11/29/2023 0 Comments Cranberry sauce minimalist baker![]() I love your recipes and can’t wait to try the next (despite being cursed with squatty muffins) and always appreciate the creativity that goes into them. ![]() That said, the flavor of this mix is so yummy! I recently just made a batch of lavender syrup and added a touch of it to the mix– delightful! So it looks like breakfast bars it will be going forward. If breakfast bars were my intention, then success was met! My muffins-that-rise vs muffins-that-do-not-rise stats are 0-6+ at this point. The cast-iron ‘muffin’ turned out like a really delicious breakfast bar! I let everything bake for about 27 minutes before letting them cool. I had a little leftover batter after filling the muffin pans, so I took the extra and just plopped it into a small cast-iron skillet. But even when I follow recipes to a T, I get tasty and sometimes soft hockey pucks. But I did experiment a bit with this recipe when I realized my GF flour selections were all a bit scant ( I’d already invested time into the wet ingredients) and I had to improvise with a mixture of various GF fours. If you prefer sweeter sauce, increase the sugar to ⅔ cup.I am forever cursed with non-rising muffins!.Leftover cranberry sauce can be frozen in a freezer safe container.That way, it's one less thing to worry about, and you know it will be chilled and set up. We always make the cranberry sauce the day before Thanksgiving.Refrigerate, covered, until completely chilled.Remove the cranberries from the heat and let cool to room temperature.Reduce heat and gently boil for 10 minutes, or until cranberries start to burst. Just try to be consistent so they cook evenly. ![]()
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