Recipe for ediej1209
Rusty
4 years ago
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? for Linda Lou Re: Apple Pie Jam recipe
Comments (50)ccaggiano, the amount of sugar used in fruit jams is not a safety issue. Traditional pectin needs a certain ratio of pectin/sugar/fruit to jell. An all fruit spread with no sugar at all is still safe to can, the issue is in whether or not it will jell. It has been noted here that "Pomona will jell water", so the sugar ratio isn't an issue. Cut it as low as you like until you are happy with the taste, it'll still be safe. I will note, however, that low sugar/no sugar spreads do not store as well or as long after opening and I've found that no-sugar spreads lose color. This picture shows this year's strawberry jam. My long cooked and low sugar jam is on the right, the "no sugar" spread with Equal is on the left. Annie...See MoreThrill Is Gone, Baby !
Comments (40)We're done in Montreal. I have to admit ii did reach a point of not wanting to eat another tomato, but after canning all of mine, I actually went to the market to buy more for sauce! I got bitten by the canning bug. I've ordered seeds for next year and will continue to scour the catalogs. Picked the last of the cucumbers last week.. Now it's time to dream about next years crop! It's true, soon we will be wishing for our fresh tomatoes instead of the supermarket bland ones! Wish I had a greenhouse....See MoreAn easy bread recipe for you
Comments (23)Thanks for clearing things up for me. I am sorry I didn't get back here for possible questions. Been a little under the weather but fine now. Remind me not to eat so much chicken paprikas! Too much sour cream. Yes, you raise the dough once at room temp in the bowl. Deflate, roll our the air bubbles and form the loaves, put in the pans, and let rise again in the preheated 175ðF oven. Leave the dough in the oven and turn the temperature up to 350ðF and bake for an additional 30 minutes once the dough has risen to fill the pans. My stove/oven is about 5 years old and has the option to convection bake or regular bake. I use the convection option, but follow all bake time suggestions. I have even done the second rise at room temp because I had to leave the house for a short time, but too long to do it in the oven, and it came out fine, even if it was slightly over risen. Tami...See MoreNeed help tweaking a bread recipe
Comments (10)I made a quick bread last week that can be either sweet or savory. The sweet version called for 1/2 cup of sugar and the savory called for 1 TB of sugar for 2 cups of flour. I was trying to make the savory version (with Italian herbs) and put the higher amount of sugar in by mistake. It was truly disgusting in every way. I had to throw it out. So I would vote for using 2 TB of sugar at most. Also, how many loaves does your recipe make - you can try to cut the whole recipe in half and make a smaller bread to make sure you like the taste before committing to a bigger version. And just throwing this out here, but if you want a really good sandwich bread, that is easy to slice, I would say give this recipe a try English Muffin Toasting Bread i don't know where it got its name because it does not taste like English Muffins but it's really good and very easy to make....See MoreRusty
4 years agoRusty
4 years ago
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