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Post by Pearl on Dec 15, 2012 15:11:21 GMT -5
You noticed. Oops sorry, you'd think after months of proofing we'd get it all right. The first printing of the book does omit some ingredients and directions in the following recipes.
*Trim Healthy Panbread (page 266) calls for one cup of egg whites
*Special Occasion Chocolate Cake (page 384) calls for 1/2 cup unsweetened cocoa powder
*Ginger Snaps (page 389) call for atleast 2-3 tsp of ginger powder and sweetener to taste. Shake in several or more good shakes of Nustevia extract powder or use 6-8 tsp. Truvia.
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Post by wondermom on Jan 5, 2013 20:58:57 GMT -5
I cannot find the temp to cook the "mini chocolate cakes for purists"...?
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Post by Emily on Jan 6, 2013 15:12:52 GMT -5
it works well at 350 Fahrenheit.
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Post by momto6 on Jan 11, 2013 14:46:51 GMT -5
on page 382 the recipe for mini chocolate cake for purist calls for egg whites and then in the instructions says eggs. so do we use whole eggs or just whites?
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Post by Pearl on Jan 13, 2013 9:05:38 GMT -5
You use whole eggs, that's another that got fixed.
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Post by 123sarah321 on Jan 16, 2013 10:23:57 GMT -5
What is the oven temp for the baked brussel sprouts? Thanks :-)
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Post by Pearl on Jan 18, 2013 11:11:07 GMT -5
Unless otherwise specified, all baking times are 350.
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Post by jeasterb on Jan 31, 2013 15:16:32 GMT -5
Question about Light Baked Custard:
I made the custard for breakfast and baked it in a pie dish since I don't have any raemkins. It was totally soupy with a rubbery top after one hour. What did I do wrong? I noticed that other custard recipes tell you to put it inside a pan with water. Am I supposed to do that with this recipe? Thanks!
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Post by Pearl on Jan 31, 2013 15:43:35 GMT -5
Try that jeasterb. Many have had trouble with that particular recipe. It might work a whole lot better in a water bath.
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Post by Blessed Beyond Measure on Jan 31, 2013 18:35:09 GMT -5
Question about Light Baked Custard: I made the custard for breakfast and baked it in a pie dish since I don't have any raemkins. It was totally soupy with a rubbery top after one hour. What did I do wrong? I noticed that other custard recipes tell you to put it inside a pan with water. Am I supposed to do that with this recipe? Thanks! That's exactly what mine did. I haven't tried again. I want to though. I may try the water bath.
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Post by chaynes on Jan 31, 2013 21:08:18 GMT -5
For the coconut divine fudge squares, how big are the packets of coconut concentrate. I found what sounds like the same thing and same brand from amazon but they are 7 oz ea and I wouldn't really describe them as packets. They are called Let's Do Organic Creamed Coconut, 7-Ounce Boxes
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Post by Emily on Jan 31, 2013 23:41:05 GMT -5
Chaynes, that looks like the right stuff. That should be perfect.
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Post by jenninkanata on Feb 1, 2013 9:58:46 GMT -5
Are these fixed in the new release and e-book? You noticed. Oops sorry, you'd think after months of proofing we'd get it all right. The first printing of the book does omit some ingredients and directions in the following recipes. *Trim Healthy Panbread (page 266) calls for one cup of egg whites *Special Occasion Chocolate Cake (page 384) calls for 1/2 cup unsweetened cocoa powder *Ginger Snaps (page 389) call for atleast 2-3 tsp of ginger powder and sweetener to taste. Shake in several or more good shakes of Nustevia extract powder or use 6-8 tsp. Truvia.
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Post by Pearl on Feb 1, 2013 22:24:02 GMT -5
Yes those are fixed.
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Post by beckyhaffner on Feb 2, 2013 15:20:10 GMT -5
my first custard was a flop, but the next time I baked it in a pan of water and it turned out great!! so try it again in a pan of water.
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