3 of 12
3
Welcome to the Forum
Posted: 05 February 2008 10:42 AM   [ Ignore ]   [ # 31 ]
Newbie
Avatar
Rank
Total Posts:  25
Joined  2008-02-03

Hi, All!!!

This is exciting!  I’m a newbie!

I’m a cake designer in NYC.  I just moved here a year-and-a-half ago from Ohio, where I worked with Jan Kish (see her website on Rose’s links) for several years.

I have to say this is such a GREAT thing here.  Its so nice to share ideas and get advice from everyone.  A zillion brains are better than one, right?  smile

Profile
 
 
Posted: 17 February 2008 11:20 AM   [ Ignore ]   [ # 32 ]
Newbie
Rank
Total Posts:  1
Joined  2008-02-17

I found this site on Google while looking for the correct way to make Bananas Foster. I love to cook and bake bread! Especially for friends. I’ve made my own breads since 1992 with a bowl and a spoon. A friend loaned me her bread maker; I gave it back to her. I figured I would learn the true way of feeling the dough and flour. My daughters loved it.
I don’t have the time I used to have in the kitchen, so on the weekends I try to make time to entertain. Well, last night I experimented with Bananas Foster and to my surprise I found I need a lesson in dissolving brown sugar in the butter. It never really dissolved, most of the recipes leave out the teaching of the time and what the true consistency of the sauce should be. Someone please help with the details.

Profile
 
 
Posted: 09 March 2008 03:47 AM   [ Ignore ]   [ # 33 ]
Newbie
Rank
Total Posts:  1
Joined  2008-03-08

Hi! I am new to this website. I don’t know if I can help, but maybe I can learn from others. I like to bake as well as cook.

Profile
 
 
Posted: 11 March 2008 05:31 PM   [ Ignore ]   [ # 34 ]
Newbie
Rank
Total Posts:  1
Joined  2008-03-11

hello. i don’t often use capital letters very often.  i used to bake everyday until my health changed all that. but i still get cooking magazines and join some cooking sites.  my kids would take their teachers things i had baked. i still love baking. i am exercising so my arms will be strong enough to do all that baking entiles. i have loved Rose’s books and used them alot. i gave many of them to my son. i am glad he has them; but my notes were there and they were great reads; and re-reads.

Profile
 
 
Posted: 26 March 2008 01:56 AM   [ Ignore ]   [ # 35 ]
Newbie
Avatar
Rank
Total Posts:  4
Joined  2008-03-16

this is so amazing. to be able to visit with people who love to do the same things and have a passion for baking.Thank you to all that are a part and willing to take the time to ask and answer questions.The questions are just as valuble as the answers. thank you Rose

 Signature 

When I get to Heaven. I want to live in the Kitchen!!

Profile
 
 
Posted: 27 March 2008 09:55 PM   [ Ignore ]   [ # 36 ]
Newbie
Rank
Total Posts:  12
Joined  2008-02-29

Hello all , from Canada

I feel twice lucky.  Firstly, discovering Rose’s books and then, her offspring…this site!!  Thanks Rose.

Profile
 
 
Posted: 08 April 2008 06:49 PM   [ Ignore ]   [ # 37 ]
Newbie
Rank
Total Posts:  5
Joined  2008-04-08

Hi Everyone! I’m Joan from Syracuse and I was very excited when I found Rose’s newsletter, blog and forum. I figure if I have any baking questions, then this is the place to ask them. I have always loved to bake and prepare desserts, so I look forward to learning many new things with everyone here. BTW does anyone have any special cakes, desserts or dishes that they love to prepare for Passover? I am trying to finalize my planning so that I can start to bake and cook next week, since I will be having 18 people for the first seder. Any suggestions? I look forward to hearing all of your suggestions.

~Joan~

Profile
 
 
Posted: 09 April 2008 09:28 PM   [ Ignore ]   [ # 38 ]
Newbie
Rank
Total Posts:  5
Joined  2008-04-08

Bill, thanks for the suggestion of Rose’s Chocolate Oblivion Truffle Torte. It looks like a perfect recipe for Passover, but as you mentioned I will be serving a meat meal for the seder and need something that doesn’t contain dairy ingredients. I thought about substituting margarine for the butter, BUT stick margarine that is kosher for Passover is NOT available in the Syracuse area this year! Do you think that I can substitute Hollywood Sunflower oil for the butter? If so, how much? Without stick margarine I will have to cut out many of my chocolate recipes for Passover this year. Suggestions are welcome as the holiday draws closer.

Thanks again.
~Joan~

Profile
 
 
Posted: 12 April 2008 07:50 PM   [ Ignore ]   [ # 39 ]
Newbie
Rank
Total Posts:  5
Joined  2008-04-08

Bill thanks for taking the time to reply. I’ve been told that using 3/4 cup of oil in place of 1 cup of margarine or butter should work. I’m just a little leary about the consistency of some baked items. Suggestions for kosher for Passover parve baked desserts are very welcome.

Profile
 
 
Posted: 08 June 2008 10:28 AM   [ Ignore ]   [ # 40 ]
Newbie
Avatar
Rank
Total Posts:  3
Joined  2008-06-08

Hey everyone. My name is Mike, i am from pittsburgh Pa and i am new to the site.  I am a full time baker that very seldom gets to sleep, haha but what can i say i love making desserts, and the hours for that are the times when i would sleep so what can ya do. I take baking very serious and strive to be as professional as possible every time that spatula is in my hand. I look forward to sharing and contributing.
~Mike

Profile
 
 
Posted: 11 September 2008 12:12 AM   [ Ignore ]   [ # 41 ]
Newbie
Avatar
Rank
Total Posts:  25
Joined  2008-09-10

HOWDY!!  smile smile smile

............I am Biscuits, or Jimmy, and am an aspiring baker, preparing to start my own business. I grew up with the cake bible, and I would spend hours going through the wealth of information in the ingredient glossary. It has been close to 20 years since my mom first bought the cake bible, and though I rarely make desserts, I took what I learned from the ingredient information, and baking science hints and applied them to my baking.
............I am best known for my biscuits, and I am preparing for an all out baking extravaganza to get a number of first drafts under my belt and get feedback on some variations I have been waiting to try on my main recipe.
............Though I can’t share my main recipe, I look forward to trying, learning, and sharing other recipes with members of the forum. I have enjoyed what I have read so far, and believe that my growth as a baker will greatly be aided by the input and exchange that happens here. Hope to purchase the bread bible by the end of september, and later replace the old cake bible.  (the art deco was one of my favorite pictures. Such a dark,rich cake, and intriguing design!! )

.........Years ago, I was caught off-guard by how passionate people can be about what I make. So the challenge is to try things out and ultimately have great results on new experiments. I want the first and last tasting to be moments to enjoy with relish.
...........Looking forward to sharing a passion for food!          smile  Jimmy (Biscuits) smile


...........In the attached picture, I have a picture of some of my biscuits from a family function.

(I had to edit the picture for size) I hope the pics come out alright. I changed the format. What picture format works best?  .gif ?

On the left are my original biscuits. The other two are variations on this.
In the middle are some lemon-pepper biscuits, baked in mini fluted cups (a lot of work to clean all those flutes LOL smile  )
On the right are two pans of my carrot raisin biscuits. They are one of the all-time favorites by family and friends

Image Attachments
biscuits for niece's dedication2.GIFlemon pepper.GIFcarrot raisin.GIF
 Signature 

Try something new, enjoy something familiar. There is a range of joys to explore through creating good food. Plus victories, small and large

Profile
 
 
Posted: 18 September 2008 06:02 PM   [ Ignore ]   [ # 42 ]
Newbie
Rank
Total Posts:  4
Joined  2008-09-18

Hello everyone!  I was so excited to ‘stumble’ across your site, Rose.  I am calling you Rose since I feel as if I know you through your fabulous books.  I’ve been a fan since the day I purchased the Cake Bible.  I have been home baking for 34 years and thought I was pretty good at breads, having baked all our bread since the day I got married and having a ridiculously extensive library of bread baking books….BUT….I recently purchased your Bread Bible and…..MY GOODNESS!!  I now officially feel like a pro!  My entire family is reeling.  I am working my way through the book and I have to say each and every loaf has been fantastic.

I am SO looking forward to learning even more through this site.  Thanks so much! grin

Profile
 
 
Posted: 17 February 2009 10:29 PM   [ Ignore ]   [ # 43 ]
Newbie
Rank
Total Posts:  1
Joined  2009-02-17

Hello!
i am new to this site but already LOVE IT!!!
thanks

Profile
 
 
Posted: 03 March 2009 09:56 PM   [ Ignore ]   [ # 44 ]
Newbie
Avatar
Rank
Total Posts:  2
Joined  2009-03-03

hello evryone..

i am ellyssa from malaysia.. i just found this amazing forum !! i am looking forward to share and gain more knowledge from this forum..Thanks :D

http://drezqi.blogspot.com

 Signature 

do visit my blog
http://drezqi.blogspot.com

Profile
 
 
Posted: 15 March 2009 12:18 AM   [ Ignore ]   [ # 45 ]
Sr. Member
RankRankRankRank
Total Posts:  126
Joined  2009-03-14

Hi, fellow bakers!

I’m new here. I’ve been making cakes for my children and loved ones for years, but am starting to get the itch to do it for profit. I also love to bake cookies and pies.

I have three children, one of whom doesn’t like chocolate - I’m not sure where he came from!! wink The rest of us are certified chocoholics. We all crave sweets, so I usually have a happy audience for recipe research and development.

I’m taking Wilton’s Course 1 on cake decorating to learn how to pipe more professionally. So far, it’s been very fun! I roped two friends into going with me, so we’re learning and laughing together.

I look forward to seeing what all of you are creating and to learning a lot of new tricks and tips!

Anne
http://www.theeggheadbaker.blogspot.com

 Signature 

Anne

Profile
 
 
   
3 of 12
3
Back to top