Homemade Failsafe Margarine Recipes

"I CAN'T BELIEVE IT IS BUTTER" MARGARINE SPREAD

Steps:

• If you make your own buttermilk, mix vinegar to milk and let it stand at least 20 minutes and stir.
• In large mixing bowl, add softened margarine, buttermilk, vegetable oil and butter buds flavoring. Mix on slow speed until well mixed.
• Put in a container with lid in refrigerator.
• Preparation time includes making your own buttermilk.

HOMEMADE FAILSAFE MARGARINE

Steps:

• Pour a little of the water into a blender, then add oil and the liquid lecithin.
• Blend briefly on high speed while adding the rest of the water.
• Store in refrigerator and use within 2-3 weeks.
• Variation: for a very rich cream substitute, add 1 tbsp maple syrup and 2 tsp carob powder.

MOM'S MARGARINE CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch tube pan.
• In a large bowl, cream together the sugar and margarine until smooth. Beat in the eggs one at a time, then stir in the vanilla and lemon juice. Combine the flour, baking powder and salt; mix into the batter alternating with the milk just until blended. Pour into the prepared pan.
• Bake for 1 hour in the preheated oven, or until a toothpick inserted into the crown comes out clean. Cool in the pan for at least 10 minutes before inverting onto a wire rack to cool completely.

NEVER FAIL BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large bowl, sift together dry ingredients. Cut in butter until mixture resembles coarse oatmeal. Make a well in the center of the dry mixture and pour in the milk. Stir until dough begins to pull together then turn out onto a lightly floured surface.
• Press dough together and then roll out until 3/4 inch thick. Cut into 2 inch round biscuits and place on an ungreased baking sheet.
• Bake in preheated oven for 10 minutes, or until golden.