Can I use an 8x8x2 for a recipe that calls for 9x9x2?
10 years ago
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What if you have less to can than the recipe calls for?
Comments (5)Ok, thanks! I was referring to plain or as the link you gave says "standard" tomato sauce. It looks like thick or thin sauce gets processed the same time? I don't have a pot big enough to water bath can in, and I love pickles too, so the pressure canner was an investment for the future. I also like salsa and other things that can be canned, this is my jumping off point. Um, actually, can you explain what's going on in table 3 of that link? It says pint or quarts, but then has 3 process times... I didn't have an actual recipe, that was going to be step 2, but you've saved me having to look. :) I just figured if all the recipes for sauces with stuff in them called for 30+ lbs of tomatoes per batch then I was going to need at least that much for what I want to do. When you freeze the tomatoes, how do you procede then? Thaw, strain, cook? Thanks a lot!...See MoreCalling all recipe analysts.
Comments (17)Yup, I tossed some toasted almonds in the blender. Skins and all, no blanching. Yes, lazy! I had some doubts about the almond extract but it's a good balance. The recipe as I made it: Lemon Ricotta Bundt Cake adapted from Giada de Laurentiis Prep Time: 15 minutes Cook Time: 40-45 minutes Yield: 1 bundt cake 2-1/4 cups plain flour 3/4 cup ground almonds (I used toasted with skins on) 1 teaspoon baking powder 3/4 teaspoon baking soda 3/4 teaspoon salt 1-1/2 cup 3/4 cup (1-1/2 sticks) unsalted butter, room temperature 1-1/2 tablespoons finely grated lemon zest (from 3 lemons) 1 cup whole-milk ricotta cheese 2 large eggs 1-1/2 tablespoons fresh lemon juice 3/4 teaspoon almond extract 1/3 cup chopped toasted almonds 1 cup powdered sugar with enough lemon juice to make a glaze, about 2 tablespoons (I wing this part, really) Spray bundt pan with Baker's Joy or similar product. Preheat the oven to 350 degrees F/ 175 degrees C. Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy). Pour batter into prepared bundt and level with spatula. Bake until toothpick inserted in middle comes clean, about 40-45 minutes. Let cool in pan for 5-10 minutes and then invert onto serving dish. Cool slightly. While still warm, pour glaze over cake and top with chopped almonds....See MoreRecipe uses canned black beans I have dried?
Comments (13)A good bean soup is the perfect way to eat something hearty but healthy. Do you have a crockpot? Because bean soup is sooooo easy in the crockpot, and so yummy. It is almost a Sunday tradition at my house, some kind of beans which then makes the house smell pretty good. Just empty the beans from the bag, rinse and sort for any oddballs (rarely) then fill up the crock with water and beans and soak overnight. There are other ways of soaking the beans, and you don't absolutely have to soak them, but this is just a very, very easy way of doing it. Drain the next morning, add 6 cups water, whatever seasonings you like, and cook on high for a few hours. I use unsalted vegetable bouillon cubes, a bay leaf, and a cut up onion and a small amount of garlic. For black bean soup I stick a couple of cloves in some of the onion pieces, and add oregano and cumin. If you're a meat eater, I guess some kind of ham too. In my black bean soup I add celery, tomatoes and a small can of corn, because I like colorful soup. At the end, add 1 TBLSP of either red wine vinegar or lemon or lime juice. Salt to taste. I also top my black bean soup with red pepper sauteed in olive oil until soft and sprinkled with paprika. Tiny pinch of cayenne for some zing. Serve with a dollop of lowfat sour cream and a sprinkle of chopped cilantro if you like it, or parsley. I could type out the whole recipe if that sounds good to you. I avoided dried beans for years and years, but now that I have a crockpot I make them all the time. I make up pots of beans and then put them in pint jars and freeze for instant beans later. They thaw in the micro no problem....See MoreCan I use regular dry yeast in this recipe?
Comments (7)King Arthur Flour pretty much sums up what I've heard. That is that you definitely can substitute (after all, yeast is yeast) and although some suggest you need to use a different amount, KA says what I've heard from a number of sources. It's not really worth changing the amounts. Experiment if you want to though. Don't let me stop you! Here's an excerpt: "You may substitute active dry yeast for the instant yeast called for in our recipes without making any changes in the amount; if the recipe calls for 2 teaspoons of instant yeast, use 2 teaspoons of active dry yeast. (The official word on instant yeast is that you can use 75% the amount of instant yeast to replace active dry yeast in a recipe, but we never bother with the conversion; we find it all tends to even out in the end.)" Did you know yeast will keep birds from nesting in horses' manes? "Yeast is yeast and nest is nest and never the mane shall tweet". (Oh go groan somewhere else!)...See More- 10 years ago
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