Have you ever started to bake a cake or recipe that required eggs only to find out you'd forgot to pick them up at the store? I have. That's when I decided to find something to replace the egg so I could complete the process. You may be surprised to know there are things you can use that you already have on hand, as I was. The best part was I got to enjoy the cake without losing the flavor or taste. My go-to egg replacement is flaxseed and applesauce. You can also use a banana to replace eggs as a binder in your favorite recipe. The choice is totally up to you. Cheers!
Is there anyone out there like me who struggles when it comes to converting baking ingredients and measurements? Math was not my best or favorite subject, by somehow I manage to make it work. On those rare occasions when I can't get ahold of my genius daughter to ask for her help, I improvise. Luckily for me there isn't anything you can't learn how to do by Google "ing" it. Cheers
If you're like me, you cheat when it comes to making pie crust. I've come to depend on pillsbury pie crust found in the deli section of my local super market. Not only does it save me time, but is taste so good that my customers can hardly tell the difference. I decided to change that this year and found this full proof recipe on youtube. I hope you enjoy it as much as I did.
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AuthorVonita Brown is the CEO of Yo Mama's Old Fashioned Teacakes, Ltd. She is an Entrepreneur and mother of two who enjoys spending time in the kitchen with her family while cooking soul food and southern desserts. Archives
February 2017
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