Posts by rzn

tried a yellow cake recipe that cherry121 posted that was closer to what I was looking for (thank you btw cherry), Has a nice fine crumb, but still ended up a little denser than I am looking for. I think I could cut back on the cooking...

thanks. I have some self-rising, but it's ancient. Don't know that it would still be good. Should really pitch it. Was going to ask, & forgot in the the earlier post what a substitute would be for it. Her recipe called for 3C...

thank you for the reply, so this is nice & moist w/ a fine crumb? Like I posted everything I have tried is so dry & coarse unless I'm doing a pound cake. Plus you have to separate eggs & fold in the whites. This is...

anyone have a recipe for a moist yellow cake? All the ones I have tried are dry coarse & just not very good. I'd like something that comes up w/ a nice moist crumb like the the chocolate & white cakes I can make & I'm not...

of course after i posted this morning my daughter had a friend over & they polished off the leftovers for lunch, so won't be able to try it for awhile. Started some Parker House rolls for supper instead. :cool: Next time. What is...

thanks, it sounds like it will be worth at least trying. I just didn't want to spend the time & money on ingredients if it was going to be a for sure waste of time & effort. Thank you for taking the time to reply

has anyone ever used leftover mashed potatos to make potato rolls or do you always make new? Would like to try & use up some mashed that we had for dinner, getting tired of potato patties..... how much will the milk & butter...

1.5c creme fraiche, 1/3c whipping creme, 1.5t salt, 3/4t thyme usually use 3lb yukon gold potatoes cut thin. All split into three layers. Worked the first couple of times I made it, have been having trouble ever since. Have used...

creme frache keeeps breaking on augratin potatoes-how do I keep this from happening? Have lowered the temp-recipe called for 400, decreased to 350, & increased time, but by the time taters were done, creme had broken & greasey...

posted this down in general food & didn't get a response, hope the pros have an answer for me.... I have been making a potatoes au gratin [COLOR=#006666! important][FONT=verdana, geneva, lucida, 'lucida grande', arial, helvetica,...