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.
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, selfgrowth.com 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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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
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
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
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
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