Comments for Lana's Cooking

Comment on Cranberry Pecan Cookies by Lana Stuart

Lana Stuart

In reply to cindy.

Thanks for taking the time to let me know you enjoyed the recipe.

Comment on Cranberry Pecan Cookies by cindy

cindy

Delicious and easy recipe! A new favorite for me!

Comment on Easy Homemade Bread Recipe by Lana Stuart

Lana Stuart

In reply to Kathleen McManus.

I have not tested this recipe with gluten-free flour.

Comment on Easy Homemade Bread Recipe by Kathleen McManus

Kathleen McManus

Can gluten free flour work in this recipe?

Comment on Old Fashioned Southern Tea Cakes by Linda

Linda

I have a recipe that called old fashion sugar cookies . But it’s the tea cakes I’m sure .. mine has cream of tarter in them an I make them in large pan like dish pan . Takes bag of flour bag of sugar qt butter milk a more ingredients crisco is the shortening called for . Makes 6 doz very large cookies. I mix it up separate in 6 an freeze works very well.. then Pat in round disk bake 6 at a time for 17 min they r wonderful.. if u like full recipe I’d be glad to share .. ??

Comment on Coconut Meringue Pie by Maliha

Maliha

In reply to Lana.

So mine took ages to thicken too (more than 30min) but I kept at it. I had been tempted to stop earlier not knowing exactly how thick it was supposed to be before egg yolks had to be introduced but thanks to this comment I went looking at other recipes that had pictures of how thick it was meant to be so I kept at it!

Comment on Refrigerator Kosher Dill Pickles – Claussen Copycat Recipe by Lana Stuart

Lana Stuart

In reply to Jack Hawke.

So, make yours with distilled white vinegar.

Comment on Refrigerator Kosher Dill Pickles – Claussen Copycat Recipe by Jack Hawke

Jack Hawke

In reply to Lana Stuart.

Why do all of the Claussen copycat recipes use apple cider vinegar when Claussen uses distilled white vinegar. Completely different tastes.

Comment on Charlotte Russe by Lana Stuart

Lana Stuart

In reply to STAN.

A couple of things I see — you let the gelatin cool too much and for too long. It should be room temperature, not cold, and if it sits too long it will become too stiff. The egg yolks and sugar weren’t beaten long enough and/or the sugar wasn’t added gradually. If your cream turned to butter, you whipped it too long. I hope you’ll give it another try!

Comment on Charlotte Russe by STAN

STAN

In reply to megan @ whatmegansmaking.

My grandmother made this dessert looking just like these images. As my wife cooked the first 39 yrs of our marriage, I am stepping up for the next 39 yrs. My issues probably a result of inexperience.
After my milk gelatin cooled, it was solid like a cooked egg white. I just tried to mash it up more but still lumpy.
The egg yolk sugar mixture was still grainy, even at the end of recipe and when cooled.
I turned whipped cream into butter.
Still taste great.
Waiting for it to cool, but very tasty. The issues above are clearly me, not the recipe.
My wife will help me when I repeat this recipe. Adult supervision required.