Comments on: How to Read a Recipe: Butterscotch Brownie Recipe http://blog.kitchenconservatory.com/2009/06/16/how-to-read-a-recipe/ Wed, 25 Apr 2012 16:49:47 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Drew F. http://blog.kitchenconservatory.com/2009/06/16/how-to-read-a-recipe/#comment-122583 Drew F. Fri, 10 Jul 2009 15:11:04 +0000 http://blog.kitchenconservatory.com/2009/06/16/how-to-read-a-recipe/#comment-122583 I have to thank you for the Butterscotch Brownie recipe! They are simple to make and turn out perfect every time. Everybody has raved about them and demanded the recipe. Thank you!!! I have to thank you for the Butterscotch Brownie recipe! They are simple to make and turn out perfect every time. Everybody has raved about them and demanded the recipe.

Thank you!!!

]]> By: Veronica http://blog.kitchenconservatory.com/2009/06/16/how-to-read-a-recipe/#comment-121162 Veronica Sun, 21 Jun 2009 22:35:56 +0000 http://blog.kitchenconservatory.com/2009/06/16/how-to-read-a-recipe/#comment-121162 Great article!! Great article!!

]]> By: Anne http://blog.kitchenconservatory.com/2009/06/16/how-to-read-a-recipe/#comment-121155 Anne Sun, 21 Jun 2009 13:46:14 +0000 http://blog.kitchenconservatory.com/2009/06/16/how-to-read-a-recipe/#comment-121155 Roger: Using nonstick liners for baking pans makes it easier to remove the food after cooking. Parchment paper is the traditional liner; silicone liners are durable and reusable. The liners are available here: http://www.kitchenconservatory.com/Nonstick-Baking-Liners-C61.aspx Roger: Using nonstick liners for baking pans makes it easier to remove the food after cooking. Parchment paper is the traditional liner; silicone liners are durable and reusable. The liners are available here: http://www.kitchenconservatory.com/Nonstick-Baking-Liners-C61.aspx

]]> By: Roger http://blog.kitchenconservatory.com/2009/06/16/how-to-read-a-recipe/#comment-121147 Roger Sun, 21 Jun 2009 02:12:47 +0000 http://blog.kitchenconservatory.com/2009/06/16/how-to-read-a-recipe/#comment-121147 I really don't understand "parchment-lined". Am I supposed to put sheepskin on the pan? Why? Is this some sort of euphemism for greasing the pan? I really don’t understand “parchment-lined”. Am I supposed to put sheepskin on the pan? Why? Is this some sort of euphemism for greasing the pan?

]]> By: Roger http://blog.kitchenconservatory.com/2009/06/16/how-to-read-a-recipe/#comment-121146 Roger Sun, 21 Jun 2009 00:35:06 +0000 http://blog.kitchenconservatory.com/2009/06/16/how-to-read-a-recipe/#comment-121146 Thanks to the previous message, I'll leave out the egg shells, but where do I find the low heat? All my burners are at the same level on top of the stove. Thanks to the previous message, I’ll leave out the egg shells, but where do I find the low heat? All my burners are at the same level on top of the stove.

]]> By: Tina http://blog.kitchenconservatory.com/2009/06/16/how-to-read-a-recipe/#comment-121108 Tina Wed, 17 Jun 2009 01:39:10 +0000 http://blog.kitchenconservatory.com/2009/06/16/how-to-read-a-recipe/#comment-121108 Your article reminded me of one written by a food editor and published in the Post-Dispatch years ago. She recalled some of the "complaints" from writers. The two I won't forget are: "I've looked everywhere and no one sells a preheated oven." and "My family 'HATED' your cake recipe and think you are a fraud; you said to use whole eggs and no one does that" Egg shells are unedible. Your article reminded me of one written by a food editor and published in the Post-Dispatch years ago. She recalled some of the “complaints” from writers. The two I won’t forget are: “I’ve looked everywhere and no one sells a preheated oven.” and “My family ‘HATED’ your cake recipe and think you are a fraud; you said to use whole eggs and no one does that” Egg shells are unedible.

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