Recipes

[liralen]

I tried mallen's cheesecake recipe over the weekend, using lime instead of lemon and it came out wonderful.

I also tried the recipe genitiggie posted for Shrove Thursday pancakes this morning because with all the sleep deprivation, I had to do something nice for myself, and I cut the recipe in half and had very nice, eggy, tender pancakes with sugar for breakfast. I think that, however, one should use the ml measurements on the liquids, as the fluid oz measurements are a bit bigger and it was kind of thin to start.

Comments

[mallen.livejournal.com]

I'm glad the cheesecake turned out. It's so easy! :)

[liralen.livejournal.com]

It is! And it didn't crack or anything.

I did, however, make my own graham cracker crust by first processing 8 whole (16 squares) of graham crackers into crumbs and then whirling a tablespoon of sugar and two tablespoons of melted butter into the crumbs. I just used a spatula to get out as much as I could into my springform pan, packed it into the bottom, and just used the food processer, as is, to whirl the insides. So it was little cleanup and still very quick and easy.

It's just really yummy with the topping, and I did use low fat everything and the texture's still really good. Yay!

Pancakes

[genitiggie.livejournal.com]

I think it *is* thin as compared with US pancake batter, but I generally measure the milk (I didn't notice she used watery milk, how weird) by saying 'this carton is a pint, now I want about half of it' :) And then, of course, the UK pint is different from the US one.

Dumb stupid me just remembered that when I unpacked only one measuring jug. Left the other one behind when I moved, what an *idiot*. I've got cup measures though so I suppose I can find out what a US pint is in cups.

Standards. I love standards.

Re: Pancakes

[liralen.livejournal.com]

Hee. I love standards, there are so many to choose from.

I actually made it with self-rising flour today, and they were more bubbly, the way I wanted them to be. It's good to know enough food chemistry to make pancakes more the way I want them.

Yes, the batter is very much thinner than American pancakes, and a bit thicker than for crepes, but then with a bit more batter in the pan, they come out thicker anyway. But the basic idea is just very yummy and good. Thanks for the post and the link!