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Posted on Sometimes recipes substitute applesauce for oil to lesson the fat. Can this method be used when baking any recipe or only specific ones? ~ Chanchee T.
It works best in cakes and quick breads, less so in cookies and pastries. You can generally substitute equal amounts, but be prepared for a slight change in texture when …
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Posted on Tomato Lentil and Barley Soup
Ingredients: 2 onions, chopped olive oil 1 TBSP flour 1 (15 oz) can of plain tomato sauce mixed with 2 cups water 6 cups water 2 TBSP chicken soup powder …
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Posted on I usually fry my chicken cutlets and would love advice on how to bake it and still get the same crisp taste! ~ Dee Meyer
Dee, another option of coating is coconut milk. I know what you are thinking – but it’s not milk. It is pareve and has a wonderful flavor and consistency that …
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Posted on Garlic Herb Breadsticks
Make this Half Whole Wheat pizza dough recipe (I used 1.5 cups of all purpose flour instead of bread flour): http://rhodeygirltests.com/2009/10/29/whole-wheat-pizza-dough/ Note: I freeze the dough in 4 balls. Each …
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Posted on Zesty Chicken Cutlets
This is my super awesome chicken cutlet mix. It takes a few minutes to put together, but I make the flake/spice mixture once a month and use it whenever I …
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Posted on How would I maximize the use of Whole Wheat flour over regular flour when baking? ~ Hudi Wenger
I am able to substitute 25% of white flour with whole wheat without any adverse effects. When I get at 50%, the whole wheat will change the texture of the …
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