Baking

In order for someone to answer your question you will have to be more elaborate in your question. Is what good for diabetics?

The normal is 1/2 lb per person. I also consider the age of my guest. Younger persons eat more are their sport played that day ? What else is going on that day, are they here for an hour, two or all day,do you want leftovers, and how many sides are you offering? after all consideration I would go for a lb per persons to be safe since the bone bay be 1/3 the wt. Do not forget have plenty of water and toilet paper on hand. heeee

You can use black treacle or anything dark and sweet and syrupy. It's also OK to use malt in similar quantities.

The molasses has a certain taste of its own which isn't easily copied and molasses do provide a very rich source of iron.

But most of those recipes can take anything syrupy like Apple juice concentrate in thick syrup form. Or you could use honey if you like that flavour in a bran muffin.

Also you can use Agave Syrup a naturally sweet one that.

Some people use Maple Syrup. Molasses and Treacle though are very thick and messy to handle but a muffin won't be spoiled by any of the above substitutes. You just have to make sure you don't overdo or under-do the sweetness and put up with the strong taste of molasses not being present.

Preheating an oven will cause whatevr your baking to cook evenly

Yes, ounce for ounce. One square of baker's semisweet chocolate is one ounce, if you were to chop 8 of the squares up it would be the equivalent of 8oz. or 1cup of semisweet chips. Happy baking :-)

Baking has been around since ancient times. It probably began sometime around the 11th dynasty and was done by mashing grains with water and pouring the mixture on a hot, flat rock. This resulted in a bread-like substance.

It is a complex carbohydrate

Parchment paper is used mainly for baking and cooking today. It is used on baking containers and inside cake tins to prevent the food sticking to the container. It can withstand the very high temperatures inside an oven.

It would probably work, but try using caster sugar instead, it would taste a lot better.

A chafing-dish (from the Old French chauffer, "to make warm") is a kind of portable grate raised on a tripod, originally heated with charcoal in a brazier, and used for foods that require gentle cooking, away from the heat of direct flames. The chafing dish could be used at the table or used with a cover for keeping food warm on a buffet table.

One stick of butter equals 1/2 a cup so three sticks of butter would be a cup and half.

1 full cup of butter!

The souffle originated in France.

If the glass is tempered, it can easily withstand heats of up to 500 degrees F. Look at the imprint at the bottom of your dish to find out if it is tempered to withstand the heat of an oven. If not, glass may shatter around 375 degrees F, so watch out and be sure to check!

It's a very fine corn flour. Some sources say it is a fine rice flour, some say it is a fine wheat flour, some even say it is cornstarch or wheat starch. I'm just passing on what I personally have been told.

I will try the recipe several times using corn flour, rice flour and cornstarch to see which one is better for the recipe I will be using. Thank you very much for the information. It is most valuable.

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Liquid measures are based on volume and are not the same as weight measures. We use the same term, "ounces," but they are not the same thing. If we were using the metric system, we would talk about grams versus milliliters. Flour comes by weight, not volume, so you cannot think that a pound of flour (16 ounces in weight) is the same as 2 cups or 2 X 8 liquid ounces. A cup of flour is equal to 8 liquid ounces in volume, but it only weighs about 4 ounces in weight. So a 5 pound bag of flour is actually more like 20 cups of flour, not 10. But this may vary according to how packed down or how sifted the flour is. The most accurate recipes give weight measurements for flour--so that you don't need to be worried about how compact or fluffed up your flour is.

It may vary according with the type: melted chocolate 1 cup [US] = aprox 241 grams chocolate chips 1 cup [US] = aprox 180 grams chocolate cocoa powder 1 cup [US] = aprox 111 grams grated chocolate 1 cup [US] = aprox 99 grams

Orange zest is made from orange peel. When you grate the rind of the orange, do not grate all the way to the white, you just want to grate the orange surface. Voila!! You have fresh orange zest. The zest of an orange is the very outter layer of the orange peel...just the orange part, not the white part. The easiest way to remove the zest without getting the bitter white part is to use an orange zester or a micro rasp (looks similar to a wood file). If you don't have an orange zester you can use the smallest holes on a box grater or cut the zest off with a paring knife. If using a paring knife, chop the peel as small as possible...now you have orange zest.

Stollen is a dense, rich bread with butter, dried fruit, candied peel and spices. Some versions are quite sweet and may include marzipan or nuts. The top is often covered in icing/powdered sugar. Stollen is traditionally baked for Christmas or Advent in some parts of Germany, and possibly originated from the desire to have a more festive and flavoursome bread in the time of Advent fasting.

Usually yes. Some recipes specify "baking" cocoa powder just so that nobody gets confused and uses "drinking chocolate mix" instead (since this contains sugar and milk powder which would throw off the recipe).

Time vs. temperature is a most unreliable method to determine doneness. Pick up a meat thermometer (~$5 and lasts for decades) and cook chicken to 150oF internal.
Also, chickens don't have loins, much less tenderloins.

Place the chicken into the turkey deep fryer carefully, per manufacturer's instructions. Cook the chicken for 6 to 8 minutes per pound