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Date: | Mon, 28 Feb 2000 11:27:01 -0700 |
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: My question is: the recipe calls for buttermilk. I'm sure it has
: something to do with the rising and preserving. Has anyone used a
: similar recipe before or found a buttermilk alternative???
I've got a brownie recipe that calls for buttermilk (and the same muffin
one you have!)... and I substitute Rice Dream + vinegar in the ratio of 1tsp vinegar to
1 cup of Rice Dream for the buttermilk - cup for cup. It works well in the
brownies, but I haven't tried it in the muffins... maybe I will soon!
I didn't even try to convert my brownie recipe for a couple of years after
discovering Alyssa's milk allergy (it also calls for 2 eggs, so a double
substitue). Now, it is one of our favorite things to make. It's a cake-like
brownie, and also makes great cupcakes.
Laurie (and Alyssa, 5yo, allergic to dairy, eggs, peanuts and walnuts)
(here's the recipe...)
Marshmallow Brownies
Bring to a boil: 1/2 c margarine
1/4 c cocoa
1 c water
1/2 c salad oil
Stir into: 2 c sugar
2 c flour
1/2 tsp salt
Blend in: 1 tsp soda dissolved in
1/2 c buttermilk
Add: 2 beaten eggs
1 tsp vanilla
Bake at 350 for 30-35 minutes (toothpick test).
While warm, cover with minature marshmallows.
Dribble with frosting immediately:
Frosting:
Bring to a boil 1/2 c margarine
1/4 c oil
1/3 c buttermilk
(do not overcook)
Stir in 3-1/2 c powdered sugar
1 tsp vanilla
NOTES: I substitute EnerG Egg Replacer for eggs.
I substitute Rice Dream with 1tsp vinegar per cup
for the buttermilk (so 1/2 tsp to the 1/2 cup, etc).
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