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	<title>Mimi&#039;s Recipe Board &#187; Marian C Brown</title>
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	<link>http://www.cyber-kitchen.com/wordpress</link>
	<description>The new Board for Mimi&#039;s Cyber Kitchen</description>
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		<title>ISO:  Recipe or Advice about Homemade Ketchup</title>
		<link>http://www.cyber-kitchen.com/wordpress/2013/01/12/iso-recipe-or-advice-about-homemade-ketchup/</link>
		<comments>http://www.cyber-kitchen.com/wordpress/2013/01/12/iso-recipe-or-advice-about-homemade-ketchup/#comments</comments>
		<pubDate>Sat, 12 Jan 2013 19:01:47 +0000</pubDate>
		<dc:creator>Marian C Brown</dc:creator>
				<category><![CDATA[* Recipe Requests]]></category>

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		<description><![CDATA[Print this entryHi Folks, Now that I have gotten my tomato soup and pizza sauce down pat I want to try to perfect my ketchup recipe.  One problem I&#8217;m having with this is that it gets incredibly thick very quickly; this is not ideal for me.  Do you have any suggestions that could help or a tried and true recipe? Quick Tomato Ketchup 1 can (14 oz.) diced Roma tomatoes 2 Tbsp. brown sugar 2 Tbsp. white vinegar 1/2 cup water 2 tsp. white sugar 1/2 tsp. EACH salt, garlic powder, onion powder, dry mustard 1/4 tsp. coarse ground black pepper 1/8 tsp. cayenne pepper Stir to combine all ingredients in a small bowl.  Process in batches in a small food processor until smooth. Cover and refrigerate for at least 6 hours for flavours to blend.  Keep refrigerated.  Makes about 1-1/2 cups. NOTE:  spices intensify as it ages. Thanks for your help.        ]]></description>
		<wfw:commentRss>http://www.cyber-kitchen.com/wordpress/2013/01/12/iso-recipe-or-advice-about-homemade-ketchup/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Baking cakes or squares in foil pans</title>
		<link>http://www.cyber-kitchen.com/wordpress/2012/12/11/baking-cakes-or-squares-in-foil-pans/</link>
		<comments>http://www.cyber-kitchen.com/wordpress/2012/12/11/baking-cakes-or-squares-in-foil-pans/#comments</comments>
		<pubDate>Tue, 11 Dec 2012 14:15:06 +0000</pubDate>
		<dc:creator>Marian C Brown</dc:creator>
				<category><![CDATA[* Recipe Requests]]></category>

		<guid isPermaLink="false">http://www.cyber-kitchen.com/wordpress/2012/12/11/baking-cakes-or-squares-in-foil-pans/</guid>
		<description><![CDATA[Print this entryHave you ever used foil pans to bake in?  Did it turn out the same as any metal or glass pan?  I know they offer a great convenience at this time of year (or whenever you bake-n-take) but I&#8217;m not 100 percent confident that they will produce the same results.  Any tips would be greatly appreciated.]]></description>
		<wfw:commentRss>http://www.cyber-kitchen.com/wordpress/2012/12/11/baking-cakes-or-squares-in-foil-pans/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Substituting Quinoa flour in baking</title>
		<link>http://www.cyber-kitchen.com/wordpress/2012/12/03/substituting-quinoa-flour-in-baking/</link>
		<comments>http://www.cyber-kitchen.com/wordpress/2012/12/03/substituting-quinoa-flour-in-baking/#comments</comments>
		<pubDate>Mon, 03 Dec 2012 17:40:49 +0000</pubDate>
		<dc:creator>Marian C Brown</dc:creator>
				<category><![CDATA[* Recipe Requests]]></category>

		<guid isPermaLink="false">http://www.cyber-kitchen.com/wordpress/2012/12/03/substituting-quinoa-flour-in-baking/</guid>
		<description><![CDATA[Print this entryI really don&#8217;t like to be wasteful and just jump into something just to have it fail miserably. In my circle of friends and family we have folks who don&#8217;t want to eat wheat and one that can&#8217;t. Have any of you tried substituting quinoa flour for all-purpose flour in your baking? What kind of results did you get?  Would you recommend this?  Is there adjustments that must be made? Any advice would be much appreciated.  Thank you.]]></description>
		<wfw:commentRss>http://www.cyber-kitchen.com/wordpress/2012/12/03/substituting-quinoa-flour-in-baking/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>ISO:  Tried and True Cherry Pie Filling</title>
		<link>http://www.cyber-kitchen.com/wordpress/2012/09/01/iso-tried-and-true-cherry-pie-filling/</link>
		<comments>http://www.cyber-kitchen.com/wordpress/2012/09/01/iso-tried-and-true-cherry-pie-filling/#comments</comments>
		<pubDate>Sat, 01 Sep 2012 22:27:37 +0000</pubDate>
		<dc:creator>Marian C Brown</dc:creator>
				<category><![CDATA[* Recipe Requests]]></category>

		<guid isPermaLink="false">http://www.cyber-kitchen.com/wordpress/2012/09/01/iso-tried-and-true-cherry-pie-filling/</guid>
		<description><![CDATA[Print this entryHi Folks,  Does anyone have a great recipe for cherry pie filling?  I will be used jarred sour cherries and would like the filling to have very little jelly when all is said and done.  I will be using it to make a chocolate cake for my son&#8217;s birthday.  He wants a Black Forest cake so the filling can&#8217;t have too much jelly in it as it will saturate the cake.  Thanks to all who reply.]]></description>
		<wfw:commentRss>http://www.cyber-kitchen.com/wordpress/2012/09/01/iso-tried-and-true-cherry-pie-filling/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>ISO:  Your most awsome frosting recipe for a chocolate cake.</title>
		<link>http://www.cyber-kitchen.com/wordpress/2012/07/12/iso-your-most-awsome-frosting-recipe-for-a-chocolate-cake/</link>
		<comments>http://www.cyber-kitchen.com/wordpress/2012/07/12/iso-your-most-awsome-frosting-recipe-for-a-chocolate-cake/#comments</comments>
		<pubDate>Thu, 12 Jul 2012 23:08:50 +0000</pubDate>
		<dc:creator>Marian C Brown</dc:creator>
				<category><![CDATA[* Recipe Requests]]></category>

		<guid isPermaLink="false">http://www.cyber-kitchen.com/wordpress/?p=611</guid>
		<description><![CDATA[Print this entryHi Folks, I need a fabulous frosting for a great chocolate cake.  I&#8217;d rather it were NOT chocolate flavoured but anything else goes.  What do you think of a brown sugar frosting?  It&#8217;s for a single layer cake &#8211; 9 x13&#8243;.  I&#8217;m not quite sure how much frosting I&#8217;ll need.  Can someone help with that, please? This is for a Saturday lunch but I&#8217;ll welcome it anytime.  It just needs to be awesome!  Thanks so much.  ]]></description>
		<wfw:commentRss>http://www.cyber-kitchen.com/wordpress/2012/07/12/iso-your-most-awsome-frosting-recipe-for-a-chocolate-cake/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>ISO: simple, basic coffee cake for 9&#215;9 inch pan</title>
		<link>http://www.cyber-kitchen.com/wordpress/2012/05/20/iso-simple-basic-coffee-cake-for-9x9-inch-pan/</link>
		<comments>http://www.cyber-kitchen.com/wordpress/2012/05/20/iso-simple-basic-coffee-cake-for-9x9-inch-pan/#comments</comments>
		<pubDate>Sun, 20 May 2012 17:13:37 +0000</pubDate>
		<dc:creator>Marian C Brown</dc:creator>
				<category><![CDATA[* Recipe Requests]]></category>

		<guid isPermaLink="false">http://www.cyber-kitchen.com/wordpress/?p=303</guid>
		<description><![CDATA[Print this entryHi Folks, I am looking for a simple, basic coffee cake recipe that can be easily varied by adding fruit, nuts, spices, cocoa or whatever that will fit in a 9&#215;9&#8243; pan.  Or if you have a great recipe for a chocolate, lemon, spice or any kind of fruit coffee cake, and are willing to share, I would be very pleased with that as well. My son has finally showed an interest in learning to cook and bake, so I thought I&#8217;d start him off with something easy. I look forward to see what you come up with.        ]]></description>
		<wfw:commentRss>http://www.cyber-kitchen.com/wordpress/2012/05/20/iso-simple-basic-coffee-cake-for-9x9-inch-pan/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>What do you think of these &#8220;Green Pans&#8221; eh?</title>
		<link>http://www.cyber-kitchen.com/wordpress/2012/04/20/what-do-you-think-of-these-green-pans-eh/</link>
		<comments>http://www.cyber-kitchen.com/wordpress/2012/04/20/what-do-you-think-of-these-green-pans-eh/#comments</comments>
		<pubDate>Fri, 20 Apr 2012 17:13:31 +0000</pubDate>
		<dc:creator>Marian C Brown</dc:creator>
				<category><![CDATA[The Kitchen Table]]></category>

		<guid isPermaLink="false">http://www.cyber-kitchen.com/wordpress/?p=210</guid>
		<description><![CDATA[Print this entryHi Folks, This is my first posting on the new board.  Let&#8217;s hope it works. I have recently been seeing some not so good things about these new &#8220;green pans&#8221;.  My experience has been on both sides of this issue and I have come to the conclusion that you have to get the one that says &#8220;The Original Green Pan&#8221; that is made in Belgium.  There are several immitators out there that are Belgium designed but made in China.  These were the ones offered by the Home Shopping Club.  I purchased a large pan at a discount store (which said Green Pan on it) and within 3 months of use, once or twice a week, the non-stick finish wasn&#8217;t non-stick any longer.  Later, about a year ago, I purchased a set from a slightly more up-market housewares store which was &#8220;The original green pan&#8221; from Belgium and to my surprise, they are still as good as new.  I guess it pays to go with &#8220;The Original&#8221;, as far as these pans are concerned.  Make sure you check the labels and country of origin.]]></description>
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		<slash:comments>2</slash:comments>
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