As far as the mini muffin pans go, does it hold 2 tblspns, or can I put 2 in it?...And how do I adjust the baking time?...Thanks for all of this info...I would love to make small muffins and cupcakes for my son and his friends, but I had the same trouble as many of you, and kinda gave up, and put the pan at the back of the cupboard...Now, I'll pull it out and try again...Thanks again
On 9/14/12, [email protected] <[email protected]> wrote: > Send Cookinginthedark mailing list submissions to > [email protected] > > To subscribe or unsubscribe via the World Wide Web, visit > http://acbradio.org/mailman/listinfo/cookinginthedark > or, via email, send a message with subject or body 'help' to > [email protected] > > You can reach the person managing the list at > [email protected] > > When replying, please edit your Subject line so it is more specific > than "Re: Contents of Cookinginthedark digest..." > > > Today's Topics: > > 1. Gone All Day Beef Casserole (marilyn deweese) > 2. Re: Speaking of Muffins (gail johnson) > > > ---------------------------------------------------------------------- > > Message: 1 > Date: Fri, 14 Sep 2012 06:20:53 -0500 > From: "marilyn deweese" <[email protected]> > To: <[email protected]> > Subject: [CnD] Gone All Day Beef Casserole > Message-ID: <4C5531A706B04A5397D77A78990B9D4A@n329629a609ae4> > Content-Type: text/plain; charset="iso-8859-1" > > Gone All Day Beef Casserole > > > > list of 11 items > > . 1 cup uncooked wild rice, rinsed and drained > > . 1 cup chopped celery > > . 1 cup chopped carrots > > . 2 cans (4 ounces each) mushroom stems and pieces, drained > > . 1 large onion chopped > > . 1 teaspoon garlic powder > > . 1/2 cup slivered almonds > > . 3 beef bouillon cubes > > . 2-1/2 teaspoons seasoned salt > > . 2 pounds boneless round steak, cut into 1-inch cubes > > . 3 cups water > > list end > > > > Place ingredients in order listed in a slow cooker; do not stir. Cover the > slow cooker and cook on low for 6-8 hours or until rice is tender. Stir > before > > serving. > > > > Serves 12. Enjoy. > > > ------------------------------ > > Message: 2 > Date: Fri, 14 Sep 2012 07:26:39 -0400 > From: gail johnson <[email protected]> > To: [email protected] > Subject: Re: [CnD] Speaking of Muffins > Message-ID: [email protected] > Content-Type: text/plain; charset="us-ascii"; format="flowed" > > I found the following information. > I think it is useful for filling muffin tins. > > > Whether you are filling a tin for mini-muffins, standard-sized muffins > or jumbo cupcakes, pouring batter from the bowl can be a mess since > each compartment takes just a small amount of batter. At the same time, > avoiding the drips and drops around the edges of the muffin pan is > important, since drips tend to burn. To avoid a mess and facilitate > evenly baked goods by portioning similar amounts of batter into all > cups, use a spring-handled ice-cream scoop. This technique has been > used for decades by experienced home bakers, and is also endorsed by > the Betty Crocker Company website, and is commonly used for baking > demonstrations on The Martha Stewart Show. > > Filling the Muffin Tin > According to the Betty Crocker Company, Ice Cream Scoops marked with a > No. 20 or 24 can get most standard-size muffin cups about 3/4 full. A > standard muffin tin is the type 2-3/4" wide with a 1/2 cup capacity (4 > oz.). > > Recipes typically instruct bakers to fill a standard-size muffin pan > 1/2, 3/4 or 2/3 full, depending on how high the batter is expected to > rise upon baking. Place a paper liner in each muffin cup or lightly > grease or spray it as directed by the recipe. Hold the ice cream scoop > in one hand, and dip it into the batter bowl, scooping batter into it. > Scrape the bottom of the scoop off on the rim of the batter bowl as you > lift the scoop over it toward the muffin pan to avoid dripping excess > batter from the outside of the scoop. Lift the ice cream scoop directly > over the muffin cup opening, lowering it as far as possible. Turn the > ice cream scoop upside down, allowing the batter to pour out in a thin > stream. Press the lever on the ice cream scoop to release the batter if > necessary -- a thicker muffin batter may stick, whereas a thin cupcake > batter will probably pour out easily. > > Mini-Muffin and Jumbo-Muffin Tins > Mini-muffin pans are popular for making mini brownies, tiny tea-party > sized cakes, and appetizer-sized tarts. Typically mini-muffin cup > openings are only 1 3/4 inches wide, and an even bigger mess to fill, > holding only 2 tbsp. (1 oz.) of batter. If you find the ice cream scoop > is too big, use a melon baller instead; a melon baller also has a > handle release mechanism like an ice cream scoop, but is a bit smaller. > Or simply substitute a 1/8 or 1/4-cup liquid measuring cup, directing > the batter toward the pouring spout dimple so the batter falls in a > thin stream. A jumbo-muffin tin, which measures 3 3/4 inches across, > should be easy to fill using the standard-sized ice cream scoop. > > > ------------------------------ > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > > End of Cookinginthedark Digest, Vol 36, Issue 20 > ************************************************ > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
