Category Archives: Misc.

Be Back Soon!

Dear Readers,

Dear me..!  Just today my camera has begun to act up:  when I plug it in the computer, the computer doesn’t acknowledge it and when I plugged it in a different computer, the pictures seemingly transferred successfully. As soon as I clicked to enlarge the thumbnail image, though, it said the file couldn’t be found or that it was violated! When I was going through the photos on the camera some of the images disappeared, replaced with a blue screen with the following caption: “file not found”. What?! Upon further investigation, the issue may be related to the memory chip; it was suggested to me that it could be corrupted/damaged/worn out (?).

While I’m getting this technical issue sorted out, Ambrosia Tea Party will be postponed a little, and the new YouTube videos as well. I’m truly sorry about this and am doing everything I can to get this sorted quickly so that I can continue to bring  more new recipes, videos and photos to you, as it is very important to me to have those as it provides a visual reference which supports general confidence in the task of making something from a recipe for the first time.

The only other news I have regards the site called TasteSpotting; I submitted two photos for publication a few days ago, which they rejected both as they judged one by composition, and one by low contrast, not sharp enough (the bird nest cookies that I posted yesterday).  As I have had so much positive feedback regarding my photography I was a little surprised initially, but am over that and on to getting my camera back and getting back to what I do best:  My Food Blog!

Anyways, while all of us wait for ATP to go back in business, feel free to cruise the blog and check out the recipes, photos, and videos I’ve already posted. And of course, as always, feel free to comment. It is appreciated and means the world to me. While you’re at it, you could even get my free email updates or RSS feed (if you haven’t already) so that you’ll know right away when a new recipe or suchlike is posted. :)

Until then,

Yours truly, Z’s Cup of Tea

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SCD Egg Replacer

This is what I consider a staple recipe from Pecanbread.com and it is what it says: an egg replacer. When following SCD, one cannot use the usual egg replacers such as flaxseed. Another egg replacer is using gelatin, see the recipe here on Pecanbread. Although it is called SCD egg replacer, it may also be used by those following a GFCF diet. I use this if I’m low on eggs for baking or if there’s someone who is allergic or doesn’t eat eggs, even in baked goods.

This egg replacer uses baking soda, thus it is not necessary to add extra baking soda to the recipe; unless, I suppose, the recipe calls for 2 teaspoons, then just add only one after using the egg replacer. Also when using this egg replacer, as it is so quick to make, only mix it at the step when the recipe calls for the egg(s) and add it only then, as I believe that letting it set will lessen the chemical reaction. It works only works as a substitute in baking items such as cakes, muffins, et cetera – in brief, things that need to rise. It gives the chemical components needed for rising and gives no flavour whatsoever (even when you include the vinegar). Adding the vinegar should provide a bit more rising power.

I’m sorry there’s no picture at this time! I’ll try getting a photo up soon, although I have to say the egg replacer mixture doesn’t look too impressive.

This recipe makes the equivalent of 1 egg. See original recipe here.

Ingredients

1 1/2 tbsp. water
1 1/2 tbsp. oil
1 tsp. baking soda
1/2 tsp. vinegar (optional)

Method

Whisk above ingredients together in a cup and use as needed in recipe that calls for egg.

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