Query: Krispy Kreme bread pudding recipe
- Thread starter Aalyh.
- Start date
JuSt Wait AnD sEe KeViN
New member
call for two 4.5-ounce cans of fruit cocktail, and of course
there's no such thing. Anybody know what the correct amount is?I doubt
an exact measurement of fruit cocktail is
critical. If you can get close to 9 oz (give or take an oz) I'm sure
you'll be fine. I haven't read the recipe but it would seem
(intuitively. You remember what that is, Jill, don't you? THINKING
SOMETHING THROUGH before saying something that makes you look like a
complete idiot) that the fruit is really more of a secondary player.
The balance between bread/donuts whatever and the custard ingredients
need to be precise.
--
M.afaqanjum
there's no such thing. Anybody know what the correct amount is?I doubt
an exact measurement of fruit cocktail is
critical. If you can get close to 9 oz (give or take an oz) I'm sure
you'll be fine. I haven't read the recipe but it would seem
(intuitively. You remember what that is, Jill, don't you? THINKING
SOMETHING THROUGH before saying something that makes you look like a
complete idiot) that the fruit is really more of a secondary player.
The balance between bread/donuts whatever and the custard ingredients
need to be precise.
--
M.afaqanjum
Southpaw16
New member
On Sat, 2 Apr 2011 05:09:40 -0700 (PDT), Bryan
wrote:
I won't go that far, but she spreads all that "southern" on way too
thick. I don't get all the butter and fats either. Do people really
cook that way anymore? Interestingly enough, when hubby comes in and
I have Food Network or Cooking on - the TV cook with the reputation
for using fat isn't Paula for him. It's Ina Garten! "Oh, it's the
one that uses too much butter" and wouldn't you know, then she uses a
whole stick or sometimes two of them.
--
Today's mighty oak is just yesterday's nut that held its ground.
wrote:
I won't go that far, but she spreads all that "southern" on way too
thick. I don't get all the butter and fats either. Do people really
cook that way anymore? Interestingly enough, when hubby comes in and
I have Food Network or Cooking on - the TV cook with the reputation
for using fat isn't Paula for him. It's Ina Garten! "Oh, it's the
one that uses too much butter" and wouldn't you know, then she uses a
whole stick or sometimes two of them.
--
Today's mighty oak is just yesterday's nut that held its ground.
Shawn F. Jacobson
New member
In article
,
J wrote:
You don't need to make the recipe to add 4.5 to 4.5.
Regards,
Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
http://arabianknits.blogspot.com/
,
J wrote:
You don't need to make the recipe to add 4.5 to 4.5.
Regards,
Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
http://arabianknits.blogspot.com/
On Sun, 03 Apr 2011 22:10:21 -0700, Ran?e at Arabian Knits
wrote:
It makes my wonder why that person asked the question in the first
place. It's a recipe that virtually no one would want to try, so why
beat a dead horse like that? I really don't care. This thread should
have been dead already and I'm killing it now so it will go away
permanently.
--
Today's mighty oak is just yesterday's nut that held its ground.
wrote:
It makes my wonder why that person asked the question in the first
place. It's a recipe that virtually no one would want to try, so why
beat a dead horse like that? I really don't care. This thread should
have been dead already and I'm killing it now so it will go away
permanently.
--
Today's mighty oak is just yesterday's nut that held its ground.
xoxdream_2003
New member
Ran?e at Arabian Knits wrote:
I remember seeing that show years ago, and Paula Deen
"actually made the recipe," if that's his/her criteria. It's not the
kind of recipe where precise measurements matter, add as much as
looks good to you.
nancy
I remember seeing that show years ago, and Paula Deen
"actually made the recipe," if that's his/her criteria. It's not the
kind of recipe where precise measurements matter, add as much as
looks good to you.
nancy