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No need for turkey nerves: It's easy
This is my first year to actually try a turkey for the family, and they're all coming! How far in advance do I start roasting it? How big should it be? There will be nine people. ...more
November 22, 2009
LEGGO THAT EGG
I boiled a pan of eggs last night for egg salad. It was late when they were done. I drained off the water and left them in the pan to cool before I refrigerated them, and, of course, forgot them until this morning! Are they safe to use today? ...more
March 29, 2009
ICING ON THE CAKE
Is it necessary to refrigerate cakes that have dairy ingredients? This cake starts with a mix, but I have to add sour cream to the batter. And the frosting has milk in it. Must it be refrigerated to be safe? ...more
March 1, 2009
Feast On The Cheap: Tasty Holiday Cookies
About this time of year, my daughters usually get the urge to do some baking for family and friends. ...more
December 14, 2008
Cheap Feast: Yummy Holiday Cookie Starts With Cracker
About this time of year, my daughters usually get the urge to do some baking for family and friends. I get the urge to NOT have another holiday-related task while facing an already strapped budget. This cookie recipe is the one exception. In the spirit of our TBO.com holiday foods database, "Feast On The Cheap," it meets all the criteria for the three of us. ...more
December 12, 2008
CONSUMERS ASK
A garden pest chewed my pineapple plant, and the almost-ripe pineapple fell off the stem. How can it finish ripening? ...more
August 20, 2008
Consumers Ask
What temperature tells when bread or cakes are done? Most bread will be done when it reaches a temperature between 190 and 210 degrees. Cheesecake should only be baked to 150 degrees but must be chilled to completely solidify. ...more
July 2, 2008
What's New Review/ Hot & Cold Therapy Wrap
Torex Premium hot and cold therapy sleeve ($16.95 to $26.95, for sizes 3 to 28 inches, at torexhealth.com) ...more
May 9, 2008
The Stew [Of Cookies, Dots and Chicken]
COOKIE CONVERSATION As a field training specialist for Mrs. Fields Cookies, Rachel Crump Matheus is responsible for training all franchisees and corporate team members in baking practices so that the company's products are delivered consistently in every store. ...more
May 6, 2008
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