Do you make actual shortcake?
plllog
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Islay Corbel
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How much of a thread do you actually read before you respond?
Comments (23)I do read everyone's responses before posting my own. How many postings have we seen where in the middle of the responses there is "I didn't have time to read everyone else's answers, but I think the solutions is to [whatever]," when somebody up higher has already suggested that. To me, it's just disrespectful. Think about it this way: We are having conversations here. Now picture yourself out to lunch with a handful of friends, trading opinions. But you are zoning out, thinking about your grocery list, checking out the dessert at the next table. Then you make a contribution to the conversation--the same contribution that one of your friends made 10 minutes earlier. What you've basically done is tell that friend that she wasn't worth your time to listen to, that you really don't value that person. Now I know many of you wouldn't do that in person, yet we do it on these boards, just because it's a "virtual" acquaintance? (I'm sure there've been studies into the things we dare say to online acquaintances but would never, ever say to someone's face.) (And I think everybody is strapped for time, so that's really not an excuse, IMHO.) I think it's slightly different if someone here has posted a question asking if she should rip out her powder room's tile floor (just an example! OP of that, don't get upset!)--then she's really looking to see how the yes/no votes stack up....See MoreRECIPE: strawberry shortcake recipe??
Comments (2)The recipe I heard was to mix cake mis with bisquick and follow the directions for biscuits on the bisquick box. But I am sure I wouldn't like tha artificial flavors in the cake mix. If you want sweeter shortcake, just add a little more sugar and a teaspoonful of REAL vanilla extract. Linda C...See MoreRange Hood-do you actually use it
Comments (19)What kind of cooking do you do or plan to do? Will you be grilling? High-smoke/high-heat/high-odor cooking? Frying? Stir Frying? Or Just boiling water? If not "just boiling water" and you do any of the others above, then I would probably go w/a 900 or 1200cfm Vent-A-Hood or 1200cfm other brand. If the cooktop is on an island or peninsula, go with higher cfms. If possible, get a 42" hood (6" wider than the cooktop). While this is not "required", it does increase the hood's effectiveness...especially if you do any grilling/high-heat/high-smoke/high-odor cooking. I also think it looks better! :-) People here like their Vent-A-Hoods & Modern Aires. I think there are also some GE Monogram fans... The most effective hoods are those vented to the outside. The least effective are downdraft and recirculating. BTW...noise & effectiveness are affected by installation. The longer the duct run, the more turns, and the smaller the ducting, the louder & less effective a hood will be. So, try to meet or exceed all manufacturer's suggestions and try to minimize the turns. If you need more than one or two turns, consider larger ducting. Another big impact on noise is the location of the fan....if it's external (outside) or remote, it will be much quieter than one that has the fan at the start of the run (I hope I explained this correctly...others, correct me if I didn't explain it correctly!) We have a Vent-A-Hood 600 cfm hood but we don't do a lot of frying/stir-frying/etc. Mostly it's for making potatoes, tea, hot chocolate, pancakes, and things like that. So, 600 is fine for us (we have an electric cooktop, so no grilling.) Oh, and we use our range hood all the time as well...even when just boiling water...it vents the excessive moisture out & keeps if off my cabinets. Check out the Appliances Forum for more suggestions! Good luck!...See MoreDifferent ways of making shortcake
Comments (22)Pillog: This is my family's favorite shortcake. It is the biscuit type, but very rich, moist, sweet and delicious! 2 cups sifted all purpose flour 2 Tbls. sugar 3 tsp. baking powder 1/2 tsp salt 1/2 cup butter 1 beaten egg 2/3 cup light cream 3 to 4 cups sugared slice strawberries (or more) 1 cup whipping cream, whipped Stir together dry ingredients; cut in butter till mixture is like coarse crumbs. Combine egg and cream; add all at once to dry ingredients, stirring ONLY to moisten. I sprinkle granulated sugar all over top. Spread dough in greased 8" x 1&1/2" round pan. Bake @ 450 degrees for 15-18 minutes or till golden. Watch carefully, so not to overcook. Remove from oven and cool on rack. I usually make this for family gatherings, so I triple the recipe. Each pan will probably make 6 nice size wedges. We then split each wedge in half and cover inside and out with macerated strawberries and home whipped cream. ( We never butter the shortcake and it's also good with just straight cream, if you are that indulgent! ) Delicious! All of my adult children have called for the recipe and it always gets raves!...See Moreplllog
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