Quote:
Originally Posted by shel  That brings up an interesting question: what does using a product like Jif (or any prepared food item that's got salt, oils, chemicals, etc. in it do to a recipe compared to, as in this case, making peanut butter with just peanuts?
Are the more contemporary recipes designed to accomodate prepared foods? How much might results change when using fresh made natural ingredients?
Shel |
That might actually answer the original poster's question? What kind of peanut butter did he/she use?
I know the Betty Crocker cookbooks insist on shortening and I refuse to use shortening, so I don't use the recipes.
Time to haul out the McGee book again.