okay it says until bubbles appear. are you going to be sitting there touching the pancake the entire time? wouldn't it be better, if you made this recipie, to give a time guess about how long it would be before you flip it? I'm not going to be standing there touching the pancake the entire time as I might be making toast or something else in the mean time. I guess you learn though and burn a pancake or something. thanks for the recipe. I was wondering if anyone can answer this for me. I was in the grocery store looking for not baking stuff but I happened to be in the baking ile, the joys of a store changing the layout. I reached out and touched the flour and was wondering if making bread is it okay to use all purpose flour? The reason I ask is a lot of recipies say all purpose flour and most people just use that when making anything that has flour unless it asks for a certin type. I'm not going to go and buy a different type of flour though if I don't make a recipe a lot. Just wondering, for those bread makers in the group, what you would suggest? I'm considering getting a bread maker. I know my grandma always made homeaid bread and it was good. She used whole graine flour for that though and mixed White and Brown, if it's brown, as when she furst made it with just whole wheat it was too heavy. Anyway just wondering what you all think about the different types of flour in bread and if it's okay to use all purpose flour?
Talk to you later. Have a very Merry Christmas and a happy new year. Blaine ----- Original Message ----- From: "Sandy, OK!" <[email protected]> To: <[email protected]> Sent: Tuesday, December 22, 2009 5:48 PM Subject: [CnD] Pumpkin Pancakes Pumpkin Pancakes 1 cup flour 1/2 t. salt 2 t. baking powder 1/2 cup sugar 2 t. cinnamon 2 eggs 1 cup milk 2 T. oil 1/2 cup canned pumpkin puree Mix dry ingredients, then addd wet. Stir just until dough comes together. Measure out one fourth cup of the batter for each pancake. Cook over medium heat on cast iron skillet or nonstick skillet until bubbles appear, then flip. Top with butter and a good dose of syrup, enjoy! ----- Original Message ----- From: "Sandy, OK!" <[email protected]> To: <[email protected]> Sent: Monday, December 21, 2009 11:16 PM Subject: [CnD] Miss Cude's Cranberry Salad > Miss Cude's Cranberry Salad > 2 small boxes of lemon jell-O > 2 cups sugar > 2 cups boiling water > Wash and grind one pound of cranberries. > Peel 2 oranges. Use just the meat from the oranges. > 1 cup of any kind of chopped nuts > Boil water, and then mix with the jell-O and sugar. > Stir well, and let cool a short while. > Then add fruits and nuts. > Refrigerate to gel. > ----- Original Message ----- > From: "Judy Hansen" <[email protected]> > To: <[email protected]> > Sent: Monday, December 21, 2009 12:31 PM > Subject: Re: [CnD] Request for Cranberry Salad > > >> Sorry, I found the one I had requested last year, and which you'd sent, >> and >> I'd saved! Thanks. >> >> -----Original Message----- >> From: [email protected] >> [mailto:[email protected]] On Behalf Of Jan Bailey >> Sent: Wednesday, December 16, 2009 7:22 AM >> To: [email protected] >> Subject: [CnD] White Chocolate Eggnog Truffles >> >> White Chocolate Eggnog Truffles >> Published in: thenibble.com >> >> Ingredients >> 1 lbs white baking chocolate -- divided >> 4 ounce (1/2 package) cream cheese -- softened >> 1/4 cup confectioners' sugar >> 1/4 teaspoon ground nutmeg >> 1/4 teaspoon imitation rum extract (editors' note: or substitute real >> rum-for adults only!) >> Ground nutmeg (for sprinkling) >> >> Instructions >> Melt 8 ounces of the chocolate as directed on package. Beat cream cheese, >> confectioners' sugar, nutmeg and extract in large bowl with electric >> mixer >> on >> medium speed until well blended and smooth. >> >> Add melted chocolate; beat until well mixed. Cover. Refrigerate 4 hours >> or >> until firm. >> Shape into 24 balls, about 3/4-inch in diameter. Place on wax paper-lined >> tray. Refrigerate until ready to dip. >> >> Coat only 12 truffles at a time. Melt 4 ounces of the remaining chocolate >> in >> small microwavable bowl on medium, 1-1/2 minutes, stirring after 1 >> minute. >> >> Using a fork, dip 1 truffle at a time into the chocolate. Place on wax >> paper-lined tray. Sprinkle truffles with nutmeg. Repeat with remaining 4 >> ounces >> chocolate and remaining truffles. >> Refrigerate 1 hour or until chocolate is set. Store truffles in >> refrigerator >> up to 1 week. >> >> Recipe Notes >> A White Chocolate Treat Perfect For The Holidays >> >> One of spice giant McCormick's "Flavor Forecast 2009" combinations, these >> white chocolate eggnog truffles are flavored with nutmeg and rum. The >> unforgettable >> essence of eggnog is transformed from punch bowl tradition to an inspired >> dessert table treat. Recipe yields 2 dozen truffles. >> >> Exported from A Cook's Books -- Recipe management for Macintosh >> >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
