I've done a lot of microwave baking (and have created some delicious treats!), however I've never found a way to get a crust with the microwave. Now I understand the science behind a microwave and ...
I love making key lime pie. I've made it a few times this summer with this very simple and delicious recipe: 1 Container Cool Whip 1 Can Sweetened Condensed Milk 1/2 (or 1/3) C. Lime Juice 1 Graham ...
I saw this term pop up in a quiche recipe concerning the crust - How can you tell if the problem is too little/too much shortening, or too little/too much liquid? If it's out of proportion, can it be ...
I wanted to make pie crust for a cheesecake recipe but didn't want to make all of the actual filling at the same time ( doing it for two different events that are about two weeks apart), is it ...
For the title: I'm not sure if "elastic" is the perfect word here, so is anyone knows better one - put it in the comment. I like thin pizza crust, but when I've made it myself it was hard and stiff - ...
How do I make sure the crust of a baguette, etc. turns out a nice golden-brown when baking?