, mushrooms, bacon, onion and various spices and fried in butter). Does anyone know if this will freeze well after it is cooked?

I love to eat pickled garlic....minced in salads...pureed and spread on bread...even straight. I have looked up some recipes - very simple - but they are full of warnings about safety. Safety is important. I have some glass canning type jars I can use but I would like to make a small batch...

Does anyone have a cornbread recipe that can be baked in a 9x13" pan? All of the recipes I have call for a loaf pan. I have tried a couple in the bigger pan but they cook strangely.

https://www.allrecipes.com/recipe/17981/one-bowl-chocolate-cake-iii/ I use this recipe to make a wonderful chocolate cake from scratch. About 70% of the time it comes out perfect and the other 30% of the time it is too heavy or so light that it starts to fall apart when I am cutting. Any...

10 months ago, I bought a 5 pound tub of lard. It has been in the refrigerator at all times since that. I really want to use it but I cannot open the tub. The tub is made of heavy duty plastic and has one of those pull strips on it. I have tried to open it on a few occasions but have not...

I am looking for a cake recipe that will let me divide the batter into 3 parts and then add a different kind of chocolate to each part - end up with a 3 layer tri-chocolate cake. Any help? I have seen recipes for choco cakes using different kinds of chocolate, but they are a little bit...

That's a nice tongue twister. After my last confusing post I have decided to make a five layer chocolate with dark chocolate, white chocolate and milk chocolate layers (2 flavors will be repeated). I want the exterior to be frosted with white chocolate frosting with possibly dried coconut. I...

This is a little involved - my most ambitious project yet. I am famous in my school for baking chocolate cake but I want to branch out a bit. I want to make a 3 layer rectangular cake - the pan I will use is about 12x18, maybe a little bigger (metric sizes), so it is going to be a big, heavy...

https://www.allrecipes.com/recipe/17981/one-bowl-chocolate-cake-iii/ I was first drawn to this recipe by the words in the title "one-bowl". It is quick and easy to make and the results are pretty good and consistent. I would like to fine tune this a bit to make it "better", better meaning a...

The directions call for using spray oil to coat the pan before cooking. I don't have it. What should I use instead? I have lard, soy oil, sunflower oil and olive oil. Should I dust with a bit of flour also?

I have thought about using powdered sugar as a topping for cupcakes and cakes but I am afraid that the color/moisture from the cake will bleed into the powdered sugar and make it look less than appetizing...is this true?

Can any cake recipe be tripled? My mixing bowl will hold 4 batches of a commonly made chocolate cake but that is really pushing it. All of the institutional recipes are much too big for my equipment. If you have a tried and true recipe for the following that can be doubled or tripled - and...

Is there such a thing as an oatmeal cupcake - that is different from an oatmeal muffin?

I have a Christmas tree pan to bake cakes in. I am not sure how to use it. It is about 14" by 8" at it's widest, a tree shape. I was going to fill it with water up to about 1/4“ (do you think that is the correct height to measure from? ) from the top and then measure the amount of water in it...

https://thesouthernladycooks.com/2011/12/23/southern-jam-cake/ I made this cake for the first time last night. The recipe is straightforward and easy to follow. The recipe is a little bit too much volume for 2 x 9" round pans - each layer is a bit too tall and takes a bit too long to cook, so...

I am to generate a bit of discussion on the "theory" of cooking here. What is the difference (in the taste, texture, etc) among the following choices: (the bigger picture here - I am talking about making a tomato based spaghetti sauce) 1. sauteing onions, garlic, mushrooms, green peppers, etc...

I would like to make sourdough starter and have read several webpages with "how to's". There are several good sites with very detailed instructions, but I have one question. They all use a relatively tall bottle to make the starter. I would like to use a square plastic box - relatively short...

Not sure whether to put this in with the chicken questions....or the pastry. I have good recipes for cpp fillings...but I always have trouble with the crust on top. It usually comes out too hard. What am I doing wrong? Is there a recipe out there that calls for pouring a batter on top of the...

I used to have a recipe to make soy bread. It used a 50/50 mix of soy flour and wheat - that much I remember. It was also very moist and heavy, like banana bread. Does anyone have a recipe that produces a bread like that? I have tried several recipes and the bread comes out like a dry...

I have always made baked beans with white beans but am having trouble finding them. The thought of using another kind seems almost sacrilegious! Are there other beans that will still endure the crockpot and turn out favorable with brown sugar and molasses?

September 10th is the Chinese Teacher's Day. I would like to make a dessert for all of the teachers in my school - there are about 160 of them, plus another 40 people that work here. Most of the teachers do not like the sweet stuff like frosting, fudge, etc. Brownie and "thick and rich" bar...

I want to make a cheesecake but I am a little short of pure cream cheese. I have a small tub of cream cheese. that has some pineapple and mango mixed in with it. Can I use that in the cake?