Where Is the Best Ice Cream in Connecticut?

PBS Food – Latest Comments

• Re: Mary’s Lemon and Raspberry Éclairs
  Those look amazing and super cute! You are so lucky you did not use the dehydrated raspberries like I did... yuck... but everything else turned out well.
  Mercedes Luna
• Re: Mary’s Lemon and Raspberry Éclairs
  I made the Raspberry Eclairs and I need to warn people against using the dehydrated raspberries, they simply do not turn out well. It would probably be better to use a jam. I have my full review of the show's recipes here: https://www.speechlessinspa...
  Mercedes Luna
• Re: Yellow Butter Cake
  my mother watched you make chocolate eclairs recently and then you made some type of appetizer using the same base that you said would be good with mimosas. she wants me to print it for her but I cannot figure it out. started with a G
  Heather
• Re: Namoura
  You made it correctly, the recipe is wrong IMO.Namoura is supposed to be made with semolina, not farina. Semolina has more gluten than farina and gluten absorbs and retains moisture. Also, the recipe I use has far more sugar. Like gluten, sugar helps holds in moisture from the yogurt and butter. IMO, this recipe doesn't have enough sugar or gluten to ke
  MassiveQuantitiesofPie
• Re: Namoura
  I made it. Really terrible. The recipe doesn't say if the farina should be cooked. I thought it would be too moist cooked so I went with dry. I am guessing that was not correct as it came out drier than cornbread, even after I soaked it with honey.
  Alethea Dunajewski
• Re: Mary Berry’s Viennese Whirls
  I believe the recipe to be correct 225 grams is 8 oz.
  MarciaH
• Re: Audrey Hepburn’s Spaghetti al Pomodoro
  Is it really sour? I tried cooking it many times and its sour
  Hana
• Re: Australian Ginger Cookies
  In actual Martha Bakes segment S9/E2 for Australia ginger cookies, Martha leaves out the amount of Treacle she added to the mix! Someone missed that in proof/editing!!
  barb
• Re: The Great British Baking Show: Meet the Hosts and Judges
  It's great that you make a large assortment of meat and otherwise pies etc. How about having a feature with the Italian Neopolitan "Lard Bread" called "CASATIELLO" which is DELISIOSO. Rendered Lard Cracklings (Cioccoli) mixed with smatterings of salami, parmesiano all baked into the bread dough. Try it, You'll Like It...!!! Ange
  VINDICATOR
• Re: Tahini Chocolate Banana Bread
  I made it today!! I mixed milk, semi sweet and dark chocolate and had to bake a wee bit longer with foil tinted on top to prevent over baking, but it came out great. I am not a banana fan and don't get excited about banana bread, but this one is a winner! print-out going in my hand-down-to-kiddos binder. Thank you!
  Yogicfoodie