Archive for the 'MEMBER QUESTIONS AND REQUESTS' Category

Recipe: HEY – ARE YOU LOOKING FOR ME????

|September 8, 2013|read comments (0)
Author: Mama's Kitchen

I'm still here – but I have a new email address if you would like to contact me for anything.


Congratulate me – I am no longer on dial-up from SnailsRUs!


I've got the roadrunner speed!  LOL


My new email –


Marygraceskitchen@yahoo.com –


hey – they had absolutely NO names to pick from!


Drop a line – I am still writing cookbooks to give to those who are interested – doing this has saved my sanity with all I have been going through for the past 2 years – so just bear with me friends!


I know the newsletters haven't gone out – but I hope to start them up again – I'll keep you posted!

Recipe: Now we’re talkin’………………

|September 21, 2011|read comments (0)
Author: Mama's Kitchen

I want to thank those that have e-mailed me with questions –

don't be afraid to ask a question; there is no such thing as a stupid question –

Q: "how can I stop chocolate chips, raisins, etc. from ending up in the bottom of my cakes when I bake them?"

A: Certain ingredients, such as chocolate chips, dried fruits, and even nuts will "sink" to the bottom of your batter. If you were to coat these ingredients with a bit of flour, tossing well, (please remember to leave excess flour behind – you don't need to add it!) before stirring into your batter you will have better results. The flour will absorb some of the surface oils/water that these ingredients emit during the baking process and will help to prevent them from sinking to the bottom.

Q: "I tried to melt chocolate in the microwave and it was lumpy – what did I do wrong?"

A: First of all – you all know that I do not believe in microwaves. I don't trust them for anything at all and I have no desire to use one in my kitchen. Next, I am a chocolate melter from way back – always in a double boiler. Which of course I don't even own one. I use a stainless steel bowl over a pan of simmering water. Stale chocolate will seize right up and has to be tossed. But for a small amount of chocolate with a bit of lumps, you can add a spoon of vegetable shortening or a tad of oil and that should do it for you – unless your chocolate is old. Then there isn't much you can do except buy fresh chocolate.

Q: "berries are so good fresh, but it's always too hot to bake in the summer months – how can I have fresh berries for baking during the off-season?"

A. Why not use frozen berries to bake? As long as they are whole berries that are not in syrup there is no problem. You do not need to thaw; but you may have to add an additional minute or two to your baking – depending on what it is you are making.

Q: "you have posted on your blog how to tell if your baking soda and baking powder are fresh – but what about yeast?"

A: Sometimes you cannot trust the dates on the packages of anything. And like I have said before – I don't care what the expiration date or use-by date is – once it is opened it is not going to last that long – regardless of what it is! I like to use bulk yeast in a bag. And it needs to be tested to make sure it is still active. The best way to do this is to test it by placing the yeast in the water as called for in the recipe, add no more than 1/8 teaspoon of sugar (the sugar is food for the yeast) and it should begin to bubble within 5 to 10 minutes. No bubbles – no good – don't use it.

Q: "what is the easiest way to prevent a cheesecake from cracking?"

A: I don't believe in wrapping the bottom of the springform pan with foil and placing in another pan of water to bake. Most cheesecakes have a topping and the cracks do not even show or matter. If you want to prevent cracks – place a small pan of water next to you cheesecake in the oven; less mess; no danger when removing from the oven.