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Desserts/Experts

Expert	Average Ratings	Expertise
Frances U.S. Available View Profile Ask A Question View Past Answers	Knowledgeability 9.87 Clarity of Response 10.00 Politeness 10.00 Response Time(hr) 36.2 --Last 90 Days(hr) 79.1 Total Questions 69	I started cooking and baking when I was eight years old which gives me over fifty years of experience. My love has always been desserts. Although I am sure there is a question out there that I cannot answer, I have yet to come across it.
Deborah Robinson U.S. Available View Profile Ask A Question View Past Answers	Knowledgeability 9.84 Clarity of Response 9.86 Politeness 10.0 Response Time(hr) 17.5 --Last 90 Days(hr) 5.1 Total Questions 588	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. Please DO NOT ask me anything about FONDANT or MARZIPAN ... I don't have a clue - have never used them.

Expert

Average Ratings

Expertise

Frances

U.S.

Available

I started cooking and baking when I was eight years old which gives me over fifty years of experience. My love has always been desserts. Although I am sure there is a question out there that I cannot answer, I have yet to come across it.

Deborah Robinson

U.S.

Available

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. Please DO NOT ask me anything about FONDANT or MARZIPAN ... I don't have a clue - have never used them.

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Recent Answers

2012-01-29 Issue with homemade caramels:

Dear Pat, I'm not up on making candies (my waistline couldn't handle it), so I may not have the best answer, but, in my experience, adding flavors should not affect the finished product. Could your

2012-01-21 Issue with homemade marshamallows:

Hi, Joelle, I've never made marshmallows, although I have often wanted to give it a try. My problem is that I will eat the entire batch if I'm not careful, so I've not tackled the job. That being

2011-12-27 Powdered sugar for cake:

Dear Malobika, I'm not sure if YOU are making the powdered sugar from granulated sugar or if you are purchasing the powdered sugar and then sifting it to make it 'more powdery - removing lumps, etc

2011-12-22 apple crisp:

Hi, Pat, The only part of the dish that I think is ever 'crisp' is the topping. And that can be managed creatively. Here are some of my thoughts: 1. Bake it some days before and just reheat it

2011-12-16 Special:

Dear Sumi, The chances of me picking a recipe from the thousands that I would have that might interest you or your family, are slim. There are so many factors - food availability is key! Therefore