Bay Leaves in Flour?
Jasdip
13 years ago
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readinglady
13 years agosweet_home_chicago
13 years agoRelated Discussions
How to substitute coconut flour for almond flour
Comments (2)This may be MORE than a challenge because the flours don't substitute in equal amounts. The coconut flour rule-of-thumb is use 1 whole egg per ounce of coconut flour or 6-eggs per 1/2 c. coconut flour. I'd suggest doing a search on-line for cake recipes using coconut flour or you may end up with a lot of wasted ingredients and time. I realize this recipe has little in common with the recipe you are trying to make, but it will give you an idea of the ratio of eggs to coconut flour for a 9" square cake. I've never made it (due to the number of eggs needed). WILLIAMSBURG ORANGE CAKE (source: Cooking with Coconut Flour by Bruce Fife, N.D.) 1/2 c. butter, melted 12 eggs 3/4 c. sugar 1 t. salt 1 t. vanilla 1 c. SIFTED coconut flour 1 t. baking powder 1/2 c. golden raisins, cut up 1/2 c. nuts, finely chopped 1 T. grated orange peel Blend together butter, eggs, sugar, salt, and vanilla. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Fold in raisins, nuts, and orange peel. Pour batter equally into 2 greased 8 or 9x1-1/2-inch layer cake pans or one 9x9x2-inch pan. Bake at 350-degrees for 30-35 minutes or until knife inserted into center comes out clean. Cool. Cover with Williamsburg Butter Frosting. WILLIAMSBURG BUTTER FROSTING 1/2 c. butter, softened 4-1/2 c. powdered sugar 4-5 T. orange flavored liqueur or orange juice 1 T. grated orange peel Combine all ingredients and beat with an electric beater until smooth. REDUCED SUGAR WILLIAMSBURG BUTTER CAKE Make Williamsburg Butter Cake as directed but reduce sugar to 1/4 to 1/2 c. depending on desired sweetness, add 3 T. powdered or liquid stevia, and 1/3 c. coconut milk. If using liquid stevia, add it to the wet ingredients. If using powdered stevia, combine it with the coconut flour before mixing into the wet ingredients. Bake at 350-degrees F for 40-50 minutes or until knife inserted into center comes out clean....See MoreHow do I convert this recipe into a 12oz. one
Comments (3)You need 3/4 of the recipe.... the butter called for in the original recipe is 14 tablespoons.....so you need 10 1/2 tablespoons of butter. I am sure that the "butter police" won't cite you....so I would just use a stick of butter to sautee the veggies in and add 1 T at the end to finish...I don't think you will miss the half a Tablespoon of butter at all. Linda C...See MoreSpice Challenge - Bay Leaves
Comments (12)Bay leaf is great with fish. And it isn't just for savoury things - try adding a bay leaf to your next baked custard or rice pudding (milky things). Try it in your next white sauce to serve with corned beef or veges. Stir a bay leaf in the milk when heating for custard desserts, or in the liquid when poaching fish, and when cooking pumpkin, cucumber, zucchini or marrow. Toss a few Bay Leaves on your barbecue when cooking your meat. The smoke smells delicious, the flavour subtly permeates the meat, and it will help keep the mosquitoes away as well. Medicinal Uses: Oil from leaves and berries is used as a remedy for bruises and rheumatism. Leaves and branches act as fumigants and insect repellents. Rub a leaf onto a wasp or bee sting to ease pain. An infusion of the leaves is taken for flatulence to help improve the memory and to calm an hysterical patient. It has been found that bay helps the body use insulin more effectively, even at very low dosages. Added to a liniment, it is used to ease the pain of arthritis and muscle soreness. As a wash it is used to cleanse the skin. It is antibacterial and fungicidal and is used to treat skin rashes and bruises. As with all essential oils, it should be diluted in a carrier oil before using. As a hair rinse, it can prevent dandruff. It has been suggested that it may be an antidote for strychnine. Warning: Professional supervision is advised when using this herb medicinally. Avoid medicinal doses of bay when pregnant. May increase blood pressure and pulse and produce vomiting. Berries are abortifacient. Leaves, especially dried, should not be eaten as they may cause internal cuts and tears, potentially dangerous to haemophiliacs and those taking blood-thinning medications. Remove leaves from food before serving. Except for Laurus nobilis, all other laurels are poisonous. The bay-leaf-in-canisters thing really works to protect against creepy-crawlies! I scatter it on pantry shelves, too. It is one of the very few herbs I prefer dried, rather than fresh. They should be the mature leaves, not the young ones. Every herb garden should have a bay tree. It can become an enormous tree, but is amenable to topiarising - the 'ball-on-a-stick' is the most popular way of doing it. If you have a bay tree on either side of your front door, you will never be bothered by witches, lightning, or assorted gremlins, demons and hobgoblins (also you are protected from plague and hallucinations). Give bay leaves to a bride to promote a long and happy union....See MoreIdeagirl: bay leaves
Comments (12)Frazestart -- I would think so too. But they didn't seem to. If you're up for it, please give it a try (with a small quantity). I am curious what fresh would do. I used older uckier non-organic/real ones (a friend brought me some lovely ones from her tree but I have retained those for us, not the moths). I don't claim to have the most refined palate out there, but I can't detect it when baked. Truthfully, sometimes when not cooked well, as in say a white sauce, I detect what might be bay. I cover it up with some other flavor; it's very subtle. So for highly refined cooking I can see it might not be ideal for the flour, maybe. But casually, *no one* has ever mentioned it. I do agree it seems very odd that it would work so well. Odd, too, that it's not better-known given how well it seems to work for some of us. fwiw I use mostly ww flour, though I have some white around and it has bay in it too and has for a loooong while since I don't use it much! But I do think it's also possible the heavier flavor of the ww might mask any residual flavor a bit. just guessing....See Moreannie1992
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