Caroline923

Thanks so much - I have some good research to do....about the agave - I hve learned not all brands the same - so there are several that may work.

Thanks - looks intriguing

Searching for gluten free - and sorta sugar free (agave ok) desserts. Love to find a cupcake recipe - and I am aware of the King Arthur flour to use.

Totally realize there will not be great texture or taste - but hoping I can improve on the purchased cardboard options currently available in health food stores, etc. So - any ideas? Would ideally not like to use real sugar, but Splenda or similar subsitute, as well as jack up the protein to 8-10 grams per serving of a cookie or brownie. HELP !!

clearly this is not a simple process - the baking is the easy part - thanks for your time and assistance I do love the cookie labels - in Texas we have to have each item wrapped - so plan on using cello food grade and adding sticky label to each

Finally decided to "sell" my desserts after over 10 years of doing it for a hobby. Have no idea how to price...will be boutique operation, hand delivered - not shipped - no store front. Desserts are created by the order - customized. Use only the finest ingredients - European chocolates and butters...Help on pricing - location is in Texas.

thanks so much - looks like it might work

The famous Baltimore Berger Cookie - does anybody have a recipe for these chocolate fudgy treats? Hard to get them in Texas this time of year!

Looking for a source or wholesale pre-wrapped sweets - bite sized. Want a gourmet level, custom item - inch cubes of fudge or mini cookies orwhatever would have a bit of a shelf life or be freezable. Need to be able to leave them out for a business day and don't want food that is not wrapped for hygiene reasons.

I assume you are soaking the cake with the cream and not adding it as a liquid??

In search of recipe for Bristol Cream Sherry Pound Cake

I have mad it many many times and my German friends say it is great. Oops - the author is Sheraton not Stewart. I have used boxed pudding when in a pinch..and it is a few hours with the rising times. I do it either in a 9X13 pan and let them cut the squarers..or for a pretty presentation it works in a 12 inch spring form pan and you can remove the sides for serving...

Is this anything like a bienenstick (bee sting cake)? Google doesn't produce many results for "bienenstuck." ← The German Cook book by Mimi Stewart has a good one in it...

I know about that change - but the bread is not the same - was tryng to locate the original baker and or recipe...but thanks

There was a place in La Grange, Texas called the Bon Ton. They made the most incredible white bread know to mankind - REALLY!!! Does anyone know how I might acquire the recipe???

Thanks for recipe - looks great - wil try this weekend...

Looking for a smores recipe that would be in bar form for an adult party. Need to make ahead - and if possible freeze - wondering if that would hurt the marshmallow part?

Love the Kaye Hansen one - thanks so much

The original diner cake - moist yellow cake with fudgy frosting - need recipe suggestions. Debbi Fields has one - any other suggestions?

Where can I get this dessert in Houston????

thanks - know about those two actually...

You have to try Polo's - in Greenway Plaza - new and GREAT - owned by same chef that has the Post Oak Grill - and if you have tons of money and are into thte hi end - Tony's on Richmond in Greenway - they will cook anything you aske for andin any way you want - no matter how you do it - but you pay for it!

Loooking for apple or peach low carb cobbler recipes - any decent ones out there that have taste and texture of the real thing??

frustrated chemist - always want to try new combinations - not trying to lower fat content - after all pound cake is just that - pounds!!!!

Have used most of the more common ingredients - sour cream, cream, Philadelphia cream cheese....and was wondering if mascarpone would work - as a subsitution for say cream cheese in equal volume/weight? Anybody every try?