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Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by chicknduck, Jun 9, 2010.
If the recipe calls for almond liquer can I substitute almond extract?
It depends on how much it calls for...if it's just a tablespoon or so for flavoring, I would substitute with 1/2 teaspoon to 1 teaspoon extract.
Also depends on what the recipe is for. If it is for cookies or baked then I would, but if it is for a sauce or glaze or something liquid I wouldn't. Ooohh, just figured out the liquer is supposed to go in the cherry jam???!!! Yeah, I would stick to using the liquer. Ohh, I bet that will be YUMMY!!!