northernsongbird Recipe Reviews (Pg. 1) - (13227412)

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Homemade Angel Food Cake

Reviewed: Jun. 16, 2012
Marjorie, you can freeze egg yolks for up to 9 months. Just gently stir and add a little salt for savory dishes and sugar for desserts. This is to inhibit yolks from getting lumpy. Freeze in ice cube trays and thaw in the refrigerator preferably the day before intended use. Creme brulee uses yolks only and so do some custards.
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6 users found this review helpful

Baked-Bottom Nanaimo Bars

Reviewed: Dec. 16, 2011
Great recipe. While waiting for a ferry in British Columbia (we went through the San Juan Islands) my husband and I purchased the last Nanaimo bar in the small concession stand. It was our first experience with the Nanaimo bar & I fell in love with it. I was very excited to find this recipe and can now introduce my U.S. friends to the Nanaimo bar.
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4 users found this review helpful

Mel's Eclairs

Reviewed: Apr. 13, 2011
These were easy and delicious.
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10 users found this review helpful

Fudge Sauce

Reviewed: Feb. 25, 2011
I have been trying to make my mother's fudge sauce that we used to pour over ice cream. We loved the taste but what we really loved was the fact that when it hit the cold ice cream, it would harden slightly and become chewy. Mom never used a recipe and at 87, she doesn't remember how she achieved that. This recipe comes very close! Thank you for helping to bring back fond memories!
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2 users found this review helpful

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