More newbie questions...
03/16/06 05:59 PM
|
|
|
|
Blondie13
Reged: 02/28/06
Posts: 641
Loc: Sheffield, England
|
|
|
Since everyone was so great with my last batch and urged me to post the rest of them, here's the next lot I have from working through Heather's recipes...
1) What are molasses? Do they have them in the UK (Never heard of them)? If not, is there anything I can use instead?
2) If a recipe calls for, say, 2 cups of apple sauce, how many apples roughly should I use to make it? I keep getting my estimates all wrong, and ending up with too little for the recipe I chose!
3) What is a 'bundt' tin - like a cake tin? Any reason I can't use, say, a springform tin?
4) What are 'Graham Crackers'? I have never seen them, so hoping for a UK alternative. I especially want to make the 'Better than Cheesecake' recipe. Cheesecake a big weakness of mine! (Along with Cheesy Doritos and Coca Cola, both very bad for my IBS I guess, but verrryy, hard to give up...   )
5) From the same cheesecake recipe, what is a 'heavy gauge' springform, just like a tough, hardwearing one? (Bear with me, cooking's new to me remember!  )
Again, that's definitely enough questions for one post. Sorry I have so many! 
You were all right about cooking being addictive though - I've had a couple of disasters (salty oatmeal, exploding lemon rice pudding as my biggest pan was clearly not big enough, and metallic turkey steaks, as they were soaked in a vinegar based marinade overnight in a metal dish... ), but also some great triumphs! Fudgey brownies last week were awesome, my boyfriends friends loved them too - think they're going to start issuing requests!
Thanks again to all 
--------------------
http://ibsblondie13.blogspot.com/
Print
Remind Me
Notify Moderator
|
|
Posts
