Question: When making such things as pecan rolls or sticky buns, most of the brown sugar and nuts usually stick to the pan when inverted instead of staying on the pastries. Any suggestions?
Answer: Using non-stick pans or being certain to thoroughly grease regular pans should solve this problem.
Q: About three years ago I bought a great peeler at a cooking equipment store in Santa Monica. The store has since moved or gone out of business and I have not been able to find this peeler or scraper anywhere. It says "Ritter" on one side and "made in Germany" on the other. Can you help me locate one?
A: The diagram on your letter matches one in "The Williams-Sonoma Cookbook and Guide to Kitchenware" by Chuck Williams (Random House: $19.95). Check a Williams-Sonoma store in your area and you'll probably find the same or a similar peeler.
Q: I've tried several of the dried pea, bean and lentil soup combinations marketed by Just Delicious Gourmet Foods. They are very convenient and really delicious. Would it be possible to find out what the proportions of the ingredients are?