Tammy

Well the donuts were so dense that I needed a magnifying glass to see the holes. And they were so dry it was like having a mouth full of desert. As for the espresso it added a bitter note that was unpleasant. I definitely need a better recipe.

The group loves chocolate and coffee so I don't see that as a problem. I'm going to make it today just so that if it is awful I can get store bought tomorrow morning.

Thank you so much for the information and other sources.

It's an allrecipes.com recipe and your right it is espresso powder.

I am making my first chocolate donut for a sunday meeting. The recipe calls for espresso. I would love to hear about your experience with these types of recipes. Any hints or tips that will make it easier. Thanks for your help.

I'm so glad it was a success for you.

That is a great story. I'm glad you were willing to step in. So many people aren't.

I hope this isn't an idiot question. But I have no idea what the differences are. Please teach me.

Teaching is a special skill.

I was reading my "Joy of Cooking," and it mentioned how well chicken and avocados go together. But I never leave an avocado naked, I have to have it sprinkled with apple cider vinegar and salt. So now I'm thinking Corden Bleu with an avocado filling rather than cheese. Hum...

The spice companion looks like a good add for reference purposes.

I have the Mark Bittman book but I don't care for the recipes. They all end up in my need to be modified file.

i'm so glad most of you have more cookbooks than I do. I stopped buying them when I couldn't find favorite recipes because I couldn't remember which book they were in. Now every morning I spend about an hour typing recipe names and other assorted information into an index. I'm determined to be able to find recipes easily when I want to make them. When I first started this I thought it would all fit on one spreadsheet. How wrong I was. Desserts have an entire folder just for the spreadsheets in that area. Cookies, Cakes, Tortes, Tarts, Pies, Fruit, Pastries...and it just keeps on growing.

This is a great thread. I've been there many times with a recipe. I've even gotten rid of cookbooks that seemed to have a different food profile that I like. One was a cookbook of recipes off of cans, bottles, boxes, ect. We were using it as a base for a group to make the same recipes and then comment on them. After the third one being something I didn't like at all, I dropped out of the group and got rid of the cookbook.

I recently found out I could remove 75% of the salt from canned veggies just by draining the water and rinsing the veggies. Excellent.

Grilled was the perfect recipe. Love them. Thank you for suggesting that.

While in japan I visited the bakeries and noticed that they use rice flour rather than wheat. The baked goods are so light they seem to melt away. They also think Americans use way to much sugar. Their food frequently looks like works of art. It was fantastic to see what all they had.

I would use them like a double chop with a pocket. I use an apple bread stuffing with pork that is wonderful except for my waistline. Good luck with your chops.

I like coffee cake but doughnuts are the group choice. I have served muffins and they seemed to go over ok. I'd like a better chocolate muffin recipe than the one on allrecipes.com I wasn't thrilled with it. I did find the doughnut pan on Sunday it was at Bed Bath and Beyond. It wasn't cheap but it was 2 dollars cheaper than buying it on line. The group is between 20 and 60 people depending on the time of year. We provide 24 doughnuts although I've been doing between 24 and 30. I'm trying for a selection of both yeast and cake doughnuts with a preponderance of chocolate. Those seem to go first with the filled doughnuts being the most popular. I tried cinnamon rolls and I was the only one that eat them.

ah another name great. Grilled sounds like a perfect use for them. My saliva glands have been going nuts since blue dolphin mentioned the recipe.

I love bangers and mash. I first was introduced to it on the tv program all things great and small.

These are a sweet green onion and I've always wondered How to use it. I recently ran into a butternut squash soup recipe in my joy of cooking and thought the Egyptian Walking Onion might be good to replace the leek. Or are there other uses that I might like to look into? Any info would be welcome.

I have recently been recruited as the person to get doughnuts for my group. I am an over achiever in my mind anyway, and I would like to make some cake doughnuts. Where do I find the pans for this. Or is there another way to do it? My group loves chocolate and I found a recipe for chocolate cake doughnuts but I can't find the pans locally. Can someone tell me where to get an economical pan that will take being used once a week for about 2 years? Also if you have a doughnut recipe that you just loved I'd love to hear about it. Thank you.

I love to eat but I cook by smoke detector. Now it is even worse because I'm having health issues that require that I remove a bunch of foods from the pantry. I'll looking for a great deal of help. No Alcohol, No Acidic Foods, Diabetic so no or little sugar or starch. How do I do this? I'm here to find out.