What kind of creative recipes have you come up with that still comply with being "potentially non-hazardous"?
We just got our Cottage Food Law passed and I'm itching to offer interesting flavors without having to refrigerate. I love Swiss Meringue and real butter buttercreams, but those won't be an option for me.
Can you tell me why those butter creams will not be an option for you? Do they require refrigeration? Just curious..
Interesting flavors can be attained by using interesting extracts:
I use real butter buttercream icings and they don't require refrigeration.
you can still have your intresting flavors using a butter cream recipe just substitute the van extract for what ever else lorrain extracts are great just to change things up.