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Ever use mnemonics in cooking? I sometimes do for basic proportions so that I don't have to bother with instructions. Inevitably, I find myself tweaking a recipe anyway, so exactitude isn't needed.
3 - ripe bananas
2 - cu flour
2 - eggs
1 - cu sugar
1 TBS baking powder
I then tweak with spices and add-ins to change-up each batch - vanilla, salt, nutmeg, cinnamon, red pepper, golden raisins, blueberries, nuts, whatever. My oven runs hot, so I bake at 322 for 1 hour to make 1 loaf of moist bread
A fun part for me is that 32211 was an old street address of mine.
Ever use mnemonics in cooking? I sometimes do for basic proportions so that I don't have to bother with instructions. Inevitably, I find myself tweaking a recipe anyway, so exactitude isn't needed.
3 - ripe bananas
2 - cu flour
2 - eggs
1 - cu sugar
1 TBS baking powder
I then tweak with spices and add-ins to change-up each batch - vanilla, salt, nutmeg, cinnamon, red pepper, golden raisins, blueberries, nuts, whatever. My oven runs hot, so I bake at 322 for 1 hour to make 1 loaf of moist bread
A fun part for me is that 32211 was an old street address of mine.
That's a fun way to go!
I don't have any to add but might go ahead and try to create some instead of looking up measurements. But I'm terrible at "free-style" baking. I don't bake enough to have a sensibility about baked goods as I do for meat & veggie dishes.
Ever use mnemonics in cooking? I sometimes do for basic proportions so that I don't have to bother with instructions. Inevitably, I find myself tweaking a recipe anyway, so exactitude isn't needed.
3 - ripe bananas
2 - cu flour
2 - eggs
1 - cu sugar
1 TBS baking powder
I then tweak with spices and add-ins to change-up each batch - vanilla, salt, nutmeg, cinnamon, red pepper, golden raisins, blueberries, nuts, whatever. My oven runs hot, so I bake at 322 for 1 hour to make 1 loaf of moist bread
A fun part for me is that 32211 was an old street address of mine.
I've got a 5-4-3-2-1-half recipe, for the base of a fruit cake one bakes in this kind of pan. It's scalloped around the edge and has an indentation to be filled with fruit, custard, etc.
Beat all ingredients together, pour into well-greased and floured pan, and bake at 350 for about 15 minutes or until the cake springs back when slightly pressed. Cool in pan then invert onto serving plate. Fill as you wish.
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