I just like to know how far off I actually was. The way I cook, is is usually:
What the cookbook shows:
What I end up with:
Posted on 12/11/2009 2:07:00 PM PST by Patriot1259
2 ½ cups gluten free puffed rice or corn flakes ¼ cup fine coconut ½ cup slithered almonds ½ cup milk powder 1/3 cup pure icing sugar 1/3 cup currants 1 tablespoon mixed peel (optional if fructose intolerant) 1 tablespoon glazed cherries - chopped ¼ cup dried apricots – chopped 3.38 oz Copha/ Peerless shortening
(Excerpt) Read more at thecypresstimes.com ...
If I can’t make it with real butter INSTEAD of Crisco I would never make it. Real butter “snob” here!
I just like to know how far off I actually was. The way I cook, is is usually:
What the cookbook shows:
What I end up with:
The second photo looks like Japanese Chicken Curry.
“slithered almonds”
Just noticed this while glancing over the post on the top page.
Surely this is SLIVERED almonds!
That's the problem, everything I make looks like that!
My husband’s family is crazy about a red-velvet cake recipe, wherein they use Crisco for the icing. Personally, I’d like to slip in some butter instead (as well as try other things, without letting my stubborn “snobby” husband know, never mind my MIL).
What are slithered almonds? Put them in snake’s cage for awhile? instead of roasting them?
Even with the passage of the 1964 CRA, racism abounds today within the realm of this sovereign nation! /s
“Slithered” almonds are the ones preferred by snakes!
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