Aunt Bea
Master Chef
I have gotten to the point that I only get the urge to bake something once or twice a year.
As a result, my pantry is empty of basics like flour, sugar, etc...
I'm wondering if instead of running out and buying all sorts of ingredients to make a small batch of cookies or a cake from an old scratch recipe if I could adapt the old recipe to a commercial baking mix with good results.
My thought is that if I measure the mix into a bowl using the same number of cups, spoons, etc... called for in the recipes dry ingredients that I could add the liquid and spices called for in the recipe and come up with a close clone.
What do you think, should I just forget it and stop at the bakery!
Thanks, B
As a result, my pantry is empty of basics like flour, sugar, etc...
I'm wondering if instead of running out and buying all sorts of ingredients to make a small batch of cookies or a cake from an old scratch recipe if I could adapt the old recipe to a commercial baking mix with good results.
My thought is that if I measure the mix into a bowl using the same number of cups, spoons, etc... called for in the recipes dry ingredients that I could add the liquid and spices called for in the recipe and come up with a close clone.
What do you think, should I just forget it and stop at the bakery!
Thanks, B