I honestly just don't cook for anyone anymore, and I've forgotten pretty much how I ever did recipes that I used for years. I'm having my two daughters and granddaughter for supper later today, and I bought an inside blade steak boneless to do the way I used to do it. The problem is, I'm...
The older I get, the more I forget. I honestly can't decide if my sour cream coffee cake has to be in the fridge after cooling or not. The fact that there's a dairy ingredient (one cup of sour cream) makes me think it's not a good idea to leave it out in an air tight container. I'm sorry to...
I'm so confused about this. I know there are ounces in weight and ounces in liquid form, but when a recipe calls for two 8 oz cans of tomato sauce, and I'm in Canada so we only have mls on the cans, are they saying that the cans have 8 liquid ounces in them or are they going by weight? How do...
I'm sorry to bother all you experts on something so trivial, but I'm in dire need of help and this is always the place that I know I can get answers.
'm doing a crockpot dinner for my two daughters' birthdays today and I'm not a cook to begin with. I found a recipe that was basically very...
I wonder if I can use extra virgin olive oil in baking whenever it calls for a vegetable oil. I'm not sure about this and would like advice, please. I'm not cooking or baking much anymore and I am trying to avoid having ingredients around that I don't really need.
Thanks,
Jovin
Here I am again with yet another problem. I'm visiting my grandkids and started to make a recipe for Brownie Pudding off of the internet. I checked to make sure that I had all the ingredients, and then started mixing the cake. Then I read in the instructions that you have to add the milk...
I have a question regarding whether or not I should have whisked my cake batter or used my electric hand mixer. I'm not sure if it makes a difference, but I had made a "perfect sour cream chocolate bundt cake" two weeks ago and when I tried desperately to duplicate my feat yesterday, it was not...
The recipe for peanut butter cookies tells me to use 4 tblsps margarine melted....do I measure 4 tblsps and then just melt that or do I have to make sure the melted amount measures 4 tblsps!
Thank you...
Jovin
I screwed up! Darn...I hate this metric thing. I will NEVER get used to it! I was trying to figure out how much pineapple I needed in my Pineapple Nut Drop cookies when it said I needed a 10 oz can. The cans here are 389 mls. So somewhere I had checked to see how many mls to an oz..or vice...
I'm so sorry, but I canNOT make a decision in real life, let alone in baking. I'm sure I asked this before and someone said that as a rule baked goods were to be done on the middle oven rack. My problem is I CAN'T DECIDE WHICH is the MIDDLE placement!
I'm making my sour cream coffee cake...
I am baking (hopefully) a recipe for applesauce muffins that I had cut out of our local newspaper years ago. I haven't made this in soooo long, and have only recently started baking again. I had afixed it to a loose leaf page in a notebook, but I hadn't realized that when I punched the holes in...
I wonder if this is not a good thing. I've been turning my muffins and cakes around about half way through their time. It seems my oven is always baking darker at the back, and even though I just had a new thermostat put in it, it still seems to be the case.
I'm now baking a "Crazy Cake" in a...
I have wondered about this for some time. I'm going to be making a Brownie pudding (cake and sauce) for a get-together this evening, but I'm going to be really busy and running here and there. I want to know if you mix the dry ingredients for a cake or similar recipes and let them sit does it...
I had a great easy recipe for Penny Punch years ago and I've misplaced it. I remember that it called for a large bottle of gingerale and two packs of jello...one was cherry and I honestly don't remember anything else, except that it was so good and of course, non-alcoholic.
If anyone has...
I wonder if any of you can give me a good recipe for a side dish that I want to make to take to my brother's for Easter Dinner tomorrow. His wife has asked me for a rice dish. They are doing a Beef sirloin on the BBQ apparently.
Thanks for your input. Also, can balsamic vinegar be used if it's...
Here's a recipe for a festive salad that I plan on making for Christmas dinner, and I can't find an "envelope of Italian salad dressing mix" that it calls for. I wish it would specify what size package that it means, also, as I imagine it's an American recipe, and I'm Canadian. I can't find a...
I need someone to tell me the best way to cook spaghetti squash, as I'm having company tonight and I'm not sure if it has to be done in the oven.
Thanks,
Jovin
Last night I put out a package of frozen ground beef and forgot it. I was trying to let it thaw out before using it for today. I'd taken it from the freezer and put it in the bottom of my fridge on Thursday night, and it was so frozen Friday afternoon, that I put it back in the freezer and...
I'm doing an eye of round roast in the oven, and my neighbour told me to do it at 250 degrees, as she'd done one awhile ago (twice the size of mine though) and she said her company LOVED IT! :smile:
Now, I put this small one in at noon, :wacko: and I think it's too darned soon. :sad: She's...
Hi, this is Jovin's daughter, she told me to come on under her name to ask this question because she didn't know what to tell me.
I made a pumpkin pie last night .... canned pumpkin (rather an old can but had never been opened,) evaporated milk, splenda, spices and 2 eggs past due but seemed ok...
Wow! Big changes on this board since I've last logged on.
I just made a double batch of my Southern Buttermilk Biscuits, and I have to take them to a friend's for dinner tonight, but want to know the best way to warm them without drying them out. I just want them warm for the dinner...
If a recipe tells you to use 1/4 c butter, melted (in this case for a graham cracker crust) does it mean you measure 1/4 cup of butter THEN melt it? Or does it mean you melt it and then measure it?
Don't laugh at me, but this is driving me crazy! It can't be the same thing!
I froze it back about three months ago and haven't pulled it out of the freezer yet. I was wondering if it's going to work okay as far as consistency if I try to use it for a dip or anything now.
I know that when I froze some table cream for coffee, it was terrible when I thawed it out to use...
My cousin is having us for dinner tonight, and she cannot find her recipe for cherry cheesecake that she used to make a long time back. She insists it was made with Dream Whip folded into it and that it was a graham cracker crust.
She also thinks it was on a can perhaps but would like the same...