Sharon Profile - (14924137)

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Member Since: Aug. 2012
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Recipe Reviews 5 reviews
No Cook Icing
Just made it today for my daughters birthday cake. It was simple to do with my new Kitchenaid stand mixer. I used their recipe last night to make the cake. Only took a few minutes from start to finish to make the peaks. I mixed the sugar, egg and cream of tartar sauce first like someone else mentioned then added the hot water, (Heated in the microwave then let sit for a bit)and vanilla. Tastes nice. I sprinkled a little cocoa poweder on top because it looked just way too white for me. :)

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Reviewed On: Mar. 28, 2014
Chocolate Cream Pudding
I followed the recipe as posted here. I started with a rubber spatula to stir with so I could scrape off the sides then moved to a whisk and once I switched over it thickened up really fast. I think it was a bit too thick but I'll figure that out later. It's the first tim I ever made a pudding from scratch. I used artificial sugar as my family is mostly diabetic and it might have changed the finished product. I hated to waste the egg white so I made Pepper Meringues by KATHY (on this site) with the whites as topping. Without the pepperment. It turned out fantastic!! Thanks to all the tips in the comments. And the pudding doesn't stick to the celophane wrap at all. I was a bit worried about scraping pudding from the plastic wrap. lol I will have to cut back on the sugar as it was a bit too sweet but I find artifical sugar to be sweeter than regular so next time I know.

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Reviewed On: Mar. 13, 2014
Peppermint Meringues
Mmmmmm! I used artificial sugar since 2/3 of my family are diabetic and they loved it. I made them really small, bite size for a kid, to put on top of a pudding I made. (Chocolate Cream Pudding by Mimi on this site) They are way lighter and more delicate than I thought they would be but I can see why you use a metal spatula to remove them. Even the dogs like them!! I'll add a photo later.

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Reviewed On: Mar. 13, 2014

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