Now that the holidays have passed and there’s time for such things, my mother has gotten back to me with her recipe for nesselrode pie with a meringue crust. If I were to make this, I do think I’d redistribute the...

According to my wife’s family, it’s a omelette/pancake that is basically scrambled eggs with matzah meal. Proportions are variable by your preference, but I think a half-cup meal to 2 eggs would probably be a good...

I’ve always been able to press the crumb/butter (2oz butter, 1/4 cup sugar, 1 stack crackers) mixture up the sides of the pan.

of the manufacturer. Sadly, I cannot locate a source for this cheese product. It was melted and two cups were poured over 5 gallons of hot popcorn, and produced a MARVELOUS product. If anyone knows where a product of this sort...

Recipe: * 2 cups masa harina * 1 ¼ cups hot water Technique: Find an old pro! This is way way more difficult that making pie crust or pasta — while there is a huge margin for over kneading, the humidity (or lack there of)...

one of the few things you can count on in this life...packaged GF baked goods will get very stale, very quickly. it may shrink up a bit as the gum/binder collapses, but it should work just fine in bread pudding. in fact, i think...

The Cake Bible is my go-to for conversion information. A 10" round’s volume is 10 3/4 cups. As Hal calculated, a 9x13" holds 15 cups, about 1.5 the volume of the 10" round. But the other really useful bit of info: a round...

stock pot that should do the trick. plus, the rack system that i have is one of those expandable/collapsible ones so the exact pot size isn’t that important. however, i’m glad to hear that your stove has been fine...

Here’s an easier version that I love: Italian Sausages With Grapes (salsiccia all’uva) 1 to 1½ pounds fresh Italian sausage 4 cups seedless red grapes 2 teaspoons balsamic vinegar or lemon juice, or to taste. 1. Place...

10 years ago and it’s become my standby. This recipe will make about a quart, which will last 7-10 days, although you will fini way before then. 1/2 cup water 1 cup tahini 3/4 cups lemon juice 1/2 cup liquid aminos...

1/4 cup balsamic vinegar 1/4 cup water 2 tablespoons soy sauce 3 tablespoons chopped fresh basil, (or 1 tbsp. dried) 1 tablespoon chopped fresh thyme, (or 1 tsp. dried) 1/4 teaspoon

longer. If they come out too soon, they’ll collapse when unmolded, but if they go too long, they won’t be “molten” inside. And by the way, the molten part is gooey and fudgy, and does NOT taste like raw...

Yep, that just happened to me with this post. All the posts posted after my last post were expanded, but the others were collapsed.

I recently got a new starter going (Nancy Silverton’s Red Grape Starter) and I made my 1st loaf 2.5 cups flour 2 tsp salt 3 tbsp olive oil 1/4 cup sugar 1 cup water 2 cups starter. Combine into a sponge, cover and let rise in a...

I would be inclined to use Whip-it From Oketer in the mousse and the whipped cream. It will will help to keep it from collapsing and weeping. At least for a day and maybe 2.