Baking

Flour is not added to tea by most people. There are zero grams of flour in a cup of tea.

Yes, if it is used as the liquid in the frosting, half & half is fine in buttercream frosting.

Yes, Dissolve 2 teaspoons Yeast in 1 cup warm water and then add 1 cup of evaporated milk. This recipe calls for 6 cups of flour.

How much flour a bushel of wheat yields depends on the type of flour being made. A bushel of wheat will produce about 45 pounds of white flour or around 60 pounds of whole wheat flour.

You can't. They are discontinued. But you should email them. If they have enough people telling them to bring them back I'm sure they would listen. My family loved them. They were great. I have emailed them myself

just chop/grind squares into small bits... then measure...

or use a displacement method... 2 cups chips with air pockets/spaces between probably about 1 1/2 cups solid chocolate when melted. take a full glass of water, pour out 1 1/2 cups, then add chocolate squares till water fills glass to top...

There are countless different liquids used in baking, depending on the product and the function of the liquid. Various common liquids used in baking range from plain water to milk, cream, meat broths, vinegar, wine, liquors, extracts and many types of liquid oils.

3 tsp.

1 tbsp = 0.5 oz

1 oz = 2 tbsp

In US measure 32 fluid ounces are equal to one quart. One ounce is 0.03 quart or as thirty-two (32) ounces equals 1 quart, so there is 1/32 of a quart in an ounce. But you need to know that 1 Imperial quart = 40 Imperial fluid ounces. Also this relates only to fluid ounces. There are two different kinds of ounces, ounces of weight/mass and ounces of volume (fluid). This can change when you are using the ounces to measure a non-liquid such as flour or sugar since the weight of dry items is not the same as their volume. An ounce of volume is called a "fluid ounce." A quart measures volume not weight. In order to convert quarts to solid (weight)ounces or back, You need to know what is being measured.

I suppose it would depend on what you are baking. I have used coconut oil to replace butter in my gluten free pineapple up-side down cake. I have not yet tried to use it for other baking, but it works beautifully in the cake recipe.

One pound of butter is equal to two (2) cups.

If there is nothing to metabolize, which is what yeast are doing with sugar, then they will most likely not grow and not produce any CO2. With that said, there are many strains that can continue to grow and reproduce with other chemical sources, not all of which create CO2 as a bi-product. That is to say, that sugar is not the only thing they can "eat."

if packaged properly up to 6 months.

When an apple is cut (or bruised), oxygen is introduced into the injured plant tissue. When oxygen is present in cells, polyphenol oxidase (PPO) enzymes in the chloroplasts rapidly oxidize phenolic compounds naturally present in the apple tissues to o-quinones, colorless precursors to brown-colored secondary products. O-quinones then produce the well documented brown color by reacting to form compounds with amino acids or proteins, or they self-assemble to make polymers.

Once the batter is cooked, it is no longer "batter" but whatever the product is called that one is baking: cooked pancake batter becomes "pancakes," cooked cake batter becomes "cake," baked cookie batter becomes "cookies," and so forth.

Enriching flour is the process of adding vitamins and minerals (required by law) to flour. As vitamins and minerals are usually 'naturally' occuring, the flour can still be 'organic', so long as the vitamins/minerals are produced by 'organic' means.

Basic Baked Egg Custard from my grandma's handwritten cookbook, c1900:

3 eggs

1/4 teaspoon salt

1/2 teaspoon vanilla

1/4 cup sugar

2 cups scalded milk*

Preheat oven to 350 degrees. Combine slightly beaten eggs with sugar and salt. Slowly stir in milk and vanilla. Pour into 6 custard cups and set them in a pan of hot water. Bake at 350 degrees for 35-40 minutes or until knife comes out clean.

* Note: Scalding the milk was done traditionally to kill enzymes that spoiled milk, it's not necessary for that purpose since we now use pasteurized milk. Just warm the milk. I left that in because that's how she wrote it.

1 Stick Butter = 4 oz Or 1/2 Cup

2 Sticks Butter = 8 oz Or 1 Cup

3 Sticks Butter = 12 oz Or 1 1/2 Cups

4 Sticks Butter = 16 oz r Or 2 Cups

Lower the temp by 25 degrees and bake for the same length of time as usual.

you need chicken, sauce and cheese. take pre baked chicken and put about one table spoon sauce and as much cheese as desired. take the time and temperature for the oven from the directions with the pre baked chicken. I prefer to use perdue.

Yeast is a living organism and must have a warm environment to grow. If it's too cool it doesn't make the bubbles you need to make the baked goods rise.

Cool whip is made of water, corn syrup and high fructose corn syrup, hydrogenated coconut and palm kernel oil, sodium caseinate, vanilla extract, xanthan and guargums, polysorbate 60 and betacarotene.

It depends, if you need it done fast use the microwave, if you need it slow cooked use the mini oven.

It should say how many are needed on the box. like on the side or the back or something. Sorry if i didn't help.

One is liquid and the other is powder with water in it.