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These are actual questions emailed to CooksRecipes.com by real people. All questions were personally answered by Hope Pryor.

FAQ's are listed in the order they were submitted and answered.

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• What is a 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?
• 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?