time to bake some snacks...
sleevendog (5a NY 6aNYC NL CA)
4 years ago
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sleevendog (5a NY 6aNYC NL CA)
4 years agoRelated Discussions
First time baking from scratch...need help!
Comments (21)All recipes are not created equal....and this one may not have called for enough flour...or you may have measured wrong... Do not make that recipe again. You will see notes here for "T and T" recipes....that means Tried and True. And 2 cups of granulated sugar would not be the same as a pound of caster sugar. Unlike making stews or salads or marinades, baking is an exact science and you really have to be experienced to make any substitutions...if you add less baking powder the cake may veryw ell be heavy and dense. Here's the T and T recipe I use for carrot cake. Carrot cake Julie TÂs 3 eggs 3/4 cup vegetable oil 3/4 cup buttermilk 2 cups sugar 2 teaspoons vanilla 2 cups flour 2 teaspoons baking soda 3/4 teaspoon salt 2 tsps cinnamon 1 8 oz can crushed pineapple, drained 2 cups grated carrots 1/2 cup raisins chopped with 1 Tablespoon of flour Buttermilk glaze 1/2 cup sugar 1/4 tsp baking soda 1/4 cup buttermilk 1/4 cup butter 1 Tblsp light corn syrup 1 tsp vanilla Orange Cream Cheese Frosting 1/2 cup softened butter 4 oz softened cream cheese 1 tsp vanilla 3 cups powdered sugar 1 tsp orange juice 1 tsp grated orange rind Preheat oven to 350 With a mixer Beat eggs, add oil and buttermilk, sugar and vanilla. beat to combine. Stir together flour, salt, cinnamon and baking powder and stir into batter. stir in pineapple, carrots and raisins. Pour into a greased 8 by 13 pan or 2 greased round 9 inch cake pans. Bake 35 to 45 minutes until set in the middle. Remove from the oven and immediatly spread with the buttermilk glaze. Cool completely and frost with the cream cheese frosting. Buttermilk glaze: In a medium sauce pan ( don't use a small pan) combine all ingredients but vanilla. Bring to a boil and cook 3 minutes stirring often...it will bubble a lot. It should be a light caramel color, stir in vanilla and pour over the cake Cream cheese frosting: Beat cream cheese and butter until light add vanilla powd. sugar and juice and rind...beat until smooth and frost the cooled cake....See MoreAnybody use Timed ~ Automatic ~ Delayed Bake feature?
Comments (1)I have this same feature on my oven, and I often use it if I'm going to be gone when I would normally put something in the oven. HOWEVER - it is absolutely not safe to put frozen food in there in the AM and set it to cook later in the day. Food should not be left out of the refrigerator or freezer for longer than 2 hours, and that includes the time it took to get it home from the store, the prep time and the time it sits on the table. The goal is to keep the food out of the "danger" zone of 40F-140F which is when bacteria can multiply rapidly. If I have to be gone for some reason when I would normally start dinner, I'll set the oven to go on and leave the food in there for brief periods of time - 30 minutes or less. Lately we've had soccer practice that runs until 7:30, so I put a casserole or chicken in there a few minutes before 6 when I leave and set the oven to cook from 6:30-7:30 so it's done when we get home. HTH - it's a nice feature. Becky Windsor, CA...See MoreSmaller Pan Baking Times...bread, rolls & muffins
Comments (8)A standard recipe for one dozen muffins makes about three dozen mini-muffins and requires approximately 10-15 minutes baking time (use the same temperature called for in the recipe). As with all muffins, fill the cups 2/3-3/4 full. Although you didn't ask (I'll add this for free should you get jumbo muffin tins), the same recipe for a dozen standard-size muffins can be baked in a 6-cup jumbo muffin pan and requires about 20-25 minutes baking time. What size are your small loaf pans? For yeast breads, weigh your dough: 7-1/2x3-1/2" - 2-1/2 c. flour or up to 1-pound of dough 5-3/4x3-3/4" - 1-1/2 c. flour or up to 8-ounces of dough 4-1/2x2-1/2 - 3/4 c. flour or up to 6-ounces of dough Yeast bread is baked to an internal temperature of 195-210 degrees F. Take the temperature with an instant read thermometer. The small 4-1/2x2-1/2" are probably done when they are between 190-195 degrees F., which is the same temperature for yeast rolls (dinner rolls, burger/sandwich buns, etc.). If you use your mini-loaf pans for quick breads, fill them 2/3 to 3/4 full. You can also use your mini-muffin tins for making small cinnamon rolls, sticky pecan rolls and dinner rolls. Just keep in mind the amount of dough you place in each mini-muffin cup should be approximately 1/3 of the size of the baked roll. A dough log for cinnamon rolls will be about the diameter of a quarter, or about as large as the circle formed when you press your index finger to your thumb. Cut each roll about 1/2-3/4 of an inch thick. The dough ball for dinner rolls will also be about that same size, or about 1/2-ounce of dough. -Grainlady...See Moreadjusting baking times for smaller loaves
Comments (3)Hi Kids, Excellent, thank you both for your help. I am making cranberry bread and choc chip banana bread. I found one site that said to bake at the same temp but at 3/4 the total time. That sounds like about how it works out for you, Glenda. I will test with a toothpick but if I hit a choc chip or a bit of banana it messes up the pick. One site I found said that the internal temp on a thick dough bread should be 190*. I've never gone by temp but that would sure make it easier to figure out. Thanks again, Kids. Nothing like hearing it from folks who have had the experience. sooey...See MoreSooz
4 years agosleevendog (5a NY 6aNYC NL CA)
4 years agoannie1992
4 years ago2ManyDiversions
4 years agosleevendog (5a NY 6aNYC NL CA)
4 years ago2ManyDiversions
4 years agosleevendog (5a NY 6aNYC NL CA)
4 years agochloebud
4 years agobragu_DSM 5
4 years agolast modified: 4 years agosleevendog (5a NY 6aNYC NL CA)
4 years agosleevendog (5a NY 6aNYC NL CA)
4 years ago2ManyDiversions
4 years agosleevendog (5a NY 6aNYC NL CA)
4 years agosleevendog (5a NY 6aNYC NL CA)
4 years ago2ManyDiversions
4 years agosleevendog (5a NY 6aNYC NL CA)
4 years agobragu_DSM 5
4 years agolast modified: 4 years ago
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sleevendog (5a NY 6aNYC NL CA)Original Author