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.

I just want to say thanks for all the help. I'm going to give it a try this week. I plan to serve it with little apple galettes. Cheers, blackcat

I've been trying wrap my brain around the idea of a recipe but I can't seem to figure it out. Does anyone have a recipe for browned butter ice cream that they could pass along to me? Thanks blackcat

Uhmm just a heads up....The Mist Grill closed recenty. If you are going to be in town over a Friday or Sat. night you might want to check out American Flatbread. If you do go, put your name in early. blackcat

Morels stuffed with Point Reyes Blue Cheese.....Yum

My standard is sharp cheddar on wheat with dijon mustard and a tomato But today I had semolina bread, proscuitto, fresh mozzerella, and homemade fig jam crispy, salty, creamy, sweet..yum...

Gosh there are so many.......northern spy, stayman winesap(my favorite), golden delicious, macoun. gravenstein....I usually like to do a mix of apples.

It sounds like the coffee marshmallows shouldn't be an issue. The honey ones...well I guess I get to have a bit of fun with those. Thanks a lot for the information.

HI 2 questions.. 1. I've been thinking of making coffee marshmallows. Has anyone else tried it? Do you think that replacing the puree with the same amount of espresso would be too much? 2. Regarding honey marshmallows.... Do you think I could just replace some of the corn syrup with honey? Thanks

It sounds like a Bisteeya, which is a layered pie with phyllo, meat, spices, chopped almonds etc. Its Morrocan and quite good. I'm not sure if there is a scottish connection though. I once made mini ones for a wedding.

There used to be a place in San Francisco called Pure T. It was a tea shop/ice cream parlor. There were only tea ice creams and sorbets. The Thai tea ice cream was very good. I loved the Earl Grey milk shakes. From what I can remember, here are some of the flavors ...... Morrocan mint earl grey thai tea Chai Black Currant A while back I made Thai tea ice cream and I steeped the tea in the milk cream mixture. It came out pretty good.