I am making a cookie dough eggless, butterles and oilless. it is coming out spongy like a cake. what should I do to make no spongy cookies?
I am hoping to find an oil substitute, better than just applesauce, to coat the flour in a recipe. Would ground flaxseed added to the applesauce help?
While smoked ham and beef are great, are there alternative ingredients that can still impart the 'smoked' flavoring?
Can you use Southern Blue Whiting (which is a small codfish) in place of Atlantic Cod in most recipes? Other than the size difference between the two, are there any important differences to bear in ...