FAQ

July 31st, 2008
Ask Ms Recipe’s Frequently Asked Questions :-D :-D
How do I submit a recipe question?
Leave me a comment and I will answer your recipe questions. As a thank you, I will include a link to your site in my post answer, so we both win.
How long will it take you to answer my recipe questions?
It usually takes me only a day or two to answer your questions. I strive to answer all of my reader’s questions in a timely manner. If I can’t answer the question right away I will let you know.
Can I submit a recipe?
Yes, you can submit your own personal recipe, but it must be an original recipe of yours and not violate any copyright laws. If you submit an entire recipe as a thank you I will include your website link in the post. Any recipes submitted become the property of Ask Ms Recipe ’s Owner. Ms Recipe has rights to change the recipe if she so wishes. I will in turn email you a submission form.
Can I call you and ask a recipe question?
At this time I’m only answering recipe questions by comments or email only. In the future I may be available for telephone recipe questions.
What makes you qualified to answer my recipe questions?
Much of my experience is based on my own experimenting with food and my love of cooking
Do mail out prepared meals?
No, I am not at this time, but who knows what the future will bring.
What kind of recipe questions will you answer?
I will answer any recipe question you have about food to cooking tips, I’ve learned along the way to make your cooking experience enjoyable.
Can I send a video of my cooking dilemma?
Yes, you can submit you cooking dilemma questions. You contact me via comments and I will send you my email address for you to submit your video cooking dilemmas.

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8 Responses to “FAQ”

  1. annette on May 4, 2009 9:30 pm

    want to make a redvelvet cake and i dont have any buttermilk, can i substitute buttermilk for can milk or whole milk? help!!!

  2. askmsrecipe on May 10, 2009 9:25 pm

    Annette
    You could use a 1 cup of condensed milk instead of buttermilk, but its really hard for me to say exactly unless you send me the whole recipe.

    Ms R

  3. Rizan on June 15, 2009 11:33 pm

    Any idea on how to make a pita bread that actually puffs, we’ve tried and tried with no success. Baking isnt our thing! Is dough being worked too much, too little. too wet, too dry? Hope you can answer this. Thanks!

  4. askmsrecipe on July 1, 2009 12:42 am

    Rizan,
    I’m not much into baking, but I was able to ask a friend. #1 you have to make sure the yeast is live ( check the expiration date)
    #2 The temperature of the water needs to be about our body temperature. #3 Mix the ingredients in the same direction throughout the mixing process. #4 Knead the dough for 10 minutes. Hope this helps.
    Ms R

  5. nancy on September 28, 2009 9:42 am

    I want to use whole wheat flour in a recipe instead of all purpose flour. Do I use the same amount and will it turn out the same?

  6. askmsrecipe on September 29, 2009 8:48 pm

    Nancy,
    Here’s a link to the answer to the best of my ability.
    Ms R

  7. Ollie McKay on November 14, 2009 12:40 pm

    Love all your recipes!! Have you run across a pie crust recipe that uses vodka?? Had a peach pie that was to die for a few weeks ago at a friend’s and she said the crust was made with vodka??? She’s out of town for awhile or I would ask her!

  8. askmsrecipe on November 20, 2009 2:59 pm

    Ollie,
    I couldn’t find a recipe in my Grandmother’s recipes for pie crust with vodka, but I did find a Blogger who has a recipe for it.

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