Baking

asdfghjkl

qwertyuiop

asdfghjkl

zxcvbnm

They used to eat bread, butter, veggies, and they drank water. I'm pretty sure they just basically ate what they grew on their land, and when they had the money, would ocasionaly buy bread, or something quite expensive. Rich people often snacked on grapes, meat, olive oil, bread, fruits, etc. Hope I helped! :)

origin of souffle

I first ate potato candy circa 1966 at the Pennsylvania Dutch Fair in Lancaster, PA. I have a recipe for it in an old PA Dutch cookbook. My 'dutch' mother used to tell me it was the old German's way of not wasting leftover potatoes. So I'm assuming it's German. It's Pennsylvania Dutch. My 'dutch' mother said it was a thirty German's way of using leftover potatoes. Here's the recipe from The New Pennsylvania Dutch Cook Book Copyright 1958, submitted by Mrs. Elwood Shaub 1 baked potato Confectioners' sugar Vanilla Melted chocolate As soon as the potato is baked, warm a mixing bowl and scoop the potato from its skin. Mash and add confectioners' sugar, stirring and adding until mixture can be kneaded with the hands. Knead well, keeping warm, add vanilla and form into small balls. Dip quickly into melted chocolate kept warm over hot water and drop on waxed paper. Or shape like Easter eggs and dip. Potato balls can be flattened and topped with English walnut halves, the mixture can be used to stuff dates, which are then rolled in sugar, or it can be rolled out like dough, spread with peanut butter, rolled up and sliced, then dipped in coconut. I find that if you follow this you will have a large bowl of mush!! I recommend you start with a very small amount of potato and mix in the Confectioners' sugar. I never bother with the vanilla or the kneading, I just take the potato/sugar mix, make a ball of it and roll it out on a Confectioners' sugared surface, about a 1/4" thick. Then I spread creamy peanut butter on it and roll this into a tube. Before it hardens I slice this into 1/4" pieces. This will harden nicely. Very delicious. A second generation PA Dutch New England transplant, SB.

• First put 1 and 3/4 cup of milk and 5 tablespoons sugar in a pot on low heat. Stir well until sugar melts. Stop the heat and cool for a minute, and make sure the milk doesn't boil.
• Beat 3 eggs in a bowl and mix well. Slowly pour the sugary milk into the bowl and stir. Then add some vanilla extract.
• Pour the mix through a strainer, this step makes the flan smoother.
• Make a Caramel Sauce!
• put 3 tablespoons sugar and 1 tablespoon water in a small pot and stir quickly over high heat. remove from heat when it becomes brown and divide into 4 teacups.
• Pour the mix to the cups, on the caramel sauce.
• Fill a pot with water and put a steamer above it. When the water starts steaming, stop the heat and put the cups in the steamer. heat for 2~3 minutes on high heat.
• Lower the heat and steam for another 13~15 minutes. When put on low heat, move a lid a little so some of the steam will escape. The water won't get into the flan if you put a towel under the lid.
• Poke a hole in the flan if the juice doesn't come out, its done.
• Put in a refrigerator after it cools down, then top it with whipped cream and fruit, and it's good!

The price of butter in the 1970's was around $0.87

There are 6 grams of sugar in one of those little packs you would put in your coffee. It will take you a while to fill a cup 1 gram at a time.

------------------------------------------------------------------------

1 US customary cup has 236,6 mL; the density of granulated sugar is o,85 g/cm3; so one cup has cca. 200 g sugar.

Than, 1 g sugar is cca. o,oo5 cup.

Two pounds can't be measured using cups, which are measures of volume - for example, milliliters, liters, pints, or fluid ounces.

You will need to specify what you need to measure to discover how many ounces fit in one cup; depending on the goods being measured you might also need to specify whether it will be tightly or loosely packed.

1 cup = 250 mL

1 US cup = 236.588237 milliliters

some are:

1.) zero output impedance.

2.) perfect voltage regulation, especially no voltage over/undershoot with stepped loads.

3.) over-current protection by hard limiting or fold-back.

Others may have different opinions or preferences.

no

1 cup = 16 tbsp

1 tbsp = 0.06 cup

200 grams is equivalent to 7 ounces or just under a cup.

Pounds are weight and cups are volume (size). They are not convertible to each other. Yes, they both use ounces but it is a common mistake to assume that fluid ounces (8 per cup) and regular ounces (16 per pound) are the same thing. A cup of water weighs aprox 1/2 pound and is a full 8 fluid ounces. A pound of water is about a pint (2 cups). A pound of breadcrumbs will be much bigger than a pound of water and a cup of breadcrumbs will weigh less than a cup of water. The answer to your question will be different for each food. about 2 cups though

Sugar is a simple carbohydrate made up of carbon, hydrogen, and oxygen molecules. The main chemical component of sugar is sucrose, which is composed of glucose and fructose molecules. Other types of sugar, such as glucose and fructose, are also commonly found in sugary foods.

The world's tallest building is located in Dubai, United Arab Emirates.

sell old stuff, do odd jobs

Brazil

It takes 1,000 grams to equal 1 kilogram.

600 grams would equal .6 or 60% of a killogram.

cupcakes are a Delicious treat and buns are for lunch

Buns are generally small yeast breads, baked in individual servings. Buns can be savory or sweet. Cupcakes are small cakes, also baked in individual servings, but much sweeter and leavened with baking powder or baking soda for a tender crumb. Also, cupcakes typically are frosted with buttercream or some other decorative frosting.

There is no problem since the date of expiration is recent.

Yes if you mean 0.25 cup

15 fluid ounces equates to 30 tablespoons. (US)

Here in Virginia its about 2 bucks.

Just a guess, but 1 (one)?????? :)