Hi bakers and New Englanders! Does anyone have experience baking with bakewell cream? I'm curious about it!
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The biscuit recipe on the can is the closest to foolproof I've ever used: mile high and golden brown; neither too dry nor too moist; neither tough nor crumbly. I haven't made anything else with it or tested out the baking powder or cream of tarter substitutions in any of my recipes. The product stays active (stored in the cabinet) a very long time too.
Thanks, BakerRB. Going to make those biscuits TODAY!
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