Caroline923

You guys are the best - I am off to othe kitchen - "real" chef's recipe - to save and treasure - thanks chefpeon - love the name!!

Try the gooey bar possibilities - you start with a box mix and 1 egg and a melteed stick of butter, press in 9x13 pan, 1 pkg cream cheese, another stick butter - 3 cups confectioners sugar and 1 tsp vanilla and 2 eggs - to this you can get as creative as you want - pour on top - bake 350 till only wiggles a little in the middle - 45-50 minutes. Freezes well - cuts best when cold. Ideas in the Southern Lady and Sons cookbook.

My favorite is the fudgy type - so I at a loss as to how and meet this special request - no nuts either - suggesstions? And I use at least a 50% to 70% chocoate.

dulce du leche - LIKE that - good touch for those of us in Texas

They area a layered bar - most have either a graham cracker or shorbread crust - then evaporated milk and coconut and nuts and chocolate chips - with variations on thte add ins... made in a 9-13 pan..

There are many versions - which is your favorite!!??

WOW WOW WOW great job

YES - do post - so much more intriguing than the celery concept!!

To ruin peanut butter with celery - you need help with the concept of - there can never be too much fat and sugar in the diet - only too limited an imagination..but I am sure you are trainable...

One of my favorites from childhood is toasted sandwich with peanut butter and crisply fried bacon....if you are going to clog those artiries why mess around. Any other "killer" combinations??

What about a white chocolate mousse parfait with the raspberries and a crunchy caramel/coconut wafer/cookie??

It is for clients - corporate america - and recipe would be most appreciated...

hot - Houston, Texas......

Need ideas for business holiday treats that can be hand delivered and in a warm climate - I will be doing the baking/cooking myself so need things that can be mass produced.....

LLIng - I am relatively new to this site - but I have noticed you frequently do not frost the sides of your cakes - is there a reaon??

www.tienda.com in Virginia

You need a reason to buy a cook book??? Clearly you are not as obsessed as I am!! That said, and already owning more than Amazon.com and ebay combined - I do look for the author first, and I still find that good photography is a strong pull to purchase.

Jay - thanks so much - waugh a tad off my beaten path - but will get there eventually....recipe sounds fabulous!

My understanding it is normally shredded coconut, chopped pecans, yellow cake base and egg whites whipped separately and folded into keep it light also uses buttermilk - with almond and vanilla flavorings both - at least this is in thte South...

I agree and that is my challenge - have you tried Dessert Gallery though?

Thanks - will check these two out..

So - help me here - where is there a decent local bakery that will use butter and not crisco - and chocolate and not herschey's - who knows what buttercream really is - that does home-style desserts rather than the French style a'la French Gourmet or Andre's?

Only saw last dessert presentation myself - and totally agree - plus - they were comparing apples to oranges it would seem. Categories too broad to be very valid - but then maybe the first part of show was better......

Skin the peaches and no need to pre-cook in most cases - a little addition of cinnamon and brandy wil add just the right touch to almost any recipe you might be considering - it not already included...

AWESOME - will try soon I think though that the good ole Jiff is actually better than natural - the oil in the natural pb makes for a grainy texture...