Comments for Noble Pig

Comment on Caramel Apple Bread Pudding by Cathy Pollak

Cathy Pollak — Thu, 13 Aug 2026 22:45:25 +0000

In reply to Benita. Yes, the rest of the sauce goes into the bread pudding. The only sauce that stays out is the ½ cup you reserve for drizzling over the top after baking. When you layer the apples with the brioche, spoon in all of the sauce from the skillet too. I can see exactly why that wasn't clear in the directions, so I'm fixing the wording. Thank you for pointing it out.

Comment on Caramel Apple Bread Pudding by Benita

Benita — Thu, 13 Aug 2026 21:55:12 +0000

I’m sorry to seem so dense but I’ve reread this recipe like three times and I still can’t figure out regarding the caramel sauce. You say the reserve a half a cup for drizzling later but where do I put the rest of it I don’t bake it in with the bread pudding while it’s cooking?

Comment on Blackberry Crumble by Cathy Pollak

Cathy Pollak — Thu, 13 Aug 2026 21:03:08 +0000

In reply to Ruth. Yes! Blackberry season is on!

Comment on Blackberry Crumble by Ruth

Ruth — Thu, 13 Aug 2026 20:01:14 +0000

My husband went out to “get a few berries” and came back with 4 gallons of the most gorgeous blackberries I’ve seen in years! Many went into the freezer but I also made this perfect crumble and I’m about to make a second to take to a friend’s for a backyard BBQ. I doubled the crumble mix, I’m a friend for crumble, but otherwise followed the recipe exactly and it’s just heavenly. Thank you for sharing!

Comment on Chocolate Blackberry Pavlovas by Cathy Pollak

Cathy Pollak — Thu, 13 Aug 2026 15:57:32 +0000

In reply to Ruth Hogan. Hi Ruth, thank you. Hi The chocolate isn’t replacing the cornflour or vinegar. I tested these without either one added to the meringue and still got the crisp outside and soft marshmallow-like center I wanted. In this recipe the texture comes from the high proportion of sugar to egg white, the low oven temperature and letting the pavlovas cool completely in the turned-off oven. Some pavlova recipes use cornflour and vinegar to help with texture and stability, but I found I didn’t need them for this one. The lemon or vinegar I mention in the recipe is only for wiping down the bowl and whisk before whipping the egg whites. Hope that helps, and thank you so much for following along all these years.

Comment on Chocolate Blackberry Pavlovas by Ruth Hogan

Ruth Hogan — Thu, 13 Aug 2026 15:51:29 +0000

I usually use a small amount of either cornflour or vinegar or both in my pavlovas to ensure the soft marshmallowy centre rather than the crisp centre in meringues. Is the chocolate the equivalent here or what makes changes the meringue to pavlova? Love your recipes by the way. I have been following you for years. Keep cooking. Thanks, Ruth.

Comment on Bisquick Zucchini Pie by Aija Wood

Aija Wood — Wed, 12 Aug 2026 23:26:05 +0000

Hi,
I just made this but I couldn’t find Biaquick. I used Red Lobster cheddar biscuit mix. I had Parmesan Reggiano instead . Looks great ! I am waiting for it to cool

Comment on Hawaiian Dream Dessert Cups by Cathy Pollak

Cathy Pollak — Wed, 12 Aug 2026 01:49:24 +0000

In reply to danielle st. george. I haven't, but I'm sure it work in some capacity with some type of cake?

Comment on Mexican Street Corn Soup by C T

C T — Wed, 12 Aug 2026 01:06:48 +0000

My husband loved this! So much flavor! I used a yellow onion because that’s what I had, a little less sour cream because it seemed like A LOT, and I couldn’t find Queso Fresco so we just topped it with more Monterey Jack. We’ll have it again for sure.

Comment on Hawaiian Dream Dessert Cups by danielle st. george

danielle st. george — Wed, 12 Aug 2026 00:56:14 +0000

These look delicious. Have you ever tried this in a trifle?