Guest guest Posted April 7, 2003 Report Share Posted April 7, 2003 Thx to all that post recipes. Can't wait to try the many that I've printed from the board. Perhaps some of you have found solutions to problems I've encountered: 1. When I use the powdered egg substitute, the baked goods usually fall apart or the center undercooks while the edges burn. This is particuarly true of cookies and cakes. Muffins and breads come out fine. 2. Have you found that coconut oil adds an odd flavor to baked or stir fried or broiled food? 3. Have you found a place to order dried beans and grains via the net? (I need a wide variety of bean) 4. Have you found food coloring that is really non-toxic? Thank you much for any advice or answers to my many questions. Quote Link to comment Share on other sites More sharing options...
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