Wednesday, February 18, 2009
Crumb-Topped Chocolate Chip Poundcake
If you're using my book, Amazing Dairy-free Desserts, I thought you might like to know that Fleischmann's margarine, which I recommend, has changed its formula and now contains more water than it did when the book was written. I recommend increasing the amount of margarine to use by about 15%. I expect that it will be changing again within the next two years as trans fats are completely phased out. I guess that will mean more experiments! I'll keep you posted…
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