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    So. Jersey Shore

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  1. I just want the space for the things I would buy if I just had the space. I'm not asking for the space for a full size freezer just an instantpot duo and a CSO size space to start. It's probably too late to toilet train Bryn so I could have the space in the utility room his litter box takes up.
  2. @kayb I always refrigerated them although they can be frozen. It was my mother's recipe so I never misted or drizzled them.
  3. Here it is. Mother's Applesauce Cake (Poor Man's Fruitcake) Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Crisco 0 Grams Trans Fat Vegetable Shortening 2 cups Sugar 2 cups Applesauce, unsweetened 3 1/2 cups Flour 2 tsp. Baking soda 2 tsp. Cinnamon 15 ounces Raisins -- 1 small box 8 ounces Candied fruit 1 cup Black walnut pieces – (English walnuts can be 2 (substituted) Cream the shortening and sugar together. Sift the dry ingredients together and add them and the applesauce to the sugar and shortening mixture. Then add the raisins, candied fruit and walnuts.Grease and flour the bottoms of 2 loaf pans and line with waxed paper. Bake at 350° until a toothpick or cake tester comes out dry. This takes over an hour for cakes being baked in the large disposable loaf pans. O ne batch makes two large cakes and a small one in the disposable pans. The raisons on top always seem to burn. I had posted it before some years ago in the family favorites thread Yield: "8 servings"
  4. will this recipe work if I use Splenda instead of sugar, and if I substitute craisons and dried cherries in place of the candied fruit how much should I use. Both the relatives I want to give the applesauce cake to have diabetes and one has had a coronary bypass operation. 1/2 cup Crisco 0 Grams Trans Fat Vegetable Shortening 2 cups Sugar 2 cups Applesauce, unsweetened 3 1/2 cups Flour 2 tsp. Baking soda 2 tsp. Cinnamon 15 ounces Raisins -- 1 small box 8 ounces Candied fruit 1 cup Black walnut pieces – (English walnuts can be
  5. Very true. I've had things in my fridge that I know I'm going to throw out but don't yet throw out because it's too soon. Eventually it will be time to throw it out and then I will. The same rule applies to some things in my freezer. What really annoys me is when there is something I have every intention of using, but by the time I get around to it they're reached the time for me to throw them out.
  6. Arey

    Dinner 2018

    Penne with hot Italian sausage (leftover from my Sunday dinner of saffron rice with hot Italian sausage and greenlip mussels) and sauteed broccolirabe (left over from last nights dinner of a shake and bake chicken breast with broccolirabe). Do things really count as leftovers when you are cooking things with the intention of getting more than one meal out of them?. As a senior citizen cooking for one, I try to avoid wasting food, but it's difficult. I buy a lot more vegetables such as zucchini than I actually cook and eat. Sometimes its a matter of throwing out the zucchini I didn't use last week to make room in the crisper for the zucchini I bought this week and will probably throw out next week to make room for the zucchini I buy next week.
  7. Arey

    Food Funnies

    This could go in any number of threads here on egullet http://comicskingdom.com/lockhorns/2018-09-27
  8. there was a Dick van Dyke Show episode in which Millie Halper was wondering why her guacamole didn't taste as good as Laura's since she got the recipe from Laura. Laura admits to Rob that she may have left the peanut butter out when she gave Millie her guacamole recipe.
  9. There's nothing questionable about sanitation at the big Asian market near me. It's terrible. They have a very big and varied fish section, but I wouldn't touch any of the seafood there without wearing disposable gloves - food safe gloves of course.
  10. But storing potatoes in the fridge affects the flavor. I check my potatoes regularly and dispose of any questionable ones. I learned the hard way about liquified potatoes.
  11. Or then again, maybe there isn't a recipe. One of those "take enough flour and add liquid but not too much. You'll know it's right when it feels right....." recipes.
  12. I had corn on the cob done in the microwave for 4 minutes for the second time this summer, but its never slipped out of its shirt for me. Should I be sawing the base off before microwaving rather than after ? Lots of butter but no lime juice. A meagre* sprinkling of salt but only because with the humidity getting salt out of the salt shakers is next to impossible. And, I like my corn on the cob glistening with butter and sparkling with salt. The corn, the tomatoes, and the basil on the tomatoes were all local. *Spell check doesn't like the way I spell meagre. It probably wouldn't like that the street in the of town I grew up in was spelled Centre. Of course while cataloging my close to 800 classical music cds I was never able to convince spell check that when I typed minuet I meant minuet, not minute.
  13. Actually, that's what my question is. What proportion of bread flour to rye flour blend I should use. The KA blend is a combination of white and medium rye flours, pumpernickel, and unbleached all-purpose flour. They explain that "You get full rye flavor and a lighter, loftier texture. Use it as is for a classic rye bread, or combine it with wheat flour for a slightly milder-tasting loaf."
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