cklee Profile - (11229758)

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Recipe Reviews 11 reviews
Real Strawberry Frosting
I want to start by saying that I don't like strawberries or buttercream frosting. But my kids asked for vanilla cupcakes with strawberry frosting so I gave this a try. The only change I made to the recipe was to strain the puree, as suggested in other reviews. And WOW. I mean, WOW. This is a fabulous frosting. Something about it is just marvelous. It's not overly sweet (my strawberries were a bit tart, and I only added powdered sugar until I had a nice, firm frosting) and it has the perfect fresh berry taste. I let it sit overnight and it really gets fabulous on day two. Apparently, my aversion to strawberries is a texture issue, because I absolutely could not keep my spoon out of the bowl once this was made. It paired perfectly with a light, fluffy vanilla cupcake and wasn't too sugar charged for the kids. Amazing. I'm definitely making this again.

0 users found this review helpful
Reviewed On: Feb. 23, 2014
Crispy and Creamy Doughnuts
I've made this recipe dozens of times. It works if you know how to manage yeast breads. I use SAF instant yeast and let them rise nice and high on greased parchment and they transfer wonderfully. Control the temp of your oil carefully as well or you'll get mediocre results. These are incredibly simple to make if you're familiar with doughnuts. I like to glaze the doughnuts on both sides and hang them on a chopstick to drip dry. This is as close as you'll get to the original recipe.

1 user found this review helpful
Reviewed On: Feb. 16, 2014
Homemade Apple Cider
I made this today using ten very large apples, cores removed, and following the rest of the proportions. I reduced the heat on the boil - just barely kept it boiling but not boiling too hard - and did the full hour. I really didn't lose that much liquid. My cider wasn't too sweet at all, but we felt it needed a pinch of salt and more spices, so I added those at the end. After straining, I got 2.5 liters of cider, so definitely not a full gallon. I followed the advice of a previous reviewer and used the pulpy apples that were left to make the best darn apple butter I've ever had: added 2/3 cup brown sugar, 2/3 cup white sugar, a tsp of salt, ground cloves, nutmeg and more cinnamon and cooked with a lid for three hours and without a lid for another hour and a half. I used an immersion blender to blend in the apple skins and got four cups yield. YUM all around - happy with the cider and the apple butter, too!

13 users found this review helpful
Reviewed On: Nov. 20, 2012

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