PopsicleToze

Here's the recipe. If the coating is too light, you can double-dip the apple, but work quickly. Unsalted butter, for parchment paper 2 cups sugar 3/4 cup water 1/2 cup light corn syrup 1/2 teaspoon red food coloring, (optional) 6 medium apples, or 12 lady apples Line a baking sheet with parchment paper; butter parchment, and set aside. In a medium heavy-bottomed saucepan, combine sugar, 3/4 cup water, corn syrup, and food coloring, if using. Bring to a boil over high heat; reduce heat to medium-high. Insert candy thermometer and continue to boil until temperature reaches between 300 degrees and 310 degrees (hard crack stage), about 20 minutes. Meanwhile, insert a wooden stick into the top of each apple, pushing about halfway through; set aside. When mixture reaches temperature, immediately remove from heat. Working quickly, dip apples in sugar mixture until completely coated. Transfer to prepared baking sheet; allow to cool. Rhonda

I make them for Halloween and use small apples, too. With the limited amount of coating in the pan, if you try to use large apples, after the first few are coated, the remainder of the coating doesn't coat the whole apple so that you have an area near the stem that is naked. I just stick a craft popsicle stick in them then wrap with parchment paper and tie with ribbon. I've seen them with little twigs used for the stick, and that's cute. I guess they used fake ones bought at craft stores because I can't imagine finding sticks in the woods and trying to clean well enough to stick in an apple! However, the popsicle sticks are inexpensive and they work well. I have the recipe at home somewhere and can dig it up if needed. (Jaymes' caramel corn is on left and peanut brittle is on right.) Rhonda

Jenni, Boston Cream Pie consists of spongecakes sandwiched with pastry cream. You can see it here: http://www.joyofbaking.com/BostonCreamPie.html. Next dinner: stuffed crabs and fried shrimp with plain green salad. I was going to go the easy route and pick up some already prepared stuffed crabs from a little seafood market near work. However, they only sold them frozen, and I didn't want anything to do with that. So I started with boiled crabs from the same market (a little bit of a cheat, but not much). I debated about buying the crabmeat already picked, but stuffed crabs taste so much better if they are cooked in the actual crab shell. Then I picked the crabs saving the shell to use as the container and saving the feelers to make a compund butter for another day. Cleaned crab shells. Soaking the shells water with baking soda is probably not necessary, but I like doing it that way. Stuffed crabs prepared for the oven with a little panko on top for a nice browning. These are raw and not cooked yet. Then stuck the crabs in the oven then prepared fried shrimp, a green salad and garlic bread. It was great. Served immediately when fried shrimp were ready and after all of that work it was awful to eat first and THEN remember to take a picture of the plated product. Next time... Rhonda

The "Daily Sweets - What are you baking" appears to be MIA -- so here is the birthday cake I made for my youngest niece. It's a huge Boston Cream Pie. It's not perfect, but it tasted fabulous. The kids were really impressed with the chocolate glaze. Baking tends to stress me out, but this one was a lot of fun. Rhonda

Individual Pecan Pies usually go over very well. Rhonda

Can you describe it a little more. I went to their site, and these are listed as their pork dishes: Pan Fried Pork with String Bean Delicious spicy crunchy string bean pan fry with pork slices Shredded Pork with Garlic Shredded Pork prepared with black fungus and vegetables in hot sauce Smoked Spicy Pork with Cabbages Mu Shu Pork (with 4 Pancakes) Basil Spicy Pork Our fresh Basil leaf sauce is fragrant and created in our chef's oriental wok. Rhonda

Chicken & andouille gumbo. Also, pork butt roast was on sale for $0.88/lb, and I looked for something different to make with it, so I made Pork Vindaloo for the very first time. Served with basmati-style jasmine rice (thought I had basmati in the pantry, but I didn't) with cinnamon stick, cardamom pods, etc. It was fabulous and a great hit with the family. Next time I will remember to take a picture! Rhonda

I usually let them make the salad. That way they don't get in my way as I finish the dishes and they can sit at the bar to make the salad while we chat as we go. A bonus is I don't have to make the salad! Rhonda

Teflon pans are recommended for low or medium heat. Overheating pans release toxic gases. I'm guessing that when you said you added the rice for a blast of dry heat, the person thought you had heated the pan to a very high heat. If they're extremely overheated the toxic fumes can kill birds and cause flu-like symptoms in some people. Rhonda

I don't wear aprons when I cook and get stains on my clothes. Also, I don't use the mise en place method and can sometimes have to really rush getting something chopped and ready for the pot. To be fair, I know this is bad and I do use the method when I'm baking because who really wants to forget to add the vanilla to a cake? Rhonda

Me, too! I cannot have an opened jar of Nutella in the house and not wake up to eat a spoonful, or two... It's a shame really. They have made their product so good that I do not buy it because I can't afford the calories. Rhonda

Here are a couple of recipes from a family cookbook I put together submitted by the teenagers in the family. It may not be up to our standards, but it started them off cooking and a few of them are quite good at it now. They're easy to make and he should like them. CHEESEBURGER CASSEROLE 1 pound ground meat 1 medium onion 1 can tomato sauce 1/3 cup catsup mild Cheddar cheese, shredded, or American cheese slices refrigerated or homemade biscuits Brown and drain meat. Add onion, tomato sauce and catsup; simmer for 10 minutes. Remove from burner. Top with cheese. Top cheese with biscuits. Bake at 400F for 20 minutes, or until biscuits are done. QUICK SOUTHWESTERN PIZZA 1-1/2 cups Bisquick original baking mix 1/3 cup very hot water 2 cups cut-up cooked chicken 1/2 cup salsa or picante sauce 2 cups shredded Mozzarella cheese 1/4 cup chopped onion 1/2 bell pepper, cut into thin rings Move oven rack to lowest position. Heat oven to 450ºF. Grease cookie sheet or 12-inch pizza pan. Mix baking mix and water; beat vigorously 20 strokes. Turn onto floured surface. Knead about 60 times or until no longer sticky. Press into 13-inch circle on cookie sheet; pinch edge, forming ½-inch rim, or press into pizza pan. Mix chicken and salsa. Sprinkle crust with 1 cup of the cheese. Top with onion, chicken mixture and pepper; sprinkle with remaining cheese. Bake 12 to 15 minutes or until crust is brown and cheese is bubbly. Rhonda

I don't know about cooking them, but I would order the crab, chorizo & camembert croquettas and the butter poached lobster and saffron pasta. It sounds divine What a great friend you are! Rhonda

If you want fascinating articles and a magazine to read and be entertained, then Saveur is hard to beat. But if you want great recipes to cook, then Fine Cooking is hard to beat. Rhonda

Judiu -- Nixed the chopped salad altogether and replaced with Jaz's -- but great point. Here's the recipe for pimento -- yeah, I spell it both ways The recipe originally came from a lady named Gretchen many, many years ago on Epicurious' site. I don't know her personally, but my entire family thanks her for this recipe. My aunt even uses the stuff on her hamburgers. Gretchen's Pimento Cheese for Sandwiches and More 1 pound extra sharp cheddar cheese, hand grated 1 (8-ounce) Philadelphia cream cheese, at room temperature 1 (7-ounce) jar chopped pimentos with the juice 1/2 cup Hellmann's mayonnaise 1 teaspoon garlic powder 1 teaspoon Worcestershire sauce 1/2 to 1 teaspoon freshly ground black pepper Crystal hot sauce to taste Grate the cheddar into a large bowl. Allow to come to room temperature. Blend in all remaining ingredients. You can use a hand held mixer and beat 2 minutes at medium speed. Taste and adjust the seasonings. Place in a crock or serving dish. Cover with plastic wrap and chill. Serve with assorted crackers. To Use Cold: • Use as a filling for sandwiches. You may need to add a bit more mayo to make a better spreading consistency for sandwiches. • Use to stuff celery, cherry tomatoes or serve with crackers. To Use Hot: • Cheese Puffs: Lightly toast slices of Pepperidge Farm white bread. Using a 1" round cutter, cut out circles of toast. Place on a parchment lined baking sheet. Using a pastry bag, pipe mounds of pimento cheese onto toast circles. Cover and chill. To Bake: Preheat oven to 400ºF. Bake Cheese Puffs for about 12 to 15 minutes. Serve immediately. • You can also spread the pimento cheese on toasted bread slices and run them under the broiler for a toasted cheese sandwich. Hope you enjoy it as much as we have. Rhonda

Jaz, I just saw this post. Immediately replacing my chopped salad for these two! Thanks Rhonda

Having a business luncheon and want to do a trio of chilis to satisfy the meat eaters, non-meat eaters and vegetarians. Here is the preliminary menu. Am I leaving anything out? Appetizers/Sides • Chips with fresh salsas and guacamole • Jalapeno Poppers • Homemade Pimiento Cheese Finger Sandwiches Chili • Texas Beef Chili • Tex Mex White Chicken Chili • Southwestern Vegetable Chili • Serving Vessel – Corn tortilla bowls • Accompaniments o Grated cheddar cheese o Chopped red onions o Sour cream o Lime wedges Salad • Southwestern Chopped Salad: romaine lettuce, red and/or yellow bell peppers, jicama, red onion, black olives, celery, cucumber, tomatoes, cilantro, toasted pumpkin seeds with a chipotle ranch dressing Bread • Jalapeno Cornbread Sticks • Saltine Crackers Desserts • Fresh Melon • Flan • Miniature Key Lime Pies • Double Chocolate Brownies Any suggestions to improve the menu would be very appreciated. Thanks Rhonda

Anything new to report on on the Berlin restaurant scene? Visiting early October for EPCA European Petrochemical Association Conference in downtown area. Need great high-end restaurant and some more day to day venues. Thanks! Rhonda

Equal parts beef/pork/veal. Pork for the flavor. Rhonda

I would chop it up and use as seasoning meat for smothered cabbage. Rhonda

Not to worry -- I'm sure you will love Cochon's. It's very good. I tried to get them to cater an off-site cochon-de-lait, but they're not set up for that. They do, however, have roast suckling pig and I'll bet that is one fantastic piglet! Rhonda

Emeril's has really good food, and I like Cochon, but in my very humble opinion, Cochon is more of a lunch atmosphere. It's not someplace I want to go for dinner. K-Pauls is more old fashioned Creole, and I like the place. It has a very special place in my heart -- so my opinion might be biassed, but that would be my recommendation for dinner. Rhonda

What a timely request. I’m catering a wedding shower on a limited budget, and the word I’ve kept in mind is FAUX. For instance, there is Chicken Faux Gras (from Happy in the Kitchen by Michel Richard) that is absolutely excellent that uses chicken livers. It is a great recipe, and a bonus is that you can play it up that it’s “faux” gras since you’re catering to a large crowd who may disapprove of the real thing. Another bonus is that it can be made ahead. Also, boursin cheese is great for appetizers and such, although it can be a bit pricey. You can make a boursin-like cheese with cream cheese, herbs, garlic, etc., that tastes fantastic. You can also make this well in advance of the event. I don’t know what I’m doing with it for the shower yet, but it will be served in endive leaves where the guests and easily pick them up. There’s nothing wrong with crudités with ranch dressing. It’s good that you’re catering to your crowd’s taste. Real homemade ranch dressing made with fresh buttermilk is fabulous. You can make the ranch dressing/dip many days in advance. Peeling the vegetables for the vegetable tray is very time-consuming, and that’s one thing I would order from a good grocery store near you as you will be busy with lots of last minute items. Since it’s VIP – it would be good to splurge on one or two large items. I’m not sure what you’re talking about with the shrimp and rice, but shrimp is always a crowd-pleaser. A few more ideas: SnowAngel’s Vodka Spiked Cherry Tomatoes Country pate, or pate de Campagne, served with cornichons and crusty baguette (I’m using the one in Julia and Jacques’ cookbook.) Roast beef crostini – Cooks Illustrated has a great method for roast beef using inexpensive eye of round. I can PM you the recipe if you’re interested. You can buy day-old baguettes and make your own large croutons to serve these on – very economical and better than you can buy. I’m also making Marlene’s Red Pepper Jelly cheesecake. It’s my first time making it, but several Egullet members rave about it, so I’m sure it will be fantastic. Melon/prosciutto spears. Just spear a melon chunk, a slice of prosciutto and top off with a grape. Easy to pick up and usually well-received. However, the last time I did these there were guests who plucked off the prosciutto just to eat the cantaloupe. I don’t know what that was about. *** Good luck, and I hope you post pictures. Rhonda

You described the consistency so well!! One thing, though, from one glue maker (only one time, though) to another -- you will continue to hear about your gluey potatoes for the rest of your life. It will never go away -- even as the family have their mouths full of fantastic food you've slaved days over -- between bites, they'll say, "Can you believe the boy/girl can cook like this but can't even maked mashed potatoes." Then, they'll look at you with kind eyes, smile and say, "Bless his heart." Rhonda

IF (still a ?) she is listening to the negative comments from boards like this one from people who love to cook and actually trying to improve on some things, we can at least give her props for that. One of the big negatives was how expensive she made cooking and how giving the impression that you have to spend a lot of money for what you can make at home. NOW (still a ?) it would appear that she is at least trying to remedy that perception, and she's now trying to cook economically and/or show the trade-offs. Now, watching her, on the other hand, for a half-hour out of our lives, that would be a bit much. And eating that god-awful-looking pie, now I wouldn't go that far either. But if she is trying to mend a few of her ways and we can't even recognize that, then that says more about us than it does her. Rhonda