ilismama
Member Member is offline
Posts: 88
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Posted: Nov 3rd, 2009 at 05:21 pm
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i remember when i first discovered Sunbutter there was some kind of information on the website about the use of SB in baked items & how it could possibly turn green.
does anyone remember what that was all about & how (if possible) to prevent it?
i checked the website & there's nothing there now...it was probably a good 3 years ago i saw it...
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DD 9/22/03 PA,chick peas, pine nuts, dogs/cats, penicillin
DS 7/9/08 (possible egg, shellfish & environmental-waiting to test)
USA
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Mfamom
Moderator Member is offline Macy's Parade 2007
Posts: 7,533
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Posted: Nov 3rd, 2009 at 05:46 pm
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Don't put the key to happiness in anyone's pocket but your own.
“Remember, people will judge you by your actions, not your intentions. You may have a heart of gold -- but so does a hard-boiled egg.”
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ilismama
Member Member is offline
Posts: 88
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Posted: Nov 3rd, 2009 at 06:18 pm
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THANK YOU!!!!!!
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DD 9/22/03 PA,chick peas, pine nuts, dogs/cats, penicillin
DS 7/9/08 (possible egg, shellfish & environmental-waiting to test)
USA
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Sunbutter baking question - (Read 40 Times)
