A couple of notes on the recipes. Except for liquid ingredients and very small amounts measured in tablespoons and teaspoons, wherever possible, I give both weights and measures in my recipes. I give weights because they are more accurate, and measures because they're what American cooks are used to using.
I don't generally specify brand names of ingredients, but I do assume that you'll buy the best ingredients so that the end result will be as good as it can be. If a recipe calls simply for brown sugar, that means that either light or dark brown sugar is fine. In other words, if I don't get into fine details, use what you have on hand and don't sweat it. If, on the other hand, a recipe does get precise and calls for, say, bittersweet or semisweet chocolate, don't substitute milk chocolate -- the fact that it calls for something specific means it's important to use that particular ingredient. Of course you're always welcome to e-mail me if something seems unclear to you.
My recipes are detailed and proceed in an intuitive manner. Additionally, the ingredient lists progress according to the order in which each ingredient is used. I'm always amazed at how many web sites and cookbooks feature recipes that simply don't work -- these recipes do. Each of the recipes showcased on this web site has been tested many, many times by regular old me in a regular old home kitchen and with regular old appliances. The recipes are all for desserts because that's what I enjoy making best and because, heck, it's my web site and that's the way I want to do it.
Best wishes,
Catherine
Biscuits, Tea Cakes and Muffins
Catherine S. Vodrey is available for freelance writing, editing, fundraising/development, and photography projects at:
Post Office Box 835
East Liverpool, Ohio 43920 USA
E-MAIL: WordBanquet@gmail.com
Thank you for visiting www.WordBanquet.com!