So every frangipane recipe I've seen, mostly for tarts, get baked in the oven. There are eggs involved, so does anyone know if there is a way I can make the cream without baking? Just to use as a cake filling?
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy