recipe help

[Guest guest]

Whoa!

That's some recipe! I hope it's for laundry soap... *G* First of

all, you need to measure by weight, not volume. Recipes that call

for volume measurements are suspect and inaccurate, it's extremely

hard to measure accurately by volume. Second of all, what size can

of lye did the recipe mean? Red Devil has changed the capacity of

their containers in the last few years, how old is the recipe? It

could mean 12 oz or 18 oz, big difference. Third, no, you cannot

leave out the lard without replacing it with another fat or oil. The

stuff that rose to the top of your pail was hardened soap, not lard.

No way would the lard separate out if you had a reasonable amount of

lye in the mix. Finally, if you're going to put Whisk in the stuff,

why are you bothering with home made? *s* If I were you I'd can this

recipe... there are loads of better recipes for laundry soap out

there. Try Rita's site, www.tlcsoap.com.

HTH,

Ellen~

> Here is my recipe that I used:

>

> 2-1/2 gallons distilled water

> 1 sodium hydroxide can

> 7 cups lard, melted

> 1 cup ammonia

> 2 cups borax or borateem

> 3 cups whisk or similar liquid detergent booster

>

> Mix in 5 gallon crock or plastic bucket. Add enough water to fill

> pail. Stir a few minutes till reaches consistency of chicken gravy.

> Stir a couple times a day until it thickens. It will get like thick

> lotion and turn white.

>

> My question/problem is: Can I leave out the lard? When I added the

> lard as the recipe suggested, it blended well. I stirred it several

> times each day for about the first four days or so. But then the

lard

> solidified on top as though it had never been melted. When I tried

to

> stir it again, it was like stirring chunky soup. Since I didn't

want

> lumps of lard in my laundry, I scooped it out.

> What did I do wrong, and is the lard necessary in this recipe?

>

> Angie

[Guest guest]

I have a cookbook " sweet and sugar free " . but it uses unbleached white flour and

veg oil. wondering how i can modify it and still have it taste good.

thanks

Here is the recipe

Carob chip cookies

1/4c mashed banana

1/4 c veg oil

1 large egg

1 cup unbleached white flour

1 cup rolled oats

3/4c carob, mint chips or chocolate chips

Beat together mashed banana and oil until creamy. Beat egg and flour rolled

oats and carob chips. Mix well drop by spoonfuls onto oiled baking sheets. Bake

at 350 degrees for 10 minutes or until cookies just start to brown around the

edges. cool on wire racks yield 36

My mom made these when I was a kid IA m the only one that has really ever liked

carob that I know. ( should have seen my friends face the first time he tried it

LOL) wondering if coconut oil will make the carob taste funny? or coconut flour?

thanks

S.

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[Guest guest]

> I am looking for a recipe for homemade goat sour cream that does not

> have a cow's buttermilk starter or any other cow based ingredients.

> Thanks so much for your help!

>

> TJana B.

>

Try www.DairyConnection.com

[Guest guest]

> I am looking for a recipe for homemade goat sour cream that does not

> have a cow's buttermilk starter or any other cow based ingredients.

> Thanks so much for your help!

>

> TJana B.

>

Try www.DairyConnection.com

[Guest guest]

> I am looking for a recipe for homemade goat sour cream that does not

> have a cow's buttermilk starter or any other cow based ingredients.

> Thanks so much for your help!

>

> TJana B.

>

Try www.DairyConnection.com