What do you do with your egg whites when making custard? I hate wasting. Is there any way to save these for uses later?
post #61 of 545
6/4/06 at 12:50am
Originally Posted by sebrinaw
Hmmm also having no luck with soaking my flours. We really enjoy banana choco chip bread around here and I have tried converting the recipe and it just doesn't turn out Here is my recipe and it is soooooo good:
1 1/4 cup whole grain flour (spelt or whole wheat are both good)
1/2 tsp salt
1 tsp baking soda
1/2 cup rapadura or agave necter
1/2 cup butter or coconut oil
3 ripe bananas mashed
1/2 cup choco chip, nuts ect.... (All optional but highly reccomended)
Mix first three ingredients, mix next three, then add the two mixtures together, add bananas, chips, nuts and bake at 350 for 50-60 mins.
I have tried soaking the flour first and it always comes out chewy, not cooked right in the middle. I soak my oatmeal and rice and beans ect., but flours are really throwing me. Any advise?
Originally Posted by Peri Patetic
I made ice cream last night with raw cream, egg yolks, and evaporated cane sugar (I didn't think the family was quite ready for a different sugar), plus some raw cocoa and chocolate. I had to heat it a little so that the chocolate would mix in...if I put my finger in it and it was comfortably warm, would it still be raw? It was
Originally Posted by gardenmommy
On dinner ideas: we like fritattas (basically a crustless quiche).
Originally Posted by kmama
My kids favorite is what they call "snack plate". I put out a plate with any combination of fruit, raw veggies, cheese, pickles, olives, hard boiled eggs, leftover meat/ nitrate free deli meat, nuts, etc And here is the important part- cut into pieces and serve with toothpicks They eat things with the toothpicks they wouldn't touch otherwise
Originally Posted by Pinky Tuscadero
OK, I had a big NT day. I started some apple chutney. I made a cheesecake out of my yogurt cheese. Went to the farm and got more pastured eggs. Soaking some flour to make pumpkin muffins in the morning that I will eat with my (accidental) homemade butter!
Originally Posted by memory maker
I have a question about my butter bell. I put butter in it and change the water daily with cold water. However around the edges of it the butter is starting to mold. Am I doing something wrong or is this just what it does?