I got it!
I got this right. I think all oils should be refrigerated. I often forget to put my most commonly used oil back in the refrigerator, but thats lazyness on my part not conviction.
Chocomouse;
Congratulations! Did you use your recipe? How many English muffins did it make? You really ought to try my recipe as it makes 9 muffins and you won't run out of rings. I like extra English Muffins as hamburger buns.
I've eaten both and I still got this wrong.
I had this one.
I did a second batch of blueberry bread in the slow cooker on Tuesday. I gave part of it away but refrigerated the rest so I could snack on it without having to cook.
Yesterday I did a cheese pizza -- I wish I could have done that in the slow cooker too, it was very hot in the Kitchen.
Got it!
I had wanted to make blueberry scones last weekend but it was too hot. Yesterday I did it anyway but cooked it in a 8inch round pan in my slow cooker. I cooked it about 2 1/2 hours, might have been more, on high. The temperature was 140 degrees, but it wasn't wet or sticky when tested with a probe -- actually the stem of the thermometer. I used my normal whole wheat recipe but added some candied lemon peel which really enhanced the taste. The texture was great and I liked the shape better than when it was cooked in a smaller round pan.
I'm old fashioned and sift the flour before measuring. This has other advantages than accurate measurements like preventing lumps and pieces of bran from entering the recipe.
I did a guess and it was correct.
This question is ambiguous. They mention green peas but don't really say if they mean fresh green peas, a vegetable traditionally flavored with butter, or dried green peas as in ham and pea soup.
The KAF recipe called for beaten egg whites. The batter was nicely fluffy yesterday.
The crepes worked better the second day after the beaten egg whites had a chance to deflate so the batter wasn't as thick and fluffy. It still wouldn't spread as much as the recipe indicated but was fine with strawberries and Greek yogurt.
I missed this. I never thought of the true answer as connected to food poisoning.
That looks cute but would you use it often enough? I've been thinking about making a bread bowl by using a stiff pizza dough, rolling it out and draping it over the back of tiny pizza pan, or large muffin cups. That would not work for cornmeal as its a batter bread.
I used to think bread bowls were the bomb and would get them when available. But I talked to a friend who worked at a food stand on the beach, and she said that people would order clam chowder in a bread bowl and then throw the bowl away. That sort of soured me on the idea.
