Desserts/Expert Profile


On Vacation
returns 01/10/2017

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.

Experience in the area

My experience includes both domestic and professional. My husband and I both came from large families and we had four children of our own. I have cooked and baked for all of the holidays, birthdays, graduations and weddings. Professionally, I trained in a French restaurant and worked at various country clubs and at the Grand Floridian Hotel at Walt Disney World.


I have several articles and restaurant reviews published on ezine article, buzzle, article biz, and several others. I have authored two cookbooks and am currently working on a third.


I am certified by master chef Paul Bucose.

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Recent Reviews from Users

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    K = Knowledgeability    C = Clarity of Response    P = Politeness
James04/10/151010Short unclear response followed by going on .....
Rich01/12/15101010Thank you, Frances, I really appreciate your .....

Recent Answers from Frances

2015-04-05 Gummy:

It sounds like you are on the right track with your recipe but to have a stronger flavor you will have to use oil. Depending on which brand of oil you use each batch should only take a drop or 2 of the

2015-03-12 Dessert Calzone Dough:

Dear Rich,    Two Tablespoons of yeast is correct; one tablespoon for each package.     Do you have powdered milk? This would work much better than evaporated milk. If you have to use evaporated, I would

2015-03-09 Dessert Calzone Dough:

Dear Rich,    Great to hear from you again and happy the recipe worked for you.    Yes can use that dough recipe but you might want to add a little more yeast and sugar.    If I was going to make dessert

2015-01-08 Calzone Dough:

It sounds like you have all the ingredients to make dough for calzones; it is basically a pizza crust dough. I agree with you about making the dough a little thick like a thick crust pizza. The following

2014-05-31 Eggs & Baking:

Dear Lisa,    It does depend on what you are making. I recently was baking cheesecakes. When you buy fresh eggs this happens a lot in the springtime and I recently have been getting a lot of double yolks


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