Baking

Yes and No.

Sweet'n'low is an artificial sweetener and does not bake in the same way that regular sugar does. So, if you substitute it in a regular recipe, your baking may not turn out.

However, if you look at the sweet'n'low website (http://www.sweetnlow.com/recipes.html), there are recipes that have been listed that should work with that product.

Each addition of various types of foods in a dish is called an ingredient. The list of foods that make up a recipe is called an ingredient. For example, chicken noodle soup will have chicken as an ingredient, noodles as an ingredient, and other ingredients.

this sounds a little too HOT!! Why 450degress?????

No, two totally different substances. First of all hot cocoa mixes contain sugar, powdered milk, salt, and cocoa powder and possibly some other ingredients. But cocoa powder is pure and is not any ingredients mixed together.

based on a few websites I found it seems like the agreed time is about 50-1.5 hrs depending on size and tempt. Some say heat oven to 350 while others say. 400 degrees. Some prefer to add butter or a soup stock to avoid basting as much as you normally would.

In baking, creaming is the first step in baking a cake, and the most important. Butter should be at room temperature, not melted. Beat the butter first in a large bowl, preferably with a wooden spoon, until it is creamy. Add the sugar gradually, and continue beating until the butter and sugar are fully combined with no lumps of butter showing. If done correctly, the mixture will be almost white.

Whole eggs are added next, one at a time with the mixture being beaten well after each addition. The hard part is done, and the rest of the batter should go together more quickly.

England i believe

you call a group of cakes a batch

The advantages far outweigh the disadvantages, as far as taste and texture; but here goes. The disadvantages would be dirtying dishes and having to clean up the kitchen, it takes longer to bake your own than it does to use store-bought baked items, the kitchen heats up with the heat from the oven.

the substitute is called cornflour. cornstach is just a diffrent name for cornflower

On the back of the oven you will notice a large screw above where the power cord enters the oven...Don't unscrew this one, (although it may make sense).

Instead, find the five Phillips head screws, (the ones in a cross pattern) that run along the back edges and unscrew those. From there, you can lift off the back panel which will give you access to the 100 watt lightbulb socket.

Remove the old bulb and replace with a 100 watt incandescent bulb. Do not use a 60 watt bulb because it will not be hot enough, or a 120 watt, because it may start a fire.

VERY IMPORTANT UPDATE! Don't try to use a compact flourescent bulb (CFL) with a 100 watt output, because the same technology that allows it to save energy is the same that will prevent the oven from heating up. And if you put an LED bulb into the socket, you might as well be calling it the EASY-BAKE Room Temperatureizer.

Basically it is a sieve.It is used for straining things such as flour.

It gives the customers a broad variety and would attract more customers as there is something for everyone. It is an easy way to raise money and will get everyone involved It is very easy to organize, easy on the pocket and very fun to do.

I put them in a pyrex or metal pan, put barbeque sauce on them, then cover the pan with aluminum foil, then bake at 350 for 1.5 - 2 hrs. These are western or country style, not baby back, but I would think they would be baked the same way.

You can use any kind of syrup, light or dark maple, real maple. The flavor is going to be a little different with each type. I use dark maple because I like the flavor it gives the pie. The syrup keeps the sugar from recrystallizing.

20 lbs at 20 minutes per lbs...

20 x 20 = 400 total minutes

400 mins / 60 mins = 6.6 hours

So roughly... 6 1/2 hours.

20 calories for a whole pecan. They're usually served as halves, so 10 each.

Beer is used in recipes to add flavour (hops), but also to add yeast and carbonation which help in the consistency of the final product. You can use hard cider or cub soda, but the flavour will be changed.

Ok the differences are that for straight you mix all the ingredients at one time and you have one fermentation period but sponge dough has two stages were u combine ingredients and two fermenting periods. Hope that helps. •*SJS55*•

Betty Crocker was a created American icon. to fully understand this, I posted the wikipedia Betty Crocker article in the related links box below.

u can boil the egg and u can warm is up

Castor sugar, it is finer than regular sugar and dissolves faster.

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put it in the freezer for a few days and then sift before use

per weight watchers 7oz pot. is 3 points