I think how much you use depends on how you use it. When I make Boston Baked Beans I put in 1 tbsp of BSM per cup of cooked beans. When I make Pumpernickel Bread I use 3 tbsp for a 1-1/2 pound loaf. When I make 5 cups of Sloppy Joe I put in 1/4 cup of BSM. When I make Raisin/Flaxseed Muffins I put in 3 tbsp for 6 large muffins.<br><br><br><br>
I'm not the greatest cook in the world. Maybe I put in more than other people would but I like the flavor in certain things. I put in as much as I can.<br><br><br><br>
Way to go Keegan, that's a great way to eat toast. I will try that.
<div class="quote-block">heh I'm from Newfoundland. I use 3/4 cup in baked beans LOL</div>
That's actually the same amount I put in. I make 12 cups of beans in a crockpot (might as well fill the whole crockpot). I put in 3/4 cup molasses. That works out to 1 tbsp/cup of beans. I just didn't want to admit that I make that many beans all at once. LOL
"cough That's 3/4 cup per 3 cups of beans... cough blush"<br><br><br><br><br><br>
Hey Kristadb, do you ever make "Damper dogs" ( that's what my Mom calls them ... some people there now call it something else) if you make bread. It's just bread dough fried in oil (lightly browned) and served hot with molasses (and vegan margerine <img alt="" class="inlineimg" src="/images/smilies/wink3.gif" style="border:0px solid;" title=""> ). Seems to be one of the Newfoundland things to do<br><br><br><br>
mmmmm, I must do that the next bread I make <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title="">
My dad, who's 74, swears by it. He doesn't use oil, but same general principal. I forget what he calls it, but same difference.<br><br><br><br>
He believes that's what kept him alive all these years LOL
Um...that would be his other vice LOL<br><br><br><br>
He likes to cook them up then wipe up with grease with his bread hehe<br><br><br><br>
But, he also worked hard all his life. He's never been in anything but perfect health.
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