cwcdesign

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  • June 3, 2016 at 8:37 am in reply to: The Baking Circle is gone, in part #648
    cwcdesign
    Participant

      Wonky, I also replied over on Zen's site. I'm pretty sure that rottiedogs saved your recipes as well. She is on swirth's email list. You could write her directly in case she's not checking in very often yet.

      June 1, 2016 at 8:12 pm in reply to: Zen’s site appears to be down #622
      cwcdesign
      Participant

        Sent an email to the address I have

        May 31, 2016 at 2:02 pm in reply to: The Baking Circle is gone, in part #570
        cwcdesign
        Participant

          I think the hardest part was deleting the bookmark . . .

          May 28, 2016 at 5:15 pm in reply to: The Baking Circle is gone, in part #486
          cwcdesign
          Participant

            I just checked out of curiosity. I hit the refresh button and it still showed me logged in. Sarah, what's the link to the recipe? Maybe I can get it . . .

            May 26, 2016 at 5:40 pm in reply to: Happy Birthday Swirth #411
            cwcdesign
            Participant

              Happy Birthday Sarah! I'm a little late to the party, but I hope you have a wonderful day and many more

              May 24, 2016 at 6:51 pm in reply to: No Boil Lasagna Sheets #390
              cwcdesign
              Participant

                Italiancook, I just bought some Bob's Red Mill semolina at my local health food store. I'm gearing up to FINALLY try out the baking steel that a friend gave me last year. I've confirmed the proper temp to set my oven. I'm just trying to find the time when we can all be home for dinner

                May 23, 2016 at 10:39 am in reply to: No Boil Lasagna Sheets #362
                cwcdesign
                Participant

                  Well, I use the Barilla no boil sheets frequently and you DO NOT soak them. Just follow the directions in the recipe or on the box and they are great. They have a nice texture, neither too tough or too soft. If I pre-cooked them I don't think the texture would be as good.

                  May 19, 2016 at 1:02 pm in reply to: Intro & Thanks to KAF BC #270
                  cwcdesign
                  Participant

                    Italiancook, what a lovely post and welcome. We were hoping new people would come and join us. I'm glad your health is doing better. Please post as often as you can and share your baking adventures with us.

                    • This reply was modified 9 years, 1 month ago by cwcdesign.
                    May 15, 2016 at 1:53 pm in reply to: What Interesting Food did You Cook the Week of May 8, 2016? #141
                    cwcdesign
                    Participant

                      I made these stuffed peppers
                      http://www.foodiewithfamily.com/lightened-up-greek-style-stuffed-peppers/
                      only I used vegetarian crumbles instead of ground turkey because I don't like ground turkey. They were really good and I liked her method of cooking peppers. The peppers came out perfectly. Often they are too watery or too crunchy. I might try them with ground lamb sometime.

                      May 12, 2016 at 11:34 am in reply to: My Nebraska Kitchen #53
                      cwcdesign
                      Participant

                        Hi Rascals! I've already commented on a members news post

                        May 12, 2016 at 11:32 am in reply to: Say Hello! #52
                        cwcdesign
                        Participant

                          Hi Jan & Mike, I made it in with my same screen name. Happy to be here. Thanks Mike!

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