Comments on: Tis the Season to Cook, Bake, and Brine

By: Valerie@CookingSharp

Valerie@CookingSharp — Tue, 06 Oct 2009 00:34:44 +0000

I have always been somewhat daunted by turkey, and have tended to go with a nice ham! But this recipe sounds great, I may have to give it a try. Maybe I can persuade my husband that it would be a good idea to do a practice turkey in advance

And I love the origami turkey. I was waiting for that pic to load, and it was quite a surprise!
Valerie@CookingSharp´s last blog ..Grape Nut Bread Vintage Recipe

By: Link Love: the Walking in a Laundry Wonderland edition | Simple Mom

Link Love: the Walking in a Laundry Wonderland edition | Simple Mom — Sat, 13 Dec 2008 12:00:47 +0000

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By: Stepan

Stepan — Wed, 26 Nov 2008 00:31:24 +0000

Cookie longevity depends on the recipe and how you store them. Anything with lots of butter won’t last forever, but you can extend this by keeping them sealed and in the fridge.

But frankly, most cookies will easily stay fresh for a week or more. Heck, we found some gingerbread cookies we baked and misplaced before Christmas around following Easter and they were still crunchy and delicious. I imagine the honey in them helped preserve them.

By: Paula

Paula — Wed, 26 Nov 2008 00:08:15 +0000

I like to bake cookies with my kids for their great aunts–those who remember them all year long but whom we don’t exchange gifts with…but I don’t have the time or energy to bake all these cookies from scratch the two days or so leading up to Christmas…I want them fresh…Can I bake them earlier? Can I freeze them?
Thanks!

By: julie

julie — Tue, 25 Nov 2008 19:04:48 +0000

my question is about baking cheesecake. I have tried making it several times but just can’t seem to get it right. I’ve tried using a water bath… and without. I’ve even tried baking mini cheesecakes. What is the best way?

By: jenna @ foodwithkidappeal

jenna @ foodwithkidappeal — Tue, 25 Nov 2008 15:16:03 +0000

hi Julie! i love cooking with cast iron. i've never made a cake in mine, but i love to bake cornbread in it. i have a recipe for cornbread in cast iron on the kid appeal blog. i love the crisp edges you get in the cast iron. i also like to saute veggies in it, it caramelizes carrots, onions brussels sprouts very well. hope this helps! jenna @ foodwithkidappeal´s last blog post...My Favorite Organic brands

By: Julie D

Julie D — Tue, 25 Nov 2008 14:54:57 +0000

As a southern woman, I feel compelled to learn to cook with cast iron, but don’t have a clue how to use it. I think my husband is getting me some cast iron pieces as a Christmas gift. I know it needs to be seasoned, but don’t know what this means. Any tips for cooking with cast iron? A friend of mine made a cake in a cast iron skillet with blueberries and pineapple on the bottom, but we’ve lost touch. Have a recipe like that? Thanks!!

By: Krista

Krista — Tue, 25 Nov 2008 13:13:07 +0000

you can proof the yeast in a little warm (not hot) water with some sugar mixed in – when you see that it’s gotten quite frothy, throw it in with the rest of your ingredients. when it comes to letting the dough rise, i do it in my oven with the light turned on. since we keep our house at a lower temp to save money, the oven with the light on is just over 70F, a nice warm spot for the dough to do it’s thing

Krista´s last blog post…For Krista

By: Holli T.

Holli T. — Tue, 25 Nov 2008 06:16:25 +0000

My bread machine recently gave up the ghost and I want rolls for Thanksgiving. Problem is, I can not PAY yeast to rise on it’s own. It seems to know it’s me trying to get it to do it’s magic, and I never have ANY success.

My question is: What is a fool-proof homemade dinner roll recipe? And, I mean, fool-proof!!!!!!

Holli T.

By: Gabriel

Gabriel — Tue, 25 Nov 2008 02:33:09 +0000

I like to bake, but add yeast and I flunk. Are there any good tips for making yummy rolls that don't taste like cardboard ones from the store? Mine never rise right. Or alternatively, maybe I'm just not buying the right ones? Gabriel´s last blog post...New Blog