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To our valued VeryBestBakers: We love to hear from you and to answer your questions about the site.  Unfortunately, we've been missing some of them in various threads and want to make sure they a
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Forums  »  Baking Forums  »  Ask Very Best Baking  »  Got a Question for VeryBestBaking? Ask it Here!

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 3/18/2014 10:12 AM EST
Posts: 12
First: 4/17/2013
Last: 4/9/2014
In Response to Re: Got a Question for VeryBestBaking? Ask it Here!:
I live in wy,Cheyenne where do I find Raspberry choc chips are they out yet would love them in the toll house cookies
Posted by Mary L


Hi Mary,

Unfortunately, the Nestlé Toll House Raspberry Swirled Morsels have been discontinued. We evaluate our product lines every year and the decision to discontinue a product and/or flavor would be made based on sales volume.  However, I would like to report your comments to our Marketing team that you would like it to be brought back.

Also, in order to create your very own Raspberry Morsels, we recommend that following:

Creating Raspberry Morsels Using Semi-Sweet
 
Directions:

Place 2 cups (12–ounce package) Nestlé Toll House Semi–Sweet Chocolate Morsels in medium, heavy–duty plastic bag or airtight container.  Add ¼ teaspoon raspberry extract; seal bag or cover container.  Shake to coat.  Store for 24 hours to allow sufficient time for morsels to absorb raspberry extract.

The raspberry flavored morsels can be added directly to your recipe or melted according to morsel package directions.

If you don't have 24 hours to wait, here's what we recommend
(results are almost as good as waiting 24 hours):

Place 2 cups (12–ounce package) Nestlé Toll House Semi–Sweet Chocolate Morsels in medium, heavy–duty plastic bag or airtight container.  Add 1/2 teaspoon raspberry extract; seal bag or cover container.  Shake to coat.  Use in your favorite recipe.

Melting:  Melt Nestlé Toll House Semi–Sweet Chocolate Morsels according to package directions.  For 1 cup semi–sweet chocolate morsels, stir in 1/4 teaspoon raspberry extract; for 2 cups semi–sweet chocolate morsels, stir in 1/2 teaspoon raspberry
extract. 

*This is the amount of raspberry flavor in the morsels that the Kitchen found to be the Very Best!




 




Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 3/18/2014 10:17 AM EST
Posts: 12
First: 4/17/2013
Last: 4/9/2014
In Response to Re: Got a Question for VeryBestBaking? Ask it Here!:
Would be nice to be able to use the Brownie Points for something.........
Posted by CHERYL S


Hi Cheryl,

We appreciate your interest in our Brownie Points program!  Unfortunately, we currently do not have a special program, but we are always presenting new and exciting promotions and anticipate great changes to our Brownie Points Program. So we encourage you to check
 ‘www.VeryBestBaking.com' periodically for the latest updates. In the meantime, I will be sure to forward your inquiry to our Marketing Department.

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 3/18/2014 12:05 PM EST
Posts: 51
First: 3/14/2013
Last: 4/12/2014
In Response to Re: Got a Question for VeryBestBaking? Ask it Here!:
Where are your new recipes?  If I click on Recently Added, there are none.  It has been this way since Halloween
Posted by Sue S

Please answer my question.  I would really appreciate it.   Thank you.

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 3/19/2014 9:05 AM EST
Posts: 12
First: 4/17/2013
Last: 4/9/2014
In Response to Re: Got a Question for VeryBestBaking? Ask it Here!:
In Response to Re: Got a Question for VeryBestBaking? Ask it Here! : Please answer my question.  I would really appreciate it.   Thank you.
Posted by Sue S


Hi Sue,

We have added new recipes to our website recently. Some of them were in honor of St. Patrick's Day and also in honor of spring time being upon us. Please check our home page for these great new additions at verybestbaking,com.

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 3/25/2014 7:25 AM EST
Posts: 12
First: 4/17/2013
Last: 4/9/2014
In Response to Re: Got a Question for VeryBestBaking? Ask it Here!:
Hi VBB -- just a little suggestion.... Some of the "saved" topics on top of a couple of the forums are just too long.  Could they be frozen and a new one started? Many thanks.
Posted by Nancy G


Hi Nancy,

I would like to assure you that I have reported your comments regarding the saved topics on our forums to our web team. We are committed to providing you with products that live up to our high standards for taste, quality, nutrition and enjoyment - in short, "the very best."

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 3/25/2014 9:32 AM EST
Posts: 12
First: 4/17/2013
Last: 4/9/2014
In Response to Re: Got a Question for VeryBestBaking? Ask it Here!:
In Response to Re: Got a Question for VeryBestBaking? Ask it Here! : Not sure if it is still the same but I recall about 1 year ago the same thing happened where it was very slow and I think the response was due to more people searching for recipes it slows everything down for everyone.  If it is true it will be much better in a week or two.  Will be interesting to get a reply from VBB as well, I would love to find out if I just imagined this or if I remember correctly. 
Posted by nikki p


Hi Nikki,

Our web team is aware of the issues on our website. We are working diligently to correct them. Your comments have been forwarded to the appropriate department.

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 3/25/2014 9:53 AM EST
Posts: 12
First: 4/17/2013
Last: 4/9/2014
In Response to Re: Got a Question for VeryBestBaking? Ask it Here!:
Why do I suddenly have to log in each time I come to VBB?  I have, in many years, just clicked onto this site and automatically been logged in.  I've requested to be remembered on this computer but this is getting to be a question I'd like answered.
Posted by Bakery1 G


Hi Bakery1,

Since our website has been updated, you are required to log in each time you enter the site.

Re: brownie points

posted at 3/25/2014 9:57 AM EST
Posts: 12
First: 4/17/2013
Last: 4/9/2014
In Response to Re: brownie points:
what are brownie points good for how do I redeem them?
Posted by mary m


Hi Mary M.

We appreciate your interest in our Brownie Points program!  Unfortunately, we currently do not have a special program, but we are always presenting new and exciting promotions and anticipate great changes to our Brownie Points Program. So we encourage you to check
 ‘www.VeryBestBaking.com' periodically for the latest updates.

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 3/25/2014 10:00 AM EST
Posts: 12
First: 4/17/2013
Last: 4/9/2014
In Response to Re: Got a Question for VeryBestBaking? Ask it Here!:
What are we doing with our brownie pionts will   something happen soon
Posted by Mary L


Hi Mary L.,

We appreciate your interest in our Brownie Points program!  Unfortunately, we currently do not have a special program, but we are always presenting new and exciting promotions and anticipate great changes to our Brownie Points Program. So we encourage you to check
 ‘www.VeryBestBaking.com' periodically for the latest updates.

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 3/25/2014 10:03 AM EST
Posts: 12
First: 4/17/2013
Last: 4/9/2014
In Response to Re: Got a Question for VeryBestBaking? Ask it Here!:
what are we doing with the points????????????????? i have over 200340?????????????????
Posted by Millie B


Hi Millie B,

We appreciate your interest in our Brownie Points program!  Unfortunately, we currently do not have a special program, but we are always presenting new and exciting promotions and anticipate great changes to our Brownie Points Program. So we encourage you to check
 ‘www.VeryBestBaking.com' periodically for the latest updates.

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 4/5/2014 11:40 PM EDT
Posts: 28
First: 8/17/2009
Last: 4/6/2014
On the front page with all the new scrolling recipes, I saw this http://www.verybestbaking.com/recipes/144421/Strawberry-Mousse-Pie/detail.aspx
Only problem is, my dad is allergic to strawberries (sometimes raspberries set him off too) and I was wondering what other fruits I might be able to use. I was thinking I might be able to use blueberries, but I'm really not sure. Would like some input please!!

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 4/9/2014 9:25 AM EDT
Posts: 12
First: 4/17/2013
Last: 4/9/2014
In Response to Re: Got a Question for VeryBestBaking? Ask it Here!:
On the front page with all the new scrolling recipes, I saw this http://www.verybestbaking.com/recipes/144421/Strawberry-Mousse-Pie/detail.aspx Only problem is, my dad is allergic to strawberries (sometimes raspberries set him off too) and I was wondering what other fruits I might be able to use. I was thinking I might be able to use blueberries, but I'm really not sure. Would like some input please!!
Posted by Jennifer F


Hi Jennifer F.,

We have not tested the use of any other fruit besides the strawberries that the Strawberry-Mousse-Pie calls for in our test kitchen. However, it is possble that you can try using another fruit such as peaches. Also, below you will find another recipe we have tested in our test kitchens that your dad may like. I hope it will be helpful for you.

Peachy Custard Pie

(Makes one 9 inch pie)

Ingredients:
 
1 unbaked 9 inch pie shell
2 eggs
3 Tbsp. granulated sugar
1/2 tsp. almond extract
1/4 cup cornstarch
1/4 tsp. ground nutmeg
1–1/2 cups (12 oz. can) undiluted Carnation Evaporated Lowfat Milk
1 can (16 oz.) peach slices, well drained

Directions:

Prebake pie shell in preheated 375 F. oven for 10 minutes;cool.  In small mixer bowl, beat eggs, sugar, and almond extract.  In small bowl, combine cornstarch, and nutmeg; stir in small amount of evaporated lowfat milk to make a paste.  Add to egg mixture along with remaining evaporated milk.  Pour into partially baked shell; arrange fruit slices on top in pinwheel pattern. Return to 375 F. oven and bake for 35 to 40minutes* or until knife inserted near center comes out clean.  Cool slightly before cutting. Serve warm, or chill in refrigerator
before serving.

Notes:

To prevent overbrowning, cover edge of crust with foil halfway through baking time if necessary.







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