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- Deborah Robinson
Desserts/Expert Profile
Expertise
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.
Experience in the area
I have cooked since I was 5 years old (over 50 years now) and enjoy cooking for family and friends. I decorate cakes for birthdays to weddings and everything in between. I collect recipes from around the world (I live and work overseas) and enjoy trying new foods and cooking techniques.
Education/Credentials
BA in Elementary Education / Speech; MEd in Reading and Language Arts; Principal K-12 Certification
Average Ratings
Recent Reviews from Users
K = Knowledgeability C = Clarity of Response P = Politeness| User | Date | K | C | P | Comments |
|---|---|---|---|---|---|
| Danielle | 02/07/12 | 10 | 10 | 10 | Thanks |
| Danielle | 01/31/12 | 10 | 10 | 10 | Thanks |
| Pat | 01/30/12 | 10 | 10 | 10 | Thank you Deborah - I will try ..... |
| Joelle | 01/23/12 | 10 | 10 | 10 | Thanks so much Deborah. I watched the ..... |
| Pat | 12/23/11 | 10 | 10 | 10 | Thanks for your help. Merry Christmas, |
Recent Answers from Deborah Robinson
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
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