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From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

I loved my grandmother's standard dessert: jello topped with Cool Whip in individual glass cups. My brother and I would squish the jello between our teeth to reduce it to juice.
I probably would still love it, but Cool Whip's questionable chemical composition has caused its removal from my pantry.

chewtoy at 10:43PM on 11/28/08

From Recipes

Homemade Nilla Wafers (Leave the Box on the Shelf)

These sound delicious. I hate the way Nilla Wafers dissolve in pudding, and how impressed would dinner guests be to be served a HOMEMADE version! I'm totally trying these.

chewtoy at 11:25PM on 10/09/08

From Recipes

Dinner Tonight: Spaghetti con Sugi di Tonna (Spaghetti with Tuna Sauce)

I've made a variation of this for a while and I love it. I add lemon pepper to mine (or zest if lemons are on hand) and live off of it for several days.

chewtoy at 10:52PM on 10/09/08

From Recipes

Cook the Book: Whole-Wheat Linguine with Green Beans, Ricotta, and Lemon

I made this today with whole wheat bowties and it was really tasty! I had cottage cheese on hand so I used that instead of ricotta (I hit it with the immersion blender first to smooth it out). I also added parsley, but don't really recommend it (I bought it thinking I remembered the recipe called for it, then went ahead and added it since I paid for it).
As Lucy says, the lemon zest adds a sly zip that shouldn't be omitted.

chewtoy at 10:38PM on 10/09/08

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Recent Comments | Response to Comments

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

I loved my grandmother's standard dessert: jello topped with Cool Whip in individual glass cups. My brother and I would squish the jello between our teeth to reduce it to juice.
I probably would still love it, but Cool Whip's questionable chemical composition has caused its removal from my pantry.

chewtoy at 10:43PM on 11/28/08

From Recipes

Homemade Nilla Wafers (Leave the Box on the Shelf)

These sound delicious. I hate the way Nilla Wafers dissolve in pudding, and how impressed would dinner guests be to be served a HOMEMADE version! I'm totally trying these.

chewtoy at 11:25PM on 10/09/08

From Recipes

Dinner Tonight: Spaghetti con Sugi di Tonna (Spaghetti with Tuna Sauce)

I've made a variation of this for a while and I love it. I add lemon pepper to mine (or zest if lemons are on hand) and live off of it for several days.

chewtoy at 10:52PM on 10/09/08

From Recipes

Cook the Book: Whole-Wheat Linguine with Green Beans, Ricotta, and Lemon

I made this today with whole wheat bowties and it was really tasty! I had cottage cheese on hand so I used that instead of ricotta (I hit it with the immersion blender first to smooth it out). I also added parsley, but don't really recommend it (I bought it thinking I remembered the recipe called for it, then went ahead and added it since I paid for it).
As Lucy says, the lemon zest adds a sly zip that shouldn't be omitted.

chewtoy at 10:38PM on 10/09/08

From Recipes

Homemade Nilla Wafers (Leave the Box on the Shelf)

I have made these three times in the last week and they are GREAT! The first two batches were for a homemade banana pudding which was a big hit. This last batch is just for eating! I think that the fresh vanilla seeds and vanilla extract (I used madagascar bourbon vanilla) are just right. Thanks for your work in developing this recipe. It's the only one I've seen for a homemade version of vanilla wafers from scratch. Maybe there are others, but I can't imagine these being any better.

tboutte at 7:13PM on 12/23/08

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

Thank you for participating, and congratulations to our winners:

MajaMez79
valeriam
windattack
brandi
wgsims

Winners have been notified by email and also appear on our Contest Winners page.

Adam Kuban at 7:03PM on 12/08/08

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

Grandma Crocetti's Italian fried dough cookies., cenci. So good. And the best part was the powdered sugar you got all over yourself when you ate the cookies.

AdriBarr at 4:23PM on 12/05/08

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

It is a tie between my mother's cinnamon rolls -- made with raisins and just the right amount of vanilla glaze -- and her recipe for blonde brownies with chopped walnuts and chocolate chips. I just made my mother's blonde brownie recipe for my three year old daughter and she can't get enough of them. Eating them reminds me of my childhood.

jausten at 12:05AM on 12/05/08

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

ice cream cones

LoCo at 3:46PM on 12/02/08

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

Chocolate pudding!

crazystar32 at 10:56AM on 12/02/08

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

My mom's spongecake before she filled it :)

gkran at 11:22PM on 12/01/08

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

I loved Chocolate Pinwheel cookies. I still love them today!

iowamom at 10:16PM on 12/01/08

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

rugalach
my mom's lemon meringue pie
rice pudding
cup custards at Horn and Hardart

gorzd at 10:16PM on 12/01/08

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

Chocolate meringue pie. I still love it!

nvtribefan at 9:59PM on 12/01/08

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

I was always most excited when my mother made her chocolate chip mondel bread / mondel brot. I certainly have not outgrown it - now, I make it myself (not too often!).

ashier at 9:16PM on 12/01/08

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

As a kid I loved fudgey brownies - and I still do!

elysek at 6:56PM on 12/01/08

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

I loved the peanut butter cup sundae from Friendly's ice cream. two scoops of vanilla with chocolate fudge and peanut butter sauce, with whipped cream and a reese's peanut butter cup on top!

Jeane at 4:35PM on 12/01/08

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

When I was growing up, my mother made the most amazing Chocolate Cream pies! I STILL ask for one when I go to visit her!!

Cataroo at 3:58PM on 12/01/08

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

Corn flake Wreathes, and I will never get sick of them

parkerozgood at 3:05PM on 12/01/08

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

Ice cream!

thriftycook at 2:44PM on 12/01/08

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

i always loved chocolate cake :)

klp1965 at 1:15PM on 12/01/08

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

I have never outgrown my love for almost anything chocolate. My favorite dessert as a child was a blackbottom pie from a local bakery. I have tried it other places and have looked through (and baked) dozens of recipes, but I have never been able to find a decent substitute since the bakery closed down. Thank you for the opportunity to participate in this giveaway!

bndraldy at 12:57PM on 12/01/08

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

My fave was and still is chocolate brownies. Mmmm...

donnak4 at 12:55PM on 12/01/08

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

My Mom made this cookie with 3 ingredients, peanuts, Capn Crunch's Peanut Butter Cereal, and almond bark, melted to hold it all together. I think I've outgrown it -- mostly because Capn Crunch just changed the consistency of the cereal -- takes some getting used to.

jayfr at 12:48PM on 12/01/08

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

My favorite dessert as a kid was hot fudge sundaes. I still love them.

Bakersdozen at 12:48PM on 12/01/08

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

Banana Pudding with "Nilla Wafers. Still love it, but have it maybe once a year. :-(

cowleyh at 12:42PM on 12/01/08

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

I loved chocolate mousse. Haven't outgrown it yet. ;0P

lilyk at 12:16PM on 12/01/08

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

I have always loved cheesecake and probably always will!

mariana at 12:03PM on 12/01/08

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

German Chocolate Cake.. I can't stand it anymore. garrettsambo@aol.com

garrettsambo at 10:44AM on 12/01/08

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