Question: I have access to a great many egg whites; therefore, I often make macaroons or haystacks. No matter what I use--non-stick pans, heavily greased pans, wax paper--or all three, I don't seem to be able to keep these cookies from sticking to the pan. Can you help me?
Answer: Line the baking sheets with parchment paper and your problem should be solved. The paper is available at some groceries, as well as at cooking specialty stores.
Q: Whatever happened to Whitney's yogurt? Their lemon flavor was may favorite. Is it gone forever?
A: We can't say that it's gone forever, but the company that formerly distributed the product in this area tells us it is no longer available in California.
Q: I bought some self-rising flour by mistake and now I don't know how to use it. Please help.
A: Each cup of self-rising flour contains 1 1/2 teaspoons baking powder and one-half teaspoon salt. It may take a little arithmetic, but using these figures you should be able to use the self-rising flour in most recipes. Since self-rising flour is made from soft wheat, while all-purpose flour is a mixture of soft and hard wheat, some differences will result in the end products, especially in biscuits and cakes.