...come in any larger sizes than 2 1/2 inch cups? or if there are any other companies that make unbleached or recycled baking cups and where i can get them?
ALSO has anyone baked using recycled rain water for their water based baking recipes. my roommate and i are building rain water collection bins and i know were going to use the water for the garden, but i don't know if its okay to use the water for baking...maybe a silly question, but just curious...
hey everyone! i need to bring a vegan entree to a house full of critical carnivores for easter dinner, and im having a heck of a time finding something that DOESNT involve seitan or tvp. (or pasta!) does anyone have any suggestions? i would appreciate any help you all could offer!
I absolutely love it when I find "accidentally vegan" recipes. I found this one at Allrecipes.com, and it sounds delicious...I just want to tweak it a bit!
Three Berry Pie INGREDIENTS 1 cup fresh strawberries, halved 1/2 cup white sugar 3 tablespoons cornstarch 2 cups raspberries 1 1/2 cups fresh blueberries 1 recipe pastry for a 9 inch double crust pie
DIRECTIONS In a large mixing bowl, stir together sugar and cornstarch. Add strawberries, raspberries, and blueberries; gently toss until berries are coated. When using frozen fruit allow fruit mixture to stand for 15 to 30 minutes, or until fruit is partially thawed. Line a 9 inch pie plate with half of the pastry. Stir berry mixture, and transfer to the crust lined pie plate. Top with second crust, and seal and crimp the edge. To prevent overbrowning, cover the edge of the pie with foil. Bake at 375 degrees F (190 degrees C) for 25 minutes when using fresh fruit, 50 minutes for frozen fruit. Remove foil. Bake for an additional 20 to 30 minutes, or until the top is golden. Cool on a wire rack.
My question is this...I don't want to do a double crust on this pie, as the recipe suggests. Rather, I'd like to do a lattice for the top of the pie. This is my first time tweaking a pie recipe in such a way, and my question is...do I need to alter the baking time because more of the pie filling is going to be exposed (due to the lattice)? Should I bake for less time, or does it matter?