Latest threads in Baking Craftsshow only best voted threads
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Double Chocolate Cheesecake
September 3rd, 2006 Servings: 1.0 Ingredients * 1 1/2 c. Finely crushed chocolate * Wafers * 1/3 c. Melted butter * 3 (8 oz.) pkgs. softened cream * Cheese * 1 1/2 c. Sugar * 4 oz. Semi-sweet...
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17 years ago
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Tender Danish.... HOW????
Hi all, I have been trying for some time now to create a flakey, but tender Danish. I have pretty much mastered croissant/puff pastry making. So, in terms of the process, I should have all the...
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17 years ago
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black walnut
Hi I need black walnut for a baking recipe. I used to get Watkins black walnut extract. They don't sell that anymore. I bought some from another place on the internet. It was in the health food...
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17 years ago
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Casual Cooks Where Are You?
I've been a lurker here for a while and really wanted my own place to have other unite and talk about cooking. So I decided to make a place called Casual Cooks . com , come by and check it out .
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17 years ago
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Help, floured surface = floured bottoms :(
I have been making some things that require being rolled out on a heavily floured surface. However, after baking, they come out with white bottoms which I do not like very much. Is there anyway to fix...
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17 years ago
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Cake lacks aroma
I have just tried out baking a Black Forest Cake. The cake turned out fine, with a nice, light chocolate aroma. I left it in the open overnight, covered with a pan, and finished the frosting and...
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17 years ago
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Dog Biscuits recipe sought
OK, I haven't had luck on a web search. In the past I have seen a recipe for making one's own doggie treats. Basically wheat flour, garlic powder for the stinky value, and whatever to bake into a...
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17 years ago
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Self-rising flour formula
Can someone please tell me the formula for converting all-purpose flour to self-rising flour when self-rising flour is in the recipe and all you have is all-purpose. Thanks. Frank
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17 years ago
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Fwd: Bakery-Net.com
From The Scout Report, Copyright Internet Scout Project 1994-2006. ============================Forwarded Message======================== for the commercial bakery industry, gives the rest of us, from...
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17 years ago
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Can you tell the difference?
I have heard that pastry chefs usually prefer unsalted butter rather than salted butter. When it comes to cakes and cookies, can you actually taste the difference between salted and unsalted butter? I...
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17 years ago
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Buyer Beware of Sugarcraft
I just want to post the extremelly negative encounter I had with Sugarcraft after they botched an order I made with a gift certificate. They did not subtract the value of the gift certificate from my...
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17 years ago
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The Artisan - Recipe Upload - 8/17/2006
Hello All: We have just harvested Zucchini, and also bought some great white eggplant at our local Farmer's Market. We have developed a couple of recipes that take advantage of these Summer...
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17 years ago
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Cake Pans
Hi, this is my first posting to the group. I read that light colored, shiney (aluminum?) cake pans, as opposed to the kind that are treated with a non-stick coating, are preferred because they reflect...
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17 years ago
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Portugese Broa
Worked on my first generation of a Portugese Broa (yeasted corn bread) recipe this weekend - turned out pretty good! I'll probably continue adjusting - I'd like to use more whole wheat without...
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17 years ago
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crust features
I dont seem to be able to create interesting crust features like ears on the bread I bake. I love how this looks in the artisanal bread I buy, and I want to recreate it at home. Can someone tell me...
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17 years ago
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