Q: I frequently make individual size quiches for my husband and me. He is on a low-fat diet. My quiche is made with cream and real egg. It always turns out beautifully. His is made with skim milk and egg substitute, looks a little weepy and like it has been stepped on. Is there anything that is low fat that I can add to his to improve it? --Ray Ellen

A: It's very tough to get around the need for at least a bit of fat in a dish like a quiche. You might try adding some texturized vegetable protein, but my personal choice would be a small compromise: using 2 percent milk rather than skim. The amount of added fat would be small, but should be enough to make your confection set up close to normal.

Q: Hi there. I feel sure that I've seen the answers to these questions before, but can't remember them. Is there a way to soften brown sugar when it has gotten hard? Also, a way to soften raisins that got hard and leftover rice; to soften and fluff up. I would really appreciate knowing this. Thanks so much, Alice Jackson

A: To soften brown sugar, place it in a metal pan, cover with foil, and heat at 250 degrees Fahrenheit until it's soft. If you're not in a hurry, place the sugar in a sealed plastic bag for 1 to 2 days with an apple wedge. Remove and discard the wedge when the sugar softens. You can get the same results with a piece of fresh bread.

For raisins: place them in saucepan and cover with cold water. Bring to a boil, then let sit for five minutes. Drain in a colander, then spread on waxed paper to let them dry.

For rice: leftover rice will soften very quickly when steamed. Break up clumps a bit and place either in a colander or a steamer basket, then steam until moist. But why not get a bit of ham and make my favorite: fried rice!

Q: When melting chocolate for dipping (chocolate covered cherries, pretzels, etc.) and it becomes too thick, what do I use as a thinner, small amounts of milk? --Hazel

A: You're on the right track, but cream would be far better than milk for the thinning, to keep the richness. You're already eating chocolate fondue, why worry about a touch of extra fat?

Q: What is the reason for using unsalted butter in baking? Since I only have salted butter on hand I have always used it for baking and have found nothing wrong with the quality of the baked products. --Joan L.

A: It's primarily a taste issue, as the salt in the butter isn't of great enough amount to significantly affect the chemical processes inherent in baking. As a general rule, omit any added salt in the recipe if you're using salted butter.

Personally, I prefer using unsalted because I like to have complete control over what goes in my mixing bowl. If by some odd chance the stick of butter I add to my cookies was that one that got an extra dose of salt, my batch of cookies is ruined. It's always best to use ingredients in their simplest forms: individual spices rather than blends, unsalted vs. salted butter, etc.

Q: I really need some help. My pecan pie crusts always stick to the bottom of the pie plate. I use the glass pie plates but have tried metal pans also. I have tried flouring, oiling, using Pam, etc. on the bottom of the pans. I have also tried baking the crust for just a few minutes before filling. None of my other pie crusts stick, just the pecan. --Irma

A: OK, all you pie purists, prepare to brand me as a heretic.

In pecan pie, as opposed to fruit or cream pies, the crust is not the star. It's just there to contain that marvelously sweet confection of a filling and provide support for the pecans on top. Like Irma, I had endless trouble with leakage with homemade and even refrigerated crusts. My troubles were solved the first time I was baking one on short notice and had to use a frozen crust.

Miracle of miracles: no sticking! No seepage!

I've recently discovered there are a couple of brands of frozen crusts that come in rigid plastic containers, which further ensures the integrity of the crust in the pan.

My pie expert, Lori Flanigan, tells me that if you don't prick the crust while it's in the pan, you won't get any seepage. I'd listen to her. She knows pies.

Got a question for Ask The Cook? A quandary? A poser, even? Drop me a line and we'll find the answers together!