Because honestly, I wouldn't be nearly so in love with my dutch oven without the advice I got on this site. And I really believe in getting one good lifetime to
I made an apple pie just the other day, and everything came out fine. The only problem was that the filling didn't stick to the crust (home made butter crust if
I have seen some recipes for cookies which include lye (water boiled with ash) among the ingredients. Does anyone know what the purpose is? Is there any other i
When I bake a banana bread or cake at home, I always use a square Pyrex(about 20cm in width and 7 cm high) dish. The batter only fill the dish at half its heig
As far as I know, yeast helps the dough rise by eating away some of the sugar in the flour. But if we make low-carb bread (with, say, soya flour), yeast has not
What is the impact of assembling a cookie batter in a different manner than that described in the recipe? What's the best general order for combining the cream
I made Toll House Cookies using this recipe this recipe. They turned out fine, but you could feel the sugar crunching under your teeth (I used half brown, half
I usually get random cookie and cake recipes from the internet and try them. They are good but all of them have floury taste to me. Possible culprits are the fl
I thought baked goods which include baking soda should be put into oven immediately, otherwise they won't rise. But some cookie recipes call for cooling the dou
A lot of frozen, convenience foods are foods that are traditionally fried can be prepared by baking. I'm thinking of, fish sticks, french fries, tator tots, jal
This is basically the cornmeal equivalent of making your own self rising flour. I have a cornbread recipe here and I have non-self rising corn bread. Do I do t
I usually make cornbread with white corn meal and no sugar. I like the no sugar part, but I want to experiment with the batter a bit. What are the following cha
I can never get the middle of my brownies "done" without overbaking the outsides. The middle is tasty, but gooey. What is the secret?
I recently baked the golden vanilla cake from King Arthur FLour's website. It baked nicely, and looked really nice. However, when I was at my cake decorating cl
My wife complains that baking with bakeing power results in a bitter after-taste. We were wondering if there's a good substitute for it that tastes better. We s
I have a family size convection microwave oven instead of a full size oven. I make fruit cakes and have to change the tin for next year's competition. I've al
I'm baking tonight and I'm out of All purpose flour. I'm lazy to run out to the grocery store. Can I replace All purpose flour with Maida (Maida is better known
I had an idea for halloween, which involves baking a sponge cake and piping icing on it to make it look like a brain. For bit more authenticity, I was hoping to
I was practicing and trying to make an apple pie depending on this source: http://allrecipes.com/howto/perfect-pie-crusts/detail.aspx In the Liquid section, it
I would like to bake hamburger buns from a recipe that calls for instant potato flakes, only I can't find instant potato flakes. This is the original recipe: