| Re: Wow, that was good oatmeal with a peanut brittle recipe added - CLICK HERE for the Cooking Forum Index |
| Margaret Suran |
Jill Delgado wrote:
> <me@privacy.net> wrote in message
> news:dsp4v0dnsuglc1phkcrllqgsvn4rupbha7@4ax.com...
>
>>> I have glass measuring cups from 1 cup to 8 cups and find, even
>>> for 3-4 cups of food to cook, that the 8 cup measure works
>>> better in the
>
> microwave.
>
>> glass measuring cup to buy? Walmart have em?
>>
>> And..... is an 8 cup model still squat enough to fit INSIDE the
>> microwave cavity?
>
>
>
> I LOVE my 8 cup pyrex measuring "cup". This morning, I mixed
> waffle batter in it and used it to pour the batter into the iron.
> I use it often for a mixing bowl and to make my "famous microwave
> p-nut brittle".
>
> I think I bought it at Walmart or Target or someplace like that.
> After you get one, here is the peanutbrittle recipe...
>
> :-)
>
> jillie Roseville, CA
>
> In 8 cup pyrex measuring cup Mix 1 cup sugar 1/2 cup white Karo
> syrup 1 1/2 cups salted spanish pnuts
>
> cook on hi 4 minutes stir cook 4 more minutes stir and add 1 teasp
> butter 1 teasp vanilla cook 2 minutes stir in 1 teasp baking soda
> ..it will get light and foamy quickly pour onto a greased cookie
> sheet and spread as thin as possible..
>
> cool
>
I do not have an 8 cup measuring cup (if I did, I would not have room
for it in my tiny kitchen), I do not have a microwave and I don't like
peanuts. I also have to watch my sodium intake, so salted nuts are out.
However, I do like nut brittle and may attempt to make some
with either pecans or hazelnuts. Will it work? Why does the peanut
brittle recipe have to be mixed in this particular container? At what
temperature should I bake it and for how long?
Thank you, M
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| Margaret Suran |
Wayne Boatwright wrote:
Scott wrote:
> In article <ct2sg405f1@news4.newsguy.com>,
> Margaret Suran <margaret@no.spam.for.me.invalid> wrote:
*posts and recipes snipped*
Thank you all for your help and for the recipes from Scott. For the
time being I will save your advice and the recipes and try them at
some later time. I will use pecans, almonds and hazelnuts, dry
roasted but not salted.
Margaret
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