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Added by Patty Wei on March 29, 2009 at 10:08am —
Does anyone have a wonderful recipe for a strawberry mousse?
Added by Vicki on March 23, 2009 at 9:40am —
I was at this local place called The Sugarloaf Cafe here in town. I go there quite often, it's a restaurant and bar. I've got to know the cooks. Well, I always found it funny that it's called Sugarloaf and yet doesn't sell any type of dessert, only coffee and entrees. So I tell the guys my idea that they need to hire me to make their desserts and cakes. They even said people ask about desserts all the time.They were really interested when I told them of my pastry school ambitions and showed… Continue
Added by Steffers on March 17, 2009 at 6:52pm —
The saying, "the only thing that is constant is change" is only too relevant in the food processing industry. There was a time when consumer and business trends used to change slowly, everyone, the food professional and the customer had an opportunity to spend time analyzing and adjusting to the changes that were taking place, allowing us time to make well-informed decisions. Unfortunately today, as in life, change in consumer and business trends happen rapidly. Changes in the market place may… Continue
Added by Denay Davis on March 17, 2009 at 4:00am —
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Added by Tish Boyle on March 12, 2009 at 10:10pm —
I have decided to finally put together all the recipes I have been given/found etc in a book. It's about time, I have all my recipes written down or my books in a drawer in the kitchen and everything is a mess. Today after work I plan on actually organizing it and writing the recipes I have found on notebook paper or index cards, rather than the post-it notes and scraps I have been using haha!
I was reading my Pastry book last night and there is so much to it, I'm a little… Continue
Added by Steffers on March 10, 2009 at 8:39am —
I'm not an inexperienced baker, but not an advanced one. I've always made my mom's recipes. I've started to learn about making cakes, and bought Tish Boyle's "The Cake Book". I've read it cover to cover. I have also read America's Test Kitchen , " Cook's Illustrated (CI)". I like all the explanations on why or why not on ingredients, as well as the specifications to equipment.
I'm so confused comparing recipes of chocolate cakes!! That seems to be my mission: to find the perfect… Continue
Added by Lynn Judah on March 9, 2009 at 7:54pm —
It came out pretty good. I'll be posting pictures later. I just went with a basic carrot cake and cream cheese frosting, I didn't get that yummy recipe from Shawn till after I made it! But I did put candied carrots as garnish and chopped pecans on the sides. When I brought it to the family dinner some were hesitant about actually eating the carrots on top! They liked the cake, but not the candied carrots, and I thought they tasted wonderful. Only my brother enjoyed the carrots as much as I did.… Continue
Added by Steffers on March 9, 2009 at 3:07am —
So, I'm making a carrot cake tomorrow. I have never made one before, I fear it will taste funny. I'm making cream cheese icing for it and I really want to garnish it with carrots. But, I'm wanting it to be almost like a carrot zest? Maybe even "candied" carrots. I don't know how that will taste, or if I'm even capable of making anything with carrots dessert like. Hmmm...I am going to research this, but if anyone knows an awesome carrot cake recipe and how to make these veggies sweet, please… Continue
Added by Steffers on March 7, 2009 at 11:28pm —
When my grandmother died a few years ago, friends and family gathered at her home in Clinton, Louisiana to reminisce over food and drinks. The number one question on everyone’s’ mind was, "Where the heck is the Lane Cake?" "Referring to Mama Lula's signature cake, made with a luscious butter cake, roasted pecans, bourbon soaked raisins and that ever famous seven minute frosting. Luckily, the recipe survived because my mother grabbed a little pile of… Continue
Added by Denay Davis on March 4, 2009 at 11:00pm —
I have been watching food trends in the home-based bakery business for the past few years and although most home-based bakers stick to what they know and all have one, two or three specialties the looming recession has compelled many HBBs as I affectionate call these queens and kings of the home baking industry to reexamine their culinary gift and see if there might be something they can do to “kick it up a notch.” After browsing the Internet and… Continue
Added by Denay Davis on March 4, 2009 at 10:00pm —