is there a seemingly simple recipe you can't get right?

[dvcfamily41801]

A question: Are you checking to see if they're cooked all the way through?

Yes, my toothpick comes out dry, yet the top of my cakes and cupcakes always seem "wet" as I icing them.

 

[ClarabelleCowFan]

Sweet Iced Tea!

I know it should be the easiest thing to make (especially since I was born and bred in the DEEP SOUTH) but for some reason I can't get the combo of water, tea bags and sugar to taste palatable.

My Mom always makes an extra half gallon of sweet tea for me that I bring home in a rinsed out milk jug. Her tea is THE BEST - slightly less sweet than maple syrup.

 

[Sugardimples]

I can't make stuffed peppers.

 

[Patty3]

I am a really good cook. EXCEPT when it comes to frying chicken and porkchops, they are always burnt in my house. I have to bake them in the oven, or it is take out for my family.

Now DH can not grill to save his life. I wonder if it has something to do with him sitting in the hot tub and just looking over at the grill with the lid closed. He just guestimates the time and he always burns the food.

 

[Nancy]

You just have to add more marshmallows...no peanut butter. I always add at least 150% of what the recipe calls for...if you want them extra gooey, you can even go with 200%.

Yep, use more marshmellows...that's what we do!

For the person with the no-fail fudge impairment...you have to follow the steps exactly. I tried to just add everything and my fudge never set...you can't add the vanilla before it says to.

Grilled cheese, I butter the bread and cook it on a lower heat so it cooks evenly.

French toast...non stick spray, lower heat..takes longer but everything gets nice and crispy.

Pancakes, I learned to make mine small and not try for the big ones. Wait until the tops are bubbly and the bubbles pop...flip and bam..great pancakes.

The only thing that I have a problem with is hard boiled eggs, especially if I'm making deviled eggs. I can never seem to get them cooked just right so they peel nice. Usually mine up up taking half the whites with the shell and my develed eggs look like they have some kind of disease on them...all bumpy and lumpy.

 

[liamsaunt]

My mom makes these eggplant sticks that are simply dredged in flour, dipped in egg, then dredged in breadcrumbs. Then she bakes them. No matter how many times I have watched her make them...even helped her make them!...mine still come out dry, bland and tasteless. It's like the eggplant completely evaporated.

This is not unique to her--it happens to me too! I can't figure out how our Mom does it. I have even stood behind her and watched her make them.

My true confession is that I cannot bake. At all. Any cookie I make comes out dry and crumbly. Any cake comes out soggy and fallen. Pie crust--impossible, I get big lumps of butter and shreddy dough sticking to the counter. Bread--forget about it. I can't even knead the dough. It is a curse, I tell you.

Other than that, I am a really good cook. Really!

 

[Mom2Ashli]

Yep, use more marshmellows...that's what we do!

For the person with the no-fail fudge impairment...you have to follow the steps exactly. I tried to just add everything and my fudge never set...you can't add the vanilla before it says to.

Grilled cheese, I butter the bread and cook it on a lower heat so it cooks evenly.

French toast...non stick spray, lower heat..takes longer but everything gets nice and crispy.

Pancakes, I learned to make mine small and not try for the big ones. Wait until the tops are bubbly and the bubbles pop...flip and bam..great pancakes.

The only thing that I have a problem with is hard boiled eggs, especially if I'm making deviled eggs. I can never seem to get them cooked just right so they peel nice. Usually mine up up taking half the whites with the shell and my develed eggs look like they have some kind of disease on them...all bumpy and lumpy.

My MIL taught me a trick about peeling hard boiled eggs. Crack the egg and than take a teaspoon and slip it under the shell and that little piece of skin (make sure it cups the egg) and than as the spoon is cupping the egg white you just move your spoon around and the shell comes off and your egg is still intact.