blackcat

Do you have an Indian market at all there or look online for Indian food products it would be less expensive they sell rose essence, and rose petals for cooking ← hummingbirdkiss that's a great idea! i completely forgot we have a local indian market. I'm going to drive over today to check it out. I wish we had a middle eastern market that would be my next stop. I live in Vermont and while I can get some great ingrediants getting specialty ones can sometimes be a challenge. blackcat

I love the idea of the rosesugar. It could be quite pretty. My only problem is finding food grade roses right now. I'll try to find the the rose oil and give that a shot. Thanks

Hi I'm working on vanilla rose shortbread for a wholesale client. I've got the flavor where I like it. But after a couple of days it is not as strong. Currently I'm using rose water. I had thought maybe if I put a very light royal icing scented with rose on the top that might help. What do you think? Any advice? thanks blackcat

Hi All Does anyone have a favorite recipe for an old fashioned drop sugar cookie? I'm looking for a cookie that is chewy not cakey. I don't want it too flat, I'd like a bit of puff to it. I just tried Martha Stewart's recipe www.marthastewart.com/old-fashioned-sugar-cookies. I made the dough last night , portioned it out and froze it. This morning I baked off a couple. They came out too flat and had a slight greasiness. I made sure i didn't overbeat the dough. Should I add more flour to the recipe? BP? Thanks blackcat

I went to a petfoood store(PETCO) and picked up some large rolling bins. They had all different sizes and the price was pretty good. blackcat

You could do a mocha/choc version of torta sbrisolona(italian crumble cookie) and slice it up into triangles or serve it broken up into large pieces. blackcat

Coincidently, I'm looking for the same thing. I've only been able to find them at the confectionary house. If you do find them cheaper and in bulk please post it. Thanks blackcat

If you don't mind a short drive to Waistfield, American Flatbread is quite good. It is only open Friday and Saturday nights. Put your name in at 4:30..They start seating at 5 or 5:30. http://www.americanflatbread.com/index.htm Harvest market is great Nice cheese selection and the brick oven breads are nice. http://www.harvestatstowe.com/

I love toast slathered with a good butter and drizzled with honey . Yum!

You aren't being a downer at all. In the past I've worked at a bakery and making desserts at a restaurant and that's why I'm starting my research early in the year. I may not know everything about the regulations but I'm looking into that right now. In fact I've already called the local health department and I'm also going to look into renting time in a commercial kitchen. thanks blackcat

Zoe Thanks that's all really helpful information. (especially the costco heads up) I've been trying to think of products that maybe other "bakery" stalls might not have. I plan on playing around with interesting flavor combinations. I'd love to have a couple of small cute decorated cakes but I feel like depending on the weather frosting is an issue. But as you said it all depends on what the customers want. This is a new Farmer's market for the area. blackcat

Hi All I'm thinking of having a stall at the local farmers market this year. I'm currently in the research process. I live in Vermont, so between the rainy spring and the humid summers moisture is an issue. The market runs from later May to early Oct. I plan on having cookies,muffins, croissants,small cakes, fruit and savory tarts..etc. I also thought I might have some prepackaged items like granola or homemade marshmallows. Does anyone have advice about having a stall at the farmer's market? I'd like to get info on what works and what doesn't work Thanks blackcat

I agree. I was hoping for that recipe too. It sounded great.

Dorie Thanks for the info. I really appreciate it. It's really great that you are so available to answer questions. Thanks again

Hi Dorie I picked up the cookbook last week. I thought I start with the cookie section. I have a couple of cookie recipe questions... 1.Chocolate malted milk ball cookies...What is the correct baking temperature? I couldn't seem to find it in the recipe itself. 2. sables- The ingrediants lists 2 egg yolks... The recipe says to add them to the dough, but later on it says to use a yolk for the decorative sugar. Do I use both yolks for the cookie dough or do I hold one back and use it for adhering the decorative sugar to the outside of the dough? I can't wait to try the other desserts in the book! Thanks for your help.