Micha, would love to have your daughter's in law family recipe!
Misc.ADVERTISEMENT
My recipe this time was 4 cups flour, 2 teaspoons salt and 2 teaspoons baking powder, 1/2 teaspoon sugar, 4 tablespoons lard and 1 3/4 cup warm water. It was Jane Butel's Tex=Mex cookbook recipe. I was looking for one that used as less fat. My husband said they were great, but I think they could be better. Too crisp, if you know what I mean.
Two things I am curious about, some recipes say bread flour and some soft wheat flour and some say HOT water and some warm. Does it make a difference? Interesting about the powdered milk, in my research I saw a recipe that called for milk instead of water.
Mine also resemble the state of Texas! I don't have as much luck with a tortilla press with the flour ones as the corn ones so I rolled them, although when I made the Mu Shu pancakes with no fat, it worked great. I do have a cast iron comal to cook them on. Any info you or your daughter in law can give me would be greatly appreciated. If I had to choose one cuisine to live on, it would be a toss up between Mexican and Italian!
Two things I am curious about, some recipes say bread flour and some soft wheat flour and some say HOT water and some warm. Does it make a difference? Interesting about the powdered milk, in my research I saw a recipe that called for milk instead of water.
Mine also resemble the state of Texas! I don't have as much luck with a tortilla press with the flour ones as the corn ones so I rolled them, although when I made the Mu Shu pancakes with no fat, it worked great. I do have a cast iron comal to cook them on. Any info you or your daughter in law can give me would be greatly appreciated. If I had to choose one cuisine to live on, it would be a toss up between Mexican and Italian!
MsgID: 0813643
Shared by: Jeanne/FL
In reply to: Sounds wonderful, Jeanne...
Board: What's For Dinner? at Recipelink.com
Shared by: Jeanne/FL
In reply to: Sounds wonderful, Jeanne...
Board: What's For Dinner? at Recipelink.com
- Read Replies (20)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!