Hello everyone I had a few questions that I am hoping someone can answer for
me.
1. Is there anything that can be used in place of evaporated milk?? What
would happen if I just used rice or soy milk? (You can tell I bake a lot
can't you!)
2. Is there anything to use instead of liquid egg substitute?
3. In the Pumpkin pie recipe #5 in the archive, it calls for flowr, baking
soda & baking powder. Why are those things needed?
These questions are pretty pathetic but hopfully you all can look past my
stupidity. Happy Thanksgiving to All
P.S. If anyone has any great recipes for pumpkin pie please let me know.
Thank you
Kelly
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