And that is the problem. I have seven lemons, varying in size from fist size to double that. Now I know there are a lot of recipes out there that use lemons, but I have two problems.
1. My fiance and I are trying to lose weight, so I want to avoid sugary desserts.
2. My fiance does not like tart things. If it is a mellow lemon flavor, he does like it (like lemons on salmon, but with seven lemons, that is a lot of fish).
So, hit me with your best lemon recipes.

More pictures and recipe at my blog HERE

( Read more... )

Hi all. I want to make a cranberry apple bread that I found the recipe for on http://www.kraftfoods.com, but it calls for 1/4 cup cholesterol free egg substitute. I don't have any of that stuff...can I just switch it out for one egg? Also, it calls for a cup of finely chopped apple, but I don't have that either. Haha. Can I use a cup of applesauce instead? Thanks so much.

I made a batch of fudge using a recipe I have used for years

( fudge )

This year I made it and the fudge has yet to set and it has been over 24 hours. It is more of a chocolate sauce than a fudge.

Is there any way to save this? I have no idea what I did wrong. I was thinking of reheating an adding more marshmellows but I'm afraid I'll scorch the chocolate.

Any ideas would be great.

I'm debating the spiral sliced dilemma this year and wanted some opinions from other foodies.

We don't normally do a big Christmas dinner type thing, but this year I've got guest coming over so was going to do a simple dinner- ham, oven roasted potatoes, broccoli, and perhaps a tart.

However, the reason I stopped making ham, quite simply, was because they always end up the beast to carve with the tools I've got (and I'm not running out to buy a special carving set when I've got decent carving knives already). I've been to other holiday parties where the hams are spiral sliced, and well... it seems like a much easier carving and portioning job. (Thin slices vs. thick uneven slices)

The cost is what's killing me, though. Depending on where I purchase it from, it's between $2 and $6 per pound more!

So, what is the opinion of the cooking community? Is it worth it to pay for spiral slicing?

I recently acquired several tubs of sour cream, and I'm not entirely sure what to do with it all before it goes bad. I like using it as a condiment for burritos and refried beans, but that's the extent of my sour cream use and it certainly won't make a dent in my massive sour cream stockpile. Any ideas on what I can do with it all beyond giving it away would be greatly appreciated. Thanks in advance!

My friend and I attempted chocolate covered brandy soaked cherries tonight. It went...well, it ended okay.

First, I somehow turned a bag of chocolate chips into chocolate powder that has the texture of salt. It's been determined water was the culprit.

Second, the sugary-coating wouldn't stick to anything but itself and my fingers.

I'd like suggestions on sugary-coating recipes that come out more like dough and incorporate the maraschino juice for flavor.

I'd also like suggestions on how to make the process easier. I think I dipped the hardest/most inefficient way possible. It involved two forks and lots of giggling.

PS Does anyone know why it takes 10-14 days to cure? Is there any way to speed that up?

Hey all, haven't posted in a long time, but lurked for a while. I have a question I'm hoping you all can help me with.

My Mom has requested new pots and pans for their holiday gift this year. Obviously this can be an expensive endeavor, but I'd like to get her one or two and give her some good suggestions. The thing is, she explicitly asked for "light weight" pots and pans as it is difficult for her to work with heavy cookware. Any suggestions for good quality, durable, light weight pots and pans?

This would preferably be something we could purchase in a store, as I'm sure she would want to try them out (weight wise) first.

Thoughts? TIA!

I would like to give my extended family little gift bags of cookies for Christmas this year. Since I can't afford to buy everyone presents ( my family is huge) I'm hoping to make something, rather than giving store bought cookies. However, I have no cookie recipes.

I will be making at least three different kinds of cookie. I was guessing sugar, snickerdoodle, and chocolate chip - but I am very open to suggestions.

So what are your favorite cookie recipes?

I want to make a pasta gift basked as a Christmas gift. If I make the pasta on Wednesday, how do I keep it fresh until Friday? Actually they'd probably end up cooking it on Saturday...so what do I do? Dry it? Just ziplock it? Help!

I need a tried and tested fudge recipe. My dad wants fudge this year but he hates the marshmallow cream stuff.

I want to blow him away with my excellent fudge making abilities so I need your recipes, tips, etc. Thanks! :)

This actually is the best banana bread you will ever taste. I'm serious. Whichever minion of Martha's came up with it deserves a nice firm handshake and a cigar. Or something. Anyways, this is the moistest (moistest?) banana bread you will taste. It keeps really well, although I don't think you'll have to worry about that.


( Recipe and another pic )

See more at The Cast-Iron Darling!

These cookies are sweet, simple, warm, and homey. I've taken the liberty of dubbing them Cinnamon Roll Cookies, though their original name was Iced Cinnamon Chip Cookies. I think they taste just like buttery glazed cinnamon rolls in chewy cookie form!.

We loved them -- definitely going in the "make again" pile!



( recipes and photo )


To read more about this recipe, see a closeup of cookie goodness, see some wonky cheese straws, or to enjoy at least two references to hamsters, please head over to my baking blog, Willow Bird Baking!

x posted to food_porn, cooking, and bakebakebake

I have accepted a challenge from a friend at church - namely, to find a vegan unleavened bread for use at communion, preferably also gluten-free.

Help!!

I don't know as much about baking bread as I probably should, and I don't know if recipes can be effectively "veganized" simply by using powdered egg substitute or whatever. Frankly, as a vegetarian myself, I have a bit of a vendetta against substitutes and prefer making things that are *intended* to be meatless, and I would definitely prefer for this bread recipe to be *intended* as vegan (also, subs are pricey!)

I've searched online, and I found one recipe for gluten-free oat matzoh, but the only two ingredients are water, and "gluten-free oat flour." Would making this gluten-free necessarily require buying a flour that specifies "gluten-free?" I would imagine that would be expensive, too... and probably hard to find here in Iowa. Also, I'm all for simplicity, but 2 ingredients (esp when one is water) seems just... wrong, somehow.

Does anyone have any suggestions? Ideas?

I am looking for several recipes:

1. A cookie in a jar recipes that are tried and true. I'd like to give the teachers in my department cookies to make with their families that are quick, simple and yummy.

2. Chocolate torte cake. I had THE most amazing chocolate torte cake Friday night at my husband's company party. It had layers of chocolate cake with cherry filling with a whipped topping and chocolate shavings. I'd like to make it but have NO CLUE where to start. Any tried and true recipes for Chocolate Torte Cake (with the cherry filling)?

3. Holiday dessert recipes for a carry-in. Instead of doing a full blown potluck, teachers are bringing in baked goods for our Friday-last-day-for-break relief. Any suggestions for absolutely knock-your-socks-off deliciousness that isn't 50 ingredients and 3 hours in the kitchen Thursday night? I have a "reputation" for bringing in yummy treats, but baking isn't something I've dabbled in much the last few years. I usually make main dishes and great sides, but rarely bring desserts. I'd like to extend my abilities into the "sweets" arena. Any recipe suggestions are appreciated!

EDIT
4. Family Gathering Saturday my family is having a gathering. This year's theme is "casseroles." I don't have many recipes for casseroles. Any one have a to die for casserole?

This was so good, the kids asked me to make it 2 nights in a row!!

Chicken parts of your choice, I used boneless breasts

Bread Crumbs seasoned with:
Chili Powder
Cumin
Garlic Powder
Onion Powder
Salt
Pepper
(I never measure anything so use your best judgement)

Coat chicken (no need for egg wash or flour but you can if you want)

Bake to 140 degrees

Top with Taco Sauce (I used leftover packets from Taco Bell :P)

Continue baking to 160 degrees

Top with cheddar cheese

Bake until cheese is melted and chicken is at 165 degrees

Serve w/ sour cream and accept compliments graciously :D

While in Lowe's yesterday, browsing Gourmet, I came across a spinach recipe that was really appealing. Unfortunately, I didn't get the mag.

I've looked on the website, but no go. I believe it was called stuffed shells, or similar. I'm pretty sure the pic of the dish had tomatoes in it, or at least tomato sauce.

I'd love to have this for Christmas. Anyone got this issue? I think it was a dark cover, maybe from Nov, but I didn't look. Thanks so much!

I tried making candy for the first time today, specifically this toffee recipe right here:

http://www.joyofbaking.com/candy/Toffee.html

All seemed fine at first. The mixture began to thicken and turn to a nice, golden brown color. When the temp reached the appropriate temperature, I took it off the heat and stirred in my vanilla and almonds... and then the butter separated.

I went ahead and poured the toffee into the prepared pan though I thought it was a waste, but to my surprise it eventually hardened... although it was COVERED in a greasy layer of butter. The toffee is slightly soft - I think I panicked and took it from the heat too soon, but it snaps when you bend it or bite into it. I would LOVE to be able to make this again for Christmas gifts, but I have no idea what I did that caused it to separate.

When I googled it, I found quite a few people saying that it needed to be stirred more (toffee in general), but this particular recipe specifically says NOT to stir. One thing that did seem applicable was a mention of this happening when the temp changes drastically... but how can I avoid this? Even if I left it on the heat while stirring in the nuts and vanilla, wouldn't it do the same thing when I eventually poured it into the pan?

I DID misread the recipe and added the sugar without the water and corn syrup first so it was just butter and the sugar for 10 minutes or so, but it seemed just fine up until I removed it from the heat, so I dunno.

I'm really bummed because this is my third cooking/baking failure in 2 days, and I'm normally proficient in the kitchen. That's what I get for trying out new recipes right before Christmas, I guess.

One holiday project I'd like to do with my daughter is make a caramel/popcorn/nut cluster. I'm wondering if anyone has had good success with melting some brand of packaged caramel and if so how and what kind. I'm hoping we don't have to make the caramel from scratch, for times sake.
Thanks in advance~C