Irritable Bowel Syndrome Message Boards

1. How do you substitute semi sweet chocolate with cocoa?

3 level Tablespoons unsweeted cocoa + 1 level Tablespoon shortening (solid or liquid) = 1 square (1 ounce) unsweetened baking chocolate. You can substitute Soy Garden margarine or apple sauce or yogurt for the shortening. Some ppl simply substitute water.

2. Are ladyfingers for tiramisu high in fat?

Not if you use angel food cake (as opposed to sponge cake). Generally, most forms of angel cake is fat free. Check the label, though.

3. If you find a good websource for recipes, how do you include it in your post for others to see?

you could simply cut and paste the website or use the "URL" function. i like to use this website and heathers books, and i also enjoy getting recipes from allrecipes.com and playing around with them to make them IBS safe.

4. How do the rest of you store your sweetbreads? When I put mine in a sealed container or plastic bag the top gets all mushy.

I store mine is a Zip Lock freezer bag -- i freeze half of it while I am going through the first half. i always store sweet breads in the fridge.

5. Anyone else have trouble with pumpkin bread doughy on the inside even when you tested it with a toothpick? How do you avoid that?

Yes. some recipes are more prone to do this... especially banana bread recipes. I think it has to do w/ consistency and stirring. However, I just stick to no fail recipes and make sure that they are fully cooked (you can put foil on top for the last five min. of cooking if your bread isn't cooked in the middle. Here is my favorite pumpkin bread recipe:

Shanna's Pumpkin Bread
The bread tastes even better the day after it is baked.
Prep Time: approx. 15 Minutes. Cook Time: 50 minutes to 1 hr 10 minutes
Makes: 3 - 7x3 inch loaf pans or 2 - 9x5 inch loaf pans

1 (15 ounce) can pumpkin puree
4 eggs
1/2 cup vegetable oil
1/2 cup applesauce
2/3 cup water
1 1/2 cups white sugar
1 1/2 cups brown sugar
3 1/2 cups all-purpose flour 1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons salt
2 teaspoon ground cinnamon
2 teaspoon ground nutmeg
1 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 cup cranberries
1/2 cup walnuts or pecans
1/3 cup crystallized ginger, chopped

Directions
1 Preheat oven to 350 degrees. Grease and flour loaf pans.
2 In a large bowl, mix together pumpkin puree, eggs, oil, applesauce, water and sugar until well blended ("wet ingredients").
3 In medium bowl, mix the rest of the ingredients ("dry ingredients"), except for the nuts, berries, and ginger.
4 Mix the dry ingredients into the wet ingredients until just blended.
5 Stir in cranberries, nuts, and ginger.
6 Bake in oven until toothpick inserted in center come out clean OR insert a cooking scewer down the center to be extra sure

BEST OF LUCK! Hope this helps...
Shanna

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"The most wasted of all days is one without laughter." -- e e cummings

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