Isabelle Prescott

I don't know about you area of the country but we are selling baked goods at the Farmer's Markets in Southern California. The weather in your part of the country would probably not be condusive to a year round job. There's a place on the web called Etsey where people sell their baked goods. Check out this article. http://www.savingadvice.com/blog/2008/10/2...ine-bakery.html

I'd like some new ideas for flavoring glaze to pour on my bundt cakes. What have you tried, or what sounds like a good idea. Also, any recipes you have for bundt cakes and glazes. Thanks.

I bake all my own bread. I would try replacing some of the flour with semolina for added gluten.

Its used in rat poison and Coumadin to thin the blood with some pretty dangerous side effects. Do you really want to put that in your baking product? A good substitute is to combine 1/2 tsp. each good quality vanilla and pure almond essence.

Lots of people think a place is "best" because it serves the most food for the cheapest price. I like my kitchen... that's where the best food is produced.

FYI - The Crab Cooker in Newport Beach is exactly as you remember it. Still lines, not only on the week-ends, but during the week as well. And first come, first served the order of the day.

Come, come... if its not resting on the Hope Diamond... I ain't eatin' it...... What type of stone?!? Marble, slate, granite, ...?!? ←

Thanks to all of you who have replied with such helpful information. I am forwarding it to my friend who's husband is in chemotherapy. He has 2 more treatments in this series. She is most grateful for your help.

I'm looking for tasty high calorie recipes to share with someone who has colon cancer and little appetite. Thanks.

Alas, no cheese either but I like to take these to band concerts in the park in the summertime... a little wine, good company and wonderful music. Mediterranean Hero 2 loaves French bread (18 inches long) 1/3 c. olive oil 1/4 c. red-wine vinegar 1 t. Dijon-style mustard 1/2 t. salt 1/4 t. red-pepper flakes 2 cans (6 oz. each) tuna, packed in water, drained 12 kalamata olives, pitted and coarsely chopped 2 T. capers, rinsed 1 small bunch fresh basil 1 large tomato, sliced 1 medium-size cucumber, peeled and thinly sliced 1/2 red onion, sliced Cut each loaf of bread lengthwise in half. Whisk olive oil, vinegar, mustard, salt, red-pepper and pepper in bowl; brush over cut sides of bread. Combine tuna, olives and capers in bowl. Line bottom halves of bread with basil leaves. Arrange tomato slices, tuna mixture, cucumber and red onion on top. Replace tops of bread. Wrap tightly. When ready to serve, cut each loaf crosswise into thirds.

No, I am not the author. Lots of spam haiku on the web. Thanks for the warm welcome.

And who dares mock Spam? you? you? you are not worthy of one rich pink fleck

Chicago Style Italian Beef 1 rump roast, rolled flour shortening 6 Cup water, divided 4 beef boullion cubes 1 Tbl oregano 2 Tsp garlic salt 1 Tsp paprika 2/3 Cup reserved broth 6 tiny hot peppers 2 bay leaves salt and pepper sliced french bread pepperoncinis Coat roast with flour and brown in a little shortening on top of stove. Drain grease and add 3 c. water. Simmer covered 2-3 hours. Remove meat from liquid and cool, saving liquid. When meat is cooled, slice thin with electric knife. Bring remaining ingredients (except bread and peppercinis) to a boil and add sliced beef. Simmer 1 hour. Remove peppers and bay leaves. Serve sliced meat pieces on bread soaked with broth and topped with pepperoncinis.