On 9/16/2015 9:14 AM, La Llorona wrote:
> On 9/16/2015 12:56 PM, La Llorona wrote:
>> On 9/16/2015 12:56 PM, dsi1 wrote:
>>> On Tuesday, September 15, 2015 at 12:16:03 PM UTC-10,
>>> wrote:
>>>> I was looking at the recipe in Joy of Cooking for steamed apple
>>>> molasses pudding. It calls for orange rind. Can I use extract
>>>> instead? What should the proportion be? Thanks.
>>>>
>>>> It also calls for buttermilk - maybe I'll just use yogurt.
>>>>
>>>> Lenona.
>>>
>>> These sound like good ideas to me. I made some banana muffins the
>>> other day and decided to add some lemon extract to brighten up the
>>> flavor. Unfortunately, I used a bit too much in the batter. I said
>>> "oops" when I added it in. Hee hee. The batch tasted like lemon
>>> muffins, not banana. It was still good eats.
>>>
>> Lemon muffins sound tasty.
>>
>> I think you just created a food!
>
>
> Or maybe re-created one:
>
> http://www.thekitchn.com/recipe-lemo...e-kitchn-19089
>
>
> Some days we just need something cheery for breakfast, something easy
> yet bright and tart. These muffins are a favorite way to welcome the
> sun, whether you can see it through the clouds or not. They're soft,
> fluffy, and full of lemon, and you don't even need the mixer. That's
> what I call award-winning.
>
> The Most Lemony of Lemon Muffins
>
> Makes 12 muffins
> 2 1/2 cups flour
> 1/2 cup sugar
> 1/2 cup sesame seeds, toasted, optional
> 1 tablespoon baking powder
> 1/2 teaspoon salt
> 3 large lemons, zested and juiced
> 1 1/4 cup milk
> 1/2 cup vegetable oil
> 1 large egg
> 1 teaspoon vanilla
>
> For the lemon syrup:
> 1/2 cup lemon juice, from the juiced lemons (above)
> 1/2 cup sugar
> Additional lemon zest to garnish, optional

I'd say that was the most lemony of lemon muffins! Thanks for the recipe!

On 9/16/2015 2:51 PM, dsi1 wrote:
> On 9/16/2015 9:14 AM, La Llorona wrote:
>> On 9/16/2015 12:56 PM, La Llorona wrote:
>>> On 9/16/2015 12:56 PM, dsi1 wrote:
>>>> On Tuesday, September 15, 2015 at 12:16:03 PM UTC-10,
>>>> wrote:
>>>>> I was looking at the recipe in Joy of Cooking for steamed apple
>>>>> molasses pudding. It calls for orange rind. Can I use extract
>>>>> instead? What should the proportion be? Thanks.
>>>>>
>>>>> It also calls for buttermilk - maybe I'll just use yogurt.
>>>>>
>>>>> Lenona.
>>>>
>>>> These sound like good ideas to me. I made some banana muffins the
>>>> other day and decided to add some lemon extract to brighten up the
>>>> flavor. Unfortunately, I used a bit too much in the batter. I said
>>>> "oops" when I added it in. Hee hee. The batch tasted like lemon
>>>> muffins, not banana. It was still good eats.
>>>>
>>> Lemon muffins sound tasty.
>>>
>>> I think you just created a food!
>>
>>
>> Or maybe re-created one:
>>
>> http://www.thekitchn.com/recipe-lemo...e-kitchn-19089
>>
>>
>>
>> Some days we just need something cheery for breakfast, something easy
>> yet bright and tart. These muffins are a favorite way to welcome the
>> sun, whether you can see it through the clouds or not. They're soft,
>> fluffy, and full of lemon, and you don't even need the mixer. That's
>> what I call award-winning.
>>
>> The Most Lemony of Lemon Muffins
>>
>> Makes 12 muffins
>> 2 1/2 cups flour
>> 1/2 cup sugar
>> 1/2 cup sesame seeds, toasted, optional
>> 1 tablespoon baking powder
>> 1/2 teaspoon salt
>> 3 large lemons, zested and juiced
>> 1 1/4 cup milk
>> 1/2 cup vegetable oil
>> 1 large egg
>> 1 teaspoon vanilla
>>
>> For the lemon syrup:
>> 1/2 cup lemon juice, from the juiced lemons (above)
>> 1/2 cup sugar
>> Additional lemon zest to garnish, optional
>
> I'd say that was the most lemony of lemon muffins! Thanks for the
> recipe!

My pleasure.

I can't vouch for it as I've not made these yet, but it sure looks like
a winner.

Btw - stay away from the beach today, the Chilean quake may not send a
Tsunami your way but it's not worth testing the premise up close.

On 2015-09-15 15:16, wrote:
> I was looking at the recipe in Joy of Cooking for steamed apple molasses pudding. It calls for orange rind. Can I use extract instead? What should the proportion be? Thanks.
>
I would not do that. Hell. It's not like oranges are so expensive or
hard to find that you would need to do that.

On 2015-09-17, Dave Smith > wrote:

> On 2015-09-15 15:16, wrote:

>> I was looking at the recipe in Joy of Cooking for steamed apple
>> molasses pudding. It calls for orange rind. Can I use extract
>> instead?

> I would not do that. Hell. It's not like oranges are so expensive or
> hard to find that you would need to do that.

You might check to see if there are any beer brewing stores, nearby.
They usually carry dried orange rind to make "wit biers". If not
locally, try online.

nb

On 2015-09-17 8:59 AM, notbob wrote:
> On 2015-09-17, Dave Smith > wrote:
>
>> On 2015-09-15 15:16, wrote:
>
>>> I was looking at the recipe in Joy of Cooking for steamed apple
>>> molasses pudding. It calls for orange rind. Can I use extract
>>> instead?
>
>> I would not do that. Hell. It's not like oranges are so expensive or
>> hard to find that you would need to do that.
>
> You might check to see if there are any beer brewing stores, nearby.
> They usually carry dried orange rind to make "wit biers". If not
> locally, try online.
>
I can get dried orange zest at the Bulk Barn but I have never been
impressed with it. Now that I don't have a gall bladder and can eat
oranges, we have them on hand most of the time.

On 2015-09-17, Dave Smith > wrote:

> oranges, we have them on hand most of the time.

I usta buy oranges, but no more. Sunkist usta be the standard. Last
time I bought Sunkist oranges, they were not even remotely sweet. No
more. 8|

nb

On Thu, 17 Sep 2015 09:31:58 -0400, Dave Smith
> wrote:

> I can get dried orange zest at the Bulk Barn but I have never been
> impressed with it. Now that I don't have a gall bladder and can eat
> oranges, we have them on hand most of the time.

I'd be candying my orange rinds if I had that kind of supply. As it
is, I freeze them and candy them when I get enough to make it
worthwhile.

--

sf

"sf" > wrote in message
...
> On Thu, 17 Sep 2015 09:31:58 -0400, Dave Smith
> > wrote:
>
>> I can get dried orange zest at the Bulk Barn but I have never been
>> impressed with it. Now that I don't have a gall bladder and can eat
>> oranges, we have them on hand most of the time.
>
> I'd be candying my orange rinds if I had that kind of supply. As it
> is, I freeze them and candy them when I get enough to make it
> worthwhile.

I have never had any luck with candying them. I just wind up with a sticky
mess.

On 17 Sep 2015 12:59:00 GMT, notbob > wrote:

> On 2015-09-17, Dave Smith > wrote:
>
> > On 2015-09-15 15:16, wrote:
>
> >> I was looking at the recipe in Joy of Cooking for steamed apple
> >> molasses pudding. It calls for orange rind. Can I use extract
> >> instead?
>
> > I would not do that. Hell. It's not like oranges are so expensive or
> > hard to find that you would need to do that.
>
> You might check to see if there are any beer brewing stores, nearby.
> They usually carry dried orange rind to make "wit biers". If not
> locally, try online.
>
> nb

That's what I did, nb! In all honesty though, it doesn't take very
long for a thin skinned orange (such as Valencia) to dry enough to
whiz up in a coffee mill... or it can be hurried along in a warm oven.


--

sf