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Recipes Made from Scratch

I guess I need a tutorial or something.  I've not been on any boards - just a couple of live chats when I needed computer assistance so please bear with me.  Does anyone know if there is a trick to retrieving recipes that don't include mixes or jarred ingredients?  I prefer to cook from scratch if at all possible.  I searched for a plain white cake recipe and after scrolling through pages and pages of (I'm sure) wonderful recipes, I gave up.  I saw a lemon tart recipe and it called for lemon curd from a jar.  Unless it's extremely difficult, I would rather make my own lemon curd but then I couldn't find a recipe for it.  Maybe I'm just old-fashioned, but I expected to find recipes I was familiar with from the old BC Cookbooks.  Anyway, my husband brought my cookbooks from storage and I can't wait to go through them.  It's a comfort to have my BC Cookbook at hand - torn pages, stains and all.

 Marion

7/17/2008 10:25 PM
4 Replies to Recipes Made from Scratch

Hi Marion, I love my BC online recipes and cookbooks too, but sometimes I like to try to make things from scratch.  So if I find an ingredient that comes from a jar or ready-mix I look under foodnetwork.com.  "The Barefoot Contessa" aka Ina Garten almost never uses pre-made ingredients.  Good luck!

7/18/2008 7:30 AM

Hi RB's Mom, There are recipe here that are from scratch, yo just have to "scratch"( pun intendedSmile)  for them. You can check at www.allrecipes.com, I will post a recipe for "lemon curd" from scratch, but it will be later or Monday, I'll have to find the recipe. I have made it and it was really good. However I'am not sure what the difference is between curd and pudding?!? Maybe someone can answer that?!?

May you always have Christ in your Life,Family Close, Love to Share, Health to Spare, Food to eat,Family and Friends that Care! "IN GOD WE TRUST"
7/18/2008 9:38 AM

Marion, here is one and I think it's the one I used? This came from Cooking Pleasure's cooking magaziine.

Lemon curd exemplifies the perfect balance between sweet and sour: It's tart enough to pucker your mouth, yet sweet enough to make you ask for more. Use fresh juice so the pure taste of the lemon comes through clearly.

1/4 cup unsalted butter
5 egg yolks
1/2 cup fresh lemon juice (2 to 3 lemons)
1/2 cup sugar
1 teaspoon grated lemon peel

1. Melt butter in heavy medium saucepan over medium-low heat. Remove from heat.

2. In small bowl, whisk egg yolks, lemon juice and sugar until blended; slowly whisk in melted butter. Return to saucepan.

3. Cook over medium heat, stirring constantly, 2 to 3 minutes or until mixture thickens and coats back of spoon (175°F.). Do not let mixture boil.

4. Immediately pour through fine mesh strainer into small bowl; stir in lemon peel. Place plastic wrap directly on surface of curd. Using knife, cut several slits in plastic wrap to allow steam to escape. Refrigerate 2 hours or until well-chilled. (Curd can be made ahead and refrigerated up to 1 week or frozen up to 1 month.)

1 1/4 cups

PER 2 TABLESPOONS: 110 calories, 7 g total fat (3.5 g saturated fat), 1.5 g protein, 11 g carbohydrate, 120 mg cholesterol, 5 mg sodium, 0 g fiber

May you always have Christ in your Life,Family Close, Love to Share, Health to Spare, Food to eat,Family and Friends that Care! "IN GOD WE TRUST"
7/18/2008 2:48 PM

1 c shortening                       1 c buttermilk

2c sugar                                 1 tsp vanilla

3 1/2 c flour                           1 tsp lemon extract

2 tsp baking power              1/4  tsp almond extract

1/2 tsp soda                          6 egg whites, beaten stiff

Cream shortening until fluffy; slowly add sugar. Alternately add sifted dry ingredients and milk. . Next fold in flavorings and egg whites. Pour  in 10 x 14 inch pan; bake 35 minutes @350.

7/18/2008 4:59 PM

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