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Our Family Favorite RecipesCheck out our very own special collection of kitchen-tested, family favorite recipes from appetizers to desserts and all the fixings in between.

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Frequently Asked Questions

Recipe boxA 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!
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  • 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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