robillm's Profile
| Display Name: | robillm |
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| Member Since: | 1/15/11 |
Latest Comments...
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@comradecakes--I wouldn't really use a sugar substitute such as Equal or Splenda--who knows how the chemical makeup of these would effect the flavor? Stevia may leave a funny aftertaste, so I would try agave syrup (which is way sweeter than sugar, so you may want to adjust the amount) or honey. Agave syrup does not cause blood sugar spikes and kind of has a brown sugar flavor. Hope this helps! I may try a batch of this myself with agave syrup. Milk and Booze! How To Make Sweet Milk Liqueur |
1/31/12 1:50 PM |
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Given that so many seemed to have a hard time getting the mixture to coagulate, I decided to try half the recipe. I used plain old 2% milk and Smirnoff vodka. I poured the vodka into my container, then added the milk. The coagulation began taking place almost immediately! I added 1 tsp of orange juice concentrate as I wanted a little orange flavor, cut up and seeded one meyer lemon (I lightly squeezed this over the mixture before I dropped it in) and I added one vanilla bean. Whisked this together then added the sugar, covered and shook the container. I put this together about 40 minutes ago and I have about an inch and a half layer of coagulated milk solids floating on top with a light yellow layer underneath. I imagine the solids will sink to the bottom as the week progresses. It smelled wonderful before I covered it and I can't wait to taste it!! Thanks for the recipe--I am going to try this with brown sugar and rum (ooo maybe I will add in a spoonful of ground coffee to this too!!). Milk and Booze! How To Make Sweet Milk Liqueur |
1/31/12 1:42 PM |
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@Apron strings--I was thinking the same thing!! : ) Iced Green Tea Elixir with Ginger & Lemon Restaurant Recipe from Olive + Gourmando in Montreal |
8/5/11 11:02 AM |
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RachieN15--you can freeze the rolls after forming but before rising. Slice them and place not touching on wax paper on a baking sheet, freeze for several hours, then place in a zipper bag. To use, take out number of rolls needed, put into greased pan and let thaw and rise about 2 hours (plus or minus) depending on how cold/warm your kitchen is, then bake as directed. Also, baked and cooled, un-iced rolls may be frozen as well. In both cases I would use the frozen dough or rolls within a month. : ) Recipe: Sticky Lemon Rolls with Lemon Cream Cheese Glaze |
8/5/11 10:53 AM |
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Another comment in reference to plastic wrap---our great grandmothers never heard of plastic wrap--just oil the top of the dough and cover with a towel. Also, I have used a large square clear plastic container with one corner of the lid left open. I put a piece of masking tape on the outside to mark the level of the dough at the start, this makes it easy to see when doubled. Thanks for the recipe--definitely going to try it as my son isn't too fond of cinnamon rolls. I have made some similar, but with maple instead of lemon. Recipe: Sticky Lemon Rolls with Lemon Cream Cheese Glaze |
8/5/11 10:49 AM |
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Allysak--to make these non-dairy use Mimic Creme. It should be available at Wegman's but I have found this varies from store to store; also, Whole Foods and some nature food stores. Also it is available at cosmosveganshoppe.com (along with a whippable version called Healthy Top). You should also know that the King Arthur cinnamon chips are not dairy free--try the King Arthur cinnamon flav-r-bites instead or if anyone else knows of a dairy free cinnamon chip? Breakfast Recipe: Giant Gooey Cinnamon Biscuits |
8/5/11 10:02 AM |
