Recent content by scottr

  1. scottr

    King Arthur Sticky Bun Sugar

    Since posting, I gave the recipe a try, and they were right: the filling (using brown sugar instead of the SBS) seeped out, basically making a sticky crust underneath. Not a major defect, but I'd like to avoid it in the future, if a sticky bun sugar-analog would do that.
  2. scottr

    King Arthur Sticky Bun Sugar

    Anyone have any idea what's in it? I saw an old thread about it here, but it went in the direction of how to replicate the product when making sticky buns. My aim is different: in this recipe it's used as part of a filling. So unlike when making sticky buns where brown sugar, butter, light and...
  3. scottr

    Q: Using lime curd as an ingredient

    Like I said in the original post, I don't like main dishes sweet *at all*. Adding vinegar doesn't change my perception of it being too sweet. It's why I don't like duck a l'orange, honey glazed salmon, or maple-bourbon glazed ribs,
  4. scottr

    Q: Using lime curd as an ingredient

    Once again, I'm trying to make it not-sweet. And less rich. That's why it was a difficult question.
  5. scottr

    Q: Using lime curd as an ingredient

    Well, as I'd noted, I don't like main or side courses to be sweet at all, so using it as a cooking glaze was pretty much out. While searching, I came across a post that said you can use curd as a substitute for yogurt in baking, which was the sort of information I was looking for. So I found a...
  6. scottr

    Q: Using lime curd as an ingredient

    Someone gave me a jar of Williams Sonoma Key Lime Curd (10 oz--about a cup). The problem is, this isn't something I'd use, especially how suggested on the jar ("spoon over muffins and toast"). It's too sweet and rich for my tastes. I don't have a sweet tooth: I don't like main or side courses...
  7. scottr

    subbing for lemon oil

    That's part of my question: from what I've read, lemon oil is maybe four times stronger than lemon extract, which would totally throw off the substitution numbers if they really meant the oil. From the King Arthur Flour catalog, it says that their lemon oil is "a remarkably intense essence...
  8. scottr

    subbing for lemon oil

    I happen to have a lot of food-grade dried lavender around and I've been looking for dessert recipes. One limitation: I'm aiming for low-fat, since whatever I make will also be for someone who had their gall bladder removed, meaning they have to limit their fat intake. So I came across this...
  9. scottr

    fat substitute question: applesauce vs banana

    Though I usually see applesauce used as a fat substitute for baked goods, I've also seen mashed banana suggested, including recipes that say to use either. See, e.g., this recipe. Is there any advantage to one or the other? Other than the different taste, how do they effect texture/moistness? 
  10. scottr

    Topping for a flourless chocolate cake

    Thanks. Would regular marshmallows shift/fall off (the cake and each other) during transport?  The appealing part about using a creme is that smooth, meringue-like appearance. I was thinking about using a spoon or small silicone spatula to give lots of curlicues, which I thought might toast up...
  11. scottr

    Topping for a flourless chocolate cake

    Once again, I have been charged with making a flourless chocolate cake--flourless because two of those who will be eating it have celiac. Among such recipes I've had great success with the one in Shirley Corriher's "Bakewise," which is naturally gluten free (by "naturally" I just mean that you...
  12. scottr

    Question about baking soda ratios

    I have a standard waffle recipe I've long used. The version I'd based it on had a rather large amount of baking powder and -soda (2 and 1 teaspoon, respectively), and I dropped each down by about half without seeming to adversely effect the leavening. The recipe uses 1.5 cups of flour (a mix...
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