Carrie Whitney Milburn Profile - (13001867)

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Carrie Whitney Milburn

Carrie Whitney Milburn
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Member Since: Oct. 2008
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Recipe Reviews 13 reviews
Cream Puffs
These are very delicious, but didn't quite "puff up" like I had hoped. I too, read all the reviews before cooking and here is what I have to offer. I followed the recipe to a "T" and baked for 20 minutes flat. Perfect time. Use parchment paper, definitely, a MUST! Despite users saying 4 eggs was "too eggy" I thought the taste of the puffs were amazing with the sweetness of the filling. I used previous tips from AllRecipe users of poking the puffs immediately after baking to prevent deflating and it worked for the most part, but some still went flat, but it did not affect taste! I used one-and-a-half 1-oz. sugar free pudding mixes in place of the usual 3.5 oz. pudding mix. Lemon and Vanilla, both were phenomenal. (The sugar free makes more.) Filling was too thick to put through frosting dispenser, so I sliced and spoon filled them. I did not cool the batter, instead I added each egg and IMMEDIATELY used my hand mixer to mix the eggs in before they "cooked" in the hot batter. Wished I had powdered sugar or chocolate sauce to top the cream puffs with. Puffs are not sweet, but I liked it that way. The filling is very sweet so the "neutral" taste of the puffs was the perfect companion. I chose to top the finished cream puffs with lowfat Cool Whip, which my son and his friends loved. These cream puffs were a hit and I froze some for future deliciousness! Would make again. The kids are already begging for more, a week later!

1 user found this review helpful
Reviewed On: Oct. 16, 2011
Cindy's Awesome Clam Chowder
Tripled this recipe as I like to freeze soups and such when I make them. Followed the recipe to a T, except I omitted one pack of soup mix. (Used 5 instead of 6) The consistency of this chowder couldn't be more perfect. Very creamy! I chopped up the 15 potatoes by hand, but have made other recipes with frozen plain hashbrowns, and I might try that next time. Saves time when you need it in a hurry. Did not add any extra salt to this recipe. This one is definitely a keeper!!

2 users found this review helpful
Reviewed On: Oct. 1, 2011
Acorn Squash
This is WAY better than I thought it would be. WOW! I made minor adjustments...baked in microwave for 8 minutes then added 1 tbs. each half of "I Can't Believe It's Not Butter" and 1 tbs. of brown sugar then baked for 20 minutes at 350. Heavenly! Going to buy more squash on my next store visit.

10 users found this review helpful
Reviewed On: Dec. 9, 2010
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