More newbie questions...
#252587 - 03/16/06 05:59 PM
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Blondie13
Reged: 02/28/06
Posts: 641
Loc: Sheffield, England
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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/
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Here's the info I can give you. I'm sure the others on here will have other answer for you. It's a very knowledgable group. Keep asking questions if you have them.
1) "Molasses or treacle is a thick, syrupy derivative of the juice of the sugarcane plant or the processing of sugar beet." -From Wikipedia, the free encyclopedia 2) Depends on the kind of apples you use. I use fugi apples and get about a cup per apple of applesauce. If you end up with extra, you'll have yourself some tasty applesauce to eat. 3) A bundt tin is like a round cake pan with a hole in the middle. I don't usually use these even with recipes that call for them and my stuff turns out all right. 4) I don't know about a version of Graham Crackers available in the UK. Hopefully someone else will have the answer to that one.
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If you're not dead, you've still got time.
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