Fort Collins, Colorado
Member since Aug 2006
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Dec 20, 2013 on Food.com
"Russian Orange Drop Cookies
I'm curious if you remember the old cookbook you found this in. It is remarkably similar to a recipe my grandmother made, and coincidentally, was included in our church cookbook, circa 1955. Hers is just titled Orange drop cookies, and her herit..."
Sep 13, 2013 on Food.com
"Red Pepper Savory Jam
Made this recipe last night. Followed recipe, but ended up with a jam that is more like candy. This after simmering for only half an hour. In fact when I went to ladle it into jars, I had little strings of sugar follow along. I assume this is because it b..."
Sep 7, 2013 on Food.com
"I'm curious how long folks here process their raw pack tomatoes with nothing added but lemon juice and salt. I was surprised to see that recommended time is now almost double what it is in my cookbooks-- 35 minutes for pints and 45 for quarts. Books BTW that are not all that old."
Aug 16, 2013 on Food.com
"Kosher Dill Pickles
I've been making these pickles for 25 years. Obviously it's not my recipe, it's from Better Homes and Garden Home Canning Cookbook. I have never had a problem (other than an occasional soft pickle or jar that didn't seal), either personally or reported to me ..."
Aug 15, 2013 on Food.com
"I've been making these pickles-- Kosher Dill Pickles-- for 25 years. Obviously it's not my recipe, nor have I ever had a problem, either personally or reported to me by the hundreds of people I have shared the 1500 or so quarts I've canned over those years.
Recently I've had pe..."
Dec 22, 2012 on Food.com
"OK, so what's the secret that everyone seems to know except me? I've made them exactly as the package recipe, both high altitude and regular. I bought new baking soda and powder. I even tried chilling the dough first. I've tried convection and regular baking. Still, I end up with very tasty pancakes. Any suggestions?"
Sep 10, 2012 on Food.com
"I've never used alum when making whole dill pickles. I find that if I get my dukes into the fridge quickly and can them within a few days I have no problem with crispness. Spears and slices OTOH are another matter.
My wife recently found a family recipe for cassia bud sweet pickles, which called soaking the cukes in salt water for one day, and t..."
Aug 6, 2011 on Food.com
"Usually when I make pickles I end up with leftover brine-- usually just vinegar and water. I tend to toss it and make more the next time I can. But I've always wondered if it could be kept for next time. Any thoughts?"
Sep 8, 2010 on Food.com
"I've checked out several recipes for pickled hot peppers, here and elsewhere, and am curious about a few thing..."