Callie Profile - (10902564)

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Member Since: Jan. 2008
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Recipe Reviews 5 reviews
Fluffy White Frosting
This review is for 'ALL' of the people who say that they can't get this recipe to work. I have been using a this recipe for over 40 years, and it is a beautiful frosting. It is great on all cakes, and it is soooooooo gooood!!!!!!!!! The only way to make this fail is: not cooking your sugar mixture long enough. You need to cook it until it spins a 3 to 4 inch thread, and once it starts coiling, do not stir it, and when it has cooked long enough, pour it into the stiffly beaten egg whites (while you are beating them) in a thin steady stream, and then continue to beat the frosting on high until glossy. TIP: For those who do not know about the 'spin a thread' test, just cook this for 7 minutes. That is the name of the recipe I have used forever...."Seven Minute Frosting", and it is exactly like this one.

45 users found this review helpful
Reviewed On: Jan. 10, 2009
BBQ Pork for Sandwiches
To Jill from New Jersey....if it was hard to shredd, then you didn't cook it long enough. When pork is cooked the proper length of time, it is always 'very' tender. I have been cooking for over 40 yrs., and the 'best' cut of pork for BBQ is always a Boston Butt. I have always cooked mine in my pressure cooker because it is so much quicker, but this recipe sounds good.

0 users found this review helpful
Reviewed On: Jan. 6, 2009
German Chocolate Fudge
I've used a recipe almost like this for over 40 yrs., and it is the BEST!! But the recipe I use is "Mamie Eisenhower's Million Dollar Fudge". And here's the difference: 1. Use 3 pkgs. of German Sweet Chocolate Bars. 2. Do not try to stir this by hand. Put both of the chocolates, the marshmellow cream, and "chopped 'black' walnuts in a large mixing bowl, and pour the hot syrup over this mixture and beat with mixer until the chocolate is melted. 3. Never make this on a rainy or humid day. 4. And "NEVER" stir boiling syrup, it will amke it grainy.

5 users found this review helpful
Reviewed On: Dec. 21, 2008

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