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Re: Egg Substitutions ~Thank you       12/14/07 06:25 AM Edit Reply Quote MelanieR Reged: 02/15/07 Posts: 306 Loc: Florida I haven't tried the yeast/warm water in breads. It should work just fine though. You make lots of breads with yeast. I always use the water/oil/baking powder substitution and there are lots of cakes that use the vinegar substitution. I haven't gotten to try the alomond cake yet. I ran out of almond extract. I was getting ready to make it and I noticed I didn't have any, ugg. I plan on trying it soon. I think I might just try making a glaze out of some raspberry jelly in stead of making the sauce. (though the sauce sounds wonderful.) I'll let you know how it turns out. -------------------- Crohns, lactose intolerant Print     Remind Me     Notify Moderator

Entire thread egg whites and baking emmasmom 12/05/07 08:01 PM Re: egg whites and baking blackrvn5 12/06/07 02:56 AM Re: egg whites and baking auntdebs318 12/06/07 06:15 AM Re: egg whites and baking emmasmom 12/06/07 12:22 PM Egg Substitutions MelanieR 12/06/07 06:50 AM Re: Egg Substitutions ~Thank you emmasmom 12/13/07 02:12 PM Re: Egg Substitutions ~Thank you MelanieR 12/14/07 06:25 AM Re: Egg Substitutions MelanieR 12/10/07 08:18 AM Re:so how much do you use? emmasmom 12/06/07 12:20 PM

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