Ingrid Potter Recipe Reviews (Pg. 1) - (11570364)

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Ingrid Potter



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Best Toffee Ever - Super Easy

Reviewed: Feb. 24, 2011
Very easy! I had no pooling problems at all! No candy thermometer either. The test was make sure it's just like it states in the recipe, a "dark amber color". Drop a little in some ice water and try a bite. If it forms a ball and you can bite it without being "sticky", then it's done! Fabulous recipe, just like my mother's! I take it back! I just tried it again and I had MASSIVE pooling issues! The only thing I did differently this time was I cooked it on high heat the entire time instead of medium. It was very foamy throughout and rose up, almost boiling over numerous times. Next time I'll keep it on medium heat with a slow boil the entire time.
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Heavenly Angel Food Cake

Reviewed: Feb. 19, 2011
I've been having trouble with angel food cakes in the past, but this one came out PERFECTLY! The batter took a very long time to mix, so make SURE you're getting a "stiff" peak, not a "soft" peak. Stiff peaks should stand straight up in the air if you pull the batter up with a spoon. It should not fall over. Fabulous recipe, I need to make another one now!
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Reviewed: Jul. 21, 2010
Absolutely fabulous! I put in 1/4 tsp of almond extract and skipped the water, I like the extra flavor and a thicker consistency.
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