skmccormick Recipe Reviews (Pg. 2) - (11198197)

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No Cook Icing

Reviewed: Feb. 6, 2010
This icing was beautiful and very easy to make. I would highly recommend a stand mixer to get the egg whites to peak. Need to use the icing the same day since the icing will "weep" if stored. Definately a keeper!!
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7 users found this review helpful

English Muffins

Reviewed: Feb. 6, 2010
This is one of the best english muffins I have ever tasted!! I did change only one thing. Use bread flour instead of AP flour. Make sure your yeast is fresh and active and to use water heated to 110 to 120 degrees. I have made this many times over and have advice for proper frying: I have an electric stove. Ten is high, zero is low. I used 1 which I would say is medium/low. Fry 3 or 4 at a time in a frying pan with a LID. Use about 1 capful of frying oil for EACH SIDE for about 8 minutes; with the lid on your english muffins, it will fry, bake and rise at the same time. It comes out a beautiful golden brown and is perfect every time.
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9 users found this review helpful

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