1946 moist every time Recipes

cake flour, baking powder, salt, vanilla yogurt (or use plain yogurt), vegetable oil, gated orange rind, vanilla, orange extract, egg yolk, sugar, warm milk (milk must be warm!), egg whites (room temperature , save 3 yolks for another time)

i had input from several great friends who took their time to help in the search., on g, juels , tink, danadooley and magandab., cherylann from ez cooking, thanks to all for you time and help. jessica harlan a very busy person took time to research pans and sent me several emails, thank you for taking your time to help a stranger., magandab sent me a link on g for a pan at target and since i pass it often and by chance the day she sent her message on gr, i stopped and checked the pan made by calphalon., very heavy, straight sides so it would be easy to attach a candy thermometer and a glass lid with a dip lip with strainer capability., what an incredible pan for $60. why; i am able to put the butter and sugars into the pan and not worry about burning! i made toffee again last night and to really test it, set the temp 1 line about medium on the electric stove. i would stir about every 10 minutes and then do something else; well i was making a cheese cake while the toffee cooked. every time i checked, it was boiling up, stir and i could feel nothing sticking to the bottom and burning like my old copper bottom revere ware steel 3 quart pot., how great to not have to worry about the mixture burning. this is a 4 quart pot. just perfect for the amount of butter and sugar to boil and become a food that should be reserved for the gods., i placed a mat over the pot as it boiled as the cool air was affecting the rise in temperature. the notch in the side for pouring let me leave my bamboo spoon in pot, the thermometer clipped to the side. once the mix reached 285 i poured the mix into the pan and it was so cool to see how the very last bit slipped right out of the pan. this is a fantastic pot for making toffee and recommend without reservation the purchase of this pot by calphalon., double thanks to magandab for sending me to my perfect candy pan. eating my toffee makes see s toffee-ettes taste like dirt, this is the link magandab sent me, http://www.target.com/kitchen-essentials-calphalon-hard-anodized-straining/dp/b000jm34km/qid =1234998462/ref=br_1_4/192-4549105-5227516 ie=utf8&node=11082001&frombrowse=1&rh=&page=1

butter or 1 tbsp olive oil, chopped onion, grain white rice, chicken stock or 2 cups vegetable stock, salt , to taste, fresh ground black pepper , to taste

grain rice (note -- 1 cup of rice will make 2 1/2 cups of steamed rice), water, to cover (see below )

all-purpose flour, sugar, salt, unsalted butter, cut into small pieces, egg yolk (optional)

whole turkey, cleaned, giblets removed, head celery, water, salt and pepper

moist white cake mix, vanilla instant pudding mix, ground nutmeg, vegetable oil, white wine, eggs

lemon cake mix (i use duncan hines moist deluxe), water, oil, eggs, lemon pudding mix, poppy seed

cream 1 1/2 cups sugar with 3 eggs and add 1 cup wesson oil blended with 1 1/2 cups canned beets cut into small pieces, also add 2 squares melted chocolate., sift together 1 3/4 cup flour , 1 1/2 tsp baking soda, and 1/2 tsp. salt. add this to above along with 1 tsp vanilla, bake in 2 greased and floured layer plans in a 350 oven for 20 - 25 min. very good and moist., chocolate cream cheese frosting, softened butter, cream cheese, softened, sugar, unsweetened chocolate, melted, milk, vanilla

whole chicken, cut up, barbecue sauce, salt and pepper, garlic powder, season salt

cornmeal, flour, sugar, less if preferred, baking powder, salt, milk, butter, melted, egg, lightly beaten

olive oil , extra virgin preferred, minced garlic cloves, dried parsley, sugar, salt, oregano, basil, pepper, red pepper (i never use it) (optional), chopped tomatoes, tomato paste