All Blog Comments

raquel@eRecipe.com - Skibo Castle Ginger Crunch

raquel@eRecipe.com — Fri, 10 Feb 2012 03:32:32 +0000

I got interested in your ginger crunch... gonna try this =)

Buck - undefined

Buck — Wed, 18 Jan 2012 00:25:32 +0000

Hi Jacqui, You can use regular flour in this and it should work OK. The only real difference between bleached and unbleached flour is color and a tiny bit more protein in the unbleached. Your bread might be a little lighter in color but it should work out OK. :)

Jacqui - undefined

Jacqui — Tue, 17 Jan 2012 14:07:29 +0000

Hello, I,m really happy I found your blog and I'm going to bake this bread. However, I have one question, I don't have unbleached flour on hand, so can I substitute with be ached all purpose flour? Thank you

Rose - Cream Cheese Coffee Cake

Rose — Tue, 17 Jan 2012 00:12:20 +0000

Try this cake it is good

Josie - Corn Muffins Revisited

Josie — Tue, 10 Jan 2012 16:57:03 +0000

I usually use NO sugar in my cornbread, but thought this was worth a try. Yes, I am from above the M-D line but lived in the south for many years. For me, the yeast added a nice little touch of flavor and I liked it a lot. But I like it plain too. I use the recipe from the Quaker yellow corn meal box, with a few changes. I use one cup of white flour to one cup of cornmeal and buttermilk in place of skim milk, no sugar. Its baked in a cast iron pan. Perfect! I do agree with you that Cook's Illustrated seems to get carried away with details. Sort of Alton Brown cooking.

Buck - Corn Muffins Revisited

Buck — Tue, 10 Jan 2012 06:50:39 +0000

I'm glad you enjoyed them. For my money the Cook's Illustrated folks get a little carried away sometimes and turn something that should be quick and simple into something too drawn out. A good corn muffin shouldn't need yeast and an extra hour prep time to rise. I've tried theirs alongside recipes dating back a 100 years or more and other than the sweetness I can see no real flavor or texture advantage in their recipe. In fact, I will always prefer a plain corn muffin slathered with butter any day! Oh, and if you don't call 1/4 cup of sugar in cornbread "copious" I can bet you're from above the Mason-Dixon line (or were born after the era of fake "homecooking" restaurants! ;)

Josie - Corn Muffins Revisited

Josie — Tue, 10 Jan 2012 02:08:39 +0000

I made the Cook's yeasted corn muffins, and they are delish! By the way, I don't call 1/4 cup of brown sugar a "copious" amount. I only had white sugar on hand so I used a little less than a fourth cup plus a tablespoon of molasses. It doesn't taste sweet at all. I heated the oven to 200 as they suggested, then turned it off. Tossed a towell over the muffins and they raised very nicely.. I did not beat them endlessly as was suggested, just mixed all together by hand, and they just came out perfectly. Will make these again and again.

Holly (2 Kids&Tired) - Brown Sugar Cookies

Holly (2 Kids&Tired) — Fri, 6 Jan 2012 21:25:00 +0000

These sound absolutely fantastic. I'm always looking for new cookie recipes that don't contain chocolate because my husband is allergic to it. These cookies sound delicious. I've never used browned butter, but I'm anxious to try it! 2 Kids and Tired Cooks

farida - Cinnamon Coffee Cake

farida — Mon, 12 Dec 2011 03:16:00 +0000

This coffee cake is one of my fav cake and that looks so sweet and yummy, thanks for share

Buck - Old Fashioned Tea Cakes

Buck — Wed, 23 Nov 2011 07:24:19 +0000

Thanks for the catch! The ingredients have been updated. It is 3/4 cup of whole milk. You could probably substitute buttermilk or sour milk but I'm not sure about the flavor profile. These have a lovely sweet taste with a delicate crumb. Using the buttermilk might give curb that sweetness a bit too much. If you do try it, please drop back by and let us know what the results were and whether you liked using the buttermilk or sour milk.

KLD - Old Fashioned Tea Cakes

KLD — Wed, 23 Nov 2011 06:30:10 +0000

These look like T cakes my Mom's housekeeper, Ella, made for us kids - way, way back when in Memphis. I'm so looking forward to trying this recipe to see if it's the ONE. Before I try it though, the amount of milk is missing from the ingrediant list. How much milk is used? Could sour milk or buttermilk be used? Thanks for posting this recipe - I've been searching for the ONE for awhile. ;^) KLD

Gail - Apple Fritters

Gail — Tue, 8 Nov 2011 15:43:47 +0000

I agree with the polenta scenario.... I found it truly amazing the first time I saw someone making polenta that it was just another "fancy" name for grits. As my Mama used to say.... "Some people gag at gnats and swallow camels". (She was from Kentucky and extremely wise.)

Bill - Capitol Grille\'s Chocolate Peanut Butter Chess Pie

Bill — Fri, 4 Nov 2011 12:14:02 +0000

One addition I would suggest is recommending what size pie pan to use. I made this recipe, however I used a store bought Oreo cookie crumb pie crust. Turned out really great.

diana - Amish Church Cookies

diana — Sun, 30 Oct 2011 13:27:53 +0000

i pay so much for these at the grocery store, i am so happy to find the exact recipe needed!

@Amateur_Cook - Creamy Macaroni Salad

@Amateur_Cook — Sun, 23 Oct 2011 04:57:06 +0000

Yep I can work with this. Diced ham will be first on the list.

Jim Sheridan - Homemade Granola Bars

Jim Sheridan — Wed, 19 Oct 2011 20:13:00 +0000

Thanks for this! I've tried doing granola bars before but could never get the mouthfeel quite right, but yours turned out awesome!

Rob Johnson - Apple Kuchen

Rob Johnson — Wed, 19 Oct 2011 20:11:00 +0000

This was delicious! Great taste and texture!

Flora Rouse - Project Food Blog: Peruvian Expedition

Flora Rouse — Wed, 19 Oct 2011 15:00:00 +0000

Hello! I almost wished you good luck for the competition, but then I noticed it was a year ago already. So I will just congratulate you for the wonderful food you create and share with us. Have you ever tried beluga caviar? I've heard it was one of the most popular kinds, but I haven't found any recipes with it yet. Thanks, and have a nice week! Flora

angela - Paula Deen\'s Blonde Brownies

angela — Mon, 19 Sep 2011 01:54:50 +0000

no mine were not gooey enough

Buck - Homemade Granola Bars

Buck — Thu, 8 Sep 2011 22:02:59 +0000

I used the recipe from her book "Back to Basics." I wonder if they are different somehow. Hmmm.... will have to investigate. :) Also, if you have trouble with these wanting to crumble when cutting, stick them in the freezer for about 20-30 minutes then try cutting them again. Mine did fine for the most part but I could see that being an issue depending on what granola you use!