Questions & Comments


I decided to make a page for my followers to make comments and ask questions to one another… because I do not always have an answer…and, I’m sure some of you do. As I have said before, I’m a regular baker just like most of you.  I’m sure some of you are professional bakers, but I am far from professional.  I am not always sure what you can substitute for an ingredient you don’t have, and I’m not sure how you make something gluten-free.  If I do not have the answer to your question, maybe someone else will have the answer. 
I welcome any of you to jump right in and ask questions to me and to other bakers who happen to come across my blog. Let’s help each other out.  Some of you may be beginning bakers and some of you may be seasoned bakers, but no matter how little or how much we know…we can always learn from one another!



25 thoughts on “Questions & Comments

  1. Someone asked if I had a Pina Colada Cake recipe:

    I have not make this recipe, but saw it on one of my cookbooks.

    1 package yellow cake mix
    1 (3 and 3/4 ounce) package instant vanilla pudding mix
    4 eggs
    1/2 cup non-alcoholic pina colada bottled drink mix
    1/2 cup light rum
    1/2 cup cooking oil
    1/2 cup flaked coconut


    1 quart pineapple sherbert
    1/2 cup light rum
    1 (8 and 1/4 ounce) canned crushed pineapple, drained


    In a large bowl mix cake mix, pudding mix, pina colada mix, 1/2 cup rum, oil and eggs; blend well. Beat for 2 minutes. Fold in coconut. Pour into a well-greased and floured 10-inch fluted tube pan; bake at 350 F for 50 to 55 minutes. Cool 15 minutes in pan. Invert onto rack; cool. Soften sherbert; blend in 1/2 cup rum. Fold in pineapple; freeze, Serve atop cake slices.

    Recipe from Anna Lee Hickman, Tri-Cities Council (Cookbook “Calling all Cooks”) from local Alabama Telephone Pioneers of America.


  2. Rosetta, just reading your story, I to am from WV but moved to SC in 60″s, would you by chance be from anywhere in Logan Co, I was from Peach Creek and loved blackberry picking and your story brought back many memories.
    Barbara Jeffrey Robison


    • Thanks for your message Barbara! Even though we live in different states, West Virginia will always be running through our veins; as they say, you can take the girl out of the country, but you can’t take the country outta the girl! lol I lived in a little town called Pax, right outside Beckley. I’ve heard of Logan Co, but not Peach Creek. Oh and yes, I’m sure you know about snakes hanging out in the blackberry bushes, gotta love blackberries! I guess that’s why I prefer blackberry preserves much more than blackberry jelly, the preserves have the seeds and remind me of fresh blackberries more. 🙂


    • Vicki, I’m looking into this again. I thought I had it fixed, but apparently not. This is the first blog I’ve ever made and I’m still learning what to do and how to do it! lol I sent an email to WordPress to ask how it can be fixed so hopefully I’ll hear something soon. I apologize the recipe prints out all the comments, especially the Key Lime Pound Cake!


    • Mary, maybe your taking it out of the oven too soon, and that will definitely make it fall. Pecan pie is more puffy when it comes out of the oven, but it does settle somewhat. I usually make a little additional filling when doing my pies so when they settle, they will still be thick. Bake your pie until you can insert a butter knife in the middle and it comes out clean. When you bake your pies longer, your crust will get dark, so make sure you cover the crust edges. You can cover the crust with silicone crust covers, or a pie crust tin, or cover with foil. I caution you when covering the crust to prevent burning, be careful because it’s easy to burn yourself. (I know from experience)! lol You can buy pie crust covers at any kitchen store, Michaels, Jo Anns, Hobby Lobby…most craft stores and kitchen stores carry them. You don’t want to put the pic crust covers on the pie crust until the pie crust edges are golden brown. I’m not sure if you’ve tried my pecan pie recipe, but it’s really good. Here is the link. I chope my pecans because the pie seems to bake better, and it cuts better. You can also chop the nuts and still put a nice circle of pecans all around the edges. Also, check your oven temperature. You can buy an inexpensive oven thermometer and hang it in your oven and set your oven to a certain temp and then check the oven thermometer when your oven beeps and see if the temp is the same. If your oven is 25 degrees difference, just make the adjustment on your oven. I also like to have all my ingredients room temp if possible, but it’s not necessarey unless the recipe calls for something to be room temp. I hope this helps! 🙂


  3. I will be making the key lime cake again soon. In an effort to save time, Can this cake be made and frozen (for about a week)? I wouldn’t glaze it until later. Thanks!


    • Kendra, I’ve never frozen this cake, but I would think it should be fine. I usually put a cake in the freezer until the cake is hard then wrap the cake in foil. Or, you can wrap in clear wrap until it’s frozen and then wrap in foil.


      • Cliff, you already have the beginning of a blog. Maybe you figured it out on your own. I see one page, but I’m sure you will be adding more. Yes, it takes a lot of time to have a blog, especially when it involves typing up recipes and photo editing and so forth. Then if you want additional pages, that’s more work. One tip is to keep your blog fresh….one I fail to do. I post recipes when I have time. I may post 3 recipes in one day, then it may post 1 a month! I think a lot of my followers know if I’ve not posted a recipe in a while, they know I will post when I have time. Good luck with your blog!


  4. I have to tell you, Rosetta, that I came upon your Key Lime Pound Cake recipe on pinterest and I am not exaggerating when I say that it is my FAVORITE dessert in a long time! That is saying a ton from a chocoholic who insists only on chocolate desserts. We were in Key West in mid-December and upon coming home, I was already missing the taste of key lime anything. I have made this recipe at least 6 times in the last 5 weeks! I just took it out of the oven and will bring it to a super bowl party later today!

    Thanks, thanks, thanks for taking me to a new world!!


    • Adele, so glad you are enjoying the pound cake, it’s one of my favorites also! I love chocolate just like you, but it’s so refreshing to try new flavors and this is a good cake to try when you want something different. Thanks for letting me know how much you enjoy it. That’s why I started this blog! I had family and friends asking me for recipes and thought I’d put them on the computer so they could easily get them…besides, now other’s can also have the recipes I make and share them with their own families! Sorry to be so long in getting back to you with a response, I’ve not had time to do any blogging for awhile, but I hope to update some things soon!


  5. Rosetta!!!! The office staff thoroughly enjoyed the peanut butter and chocolate chip cookies. Thank you so much for sharing your gift with us. We will be stopping by your shop soon.


    • Thank you Mandi for your comment! I really need to update this blog but right now it’s hard because my vision is still blurred, even hard to type. You guys at Dr. Swains are awesome and it’s a pleasure to bake for someone as nice as you guys. See you soon!


    • Sorry to be so long in answering your question, I’ve had a lot of out of town company. To answer your question, I wish I did, but I only have a recipe for lemon cookies. Thank you for your question, wish I could help. Rosetta


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s