tmriga

If you really want to replace it, check the local auctions. I got mine for $225 at an auction held by the vo-tech school. Yes, it's 20+ years old, but it came with a bowl, paddle, hook and whip, and 4 years later, it's still working. Even if it only works for a couple more years, I got my money's worth. Theresa

When it comes to pre-made, I am in agreement with Sid about the Angus brand. They taste like beef, not like cardboard, and brown beautifully. But for anyone in SE PA, there is also the boxes of burgers at Redner's Markets. They're sold in different percentages. We always buy the 90%, because we cook to medium. Not much shrinkage, and at that doneness, not much chance of dryness. They also have good flavor to them. Theresa

I love the Amy's Indian meals, but every time I go to the store, I see that they jacked the prices up on them again. Does anyone have copycat recipes for them? I've never made Indian food before, so this would be a new adventure for me. Thanks in Advance - Theresa

My family and I were just discussing the lack of really good Chinese-American cuisine here in PA, and how, years ago, we used to drive to NJ to pick up take-out at the now gone Peke-Inn in Phillipsburg. Shrimp with Lobster Sauce is one of my family's favorites. I would be most interested in a great recipe for this also. I've tried a few of the recipes available on the 'Net, none seem to meet par for flavor. Theresa

I know I'm going to expose my amateur, home-cooking skills, but here goes - 5-6 ounces of 85% lean beef, cooked for 4 minutes on a fully heated Foreman grill, the lid gently placed on top of the beef. Seasoned on both sides with a gentle sprinkling of Goya Adobo con Pimienta, and on 1 side with Goya Sazon con Culantro y Achiote (it comes in packets; I put it into a salt shaker to dispense). Optional post-cooking condiments - fried onions and sliced cheese of choice. Opinions welcome. Theresa

Noodle kugel. Cinnamon, raisin, apple chunks (dipped in lemon water to prevent browning), and cream cheese cut into small cubes. It's the Bomb. There was a bagelry nearby that made a schmear with this combination, and for a while, I lived for Saturdays, which was the only day they made this combo. I took the combination and added it to noodle kugel. Oh, my gosh! The apples stayed just-right, not too crispy, but not apple pie soft, either. I can't make enough of it for my family. Theresa

With pepper they become Swedish Pepparkakor. Theresa

Do you think a rubber stamping brayer would also do the job? They're about 4 inches wide. If you spread some chocolate onto a parchment, then rolled the brayer through it, you would be able to roll a thin coating onto the bottoms. Theresa

Will these be generic, or will you be adding the logo of the business to the packaging? Theresa

Does anyone here know where I can buy a single container of Champagne Compound? I would like to make a pink champagne cake, but only need 1 container of the ingredient, not an entire case. Thanks! Theresa

http://www.gourmetsleuth.com/recipe_sourcream.htm http://www.motherearthnews.com/Relish/How-...se-Recipes.aspx Try these and let me know which one you like better. I'm always in the market for something more artisan, but don't really have the time for experimentation. I trust your judgement. Theresa

It is also a top shelf item in Wal-Mart, found above the shortenings. Theresa

I would say since the demand is there, go for it. But I also question why you would want to move, if the location already provides for higher demand than the current owner produces? Perhaps in the 10-year plan, but for now, I would concentrate on building the client base up more, then moving to another location. Perhaps just a storefront, and bake only out of the first location? There's a local bakery here that does that - they bake out of the primary location, and sell out of two other store fronts. They've been in business since forever, and selling out of the three stores for at least 50 years. Theresa

Try subbing some ground pasilla for some of the chili powder. I switched from using ground ancho to ground pasilla in my chocolate chili cupcakes. Both are low Scoville, but pasilla has a brighter, more prominent flavor, without the heat. It tickles my salivary glands more, too. Theresa

For some strange reason the phrase candycane wishes and marshmallow dreams came into my head Perhaps in an old poem or song? Theresa

Yes, actually, that is indeed what I do. My apology for failing to mention it. The only caution for that is with citrus flavors, because they react immediately. Those are not batters that can sit and rest while you prep your pan. Theresa

I have an idea I want to throw at all of you. Are you familiar with wedding bubbles? Those little bottles of bubble liquid with wands, that are used instead of throwing rice? I was thinking about getting some of them, sanitizing them, and then using them to cast a silicone 2-piece mold with a bottom fill to it. Silicone is expensive. Does anyone know of a reasonable source for it? This idea may take me a while to get done because of the cost of the silicone. I was thinking of placing a faux pearl in the corners of the bottom half, and maybe between the bottles themselves, to use for matching the seams up. Opinions always welcome. Thanks to all who have replied already - Theresa

Yes, The true beauty of master mixes is that, if you leave out the leavening, it can be frozen. Therefore, you can make up a batch with butter, freeze it, measure out the quantity you need for your recipe, and then add the leavening required. You can even bag it up into pre-measured quantities for each recipe. Using cold butter and preparing it in a food processor will give you even distribution throughout the mix. It's pointless to try to use a master mix that has been frozen after the leavening has been added, because condensation in the freezer will cause the leavening to react. Unless you have a vacuum sealing machine, and are sure all the air is out, you should consider omitting the leavener until time to use it. Theresa

The ambulance corps my son volunteered for had participated in a community festival where they could sell goodies as a fund-raiser. The biggest seller they had that night was the marshmallow cones I had made. They looked just like the ones that we older adults bought at the penny candy stores as children. My local supplier sells these cones. I bought 120 of cones, made marshmallow and piped it into the cone and then on top, then dusted it with colored granulated sugar. When the marshmallow dried I packed them into lolly bags. They sold out the first night. I had to send my son to the supplier and buy out her inventory (about 80 cones), and do them up very quickly for the next night. I also made gourmet brownies, 2x2 size, wrapped in waxed paper, just like Moms used to put in lunchboxes. Those sold out, too. The marshmallow cones were sold for 75 cents each. The gourmet brownies went for 2.00 each. And since I donated everything, I got a nice tax deduction at the end of the year. Theresa

A friend of mine wants to do a '60's Kitsch party in September as a fundraiser for a local charity. It will be a backyard barbecue theme, 60's clothing and all. He asked me if I could make some chocolate liqueur cordials in the little chocolate bottles that he remembers his parents "scarfing down in his childhood." He doesn't want them more than 2 inches tall. I read the links on making the cordials, but saw no information on where to get the molds. What I found online were those thin plastic half-bottles that must be put together. Can anyone recommend a more professional mold to work with? I don't care if I have to order it from overseas, as long as it's sturdy. Thanks in Advance! Theresa

Have you considered using a master mix, like Bisquick from scratch, that can be kept on the side, then add extra ingredients to it to make whatever is next on the menu? Even something like that would be a time-saver. It would eliminate frequent measuring of the same ingredients. The muffins, scones, cookies and biscuits that alanamoana mentioned would fall within that group. Many colleges and universities, especially those in agricultural states, have master mix recipes as part of their cooperative program. Do a google with the phrase master mix recipe and find one you like. Let us know if you choose one, and which one you choose. Theresa

Yes, that's what it looks like to me. Question - If you call it by the French name, can you charge more for it? Theresa

I would suggest that you leave the cake in the pan, open the sides until cooled, then close back up for transportation. I hate schlepping my work back to PA from school in NYC. What I started doing is to use a strip of double-faced foam mounting tape on the bottom of the box. Then I place the cake or cake dummy on top, but I do not press it down. The weight of the item holds it on the tape enough to keep it secure, while not so much that I can't remove the cake from the box upon arrival. Just a small strip, about 4 inches, does the trick for me. Theresa

That's a toss-up. There's a purveyor in my area who sells a European Black Bread, with sunflower seeds in it. Then there's the diner, which offers a 7-grain bread with a tight crumb, a taste similar to a pan de campagne, and a thick, hard crust. Either one, warm, with whipped honey butter - um, um, good! Theresa

It looks great! Thanks for allowing me to participate in it's creation. Call on me any time. Theresa