Betty Crocker-free zone
I am greatly benefiting from being here, surrounded by the amazing cooks in our mission. They share all their recipes with me, and I can’t believe how simple it actually is to make most things. I've had my problems. For example, did you know that garlic salt and garlic powder are not the same thing? And that mapeline can not be substituted for vanilla? But overall, it's been "a piece of cake." Now, I’m not saying I’ll continue to roll out tortillas or strain curdled milk to press out my own cream cheese when I no longer need to. But to whip out a cake with hardly a second thought? Awesome! I do have a question, though, for all you chemistry buffs out there. Take the following recipe for Wacky Cake (try it, it’s amazing!) 3 c flour 2 Tbsp vinegar 2 c sugar 2 tsp vanilla ½ c unsweetened cocoa 2/3 cup oil 1 tsp salt 2 cups cold water 1 ½ tsp baking soda Mix first 5 ingredients together well. Make 3 wells in the powder: in 1 well, pour vinegar, in the second, pour vanilla