Quick, how many cups in 5 lbs of flour?
angelaid
16 years ago
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bestlawn
16 years agokayjones
16 years agoRelated Discussions
Two bananas = how many cups?
Comments (15)barnmom - What a darn shame! It's like when hubby comes home for lunch after I've had a morning of baking something that ends up in the trash. I tell him all he gets is the smell - which is VERY low-cal, low-fat ;-). -Grainlady Some hints for using a toaster oven for baking... 1. Don't try and use a large 9x5-inch loaf pan in a toaster oven for quick breads. That's just too much bulk for a small oven to handle. Try a recipe that uses a 7-1/2 x 3-1/2 x 2-inch pan, or smaller, works much better. 2. Make sure you preheat the oven, just like you would a large oven. CHERRY-BANANA LOAF (source: Better Homes and Gardens TOASTER OVEN Cook Book) 1/3 c. sugar 3 T. shortening 1 egg 3/4 c. all-purpose flour 1/2 t. baking soda dash salt 1/3 c. mashed banana 1/4 c. drained maraschino cherries, quartered 3 T. chopped walnuts In small mixer bowl cream together the sugar and shortening till well blended. Add egg; beat well. Stir together all-purpose flour, baking soda, and salt. Combine the mashed banana and milk. Add the flour mixture to the creamed mixture alternately with the banana mixture, mixing well after each addition. Stir in the quartered maraschino cherries and chopped walnuts. Turn the batter into 3 well-greased 4-1/2x2-1/2x1-1/2 inch loaf pans. Bake in a 350°F oven for 20-25 minutes or till bread tests done. Remove loaves from oven; let bread cool in pans for 10 minutes. Remove loaves from pans and cool completely on a wire rack. Makes 3 loaves....See MoreHow many cups of flour in the Zo?
Comments (2)It has a 5-cup capacity like the V-20 and X-20. But that's if you are baking in the bread machine. You can add more (to a point) if you are mixing/kneading ONLY. If you add more than 5-6-cups I'd suggest taking the dough out as soon as it has quit kneading and put it in a dough-rising bucket or bowl and finish it the traditional way. Too much dough in the pan and you risk pushing the lid up during a rise. Another thing to consider. The more dough, especially if there is a lot of whole wheat flour or freshly-milled whole wheat flour in the recipe, you chance burning the motor out. I always used 5+ cups of flour when making 100% whole wheat bread in both my V-20 and X-20, but I took it out and put it in a dough-rising bucket for proofing. -Grainlady...See MoreHow many lbs. of ground beef for....
Comments (2)Sapphires: I use about 6 and one half lbs. of meat for 40 Meatballs. 5 and one half lbs. of beef and 1 lb. of Italian Sausage. They are large Meatballs So , if you use 3 Meatballs ( about golfball size ) for each sandwich, that would be about 6 and one half lbs. of meat. It all according to the size of your Rolls and Meatballs. Of course my Meatballs and Sauce are so good, they would probably eat 2 sandwiches each . LOL !!! Here is my Recipe for my Meatballs if you need it. ****************************************************** Making Meatballs, Traditional Style, in a KA Mixer For years IâÂÂve heard about not mixing the meat too much, ( they will be tough ) I know Grand Mom didnâÂÂt do it this way but it is worth a try. They are Good !!! Lou Ingredients: Close to Traditional 5 1/2 pounds of lean Ground Beef. ThatâÂÂs all that fits in the Bowl. Most times I use Ground Sirloin. 5 links of Mild Italian Sausage. Remove skin and chop into 1 in. pieces 2cups Bread crumbs. I use dried Italian bread 1 cup of Onion chopped small and micro waved , 1 ý minutes w. bit of water. 2 teaspoons of Garlic powder or Fresh Garlic minced fine. I use Garlic Powder , because I make tiny meatballs too, for Chicken Wedding Soup 1 teaspoon of Onion Powder 4 teaspoons of Parsley Flakes 1/4 teaspoon of Oregano 1/4 teaspoon of Black Pepper 1/4 teaspoon of Old Bay Seasoning 3 tablespoons of Parmesan cheese 1 teaspoon of salt ( to taste ) 2 Eggs beaten 1 cup of Chicken stock , College Inn or I use 1 cup of hot water w. 2 teaspoons of Chicken Flavored Soup Base - - - - - - - - - - - - - Place all the Meat and Sausage, pieces alternately into the mixer bowl. Start mixing slow, using the Paddle blade, just until blended. The Paddle will pull out all the Gristle. Place all the Crumbs, Onions and spices etc. into a mixing bowl and dry mix. Beat the egg into the cooled Chicken Stock of choice and add to the Crumb mix. Add enough water to dampen all the crumbs. Put this into the Mixer Bowl with the meat and mix slow until everything is blended. Add a little water if needed but not soft. I use an Ice Cream dipper to measure out and compact the meatballs Bake them on a Cookie tin with oiled Aluminum Foil. 350 Degrees for about 15 minutes . Test with a meat thermometer to 130 Deg. This Recipe will make approx. 40 meat balls, according to size. You can put them in your Spaghetti Sauce 1/2 hour , before it is done cooking. I, double bag them and place in the freezer for later. This recipe can be used for Meat Loaf. Sub some small bread cubes for Crumbs and some Cream of Mushroom Soup for the Chicken Stock. Good Luck, LOU...See More10 lbs in one month challenge starting May 5th
Comments (221)I've been lurking this thread since it was started and following along. I love reading all of the posts and even revisit a few now and then. Like some others, I have a lot of work to do to get where I want to be. I'm confident I will get there eventually though because I really want it. I started my "new habits" back towards the end of January. I didn't tell a soul because my family has a way of taking over the process and making it even harder than it already is. I selfishly just wanted to do it with and for myself and it's really made a difference. No guilt trips, no cravings and it's been easy to just say, no thank you when something is offered. I didn't make a plan or find a diet, I just stopped eating anything that could be remotely described as "junk". No fast food, no sugar, no snacking. I stopped cooking in the evenings; I only eat if I'm hungry and I only eat enough to feel comfortable regardless of the portion on my plate. I started buying ready made salad from our farmer's market because I buy veggies but never get around to slicing and dicing. It's a chore I just hate to do and I procrastinate till they rot. Freshly made on site is expensive, but it's so worth it! I eat some carbs even white, but instead of counting every calorie, I use the points assigned to foods in WW as a guide to balance out my intake. So far, I'm down 19.5 lbs and one pant size. Three weeks or so into my new size and now they're starting to feel a tad baggy. Next challenge, more exercise! Great thread JTL, it's nice to see the support between every one and some of the tips here are really awesome! Thanks for starting it!...See Morekayjones
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