Re:Blueberry cream cheese dessert
Posted: 03/07/2014 5:51:24 PM
I have never tried it with any other crust but you could experiment with a shortbread crust if you prefer that type. Another crust that might go well with it is the one used on the following recipe: http://www.recipetips.com/recipe-cards/t--4482/coconut-cream-dessert.asp. If you go to that address you will see what is used on that dessert. I personally love graham cracker crust but I think the dessert would also be delicious with another type of crust. Good luck. I would be interested to know what you use and how you liked it.
Re:Moroccan Bean and Pepper Stew
Posted: 03/02/2014 08:33:12 AM
Unfortunately we do not have this information because this is a recipe submitted by someone else. I understand why you need this information and all I can suggest is that once you have prepared the dish is to measure out how many cups of the stew and how many cups of couscous you have and divide each one by 6. This is an inconvenient way to figure this out but you would then know for sure the serving size and have the information for the future. I apologize for not being able to give you a definite answer to your question but I hope my suggestion will be helpful to you.
Re:Turtle Cheesecake Bars
Posted: 01/20/2014 11:17:34 AM
If you cut down on the amount of cream cheese it will affect the texture and firmness of the bars. How much it affects it will depend on how much you cut down on the quantity. If you are trying to cut back on the fat and calories, I would suggest using a light version of cream cheese rather than cutting down on the amount used.
Re:Item in receipe
Posted: 01/06/2014 08:01:39 AM
A rutabaga is a root vegetable similar to a turnip. If you go to this address, http://www.recipetips.com/glossary-term/t--35084/rutabaga.asp, you will find a definition and some tips on how to use it.
Re:frozen blueberries in baking
Posted: 12/08/2013 3:24:34 PM
Yes, many time you can but do not thaw them before adding into the recipe.
Posted: 12/06/2013 1:13:27 PM
Joan, if you go to this address on our site you will find a list of the types of beef roasts that are best for pot roasting. http://www.recipetips.com/kitchen-tips/t--339/beef-pot-roasts.asp. Hope this is helpful.
Re:Cherry Almond Shortbread Cookies
Posted: 12/03/2013 07:33:54 AM
Melanie, I want to apologize for the incomplete instructions on this cookie recipe. The 8 oz. of almond bark is to be divided in half, 4 oz. to be chopped and added to the cookie dough and 4 oz. to be melted with the shortening to be drizzled over the cookies after they are baked. 1 teaspoon of shortening is melted with the almond bark for drizzling. There are not any eggs called for in this recipe. The butter that gets worked into the dry ingredients is enough to hold the dough together. I have edited the recipe so when you go to the recipe now you may have to refresh your page so that you are sure to see the corrected recipe. Again, I am sorry for the incomplete recipe. I hope you will give it a try. The cookies are great and they are nice colorful addition to your Christmas treats.
Re:Pecan Pie Muffin help needed
Posted: 11/28/2013 06:25:05 AM
I think you needed to use eggs because I don't think the Chia seeds were an appropriate substitute in this recipe. Baking soda would not replace the eggs either. I am afraid there is not anything that would work well to fix this batter.
Re:what is another word for shortening in the cinnamon bread recipe
Posted: 11/28/2013 06:14:16 AM
You might be more familiar with it being call Criso, which is a brand name of shortening.
Re:braided potatoe bread
Posted: 11/18/2013 08:37:34 AM
No, you do not mix the yeast with the warm milk or with any warm water. Just add the yeast in dry as indicated along with the warm milk and other ingredients. Good luck, the bread is delicious.