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Adam Sockel

Ingredient changes

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The recipes that Kate offers up are fantastic but I'm curious to know, as you look through and try recipes: what are some ingredients you're swapping out and why? It could be a food allergy, to make something healthier, to change the consistency or even just personal preference. 

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Posted (edited)

I will probably be using margarine instead of butter in the crusts. I find it easier to use, and personally prefer the taste.

Edited by Kristine

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I love the pie crust made with lard and butter, though I have cut back a little on each. I found that the butter melts on top of the crust and runs off. I just don't think it needs that much. I love it when I find a good source of lard locally. It's more precious than gold.

 

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I'll make them according to the recipe but any that calls for meat I'll also make a smaller version meatless for my vegetarian daughter.  I might use tofu, beans, or a commercial "meat" product, depending on which I'll feel go best in a particular recipe.

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