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REED'S DEEP DISH PECAN PIE by Sarah
Phillips
ASK QUESTIONS, TOO!~
SARAH SAYS: I got fed-up with
hearing about so many pecan pie recipe woes and failures, that I
decided to develop my own successful recipe! So many of my
baking911.com members and home bakers have told me over the years
about their pecan pie problems -- pecan pies that wouldn't set,
fillings that curdled, "exploding" pies where the filling leaked
from a broken crust, the pies being "too sugary or sweet", or pies
with "not enough pecans", and on and on. So, I set out to develop a
recipe to solve these problems and not be a complex matter to make.
Café
Brûlot Chiffon Pie
A spiced, and brandy-spiked coffee
flavored pie! Oh, my!
ALLSPICE
APPLESAUCE LAYER CAKE with
WHITE CHOCOLATE ITALIAN MERINGUE BUTTERCREAM
by Sarah Phillips
Of course, Step-by-Step!
"The cake is very delicious! The
combination of spices, nuts and raisins gave the cake a burst of
flavors. I was never a spice cake lover, but I think it is
because I ate the wrong cakes! I totally love this cake! The
buttercream also provides a luxurious taste that is
complimentary, but not overpowering. I had better watch my diet!
 "
WHO IS SARAH PHILLIPS?
 Sarah
Phillips is
the Founder and CBO (Chief Baking Officer) of baking911.com,
cookbook author and professional baker. Her advice, original content
and research from this site are
quoted Nationwide in
magazines and newspapers, such as in
The New York Times, Chicago Tribune, Washington Post,
LA Times, and others. Links to baking911.com are posted widely
on other cooking and baking forums, blogs and websites on the
internet.
I am an expert
baker and provide solutions to baking problems. You can ask me
questions and get professional answers, too!
I answer your questions in a timely fashion!
I have a twenty
year proven track record! You can apply my techniques to any baking
recipe.
Pumpkin
Cheesecake by Sarah Phillips
"I
made this the other day, and my family are not struck on
pumpkin but they loved this....I used (frozen) pumpkin puree
(no pumpkin in UK) and as I don't have all the time in the
world I used pumpkin pie spices...Not a crack or wrinkle...."
How about trying my
MAPLE SYRUP CHEESECAKE?
Or, a
DULCE DE LECHE SWIRLED CHEESECAKE?
LUSCIOUS LEMON MERINGUE PIE TUTORIAL
SARAH SAYS: To all of us pie
connoisseurs, this lemon meringue pie is a delicious,
mouth-puckering dessert with a marvelous contrast of textures.
It is a classic American dessert with the ultimate flaky
pastry (or a prebaked graham cracker crust) and a tart,
fresh lemony custard-like filling, under a dazzling mound of
fluffy meringue that's either swirled into a spiral or puffed
into peaks and baked to a golden brown. The meringue I use is
safe and I show you how to make it!
However, there are many potholes in the lemon-scented road to
this sensation, of which weeping water is the main one.
Another problem is fillings that don't set. My recipe is
filled with various tips and techniques to help you achieve
the perfect pie!
PUMPKIN STREUSEL PIE! Oh, my!
A different take on a classic! STEP-BY-STEP! I also have the
BESTrecipes for
CLASSIC PUMPKIN PIE,
SWEET POTATO CHEESECAKE PIE,
LOW-FAT PUMPKIN PIE and
PUMPKIN PECAN PIE! How about
PUMPKIN BANANA MOUSSE TART?
Need
well-tested recipes?
Choose among a thousand or more!
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How are our tutorials
different?
We go into much more depth than other websites!
We explain every single baking step and where you can go wrong! We
show your pictures where it matters!
Most of our tutorials have 40 or more color photos each!
We take the time to explain in detail, the how's and why's of
baking!
We show you how to fix your mistakes and what the batter or dough
should look like at every single mixing stage!
AND, YOU CAN ASK
QUESTIONS AND GET ANSWERS EVERY STEP OF THE WAY!
We offer you a money-back guarantee!
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~Find
out WHAT'S NEW THIS MONTH FOR PREMIUM MEMBERS!~
MOST RECIPES ARE
DEVELOPED
BY SARAH PHILLIPS, Cookbook Author &
Baking Expert!
They include
STEP-BY-STEP DETAILED INSTRUCTIONS
with COLOR PHOTOS...
Many recipes use everyday ingredients!
You actually SAVE
MONEY by using proven recipes developed here by a professional!
You no longer have to experiment and throw away expensive ingredients
testing
user-generated recipes,
which have a very high failure rate! baking911.com's recipes
work over and over, again!
We also help you
find exactly
what you are looking for!
No more guessing and expensive trial and error!
This site is dedicated
to you! Here you will find useful and step-by-step information about
baking – with quality, flavor, plus accurate and detailed information
always in mind.
baking911.com receives
over 9 to 12 million hits per month! It is consistently ranked in
the top 5 of the most popular baking and confection websites on the
internet.
Join
the ASK SARAH FORUM and chat amongst yourselves! Share photos of your
cake, sugar art or cookie creations in the Member's Only Gallery! Or, you
can just linger to enjoy the conversations!
RECIPES FOR PREMIUM MEMBERS:
Scratch Cake from a Mix
by Sarah Phillips
ANN:
"This is Sarah's Scratch cake from a mix using spice cake
on the 8" bottom layers and yellow cake on the 6" top layers. I
tapered the 8" layer up to meet the 6" top layer and tapered that
one to 4". I also used
Sarah's MMF. Both are excellent recipes! The petunias and lilies
are royal icing. The
butterflies are gum paste with royal icing bodies."
All new taste and innovative
recipe! Works much better than the White Almond Sour Cream Cake we
are familiar with! No chemical after-taste!
Once a member of the ASK SARAH FORUM, feel free to UPGRADE to a PAID
PREMIUM MEMBER at any time, and gain special access to my online
interactive cookbook - filled with hundreds of my EXCLUSIVE step-by-step
recipes, created just for you - As a PREMIUM MEMBER, you can ask my expert
advice, over and over, again, and be able to view thousands of posts and
unique content - all about baking!
Did you know that most
US cookbooks are printed in Asia, and then shipped to around the world for
sale?
This comes at a great environmental cost: pollution - especially carbon
dioxide - the main global warming gas - not to mention Asia's lax
environmental controls of allowing printing by-products to be dumped in
rivers, greatly harming people and the environment!
~
I am a cookbook author, and have decided to "publish" all of my recipes
online, instead of in hard-copy printed books - It's my way of helping to
save the environment, allowing myself greater creative freedom so you can
get the most up-to-date trends and information - instead of your waiting
years to read about my ideas and latest recipes in a costly, hard-cover
book!
Being online also allows me to post color photos with each recipe,
step-by-step information, add new recipes every day or month, and enables
you to "chat" with me, one-on-one, every day from your home - to ask me
questions about recipes before, during and after you bake!
~
I feel as though baking911.com is helping to pave the way to a better
future! !
What more could you want from a baking website!
Have baking questions?
ASK SARAH FORUM AND EXCLUSIVE RECIPES
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Question: I have followed step-by-step
instruction of how to make sponge cake from many different websites.
The cakes has always risen up nicely and the top always has nice
golden brown color, but not the side and bottom. Some recipes call for
lining the pan with parchment only, some ask to grease the pan, line
with paper and grease, and dust with flour. I did what they say, but
still my cake never has the same color as posted photos for that
recipe. HELP!
ANSWER: See my recipe,
Priscilla's Orange Sponge Cake. It has all of the tips you
need to know to make a spectacular cake. It is the RIGHT way to make a
sponge cake. Try it and let me know what you think!
.
Vintage Photo ~ My
love of baking started early! Sarah Phillips (far left), age 6
photos ©
Sarah Phillips,
baking911.com
~ THE RECIPES FOR SUCCESS ~
Just Posted!
Sour Cream Apple Pie Tutorial!
"The taste of this pie is very
sophisticated. I LOVE the combination of the tart apples, sour
cream custard and the rich, crunchy cinnamon streusel topping.
This makes the PERFECT Thanksgiving pie!"
Just Posted!
PRISCILLA'S ORANGE SPONGE CAKE TUTORIAL
by Sarah Phillips
Ask Sarah questions, too, about this recipe or about ANY sponge
cake!
"Hi Sarah, I made your mom's recipe
of Orange Sponge Cake and it was so good! It is the fluffiest
and softest cake that I've ever made, and by far is my best cake
crumb! The texture is so fine, it's like made with a mix! It is
so delicious because of the orange flavor that it imparts with
every bite. I love this cake, now definitely one of my staples."
CLASSIC RED VELVET CAKE
by Sarah Phillips
SARAH SAYS: Most Red Velvet
Cakes are dry. I have a thing about eating dry cakes - no good! So,
I make sure I work harder to create cake recipes that are moist. It
is because I became so tired of eating butter cakes that are dry and
flavorless. So, I took a lot of time to develop this recipe so it
was tender and had a good mouthfeel. The cake layers bake flat - the
way properly leavened cakes should! Just stack and go!
VERY CHOCOLATY CHEESECAKE WITH A SHINY
CHOCOLATE GANCHE GLAZE, STEP-BY-STEP
by Sarah Phillips
"It
was wonderful, and it tasted like Rocky Road ice cream. I brought it
to the office today and they loved it! Baking it was also easy, I
did not get any cracks at all..."
SNICKERDOODLE'S
"They are buttery, crisp-chewy and spicy-sweet."
Join as a PREMIUM MEMBER to access recipes
& tutorials!
ASK SARAH FORUM AND RECIPES
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ASK QUESTIONS AND GET FAST ANSWERS
CHOCOLATE OVERLOAD CAKE TUTORIAL FOR
PREMIUM MEMBERS!
SARAH SAYS: This is a easy recipe!
Properly leavened cakes bake flat and require no trimming! All of my
cakes can be baked and be stacked right away! No fussing! Use
butter, cold, from the refrigerator!
Learn how to make chocolate plastic!
"I must say becoming a
Premium Member was worth every penny. I don't think I would have
gotten the attention and expert information anywhere else especially
so quickly. Thank you again Sarah"
"With Sarah's recipes,
you don't have to worry about erroneous directions messing up your
cakes, etc. That's the great thing about her recipes! They are
detailed, and they WORK AS WRITTEN."
"And I'd like to thank you Sarah because there is not one single
recipe here that failed me. Whenever I fail, it's because there is
something that I did wrong and you were always there to answer my
questions."
START HERE>
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Here are some pictures of my
Pumpkin Cake -
Sarah's Cream Cheese Pound Cake,
Cyndi's Caramel Frosting,
with chopped walnuts added, and
MMF.
Thanks,
lindat
CHICKEN POT PIE TUTORIAL by Kelly CA
Follow step-by-step through all the phases
of making a homemade pie!
"Nothing says comfort food like homemade
chicken pot pie. I developed some innovation baking steps and
healthy alternatives with my recipe. Made with fresh chicken and
vegetables,
this pot pie is heaven on a plate!" Kelly CA
"I know my membership
fee is small in comparison to the great information I receive from
this site. The recipes alone are worth their weight in gold. I
seriously recommend joining if you are like me and just beginning to
learn about baking. This has been a great learning tool for me."
~
"I am a new premium member and so far LOVE IT! (it has only been
a day though, this site is slightly addicting!)"
SARAH SAYS:
baking911.com is unique!
The website is filled with recipes I have developed and techniques that
help solve your everyday baking problems!
Every recipe is well-tested.
There's no more guessing whether it will work, saving you money and time!
Wasting ingredients today are very costly!
There are step-by-step
recipe tutorials that are unique, with tips and techniques
that work!
START HERE>
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whole milk: You're right, Baking 911 has the most comprehensive
candy making pages on the web -- I should know, I've been searching
diligently for the past couple of weeks.
LindaK: Hi, I am a new member and I am so happy I found you. I
am disabled and yes money is very tight. But I thought I would treat
myself to something nice and this turned out to be something wonderful!
Best money I ever spent! If people do not want to pay for expertise, then
go dig ditches and you won't be bothered! I love this, and you Sarah, are
doing a great thing!! Lindak
kglee: B911 has been set as my home page for quite a while and
I use it extensively when I bake. Your recipes are never-fail and your
advice is truly beneficial.
CYNDI65: Just Sarah's advise ALONE is well-worth the price! Her
knowledge and helpfulness with solving any problems are priceless and she
can tell you, almost to the T, how to fix a recipe that you may be having
problems with, thus saving you much more than the cost for the membership
for wasted ingredients.
Amanda 43: Another satisfied customer...LoL
chefcandy: I am amazed at how much info you have, you're like a
complete baking encylopedia!!!!
orangedoor: Thanks for your help and this great site and
community, it's been an amazing resource for me in learning to bake. This
is my first post but I'm sure it will be the first of many. I'm looking
forward to when I have some money in the bank so I can help support Sarah
and the community by becoming a premium member.
krytonite: You truly are a blessing. I don't know what I'd do
without you and your website.
chefcandy: HI Hotrod!!! i also am new to this site. there is so
much information on this site in the premium member (PM) section it has
taken me days to read it all. and there's still more!!!
for the small amount of, $ you are open to 1000's of ideas and information
and lots of support. it's amazing... so WELCOME to 911!!!
em1910 via PM: Hi Sarah, I would really like to renew my
subscription to your fabulous website. Cheers Emily
janel: Sarah, this is an amazing site that you have, I love
it...I just joined and have a zillion questions.
chefcandy: i have been all around your web site the last few
days and am amazed at all the info!! the PM group are wonderful... i have
already told some of my baking buddies about this site. i am working on
several cakes right now and can't wait to try some of your recipes. thanks
for everything!!!!!
RECIPES FOR PREMIUM MEMBERS:
ULTIMATE BUTTER CAKE by Sarah Phillips
QUESTION FROM ANNA: I have tried several cake
recipes from scratch. It seems that all have turned out very dry. Is
there something I could add to bring some moisture into my cakes?
ANSWER FROM SARAH PHILLIPS: You can add moisture to your cake
by torting the layers and filling them with jam, or brushing the
layers with sugar syrups, but it is a band-aid approach! The best
way is to bake a moist cake recipe! I have moist cake recipes on
this website I developed because I have taken a lot of time to
address this number one complaint people have about cakes.
You may want to try my
Ultimate Butter Cake,
1234 Buttermilk Cake,
Red Velvet Layer Cake,
Classic White Cake,
Cream Cheese Pound Cake, to name a few! My cake recipes also
include tutorials so you can view exactly how to make these types of
cakes because overmixing and overbaking can also produce dry cakes -
but it really starts with the recipe! Many cake recipes will produce
dry cakes no matter how perfectly well you mix and bake them! All of
my cake recipes bake flat because they are properly leavened and
balanced, requiring no trimming.
RESULT:
ANNA: Thank you so much. This
Ultimate Butter Cake is delicious and moist....I am so excited
to have a moist cake made from scratch. I was beginning to think
that this was not possible. Just learning to decorate cakes and
wanted to surely have a delicious foundation to begin with. Thanks
again, Anna
Register
and upgrade to a PREMIUM MEMBER to enjoy
EXCLUSIVE STEP-BY-STEP RECIPES!
ASK SARAH QUESTIONS!
UNIQUE TIPS & TECHNIQUES
ASK SARAH FORUM AND RECIPES
The recipes for success!
Ask questions about any recipe or technique and get EXPERT answers!
"Thanks, Sarah! You
are awesome. I consider the membership fee a steal for all the
advice and recipes I receive from your website. I've yet to see any
cookbook or decorating instruction manual that is as tried and true
as the information I receive at Baking 911 for even close to the
same value."
START HERE>
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YUMMY RECIPES FOR THANKSGIVING!:
Pumpkin-Orange Stone Ground Cornbread
Moist Cornbread Squares or Muffins
Tender and Flaky Sweet Biscuits
Blue-Ribbon Pumpkin Pecan Bread
The Ultimate Buttery Crumb Coffee Cake
HELPFUL COOKING TIPS:
The Best Ever Mashed Potatoes
Turkey Basics
Carrot or Vegetable Puree
My Mother's Potato Latkes
OTHER:
Food Storage Guides
The
Complete Cookie Storage Guide
PUMPKIN-WALNUT CAKE ROLL TUTORIAL
by Sarah Phillips
FOR PREMIUM MEMBERS!
Learn how to finally roll it the right way,
STEP-BY-STEP!
START HERE>
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select upgrade to a
PREMIUM MEMBER ON THE
ASK SARAH FORUM
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MMMMM....Make
Ahead Dinner Rolls!
Learn how and ask questions about bread-making!
Very Detailed Homemade Bread Tutorial!
Ask questions, too, and get answers!
SARAH'S DO-IT-YOUR-OWN-WAY MUFFINS!
Bakes with applesauce instead of oil! Low-fat!
Make variations such
as Cranberry-Pumpkin, Berry, Chocolate Chip, Fresh Banana, Winter
Fruit, Nut or Bran Muffins, etc!
mom2kate:
"Ok, WOW!!!! These are the moistest muffins
I've ever made! I made the pumpkin version--Kate dressed up in her
pumpkin PJs and helped me pour in all the ingredients. I added a
touch of cloves, mace and ginger, to make it a little more "pumpkin
pie" like....I just used raisins, and they were great!!..."
KEEP IT HEALTHY RECIPES!
Did you know that I wrote The Healthy
Oven Baking Book, back in 1999, (Doubleday, New York), filled with
high-fiber, low-in-fat, lower-in-sugar recipes? I also have Kosher
and gluten-free recipes! Check out a sampling from hundreds:
Autumn Pumpkin Layer Cake
Apple Spice Walnut Ring
Applesauce Layer Cake
Banana Layer Cake
Banana Chocolate Layer Cake
Sarah's Reduced-Fat Chocolate Fudge Cake
Chocolate Zucchini Fudge Cake
Pumpkin Pie - Low-fat
Sweet Potato Cheesecake Pie with a Graham Cracker Crust -
Reduced-Fat
Fresh Papaya Loaf
Healthy Pumpkin Loaf
Zucchini Tea Loaf
Sarah's Sugar-Free White or Chocolate Cake
Low-Fat Chocolate Chip Cookies
Ginger Crackle Chews
Pumpkin Chocolate Chip Ring
Easy Espresso Tiramisu
Dark Chocolate Cheesecake
Modern New York Cheesecake
New Whipped Cream
WHAT PREMIUM MEMBERS ARE BAKING AND THEIR COMMENTS (MORE)
 Pumpkin-Walnut
Cream Cheese Cake Roll Tutorial by Sarah Phillips
chefcandy: i also made the amazing wonderful pumpkin
roll for my son to take to a dinner party. it took me less than an
hour to make it, fill it and whip cream it. it was a tad warm when
i filled it. it was perfect... they inhaled it. i also made the
pumpkin swirl quick bread yesterday, that's already gone.
 Chicken
Pot Pie by Kelly CA
esterm: hi! i made this for supper last night and it
was a big hit!! thank you so much! ester
 Lemon
Blueberry Cake Muffins by Sarah Phillips
odetteganda: Sarah, I made this today, but without the
blueberries. It was so good, the cake dome nicely and never fell
out of the liner and best of all, it was very fluffy and moist!
 Creative
Cut-out Sugar Cookies by Sarah Phillips, Glazed with Royal
Icing or Fondant Glaze
kmetour: ...the cookies were yummy!
 Creamy
and Luscious No Crack Cheesecake by Sarah Phillips
meefy: I have had great success with the no crack
cheesecake...
 Ultimate
Chocolate Butter Cake by Sarah Phillips
buckeyegirl: ...this cake is great! I didn't get a
taste of it until today (4 days after making it!). It was still
moist. I'd used the
Easy chocolate frosting. The 3 layers were so high that we
only used 2 of them for the cake! I will definitely make this
again....
 Priscilla's
Orange Sponge Cake Frosted with Orange Swiss Meringue Buttercream
Tutorial by Sarah Phillips
odette: Hi Sarah, I made your mom's recipe of Orange
Sponge Cake and it was so good! It is the fluffiest and softest
cake that I've ever made, and by far is my best cake crumb!
Once the cake is cooled, I decorated it with simple pipes of the
buttercream....I cut the cake and the texture was very fine. This
is the fluffiest cake that I've ever made. The texture was so fine
and soft, it's like made with a mix! And, the color was perfect
light yellow.I'm so happy with how the cake turned out, it's so
delicious because of the orange flavor that it imparts with every
bite. The recipe itself was a classic, and even if it is just my
first time baking a real sponge cake, it was successful. I love
this cake, now definitely one of my staples.
 Classic
Coconut Layer Cake filled with Pineapple Curd by Sarah
Phillips
msbreez: Sarah, I'm addicted! And, I'm getting everyone
around me addicted to this cake. This time I made it in 6" pans,
1/2 recipe for 2 - 6" x 2" layers. Same filling and frosting with
toasted coconut around the sides....I just can't say thank you
enough~ THANKS!
 Cream
Cheese Pound Cake by Sarah Phillips
CYNDI65: Thanks again Sarah! It worked like a charm!! I
didn't have a lemon peel, so I used 1 1/2 tsp of lemon and it is
awesome!
 Pumpkin
Carrot Bread
chefcandy: This is a wonderful quick bread.
 Pumpkin
Cheesecake by Sarah Phillips, Scented with cinnamon, ginger,
nutmeg, and cloves
Cdnshaz: I made this the other day, and my family are
not struck on pumpkin but they loved this....I used (frozen)
pumpkin puree (no pumpkin in UK) and as I don't have all the time
in the world I used pumpkin pie spices....Not a crack or
wrinkle....
 Make
Ahead Dinner Rolls by Sarah Phillips
merllgirl: I like Sarah's "Make Ahead Dinner Roll"
recipe as well.
 Sour
Cream Apple Walnut Pie Tutorial by Sarah Phillips
Kelly CA: The taste of this pie is very sophisticated.
I LOVE the combination of the tart apples, sour cream custard and
the rich, crunchy cinnamon streusel topping. This makes the
PERFECT Thanksgiving pie!
Dulce de Leche Swirled Cheesecake by Sarah Phillips
dinieby: It was great....They ate it today with the
chocolate sauce that was with your recipe. One person order
one for christmas.
 The
Ultimate Butter Cake (UBC) by Sarah Phillips
dimitrina73 from Bulgaria: Here is my first trial of
this recipe. I loved the cake - paired with the
White Chocolate-Raspberry Ganache Frosting and Filling. Thank
you for the detailed step-by-step recipes!
 Snickerdoodles
by Sarah Phillips
Kelly CA: They are a humble looking cookie...the kind
of cookie you could bake with your children or grandchildren. They
are very simple to make...You just roll the dough in balls and
toss them in cinnamon-sugar, and bake. That's it! The taste,
however, is quite complex. They are buttery, crisp-chewy and
spicy-sweet.
 Ultimate
Chocolate Butter Cake by Sarah Phillips, Relish in a double
blast of chocolate
darcie983: I just wanted to start off by saying that
ya'll are absolutely amazing. Almost feels like I don't belong on
this site compared to some because of the creations and the
know-how that ya'll possess. I tried the Ultimate Chocolate Butter
Cake last night and I have to say, I don't think I've ever had a
better chocolate cake. Absolutely P-E-R-F-E-C-T!
 Soft
Chocolate Chip Cookies by Sarah Phillips, Soft and cakey
CYNDI65: Can I say YUMMMMMMM! These cookies are so good
and I love that they are soft and chewy!...These cookies have a
great flavor!
 Sarah's
Thick-with-a-Chew Chocolate Chip Cookies
kjz: Hi Sarah, I have been making your
Thick-With-A-Chew-Chocolate Chip Cookies and my family and friends
love them!
 Classic
White Whole Wheat Sandwich Bread, Step-by-Step by Sarah
Phillips
msbreez: I also love Sarah's recipe!! It's the best
bread recipe ever!
 Allspice
Applesauce Layer Cake with White Chocolate Italian Meringue
Buttercream, Step-by-Step by Sarah Phillips
odette: The cake is very delicious! It was a
Bundt cake recipe that I decided to bake into a layer cake.
The combination of spices, nuts and raisins gave the cake a burst
of flavors. I was never a spice cake lover, but I think it is
because I ate the wrong cakes! I totally love this cake! The
buttercream also provides a luxurious taste that is complimentary,
but not overpowering. I better watch my diet!...And I'm so
surprised that the cake was especially moist!
Pumpkin-Walnut
Cream Cheese Cake Roll Tutorial by Sarah Phillips
chefcandy: i made the pumpkin roll yesterday and served it
at a freinds dinner party. there were RAVE review!!! the candied
ginger in the filling was a real big hit.
Thanks Sarah for making me look like a pro!!!
odette too!!! it looked just like your tutorial cake!!!
 Classic
White Whole Wheat Sandwich Bread, Step-by-Step by Sarah
Phillips
odetteganda: I did it! I was able to make the bread
successfully by following the instructions. I made half the recipe
only and followed the same steps all the way....I used wheat
flour, hence the color of the bread....Thanks Sarah for the
wonderful bread recipe! I can't believe it, I can make my own
bread!
 Scratch
Cake from a Mix by Sarah Phillips
chefcandy: i have made this cake several times and
everyone loved it. it's a time saver, and yummy.
 Sarah's
Thick-with-a-Chew Chocolate Chip Cookies and
Thick-with-a-Chew Peanut Butter Cookies, by Sarah Phillips
odetteganda: I made cookies last night. I will be
sending them home to my mom and dad and I wanted to make around 4
flavors. However, after baking the first one - Sarah's Thick With
A Chew Chocolate Chips, I realized the my tin can was small! So, I
ended up with just 2 flavors, the chocolate chip and the Peanut
Butter Version. It was all rush because I am sending these home
soon!
Classic
White Whole Wheat Sandwich Bread, Step-by-Step by Sarah
Phillips
chefcandy: OK this is the recipe i used and it came out
great. i just sliced it and the texture was wonderful. i used
whole milk instead of water and yogurt instead of sour cream and
added 3 Tbls. EVOO. i did cut the honey to 1/4 c and didnt add
bran, or fruits. i also didn't bake it in bread pans. i did a
bagette, just kind of shaped it. it was long and wide. almost a
ciabatta bread. YUM!! THANKS for all your help! C.
Sarah's
Thick-with-a-Chew Chocolate Chip Cookies by Sarah Phillips
chefcandy: my thick with a chew chocolate chip cookies
came out beautiful.
Pumpkin Chocolate Chip Ring by Sarah Phillips
lucv: I just made the Pumpkin Chocolate Chips ring. I
used some diced apricots instead of chocolate chips. It was great!
Thanks for the great recipes.
Italian Cream Cake
Swiss Meringue Buttercream
dinieby: Sarah thank you so much!!! I love this site so
much when I joined I did not think that I would use it very much I
have not had a day pass that I have not searched for some kind of
info or recipes. I have been a baking fool today made your recipe
for the
Italian Cream cake and
Swiss Meringue Buttercream I will have to let you know how it
taste, when I read the recipe I thought I have to try this. I
loved the taste of the swiss meringue buttercream it makes a
pretty fluffy frosting and very light.
 Very
Chocolaty Cheesecake Tutorial by Sarah Phillips
chefcandy: I made this over this weekend. following
most of the tutorial. i did use graham crackers and added some
special dark cocoa pdr. (yum) and added 70 % dark chocolate for
the melted chocolate. i halved the recipe and used 4" springform
pans... of course mine was darker than the tutorial but OMG!!!
they were amazing!!! it was stupid good (as my son says) these
came out so fudgy and wonderful!!! i served it with slightly
sweetened homemade whipped cream, just to gulid the lily!!
needless to say they are gone!! i had a forkfull, my friends ate
them while i was loading the dishwasher... you totally have to
make this!!!! HEY!!! are they really my friends? giving me just a
forkful???
How to Make Pokeman MMF Decorated Cupcakes by Kelly CA,
Step-by-Step Tutorial
CYNDI65: Your cupcakes are AMAZING!!
 Pumpkin-Walnut
Cream Cheese Cake Roll Tutorial by Sarah Phillips
odetteganda: I have just recently made Sarah's Pumpkin
Cream Cheese Roll and it was sooo good! I remembered posting it
here today because I'm eating a slice right now with coffee at the
office with my officemate. What a wonderful way to start the day!
 Tami's
Buttercream - The Perfect Buttercream Icing
sheri: but I have to say that Tami's buttercream -- which I
used for the cake -- is the way to go!
 Pumpkin
Loaf Variation by Sarah Phillips
seraphina: And Sarah's done it again! The
pumpkin/cranberry variation we discussed last week was a hit at my
family's thanksgiving gathering. The perfect light, seasonal
breakfast accompanied with fresh fruit salad. And it was easy to
make, too! I followed your advice and only used half a cup of
fresh cranberries, topping the rest of it up with another half cup
of craisins. Next time I think I'll use all fresh cranberries, as
they weren't too tart when mixed with the other ingredients.
Thanks for making such a healthy and versatile recipe! I'll have
to try the original Fresh Papaya Loaf some time. Or maybe I'll try
it with pineapple too!
 Chocolate
Fudge Buttercream Ganache by Sarah Phillips
kyrptonite: It was FANTASTIC! Thanks for your help,
Sarah
 Creamy
Chocolate Fudge, Step-by-Step by Sarah Phillips
whole milk: I did make your recipe for fudge today and
it came out perfectly. I also tried out the fantasy fudge which
had a slightly different mouth feel and was a little sweeter than
your recipe. It was good to try both methods and compare. I'm
looking forward to giving it all away and making more. , so says
my waist line. lol
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