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February 2009

January 2009

Adding Eggs and Dry Ingredients in Baking

Why do you have to add eggs one at a time, or add liquid and dry ingredients alternately in baking? --Mark & Nancy Many cake and cookie recipes start by creaming together a solid fat, usually butter, and sugar. After this they say to add the required number of eggs one at a time, incorporating each one before the next... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Canning Stocks and Soups

We’re recently had a few issues raised in our children in that one is very sensitive to highly processed foods and plastic containers. So I’m trying very hard to stay away from all that stuff. I’m trying my hand at jarring/canning, well I have yet to do it. Can I can chicken/beef stock/soups and sauces in the glass jars and... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward