Okay, I’m about to explain some of the things that go into my recipes. I thought it a good idea because sometimes a recipe works really well with one type of ingredient, but not with another.

For starters, my main oil is Canola. If I use another kind in a recipe it will be noted.

Olive oil is of the Extra Virgin variety, which comes from the first pressing (and is expeller pressed). It has more flavor and is considered a better quality over later pressings.

For other fats I usually use butter. I’ve heard too many bad things about hydrogenated fats and try to avoid them whenever possible. Unsalted is used most of the time. According to what I’ve read, of recipes that use it, unsalted butter is what is meant to be used. I also keep a tub of butter/olive oil spread for use at the table.

Unbleached white flour with wheat germ is what I use for most of my flour needs. While it’s not as good as whole wheat, it is better that most white flours in that it’s not bleached and has the germ added. I also use a lot of bread flour. King Arthur when my local store actually thinks to carry it, otherwise I pick it up in bulk from the natural foods store.

I also keep soy flour in the kitchen, too, in case I should run short on eggs while baking. According to what I’ve been told one heaping tablespoon of flour mixed with a tablespoon of water is suppose to equal one egg. The problem I’ve found is that too much soy flour causes things to stick to the pans. So non-stick with a little greasing is always a good thing.

Speaking of eggs, I like to use large size eggs. Most recipes call for that size. I prefer eggs from free range chickens and especially from those that aren’t given antibiotics. Usually that’s a good indicator that the chickens that did the laying were treated well. Stick with whatever is local in your area and try to get the freshest you can.

I am a big fan of unbleached cane sugar. Some may argue that sugar is sugar and from a nutritional point they are correct. However, if you consider what the sugar refining process consists of (a lot of waste and sometimes chemicals) you might be able to see why I love the stuff.

Since diabetes and obesity both run in my family, I’m always looking for recipes that I can use Splenda in. I find it a wonderful calorie-free sugar substitute.

I always keep skim milk in the fridge. I can’t tolerate anything with more fat (not that I tolerate skim very well, either). It seems to work well in all the recipes I’ve tried and since it’s fat free, all the better! Sometimes I also get powdered nonfat milk to make up just for cooking and baking.

Well those are most of the things I show a preference for. I’ll add to them as I go, if there are any more. LOL I hope this info helps you in your cooking. Now go check out the recipes and have a good day!