Text 18421, 76 rader
Skriven 2014-10-23 21:44:26 av Janis Kracht (1:261/38)
  Kommentar till text 18409 av mark lewis (1:3634/12.71)
Ärende: Herbs
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Hi Mark,

>> better to put them in the oven on warm or have a box with some old
>> windows and put them on cooking racks inside the box... the windows
>> let the sun in and keepp the bugs out... gotta have a bit of
>> ventilation to let the moisture out, though... i've seen some that
>> use framed screen instead of windows... just keep an eye on things...
>> oh! and at least one article i read spoke of using the heat in a car
>> with screened covers and trays... just leave the windows cracked a bit
>> for the moisture and excess solar heat ;)

>> I really would rather freeze things... just works for me... don't
>> have to wait.. and being the impatient person I am, well you get
>> what I mean <grin>

> and here i though you liked sun-dried tomatoes and such ;)

hehe.. I do.. but this year there weren't enough tomatoes to dry, really. I
only had 2 plants this year since I was using an earthbox.  Next year, I may do
more of a real garden like I had in Windsor.

I need to start on time for NY, like in March, turn the dirt over with some
peatmoss... well as soon as the soil is ready anyway.

And if I'm too beat to do that next spring, I can go with the earthboxes again,
but at least they'll be ready when the weather is :)

This year I started everything much later... went out, bought the earthboxes,
bought the soil, peatmoss, seeds, tomato & pepper plants, etc.  I had a potato
plant I'd started inside so that guy was very productive once I got him
transplanted <g>

===Non-Gluten Chocolate Cake===
This is the best chocolate cake I've made, I swear.  Thanks to King Arthur
flour's recipe :)

1 1/2 cups sugar
1 1/2 cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour
blend*
1 cup (3 ounces) Double-Dutch Dark Cocoa or Dutch-process cocoa 2 tablespoons
King Arthur Cake Enhancer, optional (I usually use coconut flour) 2 1/2
teaspoons baking powder
1 teaspoon salt
1 teaspoon xanthan gum
2/3 cup vegetable oil
4 large eggs
1 1/3 cups water
2 teaspoons gluten-free vanilla extract

1) Preheat the oven to 350°F. Lightly grease two 8" or 9" round pans. 2) In a
medium mixing bowl (not the bowl of your stand mixer), whisk together the
sugar, multi-purpose flour or brown rice flour blend, cocoa, Cake Enhancer,
baking powder, salt, and xanthan gum. 3) Place the oil, eggs, water, and
vanilla into your mixer bowl, and beat well. 4) Blend in the dry ingredients 1
cup at a time, beating for 1 minute and scraping the bottom and sides of the
bowl after each addition. 5) Once all of the dry ingredients have been added,
beat at medium-high speed for 2 minutes, to make a smooth batter. 6) Pour the
batter into the prepared pans. 7) Bake the cakes for 30 to 33 minutes, about 3
to 4 minutes past the point where a toothpick inserted into the center of one
comes out clean. The cakes' internal temperature should be 210°F. 8) Remove the
cakes from the oven, and let them cool in the pan for 10 minutes. Turn them out
of the pans to cool completely on a rack. Yield: two 8" or 9" round layers.

*Make your own blend of non-gluten flour:
Whisk together 6 cups (32 ounces) King Arthur stabilized brown rice flour; 2
cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or
tapioca starch. Store airtight at room temperature. Note: You can substitute
white rice flour for the brown rice flour if you like; it'll make your baked
goods grittier (unless you manage to find a finely ground version).
===

Take care,
Janis

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)