We got to have our grandkids stay with us for ten days, earlier this summer, and one morning one of them said that they sure wished that we had some doughnuts. Grandma was still running around in her pj’s, at that time, and pretty comfortable staying that way, so I said, “Let’s make […]
We got to have our grandkids stay with us for ten days, earlier this summer, and one morning one of them said that they sure wished that we had some doughnuts. Grandma was still running around in her pj’s, at that time, and pretty comfortable staying that way, so I said, “Let’s make some!” Never mind that I had no idea what I was doing. The grandkids wanted doughnuts and doughnuts we would have. lol After looks of disbelief and wondering if I was actually some sort of magical doughnut fairy, the kids were pretty excited to hear we could make doughnuts in our kitchen.
When they saw me pulling ingredients from the cupboard they realized this was going to take a little longer than they expected, but any time you are making dough, it’s pretty easy to keep kids busy. They love getting their hands in it. And then watching it grow is another magical experience that they won’t soon forget, even if they need to invest a little time in the process. It’s well worth the effort to bake bread (or any dough product) with kids. They learn a lot and you all have great fun!
The recipe comes from this treasured old family cookbook. I learned a couple of things in the process of making them, that will make my doughnuts even better, next time. (Yes, I do believe there is going to be a next time!) First off, I rolled the dough way too thick. I rolled mine out to about 1-inch in thickness, when I was cutting the doughnuts. Because I started too thick, I didn’t wait long enough for them to raise, because they “looked raised enough”. Next time I will roll them to 1/2-inch thickness and allow them to rise to fully double in size before frying them. That will result in a lighter, airier texture to my doughnut. The second thing is to simply be patient and allow them to fully rise. My doughnuts were delicious, in flavor, but heavy in texture. Next time, I will remember that the best doughnuts come to those who wait…patiently. An animation of the steps I took to make this yummy pastry, is posted below the recipe. I hope you enjoy it as much as we did!
4th of July in our hometown, Seward, NE, is a HUGE deal! Our little community of about 6,000 residents becomes a small city of 40,000 – 50,000, each year, when we celebrate Independence Day. We have the proud designation of Nebraska’s 4th of July City and when we throw a party…well, let’s just say, you […]
4th of July in our hometown, Seward, NE, is a HUGE deal! Our little community of about 6,000 residents becomes a small city of 40,000 – 50,000, each year, when we celebrate Independence Day. We have the proud designation of Nebraska’s 4th of July City and when we throw a party…well, let’s just say, you know you’ve been celebrating! :) Activities and fun begin early in the morning, with the anvil firing, and continue long after dark, culminating in a spectacular fireworks show. The courthouse square is the center of most of the day’s events and nobody wants to miss any of them. Games, shows, craft fair/farmer’s market, parade, shopping, a three-block food court, contests, car show, an air show, and so much more, pack the agendas of every Seward resident. Traffic on the two state highways that cut through our town, literally comes to a stand-still with all the pedestrian traffic; and you know what…it’s okay. It’s the 4th of July! And it’s about family and friends, fun and festivities…oh… and food. It’s about lots and lots of food!
Even with all the activity downtown, it’s fair to assume that many of us will have company or be hosting guests in our home, at some point throughout the twenty-four hours that is the 4th of July. The food for this special day celebrates all the best tastes of summer and will likely involve fresh garden produce, grilling, more salads than you can count and trays and trays of finger food. Oh and homemade ice cream. That’s sort of a rule. :)
For me, having the best for my guests, and still having time to enjoy all the day has to offer, means I want recipes that will WOW! their tastebuds, but be quick and simple to prepare. My delicious BLT Poppers recipe delivers on each of those requirements. You’re going to love it! I developed this recipe for Kraft as a member of their Kraft Tastemakers team and I hope you enjoy it as much as my family. Pop one of these scrumptious little appetizers into your mouth and close your eyes. You will literally taste one of summer’s flavor icons — a delicious BLT sandwich with fresh tomatoes and lettuce from the garden.
To create the appetizer crusts, all you have to do is mix Kraft Cheddar Jack and Bacon Fresh Take packets with melted butter. Press them into mini muffin tins and bake. Talk about simple. David loves how these crusts mimic the texture of toasted bread on a BLT; and I have to tell you, the flavor is absolutely spectacular!
As soon as the crusts are out of the oven and cooling, pop a baking sheet with four strips of Oscar Mayer bacon, into the oven. Pre-cutting the bacon into the bite-sized pieces I needed for the appetizers saved so much time!
This is a good time to mince up the romaine lettuce and grape tomatoes, too. Then all that’s left is quickly assembling your fabulous BLT Popper appetizers.
Pipe the filling into the cooled crusts with a pastry bag or a zip-top bag that has the corner snipped off. Center one bacon piece in the middle of each popper and then garnish with the minced lettuce and tomatoes.
I think this recipe is a smart idea for packing maximum flavor in a single bite and I can’t wait to include them in our 4th of July appetizer line-up for our favorite guests! They’re beautiful to look at and delicious to eat! What are your favorite finger foods to serve on the 4th of July? How do you keep things quick and easy in the kitchen over the holidays? I’m excited to hear what you’ll be cooking!
Get the complete recipe and instructions for BLT Poppers in the recipe section at Kraft.
Growing up, the most used cookbook in our home was one that had been my great grandmother’s. She had given it to my mom, and as a child, it’s one of the first recipe books I remember reading and using. I loved it best because it was old. Even in my childhood I was fascinated […]
Growing up, the most used cookbook in our home was one that had been my great grandmother’s. She had given it to my mom, and as a child, it’s one of the first recipe books I remember reading and using. I loved it best because it was old. Even in my childhood I was fascinated with history and things from the past. I was also captivated by the fact that my mother’s hand-written notes left a trail through all the recipes she had used. I could know how well she liked a recipe by the obvious wear on the pages, often splatters and stains that I suspect could more likely be attributed to we kids as we learned to cook, using her favorite recipes.
Hearth and Home is a collection of recipes that I believe had been contributed by women from my great-grandmother’s church; and sprinkled throughout the text were quotes or “words of wisdom” from the recipe’s contributors. I think it’s fun to see that back then, they wrote down a recipe, (that most likely had been in their head for decades); and they wrote them, as they were stored in their heads. Many of the details were “just assumed”. :) There was no formal format for writing down a recipe, as most were probably handed down by word of mouth from one generation to the next. Often my mom’s notes in this cookbook were to add in an oven temperature and cooking time, as the contributors would naturally assume that those things would “just be understood”. The other thing that struck me as I thumbed through the pages this evening, is that every page was HAND-written. After comparing the handwriting on many pages, I’m convinced that the same person carefully copied each recipe into the book. What a treasure it is!
Some of Mom’s notes were more detailed than just temperatures and times, though. If I look very closely, the faint outline of her homemade noodle recipe is penned onto the inside of the back cover. And though it has been missing for many years, the memory is so vivid to me of two recipes that always lived on the inside of the FRONT cover of our Hearth and Home cookbook. The first was for my Grandma’s sugar cookies and the second was just a small note in the upper corner with the formula to substitute for a one ounce square of unsweetened chocolate. That formula is in my head, now, as I saw it so many times over the years. But as I thought about it, I realized that I often do exactly what the wonderful ladies from the Bethel Evangelical Free Church did way back then. I know it, so I assume everyone else does, too. So much of what is second-nature to me, I take for granted that others will have already been taught. Great pieces of knowledge, heritage and wisdom are lost for that way of thinking; so today, I am determined to share with you the formula for a square of chocolate. I’ll categorize it in our Kitchen Basics section. And to further enhance your vast database of kitchen knowledge, I’ll give you the formula for semi-sweet chocolate, too.
With the seemingly limitless digital age we live in, things like old cookbooks aren’t pulled off the shelves very often, any more. We really have lost some of the magic and memories that they could hold for us, but the wisdom can definitely still be carried forward. I don’t stain many cookbooks, these days, but I wonder if my flour-crusted laptop, Kindle and camera will hold any secret treasures or memories for my own kids and grandkids? :) I sure hope so!
This post contains Amazon affiliate links. I love this Gluten-Free Blue Corn, Brown Rice and Oat Flour Blend Recipe for making muffins and quick breads, corn bread, waffles or pancakes. Using this gluten-free blend lets all your family and friends enjoy your baking talents. This is just one of several possible gluten-free flour blends, you can […]
This post contains Amazon affiliate links.
I love this Gluten-Free Blue Corn, Brown Rice and Oat Flour Blend Recipe for making muffins and quick breads, corn bread, waffles or pancakes. Using this gluten-free blend lets all your family and friends enjoy your baking talents. This is just one of several possible gluten-free flour blends, you can create in your own home, without the unwanted additives and prohibitive cost. It’s a win for everyone. If you’re looking for other gluten-free flour blend recipes, check out my Brown Rice, Amaranth and Oat Blend, with instructions for custom blending your own family’s favorite. The blue corn is just a fun touch I added to make some treats for our granddaughters, Blue “Pixie Dust” Crepes filled with Honey, Berries and Yogurt and Blue Pixie Dust Tea Cakes (Gluten-Free Blue Corn Muffins with Blueberries). You could definitely substitute yellow corn flour, in place of the blue. I used blue popcorn to mill the flour in this recipe.
Blue Pixie Dust is not something I typically find on my list of ingredients, when I begin a new recipe; but having raised four daughters and being blessed to spend lots of time with our beautiful granddaughters, I have enjoyed an abundance of fairy-imaginative play, stories, toys and movies. There was no doubt in my […]
Blue Pixie Dust is not something I typically find on my list of ingredients, when I begin a new recipe; but having raised four daughters and being blessed to spend lots of time with our beautiful granddaughters, I have enjoyed an abundance of fairy-imaginative play, stories, toys and movies. There was no doubt in my mind that something so magical could definitely inspire recipes, conversation and giggles. I was happy to accept this fun challenge from #ProtectPixieHollow and #CollectiveBias and share the news about the soon to be released DVD of Disney’s The Pirate Fairy. It’s release is a topic of excitement and great anticipation for our granddaughters. This sweet six-year-old, in particular, often regales us with her version of the tales of her favorite Tinkerbell movies, and is fairly bubbling over in her delight, imagining just what The Pirate Fairy must be about.
The Pirate Fairy will be released on April 1, in a special Blu-Ray/DVD/Digital HD set, at Walmart. This exclusive and limited edition package will include a free gift with purchase, the Pixie Hollow Bake Off DVD which includes 10 animated shorts. The Pixie Hollow Bake Off DVD follows Tinker Bell as she challenges Pixie Hollow’s culinary superstars when she refers to the art of baking as “just tinkering with flour.” Your children’s favorite fairies will use their talents to help Tinkerbell in a head-to-head bake-off with head baking fairy Gelata (voice of Giada de Laurentiis) and her Baking Fairies. The winning cake will be featured at Queen Clarion’s Arrival Day Party. I can’t wait to pick up our copy at Walmart and watch it with the girls! What could be better than fairies AND baking!!???!!! :)
Trailer – The Pirate Fairy on Disney Video
Well, you know how it goes when the imagination starts running. I couldn’t do just ONE Blue Pixie Dust recipe. After all, we DID have all this blue pixie dust. Waste not, want not. So, I also made some Blue Pixie Dust Tea Cakes. Now, you know as well as I do that presentation is a HUGE part of making any dish special. I could have told everyone that they were blue corn muffins with blueberries. They were. And the fact that they were much healthier than most desserts, didn’t keep them from being absolutely delicious, but had I presented them as blue corn muffins, there would have been substantially less fanfare. :) Thus, I served Blue Pixie Dust Tea Cakes, baked in the shapes of the flowers that Tinkerbell and her friends love so much. I flipped the muffins upside down so the moist, colorful, berry-studded bottoms were facing up and no frosting or drizzle was necessary to convince anyone these were tea cakes. Now, that’s presentation! It makes the ordinary something special and imagination-inspiring.
I’m sure you’ve been concerned about where on earth I could find the ingredients for such magical treats. Well, no worries! Most of them were picked up right inside my local Walmart.
The only truly tricky one, was that magical Blue Pixie Dust. What creative ideas do you have for blue pixie dust? Well, you know my newest kitchen tool is my flour mill and I got the idea to use blue popcorn and grind my own blue pixie dust flour. It was perfect! And before you panic, you can easily do it, too! I milled my own, but if you don’t have a flour mill, you can buy blue corn meal and turn it into flour by grinding it in your heavy-duty blender. I tried it in mine, just to be sure and it worked like a charm. So, now you know the secret to obtaining blue pixie dust!
I had never made crepes, before, but they’re just thin pancakes. Right? lol So, there is a slight learning curve to making them, (translated as I threw away the first four, so don’t give up) but once you get onto it, they’re actually as simple as I had first suspected. Make sure your pan is preheated at medium to medium high. Only fill the center of the pan and then tilt and swirl the batter in a thin layer across the entire bottom of the skillet. Practice and you’ll be a pro in no time! Also, my original recipe used no sweetener of any kind in the crepe. I felt like the berries and honey in the filling would be sweet, enough, but it turns out they still needed a little something for us. After making them again, I added some honey to the batter. You could easily leave it out if your family prefers. Enjoy!
As I mentioned, before, with my abundance of lovely blue pixie dust, I decided to make one more fun treat. I think you and your family will love these easy and gluten-free Blue Corn Muffins with Blueberries.
So, is there Blue Pixie Dust in your future? I hope so! What creative ideas do you have for healthy snacks your kids will love? Be sure to pick up a copy of The Fairy Pirate, at Walmart on April 1, to get all kinds of imaginative inspiration!
Here it is. The promised muffin recipe. You’re going to love them! Print Gluten-Free Raspberry Cinnamon Muffins Recipe Ingredients280 grams Gluten-free Whole-grain Flour Blend (MUST be weighed!) 122 grams (1/2 cup) sugar (I used Zulka Morena sugar.) 12 grams (1 Tablespoon) baking powder, aluminum-free 4 grams (1/2 teaspoon) Celtic Sea salt 1 teaspoon cinnamon […]
Here it is. The promised muffin recipe. You’re going to love them!
Are you experimenting with gluten-free baking? What have you loved? What hasn’t worked out as well? Do you have a good tip or idea you’d be willing to share?
Thanks for stopping by! Have a day packed full-to-overflowing with blessings!
As a participant in the Grain Mill Wagon Challenge, I received a WonderMill Grain Mill and compensation to test the appliance in my own kitchen and to create five recipes using freshly milled, whole grain flour. The views and opinions expressed are wholly my own and based on my personal experience with the product. This […]
As a participant in the Grain Mill Wagon Challenge, I received a WonderMill Grain Mill and compensation to test the appliance in my own kitchen and to create five recipes using freshly milled, whole grain flour. The views and opinions expressed are wholly my own and based on my personal experience with the product. This post contains affiliate links marked with an *.
Last week, I shared a little about my need to become more knowledgeable and skilled in the art of gluten-free cooking and baking. Yes, there is DEFINITELY an art to it. My traditional way of baking and measuring, simply won’t work with these new ingredients. It requires a little “un-learning”, which comes easier to me, now, in this menopausal stage of life. :) I feel like “un-learning” is sort of a natural state for me, at my age. With age and “wisdom”, comes the understanding that you really don’t know everything you thought you did and even if you do, you won’t remember it. lol It seems to be working out for me, anyway. I guess I’ll go with it.
There is so much information available, about gluten-free baking, it can be pretty overwhelming to sift through; and without an advanced chemistry degree, it’s sometimes hard to discern who ACTUALLY knows what they’re talking about. :) After reading many, many articles and blogs, I have to tell you that the most helpful have been the blogs of people who live without gluten every day of their lives. They’re hard-core, all-in, and they know from personal experience, what works and what doesn’t. I’m so excited and grateful for those who have already done the hard work of pioneering — blazing the trail for the rest of us.
I’m not much of a re-invent the wheel girl, so it helps to have some great role models. The one I feel that has been the most helpful to me, personally, is Shauna James Ahern, over at Gluten-Free-Girl and the Chef. She doesn’t just share gluten-free recipes, though she DOES have so many that look absolutely scrumptious. She’s a teacher, whether that’s what she set out to be, or not. I feel as though I’ve attended “gluten-free school”, after studying her wonderful blog, and I understand so much more than I did, before I arrived there. What I love about Shauna is that she provides me with the information, formulas, tips and ideas to create my own custom gluten-free flour blends and use them in recipes my family is already familiar with and enjoys. Her site is a wealth of information and I can’t encourage you enough, to go, and rifle through its pages, to glean those nuggets of knowledge that will inspire you on your own gluten-free journey.
This flour blend recipe was part of my guest post, today, over at the Grain Mill Wagon Challenge. You can check out that post to get all the details about my continuing experiments, and all that I’m learning, with the WonderMill Grain Mill. I am loving it SOOOOO much! It makes me feel sort of accomplished and crafty, using it, though it really involves no skill on my part. I flip the switch, pour in the grain, and the mill does all the work. If there was a way to take credit for it, I would do it, but take my word for it, milling your own flour with a Wondermill is a no-brainer. It’s simple, it’s quick and it’s healthier for my family. What’s not to love?
Ok, so let’s get to the recipe. I read that to make my own gluten-free,
- all-purpose flour blend, I needed to use 600 grams of any combination of gluten-free starches that I liked and 400 grams of gluten-free whole grain flours.
- whole-grain flour blend, I should combine 700 grams of any of the whole-grain flours and 300 grams of the starches.
- To use either of them in recipes, I would need to substitute 140 grams of the blend, for each cup of flour the recipe called for.
Based on what I had in my house, I mixed up this first whole-grain blend. I immediately used it to bake some beautiful and delicious muffins. I was hooked. Very, very excited. Now, lest you think that everything comes up roses the minute you switch to gluten-free baking, let me introduce you to my attempt at using this blend to make whole grain tortillas. Failures and mistakes will happen, and yes, I cringe a little at the cost of learning, but the truth of the matter is that it is something that’s important to know and I WILL figure it out, eventually. Don’t give up. You learn from what didn’t work, make adjustments and try, again. It’s worth the effort and initial expense to be able to serve delicious, satisfying food that is healthy for the people we love.
In the meantime, this first whole grain blend was most certainly not a bust in the Raspberry Cinnamon Muffins I will be sharing with you in my next post. I am confident this blend would also be great in things like banana and zucchini bread, pancakes and waffles or brownies and cobblers. As I continue to experiment and expand our gluten-free recipe file, I’ll share the recipes we develop. In the meantime, mix up a batch of this blend to use in your own recipes.
The links you’ll see in the recipe are to the grains I purchase online, to make my flours. Living in a small town, I don’t have quick and easy access to health food stores that sell organic grains, or grains of any kind, really. Without a doubt, I will eventually learn which stores in the city (30 miles away) offer what I’m looking for at even more affordable prices. Until then, this has gotten me started and it’s delivered directly to my door. You may find that works for you, as well.
Have you been too afraid to attempt gluten-free baking? What are the obstacles that hold you back? What information or tips would make you more willing to give it a try? Maybe you’re an excellent gluten-free baker. I would LOVE to hear from you. Let’s dish! What are you secrets for success?
I’m so glad you came by and I’m looking forward to your next visit! Have a blessing-filled week!
This post contains affiliate links. Links followed by an ” * ” are affiliates. You won’t need special skills or knowledge to wow your friends and family with this easy, gluten-free dessert. You may feel like there are quite a few steps, but all of them are super simple. It shouldn’t throw you into […]
This post contains affiliate links. Links followed by an ” * ” are affiliates.
You won’t need special skills or knowledge to wow your friends and family with this easy, gluten-free dessert. You may feel like there are quite a few steps, but all of them are super simple. It shouldn’t throw you into a panic when you find out guests are eating gluten-free. There are so many delicious recipes you can prep that will make them feel completely indulged without anyone else at the table feeling like they’ve missed out on something.
A few weeks ago, our son-in-law discovered he would need to be eating gluten-free. Since we are lucky enough to be able to share meals with him, our daughter and grandkids at least once a week, I wanted to start fine-tuning some recipes that I can prepare to let everyone enjoying a family dinner with us, be able to eat anything on the table. This Fudgy Flourless Chocolate Cake is one of them and you’ll be seeing more and more gluten-free recipes popping up on Busy-at-Home. Enjoy!
This post is all about sharing a secret that every successful baker must understand. Armed with this knowledge, you will be well on your way to becoming a baking GIANT! (or moderately sized with a GIANT baking heart, if you prefer.) At least in your own kitchen. :) It IS true that cooking a great savory […]
This post is all about sharing a secret that every successful baker must understand. Armed with this knowledge, you will be well on your way to becoming a baking GIANT! (or moderately sized with a GIANT baking heart, if you prefer.) At least in your own kitchen. :)
It IS true that cooking a great savory dish leaves a little more wiggle room for experimentation and creating a smashing success with just about whatever happens to be in your pantry. A little of this, a dash of that and maybe even some of that leftover chicken from last night’s dinner and you can whip up a culinary masterpiece, with ease.
The chemistry of baking, on the other hand, is a little more particular, and requires precise measuring to create the necessary reactions when specific ingredients, in specific amounts, are combined. Intimidating? It doesn’t have to be. As a matter of fact with just a little knowledge and a collection of basic formulas for the baked goods you love most, you can be comfortable baking every day. AND, the more you practice, the more comfortable you will be to use what you know to experiment and get creative with baking, just the way you do when you’re cooking.
That’s the basis for a whole new category of posts I want to share with you in 2014 — Baking Basics. You’ll see it in the menu tabs above, and I’m hoping it will fill up quickly with posts you can reference, when you have questions. Identifying yourself as a scoop and swooper or a spooner is the first important baking basic I want you to think about, as it has a tremendous impact on your success when you’re baking.
So, what’s the verdict? Are you a “scoop and swooper” or a “spoon and leveler”? What about the recipes you use? Were their authors scoopers or spooners? It may not seem like a big deal, but I promise, understanding the difference will help you achieve much more consistent results when you bake. Until I started baking large batches of breads, cakes or cookies for freezer cooking, I didn’t realize how significantly the way I measured flour would affect my final product. After some time experimenting, I’m convinced that some of my friends who say they love to cook, but can’t bake, may find that this simple knowledge can change their minds.
The scoop and swoop method is exactly what it sounds like. You dip your measuring cup into the canister to fill it and use a finger to swoop the little mound off, making the flour level with the top of the measuring cup. Spooners add flour to their measuring cup, a little at a time, and then using the flat edge of a table knife or some other straight edge, level the top with great precision. Each method incorporates a different amount of air into the flour and affects how much flour is actually in the cup. Scooping and swooping adds more flour (by weight) to your recipe — as much as 20% more, depending on how vigorous a scooper you are. :) If you’re baking a recipe that calls for 4 cups of flour and the recipe’s author was a spooner, but you scooped, you would end up adding almost a whole cup more flour than the original author used in her recipe. And when you are baking multiple loaves of bread, where 12 – 15 cups of flour may be used at one time, that difference becomes even more significant, using 3 or more extra cups of flour, compared to the original recipe’s author. Holy bread brick, Batman!
No wonder so many people think they can’t bake. This is quite a dilemma, since I don’t think I have EVER seen a recipe that stated whether the author scooped and swooped or spooned and leveled. What’s a perfectionistic, wanna-be GIANT supposed to do? Ideally, I would convince all of you to measure your flour by weight and every recipe would be written with weight measurements. The reality is, that’s probably not going to happen. Oh, I’m definitely going to get some of you weighing your flour, but those of you who don’t have access to a scale, can still be great bakers. You just have to keep certain facts in mind.
- If you don’t personally know the recipe’s author and how the flour was measured, your first attempt at making the recipe is ALWAYS going to be a trial run. Don’t give up if a recipe doesn’t turn out the first time. It may be as simple as adjusting the way you measured the flour, so always keep track of what method you used and try, again, using the other method.
- If the recipe gives weight measurements (oz or gm), in addition to volume (cups), then weigh your flour to get results consistent with the author’s.
- If you have a kitchen scale, you can update the recipes you use most often, and new ones that you try, by measuring out the flour in cups and then weighing the total amount. Note the ounces and grams measurement on the recipe, so anyone using the recipe after you, will have access to the most accurate measurements and you won’t have to rely on memory when baking it, in the future.
- Be consistent in the method you use for measuring flour when you create your own recipes. You’ll want to share with others who use it, what method you use, so they can come as close to duplicating your method, as possible.
- If you can afford it, buy a kitchen scale. Successful bakers and chefs rely on this method to achieve consistent results every time they bake. 5 ounces of flour is 5 ounces of flour whether you scoop it up in a cup or you spoon it delicately into the bowl. It is the most accurate way to measure and to help ensure baking success.
To give you one final illustration of the differences between volume measurement and weight measurement when it comes to flour, and why weighing is far superior, let me show you two bags of flour I recently milled. One was milled from hard white wheat berries, the other from Einkorn wheat berries (an ancient variety, without all the modern-day modifications). In a recipe, if I were using volume measurements, I would need almost twice as many cups of Einkorn flour to achieve the results I had with hard white. Someone creating a recipe that says use x amount of cups of either one, would have to note what specific wheat their flour was milled from to get the same results for anyone else who used the recipe. However, if they gave weight measurements, the recipe, as written, would work with either flour.
Have I convinced you, yet? Are you already in the car on the way to Walmart to buy a kitchen scale? :) There are other factors that can affect the favorable results of your final baked products, but accurately measuring flour is at the top of the list. From now on, recipes I publish, here, at Busy-at-Home will give both volume and weight measurements and if you don’t have access to a scale, you’ll know I scooped and swooped for the results I got, so you should, too. :)
How do you measure flour? Have you ever been frustrated to follow a recipe exactly and still not have it turn out? What’s your greatest baking fear? Success? What puzzles you about baking or what questions would you love to have answered about baking? I’m anxious to show you that you can be an extraordinary baker and I’ll help with all I can.
Now, go bake something amazing! You can do it!