Red food coloring
bug_key
17 years ago
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kristin_williams
17 years agogypsygirl_ky
17 years agoRelated Discussions
Rosy pickles- to use those bitter cucumbers
Comments (5)Well, I went to the Harvest Forum and they were very helpful. If you can't find lime and alum, you can use Pickle Crisp or Calcium Chloride instead. In fact - they said it's healthier and less trouble. Here's the modified recipe, using PC or CC (also, I'll use Splenda): ROSY PICKLES -- This is a pickle recipe to use up those overgrown, bitter cucumbers. 2 gal. cucumbers, peeled and cut in long strips with seeds removed. (Overgrown cucumbers work best. Watermelon rind works also.) 4 cups vinegar, 5% acidity 1 oz. red food color 3 (3-oz. pkgs) red hot cinnamon candies 5 lbs. sugar (SPLENDA or Sugar/Splenda mixture) 12 cinnamon sticks Pickle Crisp or Calcium Chloride 1st day: Simmer 3 hours in a brine of 1 cup vinegar, red food coloring, and enough water to cover. Drain and throw away the brine. Dissolve red hot cinnamon candies in 3 cups cold water. Bring to boil a brine of Splenda/sugar, 3 cups vinegar, cinnamon, and the dissolved red hot candies. Pour this brine over the cucumbers, and let stand for 24 hours. 2nd day: Drain and reserve liquid. Reheat and pour over the cucumbers again. 3rd day: Repeat as for 3rd day. 4th day: Heat cucumbers in brine. Place Pickle Crisp or Calcium Chloride (1 tsp/pint) in each hot, clean jar Pack into hot jars, and seal while hot. Does anyone know if you process with a boiling water bath and, if so, for how long? Kathi...See MoreStrawberry Glaze help
Comments (2)You're on the right track. Smiles. You just need to change a few things up. Use a couple tablespoons of the water to mix the cornstarch up and set aside. Then instead of crushing the berries, just halve them if small and slice in thick slices if large. Cook the berries with the sugar and water for a couple of minutes until sugar is dissolved and berries are cooked a little. The 2 minutes they talk about sounds about right. I'd add a teaspoon or 1/2 teaspoon of lemon juice to brighten it up. Then gently stir in the cornstarch mix and bring up to thickness. Add your food coloring to get that bright red color if you want. That should give what I think you want. The liquid won't be totally clear since that commercial look is achieved by making the syrup without the berries in it, but it won't be muddy like the puree either. Good luck....See MoreCan you skimp on Cheesecake??
Comments (22)Generally, I dislike low fat products and I totally agree not to try to skimp on flavor and fat when making a dessert -- but I gotta tell you, I honestly don't know that the cheesecake would turn out the worse for the wear. It seems like in theory it wouldn't be as good, but it could turn out better. I had one of the best dips ever about a year ago... when I asked for the recipe she said she used low fat cream cheese, so when I made it, I thought using the full fat cream cheese would only make it that much better -- wrong. Tried it again with the low fat and it was way better....See MoreNot exactly Red Velvet Cookies...
Comments (2)LOL -- red velvet is my husband's favorite cake and as a new bride, I asked his teenage sister for the recipe and she sent it to me. It called for 3 OZ. of red food color -- well, the amount in the bottle in the food coloring sets wasn't 3 oz. I don't think there was 3 oz. total in the set. So I figured she must mean 3 drops. Nope, wasn't red -- wasn't really pink. So I thought 30 drops -- that it wasn't 3 oz -- it was 30 and somehow a z was in there. Nope. But it was pink at least. And so the first one I made was a "pink" velvet. When I talked to him Mom the next time I saw her she told me you had to buy a BIG bottle of RED ONLY food color to make the cake -- oops!...See Moreghoghunter
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