Not sure if this will help or not. I've converted regular layer cakes to bundt cakes. Rather than splitting the recipe between 2 cake pans, the whole recipe goes in the bundt pan. Instead of baking at 350 for 25 minutes, it bakes at 325 for 50 minutes. If I were going to try to convert this recipe (and I think I might because it sounds terrific), I would double the recipe, fill my bundt pan 2/3rds full, and if I have extra batter, make some cupcakes.
Winter Recipe: Whipped Eggnog Loaf Cake Recipes from The Kitchn
|12/7/12 7:06 PM|
My guess is that you could probably just leave them out. Or, if you want the mushroom flavor without the mushrooms, sauté them as she says in the recipe, until they release some liquid then leave the liquid and remove the mushrooms. You'll still have some mushroom flavor in the pan. (Maybe someone else in the family can add them to an omelette that you are not going to eat).
Recipe: Green Bean Casserole with Mushroom Béchamel & Crispy Onions Recipes from The Kitchn
|11/12/12 4:47 PM|
I've had the same address since 2001 and have no desire to change it. I really don't have problem with spam because of a couple of measures that I take. First, I use the Mac Mail and find that the junk mail filter is pretty good, so I leave that on. It's not enough, however, and so I have set up an email filter. The filter goes through my email and if the sender is not in my address book, the mail goes into a separate folder called "Unknown Sender". So that gives me 3 folders - Inbox, Unknown Sender, and Junk. Checking the Inbox is the priority. The Junk box gets deleted weekly. I review the Unknown Sender box when I feel like it and have the time. I like this system because nothing is lost, but I don't have to dig through a queue of junk to get to the important things.
How Frequently Do You Change Your Email Address?
|10/25/12 9:18 AM|
Alton Brown has a version of this that you can do in an ice cream maker. (http://www.foodnetwork.com/recipes/alton-brown/banana-ice-cream-recipe/index.html) He adds some sugar and heavy cream, but I'm sure you don't have to. I just find it easier to work with ice cream maker.
Magic One-Ingredient Ice Cream 5 Ways: Peanut Butter, Nutella, and More Recipes from The Kitchn
|5/25/12 6:35 PM|