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RuralDeb's Profile

Title Last Reply

Food Grade Lye

Glad you found the recipe, good luck with the lye!

Food Grade Lye

Someone on Chow did find it for me - you might want to search for the recipe in posts while you're waiting.

Food Grade Lye

They were good but a lot of work. I'll try and find the recipe and pass it on. I just don't know if I can find it again.

Food Grade Lye

No, never did but I used baking soda and it gave a nice shine so it worked out ok. Thanks for asking.

Chocolate Burrs

Thanks everyone, that's the recipe! I guess my mother didn't put in nuts but everything else rings true. I really appreciate all the help.

Jun 06, 2011
RuralDeb in Home Cooking

Chocolate Burrs

I've been thinking about these more. They had oatmeal, cocoa and coconut and fat & sugar, and milk I think. So they weren't a candy. Thanks for your help anyway.

Jun 06, 2011
RuralDeb in Home Cooking

Chocolate Burrs

Yes I'm sure they were a different animal although what you're describing sounds good.

Jun 06, 2011
RuralDeb in Home Cooking

Chocolate Burrs

Thanks for the link, but that's not them. They were chocolate and coconut, no fruit and just let to dry and/or set. Good try though.

Jun 05, 2011
RuralDeb in Home Cooking

Chocolate Burrs

Does anyone have a recipe for these. My mother used to make them, they are cooked in a saucepan on top of the stove and then put on wax paper on the counter to dry and harden and they are delicious!

Jun 05, 2011
RuralDeb in Home Cooking

Desperately Seeking a Good Vegetarian Chocolate Cake

Thanks everyone for all your help. I now have a lot of ideas to work from. Awesome.

Apr 27, 2011
RuralDeb in Home Cooking

Desperately Seeking a Good Vegetarian Chocolate Cake

Thanks, I'll repost. Always helps to have a second pair of eyes!

Apr 27, 2011
RuralDeb in Home Cooking

Desperately Seeking a Good Vegetarian Chocolate Cake

I'm going to a pot-luck tomorrow where the hostess is a vegetarian (eggs are ok - but no dairy). I said I'd bring desert and she loves dark chocolate. I have no idea where to start although I've heard that silken tofu makes a good addition. Would anyone out there have a good recipe that looks and tastes as good as the "real" thing, with icing.

Any help would be appreciated - time is running out!

Apr 27, 2011
RuralDeb in Home Cooking

Yeast. Whats up with that?

What a great link. Thanks so much, I'll never have trouble again.

Apr 25, 2011
RuralDeb in Home Cooking

Fresh Yeast vs. Dried Yeast [moved form Ontario]

Thank you both, it's so easy and I thought it was so hard. I'm definitely not going to have any more problems.

Apr 25, 2011
RuralDeb in Home Cooking

Bread Baking at Home

I'm glad you're here. I've just finished a one year Baking and Pastry Arts program at a local college and entered a baking competition where I won gold for my bread, bronze for cookies and bronze overall. All at age 57. I'm trying to recreate my success at home but I don't have access to fresh yeast like at the lab at school and we never did cover how to substitue dry yeast for fresh. Is there a formula?

If anyone can help I'd really appreciate it.

Apr 22, 2011
RuralDeb in Home Cooking

Yeast. Whats up with that?

I've just noticed these posts on yeast. I understand the full process of yeast eating single sugars and the enzymes breaking down the flour into single surgars so the yeast can eat it - then carbon monoxide gas etc. but my problem is how to switch a recipe which uses fresh yeast to a recipe that uses dry yeast. For example, my recipe today called for 60 gm fresh yeast - that's fine but I didn't have fresh , only dried. 60 gm of dry yeast is huge and obviously way too much but do you or anyone know how to figure out the substitution rate?

Apr 22, 2011
RuralDeb in Home Cooking

Fresh Yeast vs. Dried Yeast [moved form Ontario]

I have many good recipes using fresh yeast. I'm a home baker and finding fresh yeast is pretty tough and when I do, it's also wasteful. I would like to know how to substitute dry yeast for fresh. Gram for gram just doesnt work. Can anyone tell how to figure this out?

Apr 22, 2011
RuralDeb in Home Cooking

laugencroissant - Really would like a recipe

Well I'm trying to find it here in Ottawa, I live on the wild side!

Mar 23, 2011
RuralDeb in Home Cooking

laugencroissant - Really would like a recipe

I don't know .... I just looked at the link you posted and now this stuff sounds scary to me although I do understand that the chemical reaction is different for this product! Thanks for the search tips, I'm not very good at that.

Mar 22, 2011
RuralDeb in Home Cooking

laugencroissant - Really would like a recipe

Thanks, I'll have a look. My other option was malt syrup, it's used for bagels and provides a nice shiny crust.

Mar 22, 2011
RuralDeb in Home Cooking

Orange Mousse

I will let you know. Hopefully will have time to put it together this weekend. Now that you say it, I agree, oranges really are underplayed but I do love berries!

Mar 10, 2011
RuralDeb in Home Cooking

Orange Mousse

It sure sounds good, thanks I'll give it a try.

Mar 09, 2011
RuralDeb in Home Cooking

Orange Mousse

I'm looking for a really good recipe for a lucious orange mousse.

Mar 09, 2011
RuralDeb in Home Cooking

Castor sugar

Thanks everyone, I get it now. We call it fruit sugar here.

Mar 05, 2011
RuralDeb in Home Cooking

Castor sugar

I have come across castor sugar in a recipe I want to make (Canada). What kind of sugar is this in our terms? Anyone?

Mar 05, 2011
RuralDeb in Home Cooking

laugencroissant - Really would like a recipe

Thanks

Feb 28, 2011
RuralDeb in Home Cooking

laugencroissant - Really would like a recipe

I am checking for something else so I thought I'd go to the site you mentioned that helped you find my German recipe but I have not idea, now that I'm looking, who RLB is?

I'm a little dense, can you help me out again?

Feb 27, 2011
RuralDeb in Home Cooking

Fragoli Wild Strawberry Liqueur Jelly to fill a cake

Anybody have any ideas about how I would go about making this? I have a thought about putting together a cake - crispy bottom, sponge then a "Fragoli" gell like filling, then sponge again. I just haven't a clue about how to make a filling like this.

Feb 27, 2011
RuralDeb in Home Cooking

Food Grade Lye

Thanks. We have a big Asian grocery store here in Ottawa, I'll go have a look. The recipe dilutes it right down and apparently the chemical reaction is not harmful. At least now I have the proper name to look for!

Food Grade Lye

Similar to pretzels, cooked the same way, but they're croissants. Sometimes nicknamed pretzel croissants - in German laugancroissants.