Hi, I made a flan this evening, and had a few questions. Have any of you
caramelize sugar before, and if so, how did you do it, without running your
hands, while trying to get the sugar to caramelize on the stove? Also, what
kind of dish did you make your flight on in? Are used a loaf pan, to po
Thanks, Eileen,
That is an idea to put the topping on near the end of the baking.
I put in the minimum butter it called for, & it was moist & not fully baked, &
not dry at all.
Wendy
-Original Message-
From: Eileen Scrivani via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sen
Hi all
After canning several dozen of peaches, freezing peaches slices, I need
recipes for quick, easy peach breads, pies, cobblers
Anything that takes fresh peaches an easy and quick
Thanks so much
Sugar
"Wait for God, even if the night seems dark. He will give you everything you
nee
Wendy,
I used to make this recipe. I originally got it from a recipe leaflet called
“The Fiber Factor”.
A few points I’d like to suggest.
First, where your list of ingredients states “1/2 tsp soda” I think it should
be baking soda.
Second, the recipe as I recall was to reserve 1/4 cup of the
This recipe was a favorite when I lived in student housing in Canada in the
70s. I tried it recently, & it did not come out fully cooked. With the
Raspberry Jam, it is hard to tell when it is. Any suggestions?
Wendy
RASPBERRY SQUARES~
Preheat oven 375. Grease 9 x 7 inch pan or lone that is larger.
