A bit about this page........

I felt this page was necessary because despite the efforts of myself and my editors, many of whom are extraordinary chefs in their own right, there is simply no way to catch every mistake. 

In addition, because I use these recipes to feed my own family and can't helpl tinkering, occasionally I discover a way to improve or simplify a recipe and want to share it with my readers.  

Please check here now and again to find corrections and new ideas.

Traditional Holiday Fare

Corrections:

Pg 104 Gingerbread Men (this will be corrected in later printing)

Missing Ingredient: 2 teaspoons baking soda

Innovations:

Pg 106 Pfeffernüsse

To help these crisp up quickly place in plastic container in freezer and keep lid ajar or leave cookies out overnight in cool dry place

Classic American Cuisine

Correction & Innovation:

Pg 18 Corn-Free Syrup

The corn-free syrup has been the bane of my existance for far too long.  For nearly a year I have fiddled with the recipe in a desperate attempt to get the temperature just right only to find that it works brilliantly when warm, yet solidifies if cooked a degree too long (or if the humidity is low or if the planets aren't aligned..........you get the point)  Before I finalized the corn-free syrup recipe in Traditional Holiday Fare I gave up and started over.  I've found that often in GF/CF cooking, as in life, the best solution is usually the simplest solution.  So I changed the proportion of sugar to water (ensuring that it contained the needed caloric level to behave appropriately in recipes) & decided not to cook it at all.  Below you will find a new easy way to replace corn syrup in most recipes (peanut brittle is the one exception - still working on a corn-free version).

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