Thread View: rec.food.baking
2 messages
2 total messages
Started by LML
Sun, 01 Dec 2030 00:00
Help
Author: LML
Date: Sun, 01 Dec 2030 00:00
Date: Sun, 01 Dec 2030 00:00
23 lines
793 bytes
793 bytes
This is a cryptographically signed message in MIME format. --------------ms0CCE25FBC83C9811BFD7AB55 Content-Type: text/plain; charset=us-ascii Content-Transfer-Encoding: 7bit I'm not a cook or baker by any means...... I'd like to know about substituting corn syrup with ????? in a pecan pie recipe. A friend in the UK was inquiring.... apparently , she can't get corn syrup there....... pls respond to my e-mail address...... Thanks alot --------------ms0CCE25FBC83C9811BFD7AB55 Content-Type: application/x-pkcs7-signature; name="smime.p7s" Content-Transfer-Encoding: base64 Content-Disposition: attachment; filename="smime.p7s" Content-Description: S/MIME Cryptographic Signature <encoded_portion_removed> pfTUhANuuWavnpEYeGI5Z4mJ+zTd8lw0iAKU --------------ms0CCE25FBC83C9811BFD7AB55--
Re: Help
Author: awillcut at mind
Date: Mon, 01 Dec 2031 00:00
Date: Mon, 01 Dec 2031 00:00
8 lines
344 bytes
344 bytes
LML <laml19@idt.net> wrote: >I'm not a cook or baker by any means...... I'd like to know about >substituting corn syrup with ????? in a pecan pie recipe. A friend in For my pecan pies, I substitute a locally made "table syrup" (blend of corn syrup and some other yummy thing like honey and sorghum syrup, I think) for the corn syrup. Amelia
Thread Navigation
This is a paginated view of messages in the thread with full content displayed inline.
Messages are displayed in chronological order, with the original post highlighted in green.
Use pagination controls to navigate through all messages in large threads.
Back to All Threads