Well, actually I joined this forum a long time ago, but never really used it, because I wasn't ever getting into nothing too challenging. Well, now I work for the USAF and I am their baker at a dining facility in Offutt AFB. Well, I work with alot of mixes and the customers are getting tired...
I have never made rice pudding or even had rice pudding myself. Recently, I have made it twice for my customers to try and give me feed back. Well, both times they say the same, " It needs to be more creamy". Well, my question is, how do I make it more creamy. Here is my recipe:
This project is for my Baking and Science Class. I am to do a reseach paper on Crepes and I am trying to find info. Everytime I try searching the web, all that I get is some info on some fabrics.
By the way this is for a class project for Sullivan University.
I am doing a project for school. My report is crepes. Where is the best place for me to find any history on crepes? Like where does crepes orginate from, who found it, & what was it used for and served to whom at the time it was founded?
Please help me. . . I am having trouble finding some...
I need some help finding some nut liqueors for walnuts and hazelnuts. I am making Individual Twelfth Night Chocolate Galettes. I need help to find what is the but liqueor for a chocolate filling with walnuts or hazelnuts. Please Help!!!