Ask Ms Recipe’s Frequently Asked Questions 
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.
want to make a redvelvet cake and i dont have any buttermilk, can i substitute buttermilk for can milk or whole milk? help!!!
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
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!
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
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?
Nancy,
Here’s a link to the answer to the best of my ability.
Ms R
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!
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.
So how come, when you make a cake from scratch you have to do things in stages while mixing. For example: When adding eggs you add them one at a time or when adding dry to liquid you add the dry stuff a little at a time. When you use a box mix, everything gets dumped in the bowl and then mixed? Seems strange.
Steve,
That’s a good question. Here’s the only answer I could come up with for your question. A premixed cake is already mixed except for the wet ingredients where as a from scratch cake needs to have it’s ingredients mixed. I guess it’s the difference between homemade cake and box cake. I’ve always mixed mine in steps anyways. Hope this helps. If anyone else has an answer please chime in.
Nina