| Name | Expertise | Status |
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Deborah Robinson
Niger
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| I cook for fun and relaxation - not into professional cooking. But I have a great supply of recipes - desserts as well as other goodies. If I don`t know of the recipe for which you are searching I enjoy trying to find new things. | Available
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Heinz Henze
U.S.
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| I can answer questions on a variety of desserts and pastries. | Available
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Micki Sannar
U.S.
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| I can answer most any question regarding using Olive Oil In Desserts as well as Olive Oil Questions regarding cooking and baking. I can help out regarding sneak nutrition (getting your family to eat healthy foods without telling them) I can answer just about any question in regards to cooking; baking, tips, etc | Available
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| Recent Answers |
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2008-12-02 How to fill a bundt cake with pudding: Hi Cassandra, Yes I think one box of pudding will be plenty, you don't want to put too much in the cake. Anywhere there is pudding in the cake there won't be actual cake to give structure. I would recommend...
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2008-12-01 How to fill a bundt cake with pudding: Hi Cassandra, I don't know a recipe for it but I know how you can make it. All you needs is: any box yellow cake mix (or any vanilla bundt cake recipe you have), instant or cooked vanilla pudding (I...
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2008-11-30 how to make gourmet ice cream: Hi Sebi, That I can help you with, the following recipe is very rich and more like a frozen custard. It can be flavored with anything you want and is really good. It is similar to the recipe that you...
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2008-11-29 bundt cakes: Hi Dondrea, I am at a loss as to why your cakes are shrinking so bad. If you've followed the directions on the box, haven't baked it for too long or too short, you've stumped me. Sorry that I couldn't...
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2008-11-27 Problems with making fruit cake: Hi Lexanne, I know of know difference between brown and white chicken eggs. They should both work fine in all recipes, their difference are only cosmetic. As to why your butter and eggs aren't emulsifying...
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