dryneth

December 25, 2011 at 12:54pm

I'd like to try adding Vermont Cheddar Cheese powder to this recipe--any tips for the amount to use, and will I need to change any other ingredients to keep it from being too dry? That sounds delicious! I would try substituting 2 tablespoons of flour for 2 tablespoons of the Vermont Cheddar Cheese powder and see how you like it! Happy Baking! ~Mel
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.