tmriga

That is my grandmother's recipe. I think she knew what to do with booze - true story - she used to make bathtub gin and sell it from her candy store, during Prohibition. LOL! Theresa

Heinz Ketchup. Gulden's Brown Mustard. French's Yellow Mustard. Hellmann's Extra Heavy Mayonnaise. Soy Sauce - I'd tell you what brand if I could read Chinese (a Malaysian friend who owns a restaurant gets it for me). There's always honey butter, chive butter, garlic butter and bleu cheese butter in the fridge. Theresa

If it's a gastric problem, it's ginger tea. If I have a muscle ache, I use chamomile. If I have a fever, cold or flu - green tea with honey, lemon, and Jacquin's Rock 'N Rye. Theresa

I remember diet bread. Can't remember the brand name. The slices were definitely cut thinner, but the thing that turned a lot of people off about it was that it contained cellulose fiber. Theresa

French toast, with a touch of vanilla in the batter. Croutons for Pennsylvania Dutch potato filling. I use stale rolls for bread crumbs. Theresa

Would this be with any flavor of chocolate, or just the darker kind? I'm thinking (fantasizing about it is more like it because they don't offer it anymore) about an apple dome that Wegman's used to sell. It was a spiced apple mousse, with a sponge cake, coated with what looked like a poured white chocolate ganache, then coated again with a thin caramel glaze. They made both individuals and 6-8" diameters. Theresa

If you want to save yourself some work, try an edible gold spray. There's an aerosol form in 23K gold from Charrier, and a much less expensive form by Luck's, which is probably made from gold petal dust. Theresa

Alton Brown offers this recipe for yogurt on FN, which uses some powdered milk. Within the webpage, there's a recipe for yogurt cheese, which you might make and distribute as gifts. Add some herbs and a bit of green onion, and you've got a treat to bring to an office or holiday event. Here's the main page for the yogurt recipe - http://www.foodnetwork.com/recipes/good-eats/fresh-yogurt-recipe/index.html Theresa

I have the following formula for Strawberry Pastry Cream, and I am seeking opinions as to whether it would work if I used other fruit purees. I am particularly interested in pineapple, peach, citrus (orange, lemon, lime) and coconut. Also, with the coconut, would cream of coconut work instead of a puree, or would there be too much liquid/fat content? Strawberry Pastry Cream Eggs, yolks 4 ea. Eggs, whole 2 ea. Cornstarch 3-1/2 oz. Granulated sugar 4 oz. Whole milk, hot 1 qt. Butter 2 oz. Vanilla 1/2 oz. Strawberry puree 3 oz. Sugar 4 oz. Thanks, all! Theresa

Thank you, Kerry. Please indulge me again. I just read through the chart you sent, and it mentions Brix. What does brix mean? Theresa

I've never made pate de fruit. Please indulge me, and forgive me, as I have some questions that experienced members may feel are mundane - Has anyone ever tried to make pate de fruit with coconut milk? If not, would it not work, and why? Would someone please send me the Boiron chart? I had it in my old computer, which died a year ago. My e-mail is playinwithsugar@aol.com Would someone recommend a reasonably priced guitar, for home use? And last - what does a refractometer do, and how do you use it? Thank all of you so much - Theresa

My big concern here is whether any of your students have food allergies, and to what extent. I used to work with a woman who was so allergic to eggs that she could not eat them as an ingredient in a food. Other than that, pound cake takes to added ingredients well. It's not very sweet, and bakes up nicely as a cupcake, as long as your timing is right. Theresa

Try orange with ginger and dark chocolate. One of my colleagues on another forum, Michele Foster, had her recipe for spiced pound cake with orange rum and chocolate sauces published on the FN site. I've made this, and it's an amazing cake. Here's the link to her recipe - maybe it will inspire you to create a new flavor combination. http://www.foodnetwork.com/recipes/food-network-challenge/spiced-pound-cake-with-orange-rum-sauce-recipe/index.html Theresa

What can I say, it's easy when you're retired, like I am. I'm also disabled (severe rheumatoid arthritis) so what I can get done in advance makes things easier later on. Theresa

*I make all my doughs for the holiday season before Thanksgiving. *Almost all my cookie recipes are converted to slice'n'bake style, so I have enough logs of cookie dough to build a doghouse in the chest freezer. The pie doughs and pastry doughs are also waiting there. *I've been collecting biscotti recipes off the Internet. *I bought a kitchen scale, because I will be attempting pate de fruit for this year's goody baskets. Next purchase will be from Amazon, where I found a multi-purpose probe themometer for boiling all that sugar. *I called my supplier for dry ingredients (Mennonite farm store outside Kutztown, PA) and ordered my flour, sugar, etc. Yeah, now all I have to do is make sure I have all my pans, trays and molds prepped, and I'm good to go. Theresa

These knives have been around for at least 35 years. My father had bought one, for the purpose of filleting fish at Jamaica Bay. He loved using his knife. He bought his in a sporting goods store, not in a kitchen supply. Cabela's carries them, but I do not know much about the ones they carry. They also carry the ceramic honing tool. If anyone knows about the quality of the Cabela knives, please let me know. Theresa

I'm no expert on panna cotta, so perhaps I can learn something here. Should the re-heating would have to be done in a double boiler, to prevent scorching? Thanks - Theresa

One of my relatives works as a server in a restaurant that is open on Thanksgiving Day. We wait until she gets home from work, which is anywhere between 3 and 5 PM. Happy Thanksgiving to all those celebrating. Theresa

I use cornstarch. Sub 1/2 the amount of cornstarch as you would use flour. I toss mine right in with the sugar/spice mixture, then coat the apple slices with it. I mix my selection of apples - I use golden delicious for sweetness and macintosh or granny smith for texture. Theresa

Other than the usual pumpkin, sweet potato, and apple pies, there's always a cheesecake. This year's alternative bread stuffing recipe will contain cranberries and italian sausage. As always, Pennsylvania-Dutch-style potato filling will also be available. I don't mind if they don't eat it all, because it makes great potato cakes the next day. And last, both sweet and savory kugel. The sweet consists of diced apple, raisin, and cinnamon with cream cheese mixed in. The savory, which is bathed in some of the juice from the turkey, is made with sauteed onions and garlic. Theresa

I'm not a traditional breakfast person, in that the bacon/egg or cold cereal thing usually doesn't do it for me. I'm content with a slice of last night's pizza, or warming up a small portion of leftover beef stroganoff and noodles. That being said, breakfast today was two microwaved Nathan's on frankfurter rolls with a touch of Gulden's and a seltzer wash-down. Theresa

I also used to use Jif for my buckeyes (peanut butter balls). A couple of years ago, I noticed that the real peanut taste just wasn't there anymore. I switched to Skippy Natural, and since then, I have been very happy with the results. Theresa

tapioca goes very nicely with tropical fruits. Theresa

I don't do decorated cookies on a regular basis, but some colleagues of mine have a great deal of success with the No-Fail Sugar Cookie recipe. That recipe can be found in several websites on the Internet. When I do make cut-out cookies, I use Toba Garrett's cookie recipe from her book Creative Cookies. Here's a link to a blog that has the recipe on it. http://blog.razzledazzlecookies.com/category/recipes Theresa

Superfine is the same size grain as confectioner's sugar, but without the amount of cornstarch to prevent caking. I would add some regular granulated sugar, preferably at the start of your dry addition cycle, so it has the chance to melt a little. An alternate idea would be to give granulated sugar a very short spin in the food processor, but not so much that it ends up 10X. And I'm with her on the breadcrumbs on mac & cheese thing. Theresa