December 19th, 2007
Well, the only loaf pan I have is ceramic (I didn't have the cookbook with me when I bought it, oops), and the recipe asks for dark metal. Which is the only reason I can think of, that the bottom of my poundcakes are always underdone, even after baking at a titch higher temperature for over half an hour longer!
Anyone have some advice (besides just buying another loaf pan)? It's a glazed Crueset pan. I've thought of putting the pan in the oven when the oven is preheating, but I'm afraid putting cold batter in it would cause it to crack. I think the ceramic just doesn't heat up fast enough. :^(
The poundcakes are still super-yummy (everyone at work loves them) but I want them to be less mushy on the bottom!
I tried to find a scone recipe that was NOT for drop scones, that did NOT contain oil, and did NOT contain anything that would "replace an egg". I have an unfounded hatred for egg replacers and avoid at all costs recipes that ask for me to replace an egg. Thought I'd find a recipe in Vegan With A Vengeance....but she uses oil! In a SCONE?! I like my scones nice and flaky, not like muffins. I ended up using her recipe and taking a few tips from Alton Brown to tweak the recipe and make these.
I want to make some yummy enchiladas for me and the hubby to take for X-mas dinner. The easier the better! Every other recipe I've tried since the switch has turned out pretty bad. :( So spam me with your favorites!
And I also had a question about nutritional yeast. Does it only come in flakes? I'm just wondering because that's all I could find and the "cheese" sauce recipe I tried didn't specify and turned out very pasty instead of saucy. Any good "cheese" sauce recipes would be greatly appreciated as well!