Roxanne–good luck–let me know what happens! Oh, and if she wants to use those recipes in her bakery–she needs to give credit for them to me, or change them up a bit.

Ladylarke–go ahead and try with the stock or broth option, although I don’t know if the texture will be the same. Almond milk might also work, if you want to give it a try. It will probably have a similar chemical composition to milk–being made of fats and proteins in a water solution. I don’t know. Try either one and let me know what the texture of the meat is like. (Or, you could just brown it without liquid, and then add the water for the simmering step.)

I’m shooting for a little part time gig as a baker for this little place in Antique Alley called Capitol Tea (www.CapTea.com).
I have to bring a few baked goods that I would think would wow the owner. I’ve decided on your Aztec brownies and Aphrodite cakes, along with my own version of Banana Bread and a Chocolate, orange, and current scone.

I figure if I can’t win her over with Aphrodite cakes, then it was never meant to be .

Wish me Luck!