MARGARET E HERRICK wrote:
>
> Regarding Milk-free cookies and other recipes.   Just because a recipe
> calls for milk, does not mean you cannot use just plain water.  I have
> been making this substitution for years and it works.


I also make this substitution frequently.  Those things needing a more
acidic liquid frequently are delicious with orange juice or apple juice
used instead of water.  I use orange juice for pancakes for instance.
Apple juice I use for quick breads and muffins.

If a recipe really needs that creamy mouth feel of milk - I use DariFree
usually.  I also use rice milk for many items when I have just made up a
batch so have enough (My recipe only makes a qt at a time, so I need to
balance my needs)  :-D

--
Kathy Wentz                        unschooler, n. one who never swims
[log in to unmask]                   with the crowd