Dear Agnes: I will use real whipped cream in many recipes when I know that the dish will be eaten right away. Real whipped cream becomes watery pretty quickly. One tip that does help to hold up real cream when whipping it is to add a couple tablespoons of dry instant vanilla pudding mix; also try using confectioners sugar instead of granulated sugar for the sweetener.
E-mail me the particular recipe that you want to make so I can be more specific. Cordially, Pat
Dear Pat: I have not written you before, but I had to tell you that when we had a really cool day this past week I made the scallion biscuits that I saw in your column. My husband is crazy about them. I am now being asked by our friends for the recipe which I am passing around.
Thank you, Janice and Bill
Dear Janice and Bill: Thank you for taking the time to let me know — it’s definitely a cook’s best reward!
Patricia Altomare invites feedback. Email her at firstname.lastname@example.org.