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Frequently Asked Questions

A listing of frequently (and not so frequently) asked questions provided both as a courtesy and a helpful resource for readers. You may find the answer to your question listed here, or learn something new and useful!

What is hot roll mix?
What type of bran is used for bran muffins?
My rosettes turned soggy!
Milk chocolate chips turned a light brown, are they okay?
Can I omit the corn syrup when making candy?
My mother use to make a date log roll, do you have a recipe?
How exactly do I measure shredded cheese by the cup?
How can I tell if baking powder's still good?
How many cups or ounces in 6 squares of chocolate?
I am shipping cookies to my son in Iraq, any suggestions?
Can I use butter in place of vegetable shortening?
I want to bake for the holidays without using eggs.
What is a parfait?
Why did my cookies spread out like pancakes?
What is the size of a jelly roll pan?
How does parchment paper compare to waxed paper?
Can you substitute light brown sugar for dark brown?
The recipe calls for brick cheese - what can I substitute?
I am looking for a thin icing for cookies.
Can I omit the sugar in a walnut pie crust recipe?
Are you suppose to eat the rind on brie cheese?
How do you prepare cranberry sauce using port wine?
Why did my cookies become so moist after a day or so?
Can Carnation evaporated milk be chilled and whipped?
Should you bake crust before filling for a cream pie?
Can I use red hots candy in place of cinnamon oil?
Can I use all-purpose flour in place of cake flour?
How much yeast is actually in a package of dry yeast?
What can I do with an abundance of milk chocolate bars?
Why would cookies become too crisp after being baked?

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