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I really want to make these for Christmas cookies; Red Velvet Crinkle Cookies « The Spooky Hausfrau
However, the general consensus of my testers is that they are just too sweet when made with the mix.
I have a wonderful scratch recipe that I would like to use......my point is, just using that recipe, the batter will be too loose for cookies.
If I sub this stuff for the buttermilk in the recipe, will it work? Dried Buttermilk Powder - 16 oz.
How much to use?
Help!!!!!
Can't give you an exact answer, just a few thoughts.
Try using the liquid buttermilk, putting in just enough liquid to give the dough the right consistency for cookie dough.
The dry buttermilk should have directions for reconstituting... use the dry measurement but again use only enough liquid(water) to give you the cookie dough consistency...
Sorry, I can't give more help than that...maybe someone else will have more experience than me...and can give you the right answer...
Good luck, hope you can figure it out and the cookies come out right.
Can't give you an exact answer, just a few thoughts.
Try using the liquid buttermilk, putting in just enough liquid to give the dough the right consistency for cookie dough.
The dry buttermilk should have directions for reconstituting... use the dry measurement but again use only enough liquid(water) to give you the cookie dough consistency...
Sorry, I can't give more help than that...maybe someone else will have more experience than me...and can give you the right answer...
Good luck, hope you can figure it out and the cookies come out right.
Thats what I have been thinking, I appreciate the response, and I would like to see what anyone else has to say about it.
I used to think I was pretty experienced at baking, but this has left me rather flummoxed.
4 tablespoons for every cup of liquid buttermilk. Still you will need to adjust the moisture with water or nonfat milk. Try cutting the liquid requirements in half for a drier recipe. Might take a couple of batches to get it right.
I'm not seeing buttermilk listed in the ingredients list in your link.
4 tablespoons for every cup of liquid buttermilk. Still you will need to adjust the moisture with water or nonfat milk. Try cutting the liquid requirements in half for a drier recipe. Might take a couple of batches to get it right.
I'm not seeing buttermilk listed in the ingredients list in your link.
They are not in the link, as its a mix, but there is over a cup in my scratch recipe.
BTW, love ya, you solved my problem!
Merry Christmas, wish I could send you some cookies!
They are not in the link, as its a mix, but there is over a cup in my scratch recipe.
BTW, love ya, you solved my problem!
Merry Christmas, wish I could send you some cookies!
Uh ever hear of Fed Ex? Just kidding.
Just post up your adjusted recipe when you get it right.
Just post up your adjusted recipe when you get it right.
I can sooooo do that, as the cookies will be amazing!
Fed Ex, rofl...waiting on a special shipment of this right now from one of my dearest friends;
Its from my hometown, just not Christmas without it! http://www.saintegenevievewinery.com/
I can sooooo do that, as the cookies will be amazing!
Fed Ex, rofl...waiting on a special shipment of this right now from one of my dearest friends;
Its from my hometown, just not Christmas without it! Sainte Genevieve Winery - Home
Those look delicious! I wouldn't want to make them with a mix though, do you have a link for the from-scratch recipe? I didn't see the recipe on the winery link.
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