Guest guest Posted April 1, 2009 Report Share Posted April 1, 2009 I am sorry if I started a ruckus in here with my faith I did not mean to. could I get some resupies from you guys like all purpose muffins and cookies? thank you katie )O( Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2009 Report Share Posted April 1, 2009 Hi Katie It is a chat group and your discussion was fine. Mmmmm muffins and cookies. I'll have to sort out some recipes. Jo - Katie Wednesday, April 01, 2009 8:31 PM back to the veges I am sorry if I started a ruckus in here with my faith I did not mean to. could I get some resupies from you guys like all purpose muffins and cookies?thank youkatie )O( Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 2, 2009 Report Share Posted April 2, 2009 At 7:31 PM +0000 4/1/09, Katie wrote: >I am sorry if I started a ruckus in here with my faith I did not >mean to. could I get some resupies from you guys like all purpose >muffins and cookies? > I have some less-sweet muffin recipes. Usually I start with a published recipe and experiment with taking out the sweeteners and added oils, and see what I can substitute based on what I have on hand. I can send some recipes if that sounds like what you might want. Otherwise, I like the muffin/cupcake recipes from theppk (is it .com or .org or .net?). I also have a recipe for a thumbprint tahini cookie that has marmalade on top. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 2, 2009 Report Share Posted April 2, 2009 I hope this doesn't offend anyone. but there's a certain freedom I feel in being atheist. I don't feel comfortable following any human made religion and feel better drawing my own conclusions, through my own personal experiences. That being said. I identify with some religions and find something positive in almost every one of them. I respect peoples beliefs and take what I can (the positive) from each and every one. I identify somewhat more, with Asian faiths like hinduism and budhism et.al. because they promote peace. I identify also with some spiritual parts of catholicsm and other religions, especialy the Beauty and Art of the architecture of their churches. The beautiful garments worn. I took a test just for fun. belief o matic http://www.beliefnet.com/Entertainment/Quizzes/BeliefOMatic.aspx?source=Google & c\ ampaign=076 & medium=PPC & nopop=1 & ppc=ppc_mar_2009 & utm_source=google & utm_medium=cpc\ & utm_term=belief-o-matic & utm_campaign=entertainment and it came out that i was a neo-pagan. I had never even heard of that before. I do worship somethings though.. Nature = I write poems to my love..the earth. Science = I am fascinated by what we yet don't know. Anouk , " Katie " <east_watch wrote: > > I am sorry if I started a ruckus in here with my faith I did not mean to. could I get some resupies from you guys like all purpose muffins and cookies? > > thank you > > katie )O( > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 2, 2009 Report Share Posted April 2, 2009 Hi AnoukNeo-pagan is just another term for Pagan. It's got the " neo " in front of it to indicate that it's modern, rather than ancient Paganism, but most people who are " Neo-Pagan " just call themselves Pagan. I had a go on the belief-o-matic a couple of years ago and came out 98% Quaker... the only thing I disagree with them on is the monotheism... which is slightly ironic, as that's possibly the most significant " 2% " of their religion! BBPeter2009/4/2 flower child <zurumato I hope this doesn't offend anyone. but there's a certain freedom I feel in being atheist. I don't feel comfortable following any human made religion and feel better drawing my own conclusions, through my own personal experiences. That being said. I identify with some religions and find something positive in almost every one of them. I respect peoples beliefs and take what I can (the positive) from each and every one. I identify somewhat more, with Asian faiths like hinduism and budhism et.al. because they promote peace. I identify also with some spiritual parts of catholicsm and other religions, especialy the Beauty and Art of the architecture of their churches. The beautiful garments worn. I took a test just for fun. belief o matic http://www.beliefnet.com/Entertainment/Quizzes/BeliefOMatic.aspx?source=Google & campaign=076 & medium=PPC & nopop=1 & ppc=ppc_mar_2009 & utm_source=google & utm_medium=cpc & utm_term=belief-o-matic & utm_campaign=entertainment and it came out that i was a neo-pagan. I had never even heard of that before. I do worship somethings though.. Nature = I write poems to my love..the earth. Science = I am fascinated by what we yet don't know. Anouk , " Katie " <east_watch wrote: > > I am sorry if I started a ruckus in here with my faith I did not mean to. could I get some resupies from you guys like all purpose muffins and cookies? > > thank you > > katie )O( > --- To send an email to -! Groups Links <*> / <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: /join ( ID required) <*> To change settings via email: -digest -fullfeatured <*> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 3, 2009 Report Share Posted April 3, 2009 HI Anouk LOL - I repeat - I think you may be Pagan, especially as your results in the test came out that way. Jo , " flower child " <zurumato wrote: > > I hope this doesn't offend anyone. but there's a certain freedom I feel in being atheist. I don't feel comfortable following any human made religion and feel better drawing my own conclusions, through my own personal experiences. > > That being said. I identify with some religions and find something positive in almost every one of them. I respect peoples beliefs and take what I can (the positive) from each and every one. > > I identify somewhat more, with Asian faiths like hinduism and budhism et.al. because they promote peace. > > I identify also with some spiritual parts of catholicsm and other religions, especialy the Beauty and Art of the architecture of their churches. The beautiful garments worn. > > I took a test just for fun. belief o matic http://www.beliefnet.com/Entertainment/Quizzes/BeliefOMatic.aspx?source=Google & c\ ampaign=076 & medium=PPC & nopop=1 & ppc=ppc_mar_2009 & utm_source=google & utm_medium=cpc\ & utm_term=belief-o-matic & utm_campaign=entertainment > > and it came out that i was a neo-pagan. I had never even heard of that before. > > I do worship somethings though.. > Nature = I write poems to my love..the earth. > Science = I am fascinated by what we yet don't know. > > Anouk > > > > , " Katie " <east_watch@> wrote: > > > > I am sorry if I started a ruckus in here with my faith I did not mean to. could I get some resupies from you guys like all purpose muffins and cookies? > > > > thank you > > > > katie )O( > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 3, 2009 Report Share Posted April 3, 2009 Hi Peter/ Anouk I can't remember the percentages from when I took the test, but I came out approximately half Pagan half New Age. BB Jo , Peter Kebbell <metalscarab wrote: > > Hi Anouk > > Neo-pagan is just another term for Pagan. It's got the " neo " in front of it > to indicate that it's modern, rather than ancient Paganism, but most people > who are " Neo-Pagan " just call themselves Pagan. > > I had a go on the belief-o-matic a couple of years ago and came out 98% > Quaker... the only thing I disagree with them on is the monotheism... which > is slightly ironic, as that's possibly the most significant " 2% " of their > religion! > > BB > Peter > > 2009/4/2 flower child <zurumato > > > I hope this doesn't offend anyone. but there's a certain freedom I feel in > > being atheist. I don't feel comfortable following any human made religion > > and feel better drawing my own conclusions, through my own personal > > experiences. > > > > That being said. I identify with some religions and find something positive > > in almost every one of them. I respect peoples beliefs and take what I can > > (the positive) from each and every one. > > > > I identify somewhat more, with Asian faiths like hinduism and budhism > > et.al. because they promote peace. > > > > I identify also with some spiritual parts of catholicsm and other > > religions, especialy the Beauty and Art of the architecture of their > > churches. The beautiful garments worn. > > > > I took a test just for fun. belief o matic > > http://www.beliefnet.com/Entertainment/Quizzes/BeliefOMatic.aspx?source=Google & c\ ampaign=076 & medium=PPC & nopop=1 & ppc=ppc_mar_2009 & utm_source=google & utm_medium=cpc\ & utm_term=belief-o-matic & utm_campaign=entertainment > > > > and it came out that i was a neo-pagan. I had never even heard of that > > before. > > > > I do worship somethings though.. > > Nature = I write poems to my love..the earth. > > Science = I am fascinated by what we yet don't know. > > > > Anouk > > > > > > > > , " Katie " <east_watch@> wrote: > > > > > > I am sorry if I started a ruckus in here with my faith I did not mean to. > > could I get some resupies from you guys like all purpose muffins and > > cookies? > > > > > > thank you > > > > > > katie )O( > > > > > > > > > > > > > --- > > > > To send an email to -! > > Groups Links > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 3, 2009 Report Share Posted April 3, 2009 Hi Jo, Here are my results from belief o matic. It turns out I'm a little bit quaker too! I've never even met a quaker before. Here where I live in florida, my neighbors are either Christian or Baptists. Oh and there's an Amish community nearby. 1. Neo-Pagan (100%) 2. New Age (96%) 3. Mahayana Buddhism (96%) 4. Liberal Quakers (94%) 5. Unitarian Universalism (94%) 6. Taoism (93%) 7. Theravada Buddhism (83%) 8. New Thought (71%) 9. Scientology (70%) 10. Mainline to Liberal Christian Protestants (70%) 11. Orthodox Quaker (68%) 12. Secular Humanism (67%) 13. Christian Science (Church of Christ, Scientist) (63%) 14. Jainism (63%) 15. Baha'i Faith (62%) 16. Hinduism (59%) 17. Reform Judaism (57%) 18. Nontheist (39%) 19. Sikhism (39%) 20. Orthodox Judaism (35%) 21. Seventh Day Adventist (32%) 22. Islam (28%) 23. Mainline to Conservative Christian/Protestant (24%) 24. Church of Jesus Christ of Latter-Day Saints (Mormons) (20%) 25. Eastern Orthodox (17%) 26. Roman Catholic (17%) 27. Jehovah's Witness (13%) , " heartwerk " <jo.heartwork wrote: > > Hi Peter/ Anouk > > I can't remember the percentages from when I took the test, but I came out approximately half Pagan half New Age. > > BB > Jo > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 3, 2009 Report Share Posted April 3, 2009 I came out 100% Reformed Judaism, which was not surprising because I'm Jewish. The next highest was 87% Universalist-Unitarian. - DJ-----------------------Always remember: Today's mighty oak is simplyyesterday's nut that held its ground... On Behalf Of heartwerkThursday, April 02, 2009 11:46 PM Subject: Re: back to the veges Hi Peter/ AnoukI can't remember the percentages from when I took the test, but I came out approximately half Pagan half New Age.BBJo , Peter Kebbell <metalscarab wrote:>> Hi Anouk> > Neo-pagan is just another term for Pagan. It's got the "neo" in front of it> to indicate that it's modern, rather than ancient Paganism, but most people> who are "Neo-Pagan" just call themselves Pagan.> > I had a go on the belief-o-matic a couple of years ago and came out 98%> Quaker... the only thing I disagree with them on is the monotheism... which> is slightly ironic, as that's possibly the most significant "2%" of their> religion!> > BB> Peter> > 2009/4/2 flower child <zurumato> > > I hope this doesn't offend anyone. but there's a certain freedom I feel in> > being atheist. I don't feel comfortable following any human made religion> > and feel better drawing my own conclusions, through my own personal> > experiences.> >> > That being said. I identify with some religions and find something positive> > in almost every one of them. I respect peoples beliefs and take what I can> > (the positive) from each and every one.> >> > I identify somewhat more, with Asian faiths like hinduism and budhism> > et.al. because they promote peace.> >> > I identify also with some spiritual parts of catholicsm and other> > religions, especialy the Beauty and Art of the architecture of their> > churches. The beautiful garments worn.> >> > I took a test just for fun. belief o matic> > http://www.beliefnet.com/Entertainment/Quizzes/BeliefOMatic.aspx?source=Google & campaign=076 & medium=PPC & nopop=1 & ppc=ppc_mar_2009 & utm_source=google & utm_medium=cpc & utm_term=belief-o-matic & utm_campaign=entertainment> >> > and it came out that i was a neo-pagan. I had never even heard of that> > before.> >> > I do worship somethings though..> > Nature = I write poems to my love..the earth.> > Science = I am fascinated by what we yet don't know.> >> > Anouk> >> >> >> > , "Katie" <east_watch@> wrote:> > >> > > I am sorry if I started a ruckus in here with my faith I did not mean to.> > could I get some resupies from you guys like all purpose muffins and> > cookies?> > >> > > thank you> > >> > > katie )O(> > >> >> >> >> >> > ---> >> > To send an email to -!> > Groups Links> >> >> >> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 3, 2009 Report Share Posted April 3, 2009 HI Anouk It is interesting. Jo - flower child Friday, April 03, 2009 2:44 PM Re: back to the veges Hi Jo,Here are my results from belief o matic.It turns out I'm a little bit quaker too! I've never even met a quaker before. Here where I live in florida, my neighbors are either Christian or Baptists. Oh and there's an Amish community nearby. 1. Neo-Pagan (100%) 2. New Age (96%) 3. Mahayana Buddhism (96%) 4. Liberal Quakers (94%) 5. Unitarian Universalism (94%) 6. Taoism (93%) 7. Theravada Buddhism (83%) 8. New Thought (71%) 9. Scientology (70%) 10. Mainline to Liberal Christian Protestants (70%) 11. Orthodox Quaker (68%) 12. Secular Humanism (67%) 13. Christian Science (Church of Christ, Scientist) (63%) 14. Jainism (63%) 15. Baha'i Faith (62%) 16. Hinduism (59%) 17. Reform Judaism (57%) 18. Nontheist (39%) 19. Sikhism (39%) 20. Orthodox Judaism (35%) 21. Seventh Day Adventist (32%) 22. Islam (28%) 23. Mainline to Conservative Christian/Protestant (24%) 24. Church of Jesus Christ of Latter-Day Saints (Mormons) (20%) 25. Eastern Orthodox (17%) 26. Roman Catholic (17%) 27. Jehovah's Witness (13%) , "heartwerk" <jo.heartwork wrote:>> Hi Peter/ Anouk> > I can't remember the percentages from when I took the test, but I came out approximately half Pagan half New Age.> > BB> Jo> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 3, 2009 Report Share Posted April 3, 2009 Hi Dena Jo LOL - that shows it must be working. Jo - Dena Jo Friday, April 03, 2009 3:41 PM RE: Re: back to the veges I came out 100% Reformed Judaism, which was not surprising because I'm Jewish. The next highest was 87% Universalist-Unitarian. - DJ-----------------------Always remember: Today's mighty oak is simplyyesterday's nut that held its ground... On Behalf Of heartwerkThursday, April 02, 2009 11:46 PM Subject: Re: back to the veges Hi Peter/ AnoukI can't remember the percentages from when I took the test, but I came out approximately half Pagan half New Age.BBJo , Peter Kebbell <metalscarab wrote:>> Hi Anouk> > Neo-pagan is just another term for Pagan. It's got the "neo" in front of it> to indicate that it's modern, rather than ancient Paganism, but most people> who are "Neo-Pagan" just call themselves Pagan.> > I had a go on the belief-o-matic a couple of years ago and came out 98%> Quaker... the only thing I disagree with them on is the monotheism... which> is slightly ironic, as that's possibly the most significant "2%" of their> religion!> > BB> Peter> > 2009/4/2 flower child <zurumato> > > I hope this doesn't offend anyone. but there's a certain freedom I feel in> > being atheist. I don't feel comfortable following any human made religion> > and feel better drawing my own conclusions, through my own personal> > experiences.> >> > That being said. I identify with some religions and find something positive> > in almost every one of them. I respect peoples beliefs and take what I can> > (the positive) from each and every one.> >> > I identify somewhat more, with Asian faiths like hinduism and budhism> > et.al. because they promote peace.> >> > I identify also with some spiritual parts of catholicsm and other> > religions, especialy the Beauty and Art of the architecture of their> > churches. The beautiful garments worn.> >> > I took a test just for fun. belief o matic> > http://www.beliefnet.com/Entertainment/Quizzes/BeliefOMatic.aspx?source=Google & campaign=076 & medium=PPC & nopop=1 & ppc=ppc_mar_2009 & utm_source=google & utm_medium=cpc & utm_term=belief-o-matic & utm_campaign=entertainment> >> > and it came out that i was a neo-pagan. I had never even heard of that> > before.> >> > I do worship somethings though..> > Nature = I write poems to my love..the earth.> > Science = I am fascinated by what we yet don't know.> >> > Anouk> >> >> >> > , "Katie" <east_watch@> wrote:> > >> > > I am sorry if I started a ruckus in here with my faith I did not mean to.> > could I get some resupies from you guys like all purpose muffins and> > cookies?> > >> > > thank you> > >> > > katie )O(> > >> >> >> >> >> > ---> >> > To send an email to -!> > Groups Links> >> >> >> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2009 Report Share Posted April 4, 2009 thank you that would be splendid. I have one recipe that I can add every thing to no matter what but I have no idea how to replaces the egg or milk. if I can do that it will fix the problem. pleas help katie )O( , yarrow wrote: > > At 7:31 PM +0000 4/1/09, Katie wrote: > >I am sorry if I started a ruckus in here with my faith I did not > >mean to. could I get some resupies from you guys like all purpose > >muffins and cookies? > > > > I have some less-sweet muffin recipes. Usually I start with a > published recipe and experiment with taking out the sweeteners and > added oils, and see what I can substitute based on what I have on > hand. I can send some recipes if that sounds like what you might want. > > Otherwise, I like the muffin/cupcake recipes from theppk (is it .com > or .org or .net?). > > I also have a recipe for a thumbprint tahini cookie that has marmalade on top. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2009 Report Share Posted April 4, 2009 I've never tried it, but I have heard (from a reliable source) that holyhock works really well as an egg substitute. When it's holyhock season, I'll be giving it a go!BBPeter 2009/4/4 <yarrow At 4:05 AM +0000 4/4/09, Katie wrote: >I have one recipe that I can add every thing to no matter what but I >have no idea how to replaces the egg or milk. > For cow's milk, you can substitute soymilk, rice milk, almond milk, etc. Or, depending on the recipe and your taste, water or fruit juice! If the egg is being used as a leavening agent (to make it rise), you can add up to 1 tablespoon of baking powder, and add some liquid to make up for the egg. Or instead of adding rice milk, you can add a tablespoon or two of flaxseed mixed in a quarter cup of water (IIRC, that's the substitution per egg), which makes baked goods lighter in texture. The flax in water also develops that viscous (slimy) texture after it sits for a few minutes. I don't think I've tried using flax without the baking powder. If the egg is used as a binding agent, you can use anything moist with some texture -- banana, applesauce, prune paste (there used to be a prune paste on the market called " light bake " that was intended to substitute for egg in baked goods), pumpkin, baked winter squash, etc. I've even adapted a recipe for pumpkin muffins to use cooked nettles. (I have a bumper crop of celery this week that I need to pick before it bolts, and I'm thinking... celery muffins? I'll have to think about what else goes with celery. Maybe walnuts.) I've done a lot of experimenting with recipes to use what I have on hand and to simplify the list of ingredients, and what I've learned is that you have to keep the moist/dry ratio in mind, more or less. But I've had great results from watery batters and from very stiff batters! I find muffins are very amenable to improvisation. I always reduce the amount of sugar (or add chocolate chips and eliminate sweeteners entirely), and replace oil with another liquid (rice milk, etc.). I like to use paper liners in the muffin pans because it saves so much time -- no need to oil the pan, ease the muffins out, wash the pan. I don't even pay much attention to cooking times. Generally I start checking after about 20 minutes or so for regular-size muffins. If a toothpick comes out clean, it's done. If not, I wait a few more minutes and check again -- ideally, at 2-minute intervals, but usually I don't watch the clock and just wait until they smell like they're done. --- To send an email to -! Groups Links <*> / <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: /join ( ID required) <*> To change settings via email: -digest -fullfeatured <*> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2009 Report Share Posted April 4, 2009 At 4:05 AM +0000 4/4/09, Katie wrote: >I have one recipe that I can add every thing to no matter what but I >have no idea how to replaces the egg or milk. > For cow's milk, you can substitute soymilk, rice milk, almond milk, etc. Or, depending on the recipe and your taste, water or fruit juice! If the egg is being used as a leavening agent (to make it rise), you can add up to 1 tablespoon of baking powder, and add some liquid to make up for the egg. Or instead of adding rice milk, you can add a tablespoon or two of flaxseed mixed in a quarter cup of water (IIRC, that's the substitution per egg), which makes baked goods lighter in texture. The flax in water also develops that viscous (slimy) texture after it sits for a few minutes. I don't think I've tried using flax without the baking powder. If the egg is used as a binding agent, you can use anything moist with some texture -- banana, applesauce, prune paste (there used to be a prune paste on the market called " light bake " that was intended to substitute for egg in baked goods), pumpkin, baked winter squash, etc. I've even adapted a recipe for pumpkin muffins to use cooked nettles. (I have a bumper crop of celery this week that I need to pick before it bolts, and I'm thinking... celery muffins? I'll have to think about what else goes with celery. Maybe walnuts.) I've done a lot of experimenting with recipes to use what I have on hand and to simplify the list of ingredients, and what I've learned is that you have to keep the moist/dry ratio in mind, more or less. But I've had great results from watery batters and from very stiff batters! I find muffins are very amenable to improvisation. I always reduce the amount of sugar (or add chocolate chips and eliminate sweeteners entirely), and replace oil with another liquid (rice milk, etc.). I like to use paper liners in the muffin pans because it saves so much time -- no need to oil the pan, ease the muffins out, wash the pan. I don't even pay much attention to cooking times. Generally I start checking after about 20 minutes or so for regular-size muffins. If a toothpick comes out clean, it's done. If not, I wait a few more minutes and check again -- ideally, at 2-minute intervals, but usually I don't watch the clock and just wait until they smell like they're done. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2009 Report Share Posted April 6, 2009 Hi Peter Check well to see which parts - I can find reference only to the flowers being edible. http://www.selfsufficientish.com/index.php/wild-foods/186-wild-food-in-the-st-we\ rburghs-area-of-bristol-uk-by-andy-aamp-dave-hamilton-and-fergus-drennan Jo , Peter Kebbell <metalscarab wrote: > > I've never tried it, but I have heard (from a reliable source) that holyhock > works really well as an egg substitute. When it's holyhock season, I'll be > giving it a go! > > BB > Peter > > 2009/4/4 <yarrow > > > At 4:05 AM +0000 4/4/09, Katie wrote: > > >I have one recipe that I can add every thing to no matter what but I > > >have no idea how to replaces the egg or milk. > > > > > > > For cow's milk, you can substitute soymilk, rice milk, almond milk, > > etc. Or, depending on the recipe and your taste, water or fruit juice! > > > > If the egg is being used as a leavening agent (to make it rise), you > > can add up to 1 tablespoon of baking powder, and add some liquid to > > make up for the egg. Or instead of adding rice milk, you can add a > > tablespoon or two of flaxseed mixed in a quarter cup of water (IIRC, > > that's the substitution per egg), which makes baked goods lighter in > > texture. The flax in water also develops that viscous (slimy) texture > > after it sits for a few minutes. I don't think I've tried using flax > > without the baking powder. > > > > If the egg is used as a binding agent, you can use anything moist > > with some texture -- banana, applesauce, prune paste (there used to > > be a prune paste on the market called " light bake " that was intended > > to substitute for egg in baked goods), pumpkin, baked winter squash, > > etc. I've even adapted a recipe for pumpkin muffins to use cooked > > nettles. (I have a bumper crop of celery this week that I need to > > pick before it bolts, and I'm thinking... celery muffins? I'll have > > to think about what else goes with celery. Maybe walnuts.) > > > > I've done a lot of experimenting with recipes to use what I have on > > hand and to simplify the list of ingredients, and what I've learned > > is that you have to keep the moist/dry ratio in mind, more or less. > > But I've had great results from watery batters and from very stiff > > batters! I find muffins are very amenable to improvisation. > > > > I always reduce the amount of sugar (or add chocolate chips and > > eliminate sweeteners entirely), and replace oil with another liquid > > (rice milk, etc.). I like to use paper liners in the muffin pans > > because it saves so much time -- no need to oil the pan, ease the > > muffins out, wash the pan. > > > > I don't even pay much attention to cooking times. Generally I start > > checking after about 20 minutes or so for regular-size muffins. If a > > toothpick comes out clean, it's done. If not, I wait a few more > > minutes and check again -- ideally, at 2-minute intervals, but > > usually I don't watch the clock and just wait until they smell like > > they're done. > > > > > > --- > > > > To send an email to -! > > Groups Links > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2009 Report Share Posted April 6, 2009 Hi Jo It is the flowers... and that was the walk that we went on BB Peter - " heartwerk " <jo.heartwork Monday, April 06, 2009 7:36 AM Re: back to the veges > Hi Peter > > Check well to see which parts - I can find reference only to the flowers > being edible. > > http://www.selfsufficientish.com/index.php/wild-foods/186-wild-food-in-the-st-we\ rburghs-area-of-bristol-uk-by-andy-aamp-dave-hamilton-and-fergus-drennan > > Jo > > , Peter Kebbell <metalscarab wrote: >> >> I've never tried it, but I have heard (from a reliable source) that >> holyhock >> works really well as an egg substitute. When it's holyhock season, I'll >> be >> giving it a go! >> >> BB >> Peter >> >> 2009/4/4 <yarrow >> >> > At 4:05 AM +0000 4/4/09, Katie wrote: >> > >I have one recipe that I can add every thing to no matter what but I >> > >have no idea how to replaces the egg or milk. >> > > >> > >> > For cow's milk, you can substitute soymilk, rice milk, almond milk, >> > etc. Or, depending on the recipe and your taste, water or fruit juice! >> > >> > If the egg is being used as a leavening agent (to make it rise), you >> > can add up to 1 tablespoon of baking powder, and add some liquid to >> > make up for the egg. Or instead of adding rice milk, you can add a >> > tablespoon or two of flaxseed mixed in a quarter cup of water (IIRC, >> > that's the substitution per egg), which makes baked goods lighter in >> > texture. The flax in water also develops that viscous (slimy) texture >> > after it sits for a few minutes. I don't think I've tried using flax >> > without the baking powder. >> > >> > If the egg is used as a binding agent, you can use anything moist >> > with some texture -- banana, applesauce, prune paste (there used to >> > be a prune paste on the market called " light bake " that was intended >> > to substitute for egg in baked goods), pumpkin, baked winter squash, >> > etc. I've even adapted a recipe for pumpkin muffins to use cooked >> > nettles. (I have a bumper crop of celery this week that I need to >> > pick before it bolts, and I'm thinking... celery muffins? I'll have >> > to think about what else goes with celery. Maybe walnuts.) >> > >> > I've done a lot of experimenting with recipes to use what I have on >> > hand and to simplify the list of ingredients, and what I've learned >> > is that you have to keep the moist/dry ratio in mind, more or less. >> > But I've had great results from watery batters and from very stiff >> > batters! I find muffins are very amenable to improvisation. >> > >> > I always reduce the amount of sugar (or add chocolate chips and >> > eliminate sweeteners entirely), and replace oil with another liquid >> > (rice milk, etc.). I like to use paper liners in the muffin pans >> > because it saves so much time -- no need to oil the pan, ease the >> > muffins out, wash the pan. >> > >> > I don't even pay much attention to cooking times. Generally I start >> > checking after about 20 minutes or so for regular-size muffins. If a >> > toothpick comes out clean, it's done. If not, I wait a few more >> > minutes and check again -- ideally, at 2-minute intervals, but >> > usually I don't watch the clock and just wait until they smell like >> > they're done. >> > >> > >> > --- >> > >> > To send an email to -! >> > Groups Links >> > >> > >> > >> > >> > > > > > --- > > To send an email to > -! Groups Links > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2009 Report Share Posted April 6, 2009 Hi Peter How weird - saw it was in Bristol, but didn't realise that :-) Let me know how it goes. BBJo - Peter Monday, April 06, 2009 10:03 AM Re: Re: back to the veges Hi JoIt is the flowers... and that was the walk that we went on :)BBPeter- "heartwerk" <jo.heartwork >Monday, April 06, 2009 7:36 AM Re: back to the veges> Hi Peter>> Check well to see which parts - I can find reference only to the flowers > being edible.>> http://www.selfsufficientish.com/index.php/wild-foods/186-wild-food-in-the-st-werburghs-area-of-bristol-uk-by-andy-aamp-dave-hamilton-and-fergus-drennan>> Jo>> , Peter Kebbell <metalscarab wrote:>>>> I've never tried it, but I have heard (from a reliable source) that >> holyhock>> works really well as an egg substitute. When it's holyhock season, I'll >> be>> giving it a go!>>>> BB>> Peter>>>> 2009/4/4 <yarrow>>>> > At 4:05 AM +0000 4/4/09, Katie wrote:>> > >I have one recipe that I can add every thing to no matter what but I>> > >have no idea how to replaces the egg or milk.>> > >>> >>> > For cow's milk, you can substitute soymilk, rice milk, almond milk,>> > etc. Or, depending on the recipe and your taste, water or fruit juice!>> >>> > If the egg is being used as a leavening agent (to make it rise), you>> > can add up to 1 tablespoon of baking powder, and add some liquid to>> > make up for the egg. Or instead of adding rice milk, you can add a>> > tablespoon or two of flaxseed mixed in a quarter cup of water (IIRC,>> > that's the substitution per egg), which makes baked goods lighter in>> > texture. The flax in water also develops that viscous (slimy) texture>> > after it sits for a few minutes. I don't think I've tried using flax>> > without the baking powder.>> >>> > If the egg is used as a binding agent, you can use anything moist>> > with some texture -- banana, applesauce, prune paste (there used to>> > be a prune paste on the market called "light bake" that was intended>> > to substitute for egg in baked goods), pumpkin, baked winter squash,>> > etc. I've even adapted a recipe for pumpkin muffins to use cooked>> > nettles. (I have a bumper crop of celery this week that I need to>> > pick before it bolts, and I'm thinking... celery muffins? I'll have>> > to think about what else goes with celery. Maybe walnuts.)>> >>> > I've done a lot of experimenting with recipes to use what I have on>> > hand and to simplify the list of ingredients, and what I've learned>> > is that you have to keep the moist/dry ratio in mind, more or less.>> > But I've had great results from watery batters and from very stiff>> > batters! I find muffins are very amenable to improvisation.>> >>> > I always reduce the amount of sugar (or add chocolate chips and>> > eliminate sweeteners entirely), and replace oil with another liquid>> > (rice milk, etc.). I like to use paper liners in the muffin pans>> > because it saves so much time -- no need to oil the pan, ease the>> > muffins out, wash the pan.>> >>> > I don't even pay much attention to cooking times. Generally I start>> > checking after about 20 minutes or so for regular-size muffins. If a>> > toothpick comes out clean, it's done. If not, I wait a few more>> > minutes and check again -- ideally, at 2-minute intervals, but>> > usually I don't watch the clock and just wait until they smell like>> > they're done.>> >>> >>> > --->> >>> > To send an email to -!>> > Groups Links>> >>> >>> >>> >>>>>>>> --->> To send an email to > - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2009 Report Share Posted April 6, 2009 Hi JoIt went on about 6 months ago! Was very interesting :-)BBPeter2009/4/6 jo.heartwork <jo.heartwork Hi Peter How weird - saw it was in Bristol, but didn't realise that :-) Let me know how it goes. BBJo - Peter Monday, April 06, 2009 10:03 AM Re: Re: back to the veges Hi JoIt is the flowers... and that was the walk that we went on :)BBPeter- " heartwerk " <jo.heartworkMonday, April 06, 2009 7:36 AM Re: back to the veges> Hi Peter>> Check well to see which parts - I can find reference only to the flowers > being edible.>> http://www.selfsufficientish.com/index.php/wild-foods/186-wild-food-in-the-st-werburghs-area-of-bristol-uk-by-andy-aamp-dave-hamilton-and-fergus-drennan >> Jo>> , Peter Kebbell <metalscarab wrote:>>>> I've never tried it, but I have heard (from a reliable source) that >> holyhock>> works really well as an egg substitute. When it's holyhock season, I'll >> be>> giving it a go!>>>> BB>> Peter>>>> 2009/4/4 <yarrow>>>> > At 4:05 AM +0000 4/4/09, Katie wrote:>> > >I have one recipe that I can add every thing to no matter what but I>> > >have no idea how to replaces the egg or milk.>> > >>> >>> > For cow's milk, you can substitute soymilk, rice milk, almond milk,>> > etc. Or, depending on the recipe and your taste, water or fruit juice!>> >>> > If the egg is being used as a leavening agent (to make it rise), you>> > can add up to 1 tablespoon of baking powder, and add some liquid to>> > make up for the egg. Or instead of adding rice milk, you can add a>> > tablespoon or two of flaxseed mixed in a quarter cup of water (IIRC,>> > that's the substitution per egg), which makes baked goods lighter in>> > texture. The flax in water also develops that viscous (slimy) texture>> > after it sits for a few minutes. I don't think I've tried using flax>> > without the baking powder.>> >>> > If the egg is used as a binding agent, you can use anything moist>> > with some texture -- banana, applesauce, prune paste (there used to>> > be a prune paste on the market called " light bake " that was intended>> > to substitute for egg in baked goods), pumpkin, baked winter squash,>> > etc. I've even adapted a recipe for pumpkin muffins to use cooked>> > nettles. (I have a bumper crop of celery this week that I need to>> > pick before it bolts, and I'm thinking... celery muffins? I'll have>> > to think about what else goes with celery. Maybe walnuts.)>> >>> > I've done a lot of experimenting with recipes to use what I have on>> > hand and to simplify the list of ingredients, and what I've learned>> > is that you have to keep the moist/dry ratio in mind, more or less.>> > But I've had great results from watery batters and from very stiff>> > batters! I find muffins are very amenable to improvisation.>> >>> > I always reduce the amount of sugar (or add chocolate chips and>> > eliminate sweeteners entirely), and replace oil with another liquid>> > (rice milk, etc.). I like to use paper liners in the muffin pans>> > because it saves so much time -- no need to oil the pan, ease the>> > muffins out, wash the pan.>> >>> > I don't even pay much attention to cooking times. Generally I start>> > checking after about 20 minutes or so for regular-size muffins. If a>> > toothpick comes out clean, it's done. If not, I wait a few more>> > minutes and check again -- ideally, at 2-minute intervals, but>> > usually I don't watch the clock and just wait until they smell like>> > they're done.>> >>> >>> > --->> >>> > To send an email to -!>> > Groups Links>> >>> >>> >>> >>>>>>>> --->> To send an email to > -! Groups Links>>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2009 Report Share Posted April 6, 2009 Hi Peter I meant let me know how the hollyhock flowers go, when you try them :-) BBJo - Peter Kebbell Monday, April 06, 2009 6:00 PM Re: Re: back to the veges Hi JoIt went on about 6 months ago! Was very interesting :-)BBPeter 2009/4/6 jo.heartwork <jo.heartwork > Hi Peter How weird - saw it was in Bristol, but didn't realise that :-) Let me know how it goes. BBJo - Peter Monday, April 06, 2009 10:03 AM Re: Re: back to the veges Hi JoIt is the flowers... and that was the walk that we went on :)BBPeter- "heartwerk" <jo.heartwork >Monday, April 06, 2009 7:36 AM Re: back to the veges> Hi Peter>> Check well to see which parts - I can find reference only to the flowers > being edible.>> http://www.selfsufficientish.com/index.php/wild-foods/186-wild-food-in-the-st-werburghs-area-of-bristol-uk-by-andy-aamp-dave-hamilton-and-fergus-drennan>> Jo>> , Peter Kebbell <metalscarab wrote:>>>> I've never tried it, but I have heard (from a reliable source) that >> holyhock>> works really well as an egg substitute. When it's holyhock season, I'll >> be>> giving it a go!>>>> BB>> Peter>>>> 2009/4/4 <yarrow>>>> > At 4:05 AM +0000 4/4/09, Katie wrote:>> > >I have one recipe that I can add every thing to no matter what but I>> > >have no idea how to replaces the egg or milk.>> > >>> >>> > For cow's milk, you can substitute soymilk, rice milk, almond milk,>> > etc. Or, depending on the recipe and your taste, water or fruit juice!>> >>> > If the egg is being used as a leavening agent (to make it rise), you>> > can add up to 1 tablespoon of baking powder, and add some liquid to>> > make up for the egg. Or instead of adding rice milk, you can add a>> > tablespoon or two of flaxseed mixed in a quarter cup of water (IIRC,>> > that's the substitution per egg), which makes baked goods lighter in>> > texture. The flax in water also develops that viscous (slimy) texture>> > after it sits for a few minutes. I don't think I've tried using flax>> > without the baking powder.>> >>> > If the egg is used as a binding agent, you can use anything moist>> > with some texture -- banana, applesauce, prune paste (there used to>> > be a prune paste on the market called "light bake" that was intended>> > to substitute for egg in baked goods), pumpkin, baked winter squash,>> > etc. I've even adapted a recipe for pumpkin muffins to use cooked>> > nettles. (I have a bumper crop of celery this week that I need to>> > pick before it bolts, and I'm thinking... celery muffins? I'll have>> > to think about what else goes with celery. Maybe walnuts.)>> >>> > I've done a lot of experimenting with recipes to use what I have on>> > hand and to simplify the list of ingredients, and what I've learned>> > is that you have to keep the moist/dry ratio in mind, more or less.>> > But I've had great results from watery batters and from very stiff>> > batters! I find muffins are very amenable to improvisation.>> >>> > I always reduce the amount of sugar (or add chocolate chips and>> > eliminate sweeteners entirely), and replace oil with another liquid>> > (rice milk, etc.). I like to use paper liners in the muffin pans>> > because it saves so much time -- no need to oil the pan, ease the>> > muffins out, wash the pan.>> >>> > I don't even pay much attention to cooking times. Generally I start>> > checking after about 20 minutes or so for regular-size muffins. If a>> > toothpick comes out clean, it's done. If not, I wait a few more>> > minutes and check again -- ideally, at 2-minute intervals, but>> > usually I don't watch the clock and just wait until they smell like>> > they're done.>> >>> >>> > --->> >>> > To send an email to -!>> > Groups Links>> >>> >>> >>> >>>>>>>> --->> To send an email to > - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2009 Report Share Posted April 6, 2009 Hi JoAh - will do! :)BBPeter2009/4/6 jo.heartwork <jo.heartwork Hi Peter I meant let me know how the hollyhock flowers go, when you try them :-) BBJo - Peter Kebbell Monday, April 06, 2009 6:00 PM Re: Re: back to the veges Hi JoIt went on about 6 months ago! Was very interesting :-)BBPeter 2009/4/6 jo.heartwork <jo.heartwork Hi Peter How weird - saw it was in Bristol, but didn't realise that :-) Let me know how it goes. BBJo - Peter Monday, April 06, 2009 10:03 AM Re: Re: back to the veges Hi JoIt is the flowers... and that was the walk that we went on :)BBPeter- " heartwerk " <jo.heartwork Monday, April 06, 2009 7:36 AM Re: back to the veges> Hi Peter>> Check well to see which parts - I can find reference only to the flowers > being edible.>> http://www.selfsufficientish.com/index.php/wild-foods/186-wild-food-in-the-st-werburghs-area-of-bristol-uk-by-andy-aamp-dave-hamilton-and-fergus-drennan >> Jo>> , Peter Kebbell <metalscarab wrote:>>>> I've never tried it, but I have heard (from a reliable source) that >> holyhock>> works really well as an egg substitute. When it's holyhock season, I'll >> be>> giving it a go!>>>> BB>> Peter>>>> 2009/4/4 <yarrow>>>> > At 4:05 AM +0000 4/4/09, Katie wrote:>> > >I have one recipe that I can add every thing to no matter what but I>> > >have no idea how to replaces the egg or milk.>> > >>> >>> > For cow's milk, you can substitute soymilk, rice milk, almond milk,>> > etc. Or, depending on the recipe and your taste, water or fruit juice!>> >>> > If the egg is being used as a leavening agent (to make it rise), you>> > can add up to 1 tablespoon of baking powder, and add some liquid to>> > make up for the egg. Or instead of adding rice milk, you can add a>> > tablespoon or two of flaxseed mixed in a quarter cup of water (IIRC,>> > that's the substitution per egg), which makes baked goods lighter in>> > texture. The flax in water also develops that viscous (slimy) texture>> > after it sits for a few minutes. I don't think I've tried using flax>> > without the baking powder.>> >>> > If the egg is used as a binding agent, you can use anything moist>> > with some texture -- banana, applesauce, prune paste (there used to>> > be a prune paste on the market called " light bake " that was intended>> > to substitute for egg in baked goods), pumpkin, baked winter squash,>> > etc. I've even adapted a recipe for pumpkin muffins to use cooked>> > nettles. (I have a bumper crop of celery this week that I need to>> > pick before it bolts, and I'm thinking... celery muffins? I'll have>> > to think about what else goes with celery. Maybe walnuts.)>> >>> > I've done a lot of experimenting with recipes to use what I have on>> > hand and to simplify the list of ingredients, and what I've learned>> > is that you have to keep the moist/dry ratio in mind, more or less.>> > But I've had great results from watery batters and from very stiff>> > batters! I find muffins are very amenable to improvisation.>> >>> > I always reduce the amount of sugar (or add chocolate chips and>> > eliminate sweeteners entirely), and replace oil with another liquid>> > (rice milk, etc.). I like to use paper liners in the muffin pans>> > because it saves so much time -- no need to oil the pan, ease the>> > muffins out, wash the pan.>> >>> > I don't even pay much attention to cooking times. Generally I start>> > checking after about 20 minutes or so for regular-size muffins. If a>> > toothpick comes out clean, it's done. If not, I wait a few more>> > minutes and check again -- ideally, at 2-minute intervals, but>> > usually I don't watch the clock and just wait until they smell like>> > they're done.>> >>> >>> > --->> >>> > To send an email to -!>> > Groups Links>> >>> >>> >>> >>>>>>>> --->> To send an email to > -! Groups Links>>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 7, 2009 Report Share Posted April 7, 2009 I use either mashed ripe bananas or stewed apples. I guess you could also use finely grated fresh apples. To make it rise you will need to use some baking powder. , " Katie " <east_watch wrote: > > thank you that would be splendid. > > I have one recipe that I can add every thing to no matter what but I have no idea how to replaces the egg or milk. > > if I can do that it will fix the problem. > > pleas help > > katie )O( > > , yarrow@ wrote: > > > > At 7:31 PM +0000 4/1/09, Katie wrote: > > >I am sorry if I started a ruckus in here with my faith I did not > > >mean to. could I get some resupies from you guys like all purpose > > >muffins and cookies? > > > > > > > I have some less-sweet muffin recipes. Usually I start with a > > published recipe and experiment with taking out the sweeteners and > > added oils, and see what I can substitute based on what I have on > > hand. I can send some recipes if that sounds like what you might want. > > > > Otherwise, I like the muffin/cupcake recipes from theppk (is it .com > > or .org or .net?). > > > > I also have a recipe for a thumbprint tahini cookie that has marmalade on top. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 7, 2009 Report Share Posted April 7, 2009 I would be interested in the results too. I wonder how many flowers you will need. Can you use any hollyhock flowers? , Peter Kebbell <metalscarab wrote: > > Hi Jo > > Ah - will do! > > BB > Peter > > 2009/4/6 jo.heartwork <jo.heartwork > > > Hi Peter > > > > I meant let me know how the hollyhock flowers go, when you try them :-) > > > > BB > > Jo > > > > > > - > > ** Peter Kebbell <metalscarab > > *To:* > > *Sent:* Monday, April 06, 2009 6:00 PM > > *Subject:* Re: Re: back to the veges > > > > Hi Jo > > > > It went on about 6 months ago! Was very interesting :-) > > > > BB > > Peter > > > > 2009/4/6 jo.heartwork <jo.heartwork > > > >> Hi Peter > >> > >> How weird - saw it was in Bristol, but didn't realise that :-) > >> > >> Let me know how it goes. > >> > >> BB > >> Jo > >> > >> > >> - > >> ** Peter <metalscarab > >> *To:* > >> *Sent:* Monday, April 06, 2009 10:03 AM > >> *Subject:* Re: Re: back to the veges > >> > >> Hi Jo > >> > >> It is the flowers... and that was the walk that we went on > >> > >> BB > >> Peter > >> > >> - > >> " heartwerk " <jo.heartwork > >> > >> Monday, April 06, 2009 7:36 AM > >> Re: back to the veges > >> > >> > Hi Peter > >> > > >> > Check well to see which parts - I can find reference only to the flowers > >> > >> > being edible. > >> > > >> > > >> http://www.selfsufficientish.com/index.php/wild-foods/186-wild-food-in-the-st-we\ rburghs-area-of-bristol-uk-by-andy-aamp-dave-hamilton-and-fergus-drennan > >> > > >> > Jo > >> > > >> > <%40>, Peter > >> Kebbell <metalscarab@> wrote: > >> >> > >> >> I've never tried it, but I have heard (from a reliable source) that > >> >> holyhock > >> >> works really well as an egg substitute. When it's holyhock season, I'll > >> > >> >> be > >> >> giving it a go! > >> >> > >> >> BB > >> >> Peter > >> >> > >> >> 2009/4/4 <yarrow@> > >> >> > >> >> > At 4:05 AM +0000 4/4/09, Katie wrote: > >> >> > >I have one recipe that I can add every thing to no matter what but I > >> >> > >have no idea how to replaces the egg or milk. > >> >> > > > >> >> > > >> >> > For cow's milk, you can substitute soymilk, rice milk, almond milk, > >> >> > etc. Or, depending on the recipe and your taste, water or fruit > >> juice! > >> >> > > >> >> > If the egg is being used as a leavening agent (to make it rise), you > >> >> > can add up to 1 tablespoon of baking powder, and add some liquid to > >> >> > make up for the egg. Or instead of adding rice milk, you can add a > >> >> > tablespoon or two of flaxseed mixed in a quarter cup of water (IIRC, > >> >> > that's the substitution per egg), which makes baked goods lighter in > >> >> > texture. The flax in water also develops that viscous (slimy) texture > >> >> > after it sits for a few minutes. I don't think I've tried using flax > >> >> > without the baking powder. > >> >> > > >> >> > If the egg is used as a binding agent, you can use anything moist > >> >> > with some texture -- banana, applesauce, prune paste (there used to > >> >> > be a prune paste on the market called " light bake " that was intended > >> >> > to substitute for egg in baked goods), pumpkin, baked winter squash, > >> >> > etc. I've even adapted a recipe for pumpkin muffins to use cooked > >> >> > nettles. (I have a bumper crop of celery this week that I need to > >> >> > pick before it bolts, and I'm thinking... celery muffins? I'll have > >> >> > to think about what else goes with celery. Maybe walnuts.) > >> >> > > >> >> > I've done a lot of experimenting with recipes to use what I have on > >> >> > hand and to simplify the list of ingredients, and what I've learned > >> >> > is that you have to keep the moist/dry ratio in mind, more or less. > >> >> > But I've had great results from watery batters and from very stiff > >> >> > batters! I find muffins are very amenable to improvisation. > >> >> > > >> >> > I always reduce the amount of sugar (or add chocolate chips and > >> >> > eliminate sweeteners entirely), and replace oil with another liquid > >> >> > (rice milk, etc.). I like to use paper liners in the muffin pans > >> >> > because it saves so much time -- no need to oil the pan, ease the > >> >> > muffins out, wash the pan. > >> >> > > >> >> > I don't even pay much attention to cooking times. Generally I start > >> >> > checking after about 20 minutes or so for regular-size muffins. If a > >> >> > toothpick comes out clean, it's done. If not, I wait a few more > >> >> > minutes and check again -- ideally, at 2-minute intervals, but > >> >> > usually I don't watch the clock and just wait until they smell like > >> >> > they're done. > >> >> > > >> >> > > >> >> > --- > >> >> > > >> >> > To send an email to -@! > >> >> > Groups Links > >> >> > > >> >> > > >> >> > > >> >> > > >> >> > >> > > >> > > >> > > >> > > >> > --- > >> > > >> > To send an email to > >> > -<-%40Yahoo>! > >> Groups Links > >> > > >> > > >> > > >> > >> > >> > >> > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 7, 2009 Report Share Posted April 7, 2009 I assume so... I'll let you know when I've tried it BB Peter - " frostedcrow " <frostedcrow Tuesday, April 07, 2009 8:00 AM Re: back to the veges >I would be interested in the results too. I wonder how many flowers you >will need. Can you use any hollyhock flowers? > > > , Peter Kebbell <metalscarab wrote: >> >> Hi Jo >> >> Ah - will do! >> >> BB >> Peter >> >> 2009/4/6 jo.heartwork <jo.heartwork >> >> > Hi Peter >> > >> > I meant let me know how the hollyhock flowers go, when you try them :-) >> > >> > BB >> > Jo >> > >> > >> > - >> > ** Peter Kebbell <metalscarab >> > *To:* >> > *Sent:* Monday, April 06, 2009 6:00 PM >> > *Subject:* Re: Re: back to the veges >> > >> > Hi Jo >> > >> > It went on about 6 months ago! Was very interesting :-) >> > >> > BB >> > Peter >> > >> > 2009/4/6 jo.heartwork <jo.heartwork >> > >> >> Hi Peter >> >> >> >> How weird - saw it was in Bristol, but didn't realise that :-) >> >> >> >> Let me know how it goes. >> >> >> >> BB >> >> Jo >> >> >> >> >> >> - >> >> ** Peter <metalscarab >> >> *To:* >> >> *Sent:* Monday, April 06, 2009 10:03 AM >> >> *Subject:* Re: Re: back to the veges >> >> >> >> Hi Jo >> >> >> >> It is the flowers... and that was the walk that we went on >> >> >> >> BB >> >> Peter >> >> >> >> - >> >> " heartwerk " <jo.heartwork >> >> >> >> Monday, April 06, 2009 7:36 AM >> >> Re: back to the veges >> >> >> >> > Hi Peter >> >> > >> >> > Check well to see which parts - I can find reference only to the >> >> > flowers >> >> >> >> > being edible. >> >> > >> >> > >> >> http://www.selfsufficientish.com/index.php/wild-foods/186-wild-food-in-the-st-we\ rburghs-area-of-bristol-uk-by-andy-aamp-dave-hamilton-and-fergus-drennan >> >> > >> >> > Jo >> >> > >> >> > <%40>, >> >> > Peter >> >> Kebbell <metalscarab@> wrote: >> >> >> >> >> >> I've never tried it, but I have heard (from a reliable source) that >> >> >> holyhock >> >> >> works really well as an egg substitute. When it's holyhock season, >> >> >> I'll >> >> >> >> >> be >> >> >> giving it a go! >> >> >> >> >> >> BB >> >> >> Peter >> >> >> >> >> >> 2009/4/4 <yarrow@> >> >> >> >> >> >> > At 4:05 AM +0000 4/4/09, Katie wrote: >> >> >> > >I have one recipe that I can add every thing to no matter what >> >> >> > >but I >> >> >> > >have no idea how to replaces the egg or milk. >> >> >> > > >> >> >> > >> >> >> > For cow's milk, you can substitute soymilk, rice milk, almond >> >> >> > milk, >> >> >> > etc. Or, depending on the recipe and your taste, water or fruit >> >> juice! >> >> >> > >> >> >> > If the egg is being used as a leavening agent (to make it rise), >> >> >> > you >> >> >> > can add up to 1 tablespoon of baking powder, and add some liquid >> >> >> > to >> >> >> > make up for the egg. Or instead of adding rice milk, you can add >> >> >> > a >> >> >> > tablespoon or two of flaxseed mixed in a quarter cup of water >> >> >> > (IIRC, >> >> >> > that's the substitution per egg), which makes baked goods lighter >> >> >> > in >> >> >> > texture. The flax in water also develops that viscous (slimy) >> >> >> > texture >> >> >> > after it sits for a few minutes. I don't think I've tried using >> >> >> > flax >> >> >> > without the baking powder. >> >> >> > >> >> >> > If the egg is used as a binding agent, you can use anything moist >> >> >> > with some texture -- banana, applesauce, prune paste (there used >> >> >> > to >> >> >> > be a prune paste on the market called " light bake " that was >> >> >> > intended >> >> >> > to substitute for egg in baked goods), pumpkin, baked winter >> >> >> > squash, >> >> >> > etc. I've even adapted a recipe for pumpkin muffins to use cooked >> >> >> > nettles. (I have a bumper crop of celery this week that I need to >> >> >> > pick before it bolts, and I'm thinking... celery muffins? I'll >> >> >> > have >> >> >> > to think about what else goes with celery. Maybe walnuts.) >> >> >> > >> >> >> > I've done a lot of experimenting with recipes to use what I have >> >> >> > on >> >> >> > hand and to simplify the list of ingredients, and what I've >> >> >> > learned >> >> >> > is that you have to keep the moist/dry ratio in mind, more or >> >> >> > less. >> >> >> > But I've had great results from watery batters and from very >> >> >> > stiff >> >> >> > batters! I find muffins are very amenable to improvisation. >> >> >> > >> >> >> > I always reduce the amount of sugar (or add chocolate chips and >> >> >> > eliminate sweeteners entirely), and replace oil with another >> >> >> > liquid >> >> >> > (rice milk, etc.). I like to use paper liners in the muffin pans >> >> >> > because it saves so much time -- no need to oil the pan, ease the >> >> >> > muffins out, wash the pan. >> >> >> > >> >> >> > I don't even pay much attention to cooking times. Generally I >> >> >> > start >> >> >> > checking after about 20 minutes or so for regular-size muffins. >> >> >> > If a >> >> >> > toothpick comes out clean, it's done. If not, I wait a few more >> >> >> > minutes and check again -- ideally, at 2-minute intervals, but >> >> >> > usually I don't watch the clock and just wait until they smell >> >> >> > like >> >> >> > they're done. >> >> >> > >> >> >> > >> >> >> > --- >> >> >> > >> >> >> > To send an email to -@! >> >> >> > Groups Links >> >> >> > >> >> >> > >> >> >> > >> >> >> > >> >> >> >> >> > >> >> > >> >> > >> >> > >> >> > --- >> >> > >> >> > To send an email to >> >> > -<-%40Yahoo>! >> >> Groups Links >> >> > >> >> > >> >> > >> >> >> >> >> >> >> >> >> > >> > >> > >> > >> > >> > > > > > --- > > To send an email to > -! Groups Links > > > Quote Link to comment Share on other sites More sharing options...
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