tmriga

Those pics are posted in this thread - http://forums.egullet.org/index.php?showtopic=24767&st=0 Cookieboy has two pics posted on page 3. Raggamuffin has one pic posted on page 5. Theresa

We have several summer birthdays in my family, so Ice Cream Cakes are a must in my repertoire. I use a square springform pan with a homemade crushed shortbread or black cocoa cookie crust. I bake my bottom crust, the same way you would bake a graham cracker crust. Then I add thin ice cream layers, about 1" deep, more crushed cookies, repeat, all the way to the top, crust, ice cream, each 3 layers deep. Ice cream flavors vary, depending upon desire, but the middle layer is always french vanilla. Frost top and sides with stabilized whipped cream, piped top and bottom border is Martha's Marshmallow for Piping (recipe below). http://www.marthastewart.com/portal/site/m...a00aRCRD&page=1 Theresa

Since the bananas provide a damp surface, you might also want to consider rolling the fruit in powdered sugar before dipping. It may aid in getting the caramel to stick. Theresa

Can you find small skewers or popsicle sticks? Those would probably hold the banana better than toothpicks. Sounds like something I would add salt to. Yum! Theresa

Thanks for sharing this with us. I was looking for a new book on chocolates. Theresa

If you're talking about Macaroon Swoon, JB Prince has it http://www.jbprince.com/cook-books-dessert...aroon-swoon.asp Theresa

I'll be teaching advanced cake decorating from my home as of early April, if you can wait until then. I live in Eastern Pennsylvania. Theresa

I know it may sound odd, but I am seeking a spritz cookie recipe which, the longer it sits, the better it gets. I had some from a bakery in Staten Island earlier this year. They were just average at first, but after two weeks of being stored, the buttery flavor really showed through. This would be like the spritz cookies which are usually sold in Italian bakeries - not very sweet, with a pale golden color. Has anyone experienced a cookie such as this? And would you have a recipe which you would be willing to share? Thanks, and Happy Holidays! Theresa

The apartment I recently moved out of had an oven in it that was made about 3 days after Prometheus stole fire from the Gods. Needless to say, the thermostat and the temperature dial were in a constant state of conflict. It took me over a year to figure out proper knob settings and baking times. Since you've already determined that the oven does not achieve temperature according to knob setting, it's time to have the thermostat and any door gaskets checked. Theresa

Here in PA there are several farmer's markets which have spice stands or stands which carry spices as part of their product line. Most of them also sell meringue powder. You might want to check the next time you're at one. Also, if you have any of the following craft stores in your area - AC Moore Hobby Lobby Joann Fabrics and Crafts Michaels Arts and Crafts or a Wal-Mart with a fabric and craft or party section there's always a Wilton aisle, where you can obtain their brand of meringue powder. Theresa

when I took my chocolate class, I was disappointed that we did not learn all the different ways of tempering chocolate. All we did was table the chocolate on marble. How about chocolate garnishes? Paper cone work, curls and ribbons, etc. Do you teach making and modeling with chocolate clay? Theresa

Sliders, originally mini hamburgers, have evolved into almost any sandwich which can be eaten in 1-2 bites. Here's a full description, as written in A Hamburger Today: http://aht.seriouseats.com/archives/2005/0...nk_whats_a.html Theresa

Thanks, all! Although I live in is the third largest city in my state, the owners of independent restaurants choose not to serve sliders; they can only be found in three different chain type restaurants, where the products are produced exclusively for them. We all know that stuff is brought in by truck, so asking them turned out to be an exercise in futility. I only need about 300 of them for a holiday party I am working, so it won't take much time in a 20 qt to mix and knead that much dough. And instead of cutting the dough, I will use a couple of different sized food scoops to see which will give me the baked-off size I need. Theresa

Biscotti with espresso or hot chocolate - we like to add some light fruit and cheese. Makes a great evening snack. Theresa

No, we don't have any Jewish bakeries in this area, but thanks for the idea. I just did a Google and found this one http://find.myrecipes.com/recipes/recipefi...ecipe_id=522311 which will serve my purpose very well. Thanks - Theresa

Does anyone out there bake their own sliders rolls? I have checked with the few wholesale bakers in my area, and none make them, nor will take on such an order. Does anyone know have a favorite recipe for sliders rolls that they would be willing to share? Or would anyone happen to know how many ounces of dough would be appropriate for baking sliders rolls? Thanks so much - Theresa

Apples go very well with pork, especially one which has been roasted with garlic and onions. Theresa

Q - When you say Asian, do you mean only Far Eastern, or are Indian and Middle Eastern flavors included on the menu? Suggestions - I know it's been done to death, but pomegranate is quite versatile, and very popular right now. Tamarind is the fruit I would like to learn to work with. Theresa

We were taught in school to roll the cake in a clean, lint-free towel, immediately upon removal from the oven. Theresa

I just did this last week. I use a standard home oven for my baking. I sprayed a half-sheet bun pan with baking spray, then lined the bottom with parchment paper. I spread the batter evenly across the pan, and baked it for 15 minutes. It baked up perfectly. Let me know if it works for you, too. Theresa

Congratulations, Bill! I wish I didn't already have a commitment in NY that day, or I would travel in for the event. My best wishes for your continued success, and if you come up north again, send me a PM and let me know where and when. If I'm free that day, I'll be there to root you on! Theresa

I can tell you from experience with the brand that it is not the case of the brand you are using. My best guess is also that it was previously frozen. Theresa

Whipped cream ice cream, anyone? Whip sweetened cream stiff, then fold in some fruit puree, chocolate chips, pretzel chunks, whatever. Freeze. Enjoy! Theresa

Here, try these. Yes, there are some jam recipes, but there are also sauces, coffee cake, upside-down cake, aspic, and a chutney. http://www.honeyflowfarm.com/graperecipes.php Theresa

I have used it in pound cake and shortbread cookies. I started with 1/2 teaspoonful, then increased it to the full 1 teaspoon. I buy mine in Arabic markets in my area. It's much less expensive than going to the gourmet shop. Theresa