I found a great recipe, melt dark chocolate bits put in 8inch pan, melt white add 1 teaspoon of...
Posted by Nancy from United States of America - August 26, 2009
Hi Gilla, I make a chocolate mousse with just egg whites, yolks & dark chocolate. I want to know...
Posted by Suzi Wine from Israel - August 19, 2009
I've decided to have cheesecake for dessert at my wedding, but was thinking of doing something other...
Posted by modernbride from United States of America - April 29, 2009
What canned milk do you use to make whipped cream? I remember my Grandmother making whipped cream...
Posted by aggie from United States of America - April 6, 2009
Hello Gilla,
We have just moved to India from the States and I brought my ice-cream maker,...
Posted by Kelly from India - March 25, 2009
Please teach me how to make ice cream.
Posted by marvin from Philippines - February 4, 2009
Dear Gilla, When I make a 2 pint rice pudding I use one small tin of Carnation evaporated milk along...
Posted by Gail Woolley from United Kingdom - January 28, 2009
I have a question concerning candy making at high altitudes. Water boils at a lower temp. here and...
Posted by 1goodcook from United States of America - December 30, 2008
I make peanut butter fudge with powdered sugar,1 stick of butter, 1/4 cup of milk and 2/3 cups of...
Posted by Barbara from United States of America - December 19, 2008
Why do my homemade caramels become crystalized when in storage? Should I store them in the fridge?...
Posted by tina from United States of America - December 15, 2008
Hello Gilla, My girlfriend added chili powder instead of nutmeg to the rum ball mix. Is there any...
Posted by daemoni from Canada - December 12, 2008
Hi Gilla, Please, how do I make fruit salad and ice cream?
Posted by Nike from Canada - December 3, 2008
Hi Gilla, How do you make a fudge using condensed milk?
Posted by beulah from United States of America - December 1, 2008
Hi, I would like to make mini cheesecakes but can't seem to find mini cheesecake pans in South...
Posted by zaheera from South Africa - November 28, 2008
Do you have to refrigerate pumpkin pie?
Posted by bzader from United States of America - November 26, 2008
We have a recipe that calls for 25 large marshmallows, but we only have the mini marshmallows. How...
Posted by awonly2654 from United States of America - November 24, 2008
Will eclairs filled with a custard filling freeze well? (I'd like to make them in advance for the...
Posted by Terri from United States of America - November 19, 2008
Hello Gilla. What is sweetened coconut?
Posted by sara from India - November 3, 2008
How do you make truffles
Posted by saramaple from United States of America - October 23, 2008
Hi, I like flan, but always having the problem that the caramel only half melts while the flan is...
Posted by Emmy from United States of America - October 20, 2008
What is tablet and how do you make it?
Posted by goonergirl from United Kingdom - October 8, 2008
When I make a baked pie shell with a pudding recipe & a meringue topping the crust always ends...
Posted by Countrygirl from United States of America - October 6, 2008
Can you save chocolate after you've attempted to melt it & separation has occurred? Is it...
Posted by ellen from United States of America - October 3, 2008
I'd like to know if I can bake the coconut flan recipe directly in the oven without using a water...
Posted by Monica from United States of America - September 26, 2008
I tried to melt Nestlé white chips to make a bark and it never melted, just became a blob. I...
Posted by Diane from United States of America - August 25, 2008
Does cocoa butter contain caffeine?
Posted by christina from United States of America - August 22, 2008
How can I make whipped cream using Nestlé cream? Thanks
Posted by shana from Singapore - August 15, 2008
I have 10 lb blocks of bittersweet chocolate, I was wondering how to make the bittersweet chocolate...
Posted by Helen from United States of America - August 15, 2008
Hi Gilla, I want to know if 'thick cream' is available in United States. I know that it is available...
Posted by Shaz from United States of America - August 8, 2008
Hi! I want to make a chocolate/milk ice cube, I'm using an ice tray and I want to freeze milk...
Posted by seasons986 from United States of America - July 22, 2008
Dear Gilla, When making butter almond toffee, my butter sometimes pools when poured out onto the pan...
Posted by Kimberly from United States of America - June 23, 2008
Can you please tell me how to make a trifle?
Posted by Thabi from South Africa - June 2, 2008
I have made the condensed milk ultimate fudge today. It hasn't hardened off enough to cut. Should I...
Posted by caroline from United Kingdom - April 28, 2008
Hello Gilla, I am wondering why some oatmeal raisin cookie recipes say to boil the raisins. I am...
Posted by annette from United States of America - April 9, 2008
I bought a custard mix today; glad to see it's in English, but, it's in grams not cups, tsps,...
Posted by picklesmom from Belize - April 7, 2008
Hi, I am trying a new recipe bean and cheese loaf. It says to use two tablespoons of cream but...
Posted by hema from Trinidad and Tobago - April 2, 2008
When making Scottish tablet, is it better to use milk or not? What is the shelf life of tablet?
Posted by Mel from United Kingdom - March 31, 2008
What is the best way to store chocolate (used for making Easter molds) over the summer. Is it...
Posted by Bpanaway from United States of America - March 28, 2008
How can I get melted chocolate to stay on top of homemade toffee made from sugar, butter and ground...
Posted by Pat from United States of America - February 27, 2008
I have a recipe that calls for semisweet chocolate; what would the English equivalent be?
Posted by puzzled sarah from United Kingdom - February 22, 2008
I bought a can of Nestlé Table Cream, I thought it would be able to be poured. It is thick but...
Posted by lindajanne from United States of America - February 20, 2008
Hi Gilla , is it possible when making chocolate chip cookies to replace butter flavor shortening...
Posted by COOKIEGIRL from Canada - January 14, 2008
I was melting dark chocolate morsels and felt that it was too thick for dipping and added approx 2...
Posted by alshorter from United States of America - January 14, 2008
l've tried to make ultimate fudge, but it does not set, l've done the test in cold water and a...
Posted by cakelady from United Kingdom - December 28, 2007
Hi Gilla, I have a chocolate mousse recipe that I have been using for years, and I absolutely adore...
Posted by janice from United States of America - December 13, 2007
Arrgh! I'm trying to melt chocolate to drizzle on top of cookies but it's clumpy but melted....
Posted by cooking_krazy from United States of America - December 11, 2007
Many times I am preparing recipes that ask for heavy cream (this includes cream soups, potato...
Posted by Pat R from United States of America - November 30, 2007
I have to make muffins and I need 1 teaspoon vanilla, I don't have any so is there anything I can...
Posted by wajiha_dawood23 from United States of America - November 29, 2007
Hi, I am a dad who loves making chocolate no bake cookies and recently I was thinking white...
Posted by chuck 0519 from United States of America - November 29, 2007
How long can you refrigerate an open can of table cream?
Posted by vlunsman from United States of America - November 29, 2007
I bought a jumbo bag of chocolate chips. How many cups is 12oz.?
Posted by mlee from United States of America - November 27, 2007
Is the 170g canned Nestlé Cream considered as heavy cream? I can't find a heavy cream here in...
Posted by Ian from Hong Kong - November 10, 2007
I have been making toffee for years and cook the toffee to 310°F, constantly stirring. Today I...
Posted by Nita from United States of America - October 31, 2007
I want to try some of the savoury recipes using chocolate. What is the English equivalent of...
Posted by linda from United Kingdom - October 19, 2007
I need sour cream and do not have any. I have yoghurt that has been in a cheese cloth, I have plain...
Posted by krystal from China - October 19, 2007
I have twice tried to melt Nestlé semi-sweet morsels. Both times there are small pieces of the...
Posted by kajmom from United States of America - October 15, 2007
I ran into trouble with some of my egg dishes. Please advise how I can improve in it. 1. My sauce...
Posted by Help from Australia - October 15, 2007
Hi Gilla, Can I use Nestlé Melts, dark compound chocolate to make Rocky Road? I've use...
Posted by Issey Miyaki from Australia - October 15, 2007
I remember watching a cooking show once and seeing them boil a can of sweetened condensed milk in a...
Posted by Zoe from Australia - August 27, 2007
I have no vanilla to make chocolate chip cookies. Is there any substitution for vanilla?
Posted by julierad68 from United States of America - August 8, 2007
How can you determine the percentage of cornstarch in icing (powdered) sugar?
Posted by Kuldeep Mulik from India - August 2, 2007
Can you freeze chocolate covered strawberries? Thanks.
Posted by ciaobellaa from United States of America - July 26, 2007
I tried out a devil's food cake recipe but used Belgian bittersweet chocolate chips instead of the...
Posted by leslie from Philippines - June 20, 2007
I love to make homemade ice cream, but find that it melts too quickly when served. Is there a...
Posted by Karen Romano from United States of America - May 7, 2007
I have an old recipe with term "1 block of brown sugar" what is a block?
Posted by ruthe@nmsinc.com from United States of America - April 30, 2007
I need to know how to melt the chocolate chips to do frozen bananas. I tried different ways and...
Posted by minnie from United States of America - April 30, 2007
How many cups in box of powdered sugar?
Posted by Ja4ta from United States of America - April 23, 2007
What is caramelized sugar?
Posted by LovesParkMary from United States of America - March 12, 2007
Gilla, Can I use a large glass dish as a Jello mold or does it have to be metal? Joan
Posted by joan corrigan from United States of America - March 11, 2007
Please help or perhaps guide me in the right direction. I am planning a birthday party for...
Posted by missieasbury from United States of America - March 11, 2007
Hi Gilla, I made my wife chocolate dipped strawberries to look like roses for Valentine's day, I...
Posted by Grant from United States of America - February 16, 2007
I have a recipe that calls for chocolate stout. what could I use instead. Please respond really soon...
Posted by Honeynic from United States of America - February 14, 2007
Can you freeze chocolate pudding?
Posted by johnny marie hawkins from United States of America - February 5, 2007
When I'm making peppermint creams with uncooked egg white, how long will they stay fresh and are...
Posted by Framboise from United Kingdom - February 2, 2007
Hello Gilla. Please what is all purpose flour and vanilla instant pudding mix in recipes. thank you...
Posted by Doris from United Kingdom - January 3, 2007
Hi Gilla, Please tell me the difference between Chocolate mousse and Marquise au chocolat. This is a...
Posted by Foster from United States of America - January 3, 2007
Why did my bread pudding fall after it was removed from the oven?
Posted by daffodil from United States of America - December 29, 2006
How can I get white chocolate morsels to a runny texture so that I can easily dip pretzels? Thank...
Posted by Mary from United States of America - December 20, 2006
I need to know how to bring back the chocolate after it has melted. It hardened before I could add...
Posted by angelak from United States of America - December 18, 2006
Procedure for melting chocoate chips (white & semi-sweet) in the microwave instead of a double...
Posted by BusyBetty from United States of America - December 15, 2006
Is heavy whipping cream and heavy cream the same thing?
Posted by bev from United States of America - December 13, 2006
Hello! I am making fudge for Christmas, and I need 5
oz. of...
Posted by Caitlin from United States of America - December 13, 2006
I want to bake a Buche de Noel cake, but the recipes are all for a 10 x 15 jelly roll pan and mine...
Posted by Emmie from United States of America - December 13, 2006
I have a recipe for toffee. I've made it many times and it always turns out. Yesterday I made this...
Posted by Sheri from United States of America - December 13, 2006
What causes the butter to separate when making toffee and cooking the butter/sugar mixture to...
Posted by sheryl from United States of America - December 8, 2006
I have a recipe that calls for 3 cups mini marshmallows. Can I substitute marshmallow creme and if...
Posted by darlene from Canada - December 6, 2006
I have started to make some bars that require sweetened condensed milk and when I opened the can,...
Posted by need help in ND from United States of America - December 1, 2006
I'm trying to make Banoffee pie for the first time. I've boiled the can of condensed milk for 4...
Posted by janice vassallo from Malta - December 1, 2006
I'm making candied yams. My recipe calls for brown sugar. It doesn't specify if i should use light...
Posted by Rachel Iovino from United States of America - November 22, 2006
We had an unopened can of sweetened condensed milk, which has been in the pantry for a long time....
Posted by ringram728 from United States of America - November 22, 2006
What is double cream?
Posted by Yasman from United States of America - November 22, 2006
Could you please tell me what kind of cream I can use to make sauce? I've tried the grocery stores...
Posted by MINI from Canada - November 20, 2006
I seem to have trouble with chocolate truffles. I've used a number of different recipes - using...
Posted by ErikM from United States of America - October 30, 2006
Hello, I'm looking for a vanilla that's from Mexico. My cousin picked it up when travelling. I used...
Posted by marian from United States of America - October 27, 2006
I promised to make chocolate dipped pretzels with my son's kindergarten class, but they don't have a...
Posted by raeganfletcher from United States of America - October 20, 2006
Is it possible to substitute almond milk (or other nut milk) for cow's milk when baking and cooking?...
Posted by Linda from United States of America - October 18, 2006
I would like to dip fruit in chocolate and do this ahead of my party. Can I freeze the dipped pieces...
Posted by laura head from Switzerland - October 13, 2006
I have a recipe for a kahlua pecan pie which requires dark corn syrup. Could I just use regular, not...
Posted by annemari from Canada - October 6, 2006
My chocolate chip cookies always go flat as soon as I take them from the oven. I follow the...
Posted by DebA from United States of America - October 2, 2006
The autumn issue of Asian Woman magazine contains some recipes for burfi that apparently have been...
Posted by Naveeda from United Kingdom - September 28, 2006
Why do my pound cakes lose volume after being removed from the oven to be cooled before turning out...
Posted by Chris from United States of America - September 28, 2006
I was wondering if you could use coconut oil instead of vegetable oil in your brownie mix. Would...
Posted by tylenolut11 from United States of America - September 22, 2006
One of my favorite deserts is apple custard tart, my problem is, after the custard has cooled, I put...
Posted by James from Vietnam - August 28, 2006
Hello, I live in Mexico, can you tell me what is 'half-and-half' cream in my country? Some...
Posted by Angie from Mexico - July 31, 2006
Hi, I have a recipe for a Brazilian passion fruit mousse that calls for condensed milk and dulce de...
Posted by Ileana from United States of America - July 27, 2006
I would like to put a butterscotch/caramel sauce on my sticky date cake but I don't want it to be...
Posted by Jess from Australia - June 20, 2006
Some time ago I discovered a wonderful receipe for lemon/lime cheesecake made with Nestlé...
Posted by Marie Ruigrok from Ireland - June 20, 2006
Your company makes the chocolate chips for cookies. I want to melt them down and put them in a tin....
Posted by Alice from United States of America - June 15, 2006
What is the recipe for Manjar or dulce de leche which is made and eaten in Chile and Argentina? I...
Posted by jesse from United States of America - June 12, 2006
I live in Mexico now - but am not fluent to read the labels yet. What is evaporated milk? When using...
Posted by Maria from Mexico - June 8, 2006
How do you coat nuts (like almonds) with chocolate and get it to stick smoothly on the nut? Is there...
Posted by Nadia from United States of America - June 5, 2006
Gilla, I have an American recipe that calls for heavy cream. In Brazil I found Nestlé Creme de...
Posted by Dani from Brazil - June 5, 2006
I am always running into a major problem when I try to make whipped cream. I take heavy cream and...
Posted by Rachel from United States of America - June 2, 2006
I baked a bundt cake and then frosted it. The toothpick came out clean but after cutting the...
Posted by maggiemae from United States of America - May 29, 2006
I was just wondering what the difference is between dark and milk chocolate?
Posted by ME from New Zealand - May 23, 2006
How long does Nestlé table cream stay usable after opening?
Posted by jeri from United States of America - May 21, 2006
If a recipe calls for sugar (this is a brownie recipe), is it ok to use powdered sugar 10x instead?...
Posted by sugar from United States of America - May 19, 2006
Can evaporated milk be frozen, thawed, and used in recipes?
Posted by ckpierson from United States of America - May 16, 2006
Please tell me what would be a good substitute ingredient to be used instead of honey for a country...
Posted by Patriciabw from United States of America - May 5, 2006
My daughter bought some cans of Nestlé table cream. We do not know what it is or what to do...
Posted by maggie from United States of America - May 5, 2006
I had a recipe for caramelized sweetened condensed milk with a cookie that you dipped in it. I can't...
Posted by lcraigo from United States of America - May 3, 2006
What is the best way to store dipped chocolate strawberries for a day? Is it okay to store them in a...
Posted by Jean Prosser from United States of America - May 3, 2006
What is the best way to convert a full size cheesecake recipe into mini-cheesecakes? Do I need to...
Posted by babymonkeytime from United States of America - April 26, 2006
Many of the ingredients used in the Nestlé recipes have different names in different countries...
Posted by Val from Portugal - April 24, 2006
Why does cheese cake crack after I remove it from the oven? I bake it for 65 minutes at 350; leave...
Posted by Pat from United States of America - April 20, 2006
How do you make white chocolate?
Posted by red hot from United Kingdom - April 17, 2006
Hi, I`m absolutely lost about covered cakes. I have been looking for the recipe of "Fondant"...
Posted by Klaudia Aki from United States of America - April 17, 2006
I make cookie bars with all healthy ingredients, but they are very crumbly. What can I add (or...
Posted by candide from United States of America - April 12, 2006
We ate at a gourmet restaurant and had the chef's homemade carrot cake. The cream cheese frosting...
Posted by museeque from United States of America - March 27, 2006
Hi, I´m here in Puerto Vallarta, Mexico. I´m visiting from Reno, Nevada. I´m making...
Posted by Mare from Mexico - March 20, 2006
My friend and I are on our third batch of 7 minute frosting, but we are having a problem with it....
Posted by esbeki308 from United States of America - March 15, 2006
How do you make ice-cream?
Posted by Shirin from Malaysia - February 27, 2006
I melted 6 squares of bitter chocolate over water. The recipe said to slightly cool and then fold in...
Posted by Arlene J. Cowan from United States of America - February 16, 2006
When making caramel apples, how do you keep the caramel from getting so hard on the apples? Whenever...
Posted by jennlynn from United States of America - February 10, 2006
Hi! i just want to know what's the difference between a heavy cream and the regular cream. Can I...
Posted by greyzie from Philippines - February 8, 2006
I have a recipe that called for 4
oz of bittersweet chocolate. I did...
Posted by Linda from United States of America - January 15, 2006
Help! I have tried to make fudge eight times in my life. Only twice was I successful. Does it matter...
Posted by Daisey from United States of America - January 10, 2006
Why would chocolate harden after melting when stirred?
Posted by jercastles from United States of America - January 6, 2006
What can I use instead of double cream? What is actually double cream?
Posted by maria from Malta - January 3, 2006
Hi Gilla, I am making Festive Fudge. It calls for 2 cups of mini marshmallows. All I have are the...
Posted by Jan Brank from United States of America - December 22, 2005
I would like to use your chocolate chips to make my bourbon ball coating. What's the best way to do...
Posted by shirley from United States of America - December 19, 2005
My recipe calls for almond paste where would I locate it in a store, shelf or fridge?
Posted by tryn' to bake from United States of America - December 19, 2005
I would like to make a chocolate soufflé. Is it okay to use a charlotte mold? If not, what is...
Posted by Eileen from United States of America - December 12, 2005
Can I freeze chocolate brownies with chocolate fudge frosting? If the frosting gets whitish after...
Posted by BarbaraSalinas from United States of America - December 12, 2005
Can you freeze cookie dough with sour cream mixed in?
Posted by browneyed girl from United States of America - December 9, 2005
I just found a great recipe for chocolate and nut covered toffee but in the recipe it doesn’t...
Posted by Katie from United States of America - December 7, 2005
We have made toffee from a family recipe for years...and loved it. The last two or three years we...
Posted by rose from United States of America - December 6, 2005
Are there any recommendations for storing prepared Nestlé Toll House chocolate chip cookie...
Posted by chrissy from United States of America - December 6, 2005
For a fundraising event for an animal sanctuary, we are going to make Christmas Fudge and sell it in...
Posted by Laura Williams from United States of America - December 1, 2005
How can I add flavoring (extracts) to melted chocolate. I have done it by adding after the chocolate...
Posted by beausmom from United States of America - December 1, 2005
I melted Nestlé Toll House milk chocolate morsels in a double boiler to make chocolate...
Posted by Mary Anne Heino from United States of America - November 23, 2005
I have a problem with my fudge. It always comes out grainy. Someone suggested using only name...
Posted by starlight5578 from United States of America - November 22, 2005
Hi, We want to have milk chocolate fondue tonight and my wife was in the store trying to buy...
Posted by Dave from United States of America - November 21, 2005
I have purchased Nestlé Toll House milk chocolate mini morsels for dipping, and find that...
Posted by Cristine from United States of America - November 21, 2005
How do I reduce the taste of sugar in a recipe if I accidently put in too much ? Its a tomato based...
Posted by Alice from United States of America - November 10, 2005
I don't understand when cooking custard for pie filling the directions say to cook till the custard...
Posted by fireman steve from United States of America - November 8, 2005
When I was a kid I remember my mum used to boil a tin of Nestlé sterilized cream in a pan, it...
Posted by Holly Golightly from United Kingdom - October 31, 2005
What is the difference between regular cream and sour cream? Can sour cream be substituted for...
Posted by Peter Hawk from United States of America - October 27, 2005
Can prunes be used in the preparation and cooking of chili? Thanks, Greg
Posted by Greg from United States of America - October 26, 2005
Can I exchange condensed milk for evaporated milk in making a pumpkin pie?
Posted by sherry in arizona from United States of America - August 30, 2005
I can't get the caramel to stay on my caramel apples. After they sit for a day the caramel starts to...
Posted by wink212 from United States of America - August 25, 2005
I bought some Nestlé Moça in Brazil and I want to know how to make a chocolate icing with...
Posted by Dixi from United States of America - August 15, 2005
Is there a way to use cocoa powder to make chocolate milk?
Posted by itgeek from United States of America - August 15, 2005
What is the shelf-life of chocolate chips? I found several bags that must be about two years old....
Posted by rhaley from United States of America - August 8, 2005
For over 30 years I have made Marigold Jelly as set out in the Carnation Recipe Book. It is in fact...
Posted by Maureen from United Kingdom - July 13, 2005
Hi Gilla, I have prepared ladoos at home from the recipe you provided and my family has enjoyed...
Posted by seema from India - July 13, 2005
Dear Gilla, I have tried to make Lemon slice 3 times, but cannot get the ingredients to thicken, it...
Posted by Sheila from Norway - July 13, 2005
What is the difference between light cream and heavy cream? What is shortening used in making cakes?
Posted by shruti gupta from India - July 3, 2005
I have always enjoyed making Nestlé's truffles. Now that I have children, I would like to do...
Posted by Hazel from Australia - June 17, 2005
When melting chocolate chips in the microwave for dipping, what is the best technique, temperature...
Posted by Karen Gulkin from United States of America - June 1, 2005
Can you successfully mix sour cream and whipped cream for a dessert topping?
Posted by CarolynZ from United States of America - May 31, 2005
I am just learning to make cookies and I need to know what are 'rolled oats' and how do I buy them....
Posted by MSN from United States of America - May 23, 2005
Do you have a recipe for fudge that uses condensed milk ?
Posted by Lisa from United Kingdom - May 18, 2005
Please help with a recipe to make a "mouse pudding" if you can. Thank you
Posted by wilna from South Africa - May 18, 2005
Can you please tell me which cheese to use in cheesecakes? The recipe says soft cream cheese. Can I...
Posted by Aisha from India - May 13, 2005
I am making a chocolate mousse, the recipe says to whisk the evaporated milk until thick and foamy....
Posted by sue from United Kingdom - May 12, 2005
Why do cake recipes often call for salt? (i.e. what purpose does the salt serve in a cake recipe)
Posted by Kylie from Australia - May 9, 2005
Dear Gilla, Years ago I made a layered bar cookie using graham cracker crumbs, butter, Nestlé...
Posted by Ruth from United States of America - May 3, 2005
I want to dip strawberries. Should I add any ingredients to the chocalate, such as cream, before...
Posted by SILVERLEAFLANE from United States of America - April 23, 2005
I would like to get a recipe of a pie or flan with Nestlé Sweetened Condensed Milk and figs. I...
Posted by sylvia from El Salvador - April 17, 2005
Hello Gilla, Could you please tell me how to make the perfect Crème Brûlée? I always...
Posted by Djamila from United States of America - February 11, 2005