Posted by craftfetish on 2006-02-21 09:45:48
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The other consideration with citrus juice would be the amount of liquid in the recipe. Basically, you want the same amount of liquidy-ness.
I like to swap out half of the water in my white cake recipe for lemon juice. Very yummy with a little frosting and fresh raspberries. (If you are interested, my white cake recipe is printed on the back of the box of mix).
With something like bread, I would be more worried about using the juice and would probably stick with the rind. Although, if you retain enough water to let the yeast do their thing, you could probably sub there too.
Also, you can freeze donuts. When I was growing up, my mom used to buy a box of donuts every weekend and then freeze them so she could have one every morning for breakfast. They taste a little bit day old - but that's not too bad when they are actually week old. Quality might improve if you were to put them in plastic baggies or something - we always just had the cardboard box from the bakery shoved in our freezer.
If any of your citrus experiments are a success, let us know.
Posted by craftfetish on 2007-07-23 15:40:35
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I've made mini-key lime pies in little tart shells before. Are you looking for cupcake sie pie or an honest to goodness cupcake?
I haven't tried that before, but it sounds great. I'd think you could doctor a simple white cake recipe. Sub some lime juice and zest in for some of the liquid in a recipe.
