The fear of changing a recipe
fawnridge (Ricky)
4 years ago
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4 years agoplllog
4 years agoRelated Discussions
Changing pickle recipe - please help
Comments (3)Pickle Crisp does not replace alum as far as process goes. Yes, they are both firming agents, but used differently. You still need to do the salt water soak. This pulls some of the water out of the cukes. Then do the syrup process. When you're ready to put the pickles in jars, add the Pickle Crisp as per directions (I believe it's 1/8 tsp. per pint, but double check!). Pour the hot syrup in and process per the recipe. Deanna...See MoreRECIPE: Changing cookys banana bread recipe
Comments (0)I am wondering how adding pinapple to Cookys steak pub banana bread recipe will affect the recipe. Also instead of 2 cups flour, can I do one cup whole wheat and one cup regular flour? Will the moistness of the pinapple help me avoid the dryness of adding whole wheat flour? And can I still keep the sour cream in the recipe? Does anyone have any thoughts on this?...See Morechanges to Zucchini bread recipe?
Comments (9)We love zucchini bread. Now I put a little less sugar andI cut the amount of oil in half but make up for the other half of oil with apple sauce. It makes the bread more moist and has the sweetness. Other times I throw caution to the wind and add a ripened banana with the same amount of zucchini! Great flavor with potassium as a plus. K...See MoreChanging a scone recipe from one single round to individual pieces
Comments (16)I don't use cutters or a pizza wheel, just a knife, nor do I make them in a round shape. I follow these directions (link is below--and it has a picture, too!), taken from the KA Flour website, and they come out perfect every time. I do make the glaze for them. Hope you enjoy this triangle-shape as an option. Scrape the dough onto a well-floured work surface. Pat/roll it into an 8" to 8 1/2" square, a scant 3/4" thick. Make sure the surface underneath the dough is very well floured. If necessary, use a giant spatula to lift the square, and sprinkle more flour underneath. Cut the square into 2" squares; you'll have a total of 16 small squares. Now, cut each square in half diagonally, to make 32 small triangles. This is all easily accomplished with a rolling pizza wheel; if you're working on a silicone mat, be very careful not to press down too hard as you cut. Transfer the scones to a parchment-lined or well-greased baking sheet. They can be set fairly close together; you should be able to crowd them all onto an 18" x 13" half-sheet pan. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F. Bake the scones for 19 to 20 minutes, or until they're golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan. When they're cool, cut each scone in half once again, to make a total of 64 tiny triangles. Don't be too particular here; in fact, if the scones are already a size you like, don't bother to cut them again. But if you decide to cut, don't stress about making them all the same size, or perfect triangles; trust us, no one but you will care once they're glazed and on the table. Scone Nibbles/King Arthur Flour HTH! Smiles, Sooz...See MoreUser
4 years agoannie1992
4 years agolast modified: 4 years agocarolb_w_fl_coastal_9b
4 years agolast modified: 4 years agofawnridge (Ricky)
4 years agoannie1992
4 years agoSooz
4 years agoplllog
4 years agolast modified: 4 years agoSooz
4 years agolast modified: 4 years agoUser
4 years agocarolb_w_fl_coastal_9b
4 years agofawnridge (Ricky)
4 years agolast modified: 4 years ago
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