How do I soften hardened granulated sugar?
Homemade Sour Cream Did Not Set
Just under a week ago, I tried to make homemade sour cream, but it did not ever thicken. It's been sitting out and now looks curdled and separated. I wanted to know if what I have from my first attempt is salvageable in any way.
How do I soften a 10 lb. bag of hard sugar?
I made my mom's marshmallow fudge. Instead of using MM creme I used whole marshmallows. The fudge set and tastes good, but is chewy and very dense which is not what I was going for.
I made the same recipe with the semi sweets and sweet condensed milk. I followed the directions, cooking until melted smooth, then I added the nuts and vanilla. It has been in fridge for 5 hours and has still not set up. What did I do wrong and how do I get it set up now?
Husband whipped up 5 lbs. of taters while I added 1 stick or 1/2 cup of butter resulting in yummy runny mashed potatoes.
This is a guide about fixing mashed potatoes. Mashed potatoes are a delicious side dish. Sometimes you may find that they have become too runny, but there are ways to fix that.
Getting the Scorched Taste Out of Preserves
I was making pear preserves and I let them stick. Before I knew it they had scorched. I changed pans, but they taste a little scorched. How do you get the scorched taste out of pear preserves?
How do I keep my caramel sauce from sugaring?
My apple jelly won't set. Can I recook it and will it work if I do?
I put the sugar in before the pectin when making jam. Now it's too thin. Anyone know how to solve the thickening problem?
I put too much sugar in my stewed apples. How can I correct it?
If you have leftover salad, but not enough to go around, look in your pantry. Any of these items can be added to the salad.
I don't know about you, but I never have any luck with those no-cook and freezer jam recipes. For me they always turn out runny.
Homemade Salad Dressing Too Thin
Why does my salad dressing (HV packets and homemade blue cheese) made with anything less than 2% milk and/or low fat mayo not get thick? They are okay when first mixed, but after they are refrigerated, they become thin and very liquid?
Orange Blossom Jelly Tastes Too Strong
I made orange blossom jelly and used too much orange water. Can I redo it to dilute the flavor?
"Spicing up" Boring Sandwiches
As a way to keep food costs down, I make sandwiches at home to take to work daily. As we all know, there are only so many 'choices' of sandwiches, which, in my case, became too routine and boring.
Why Are My Homemade Cupcakes Sticky?
I'm wondering why the cupcakes I make from scratch come out sticky. Not only on the tops of the cupcakes, but also when the liners are removed the cake sticks to my fingers.
I would like to know how to make smooth and not grainy fudge. Please help.
When cooking fudge, do you have to have a pot that evenly distributes heat or will any pot do? Is there a secret to knowing how the fudge looks, when it is ready? On two separate occasions, my thermometer did not read right. Thanks!
Potato Flakes to Thicken Gravy
To make a thickener to go into gravies or other dishes that need thickening, add some instant potato flakes. I have done this for a year now and it does a great job thickening up homemade gravies.
Removing Salty or Scorched Flavor
If while cooking, you get too much salt in something or you scorch a recipe, take a potato, cut it into chunks, and cook it with the recipe. When ready to serve, remove the potato. You will be surprised at how much this will remove the salty or scorched taste.
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