Shelley Profile - (13180121)

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Living In: Greater Manchester, England, U.K.
Member Since: Dec. 2008
Cooking Level: Not Rated
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Recipe Reviews 6 reviews
Marshmallow Fondant
If like me, you take on this recipe to find that it's a dismal failure because it's dry and doesn't take the confectioner's sugar well... don't lose all hope because it can be saved! If you find that you're kneading the fondant and it's completely the opposite of sticky, and it doesn't take the sugar well, don't add more water, or continue kneading in the hope it will take (like I did). Instead, put the whole thing back in the microwave for 30 second increments until the dough is warm to the touch and can be kneaded into a pliable fondant. In the UK, most marshmallow is a mix of white and pink... this makes the fondant pink (the confectioners sugar doesn't 'whiten' it). I added green and blue at the kneading stage and it took the colours beautifully, so using pink marshmallow wasn't an issue. When it works, it's a wonderful fondant. It wasn't as smooth to make (for me) as most of the reviews led me to believe. Having said this, I'll be trying this recipe again. Edit: when it came to using it the next day, the fondant had dried hard and wasn't workable when it was brought back to room temperature. I put the fondant in the microwave at 30 sec intervals to warm it up which worked well.

0 users found this review helpful
Reviewed On: May 6, 2015
Fluffy Pancakes
I really like this recipe and it's really easy to adapt. I used to follow the recipe to the letter but over time I've adapted it to make it a little healthier for my kids... I substitute half the white flour with whole wheat flour, I now reduce the sugar by between a half and a third, and I often add blueberries to the mix (and occasionally chocolate chips). I also tend to sour the milk with lemon juice as this is more readily to hand in my house. The original recipe is fab, and the altered healthier recipe also works well. Good basic recipe to follow or play around with.

0 users found this review helpful
Reviewed On: Apr. 7, 2014
I followed the ingredients in the recipe to the letter (well, I might have used a bit more margarine because I generously guessed at 1 tbsp) and they turned out really well. I cooked them in the slow cooker, on high, placing blobs of dumpling mix on top of a simmering beef stew for approx 20-25 minutes. I figured that a slow cooker would take a bit longer to cook. The left-over dumplings that ended up cooking in the slow cooker for much longer (40+ minutes)and eaten the next day were even tastier! So although the dumplings are ready in 20 minutes, they can stay for longer in the slow cooker and still be yummy.

2 users found this review helpful
Reviewed On: Oct. 14, 2013
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