Ask Jaxon Questions -- Other
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Question: Hi, Jaxon. I am so glad that my mother met you and introduced us at the Butterfly Ball. I'm including my email address. Please let Elgin know I would love to get together when he comes to visit you!
Take care,
MaryCatherine
Bement '93
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Last Updated: Monday, August 30, 2010
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Question: HI Ms. Jaxon, I took your cooking classes a few years ago and I have lost all of the handout recipes you gave me. My favorites were Cordon Bleu, raspberry marshmallows, caramel, pizza, rhubarb cake and your spaghetti. Can you please send those to me? Thanks, Clara
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Last Updated: Friday, August 27, 2010
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Question: Jaxon
The person who won your last Cooking Class for 4 in the KPCW auction 3/25/2010 was: Charlyne Wozniak 435-655-0296 The certificate expires 9/15/2010
Thank you for your ongoing support of KPCW! Robin
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Last Updated: Monday, July 26, 2010
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Question: Jaxon,
I am having problems with my carrot cake cupcakes. Do you do consulting? I am totally baffled. I am beginning to think it's the season, but that sounds strange to me. They seem to work out fine in the winter but now that it's getting warmer again, I seem to be having problems. Let me know if you could help and how much your fee would be.
I live and bake in Park City. I'm signed up for the cake class at the Viking school in July, but I would like to solve my problem sooner, if possible.
Thanks so much,
LuAnn Lukenbach
801.688.7468
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Last Updated: Sunday, May 30, 2010
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Question: Do you teach artisan bread baking? I am interested in learning as much as I can about this craft. I have looked for a bread baking school here in Utah but haven't found one.
Thanks
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Last Updated: Friday, February 05, 2010
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Question: Loved your class last night; getting ready to make the batter for the choc chip cookies; it says 2 1/2 sticks (12 oz) unsalted butter. I'm assuming the small (4 oz sticks) rather than the 8 oz sticks...just READING the recipe- HA!
Thanks, Carol
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Last Updated: Thursday, November 19, 2009
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Question: Hi Jaxon, I have taken some of your fantastic cooking classes in the past and I bought your coobook ...which I love by the way! I just made today for the first time the Chocolate Cake on pg 95 and followed the recipe as instructed in the book, (yes the eggs were room temp, butter was softned) but the cake was very deflated and had run over the edges quite a bit! Any idea what happened?? I think I remeber you saying your cookbook was for high altitude baking in your high altitude baking class so I'm really curious as to what went wrong? Thanks, Karen
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Last Updated: Tuesday, November 17, 2009
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Question: Hi Jaxon!
Olivia loved the class last Friday...and I loved the squash soup. Any chance that recipe is available? I can pick it up if need be. When will your next kids class be? Thank you, Allison
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Last Updated: Tuesday, October 13, 2009
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Question: Hi Jaxon.
We have talked, about a year ago, regarding an internship. I couldn't commit to anything then because my husband was potentially being transfered to another state. We are still here and have just returned from a trip through Italy. I am wondering if you are still willing to look at taking me for an intern, as I am absolutely certain it is what I want to do.
Thank you
Holly Colaizzi
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Last Updated: Tuesday, September 15, 2009
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Question: Hi Jaxon - love your new website! Check the times on your classes - unless "Stuff with Puff" really does start at 6AM!
See you in October.
-Kathleen (Eric's Mom)
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Last Updated: Wednesday, August 19, 2009
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