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Thanks you guys. I appreciate the help. I think I will go ahead and saute them before I freeze them. That seems like a really good idea.

Does no one know the answer to this, or is too simple of a question that I should know it already? Should I just chop some and give it a shot?

If I go through and chop up plenty of onions, carrots, celery, and peppers, can I freeze them and use them as needed? I have recently begun making an effort while I cook and it seems to take me forever to chop these things for each meal. Maybe this would be a timesaver for me? Thanks for your help.

So how cold outside does it have to be to safely put food outside? I live in North Florida, and I feel like it's cold enough during the winter, but my husband disagrees. Can anyone help settle our dispute? Thanks.

My sister has recently become a vegetarian, and someone she knows claims that marshmallows have meat products in them. Can anyone clarify this? We have found online that gelatin may contain meat byproducts, but cannot verify the truth of the websites. Some of them kind of look a little fanatical. We would appreciate any help we could get. Thanks.

I tried to convince them on the smaller cookies. The lady and her daughter are the ones who want the larger cookie. I have never made one of this size and am a little nervous. I have made hundreds of the smaller ones, though. Those are easy. I will suggest the larger for the bride's table and smaller ones for everyone else. The sugar cookie recipe is the one I use for all of my cookies, the girl doesn't eat gingerbread, and I wasn't sure if shortbread would hold up very well under the icing. I am supposed to speak with them again this evening, so I will let you guys know how it goes. Thanks....

I'm sorry for the confusion. I don't mean 12" high, as in upright. I'm trying to make this cookie, only much larger, for a bridal shower. http://www.bellaregalo.com/shop/catalog.mv...ingdresscookies Obviously, it needs to be enlarged to feed multiple women, but I need to know if I should do anything different to make sure that the middle is done, but the edges aren't overcooked, etc. I guess I didn't word my question quite right, my husband laughed at me too. But then he's a carpenter, so you know the terminology has to be just right

This is the basic sugar cookie recipe that I use for decorating: 5 1/2 cups ap flour 3 tsp baking powder 1 tsp salt 2 cups butter 2 1/4 cups sugar 2 tsp vanilla 2 eggs It makes perfect cookies that are normal sized - 2 1/2 to 6 inches in size. But now I need a cookie that will be about 12 inches high and 6 or 8 inches wide. Not quite sure on the width yet due to sizing difficulties of the pattern. My question is this: do I need to alter my recipe in any way, roll it out thicker or thinner, bake at a lower temperature, or any of the above? I would appreciate any help that you guys could give. Thanks so much

The flavors would be together. I have some white chocolate and dark chocolate. I've never done anything with pate de fruit, so I don't know about that. I can mold chocolates, though. The peanut butter/white chocolate ganache sounds good. I think he would like that the best. If I could get the measurements for this, that would be great. I will try it like that. The peanut butter and strawberry needs to be kind of intense, he likes that better than the chocolate, really. I just wasn't sure how to make the peanut butter and strawberry into a center. Thanks.

I have some really excellent belgian chocolate that I would like to use to make truffles. One of the requests that I have had is for peanut butter and strawberry. Does anyone have any ideas on how to make these? I would appreciate some guidance. Thanks

I think that I would do cupcakes as well, since I recently attempted 250 individual cakes. I guess I don't really understand what is meant by filling a chocolate mold with cake. Wouldn't the cake be rather crumbled? If someone could explain that, I would love to hear thr process that is being used. As far as icing each one, that is literally a nightmare. People really love them, but my gosh... I didn't charge nearly enough

Could you post the recipe in cups and tablespoons? That is the only way I am able to make things. I have tried plugging the numbers straight into a conversion system, but things don't seem to turn out quite right. Thanks so much!

I am looking for a light but creamy lemon frosting. I did try three others before I settled on this one, but they were all too heavy. I was kind of wary with the eggs, but I knew that I had seen other recipes with eggs, so I wasn't too sure what to do. I would certainly appreciate any safer recipes, if you have them. Thank you so much. I haven't iced the cake yet, it was late when I got in last night, and I didn't have a chance to check here. The icing will need to be served to approximately 110 people, so I can't afford for any illnesses coming out of this.

The eggs were not cooked in any way. They weren't even heated. It was the whole egg, supposedly to give a nice yellowy color. Lemon was also one of the ingredients. Thanks.

I made a recipe of icing with two eggs, a simple sugar, and butter. Does this require refrigeration? Thanks for your help.

I have found several recipes online through google, I am simply looking for something that has already been tried successfully, as I do not have much time for experimenting. The party is only in a week, and I want to make sure that it is something good. If I have to though, I will try some of the recipes I have found on my own.

I need some diabetic recipes that have been tried and turned out successfully. A lady has requested something she can serve at a large birthday party for those guests who cannot have sugar. I would appreciate any suggestions, as I have never made a diabetic recipe before. Thanks!

I would like to know the recipe for the pumpkin butter. I think that would be interesting. Thanks

How much chocolate did you add to the evap milk? That sounds like a great icing for schools, as it didn't mush. I am the class mother who bakes everything, so this is always a problem for me. Thanks.

Thanks for the links, swiss. I did find a recipe somewhere (don't remember what site now, I've seen so many) that sounded reasonable. When I do a recipe like this, I let the customer know that it is a trial thing. Usually the results are pretty good, I always make extra to let my family try and give thier opinion (they are brutally honest with me ) and then the customer's order. The recipe from the first link sounded good, I might try it also. Wish me luck.....

I have never personally made fudge of any kind, but I have made it a policy of mine that if someone asks for a recipe, I will at least attempt it. I never turn a recipe down, I call it "Desserts on Demand". The lady did say that the coconut fudge had grated coconut and evaporated milk in it. It was something she had when she was younger, but she didn't have the recipe. Maybe this will help a little for more advice? I would like the recipe that you have, I might try it and see if she likes it. Thanks

I did a search on eg recipes and came up with nothing. Am I missing it somewhere, or is it really not there? I have a lady who wants coconut fudge, does anyone have a suggestion? I appreciate all help.