Cathy R. Profile - (18150031)

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Cathy R.

Cathy R.
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Member Since: Aug. 2005
Cooking Level: Not Rated
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Recipe Reviews 7 reviews
Creamy Frosting
First off, I get that this isn't an easy recipe, but usually, when things are this difficult, they are worth it. This wasn't. At first, I followed a previous poster's instructions to keep boiling the milk until it was super-thick. I had to throw that part away. Tried again, just boiling the milk for a minute and it was great. I couldn't wisk constantly because of my nonstick pan and there were a few flour lumps, but once I added it to the butter mixture, it was fine (lump-wise). I creamed the butter for a good 8-10 minutes. You want to cream it so that the sugar dissolves (so the frosting isn't grainy), and that takes beating for a while. I added the milk mixture and it came together pretty quickly after that. I was worried about over-beating b/c you can do that with whipped cream, but I'm pretty sure that wasn't a problem. The end result was more greasy than creamy. It looked like whipped cream, but didn't taste like anything good. The mouthfeel is almost slimy--not my idea of good eats. I wanted to make this for some sandwich cookie cream, and it was okay, but I'll prbably lease the rest of the cookies unfrosted and toss it. I suggest you stick with a traditional cooked frosting or a buttercream.

2 users found this review helpful
Reviewed On: Aug. 28, 2010
Cheddar Biscuits
Very good. I had to make a few changes because I didn't have the correct ingredients and I thought they ended up better than Red Lobster's! I added to the biscuit dough: 1/2 t. basil, 1/4 t. chili powder, and 1/2 t. paprika. For the topping, I only used the 2 T. butter and 1/2 t. garlic powder. So yummy!! Will be making again!

0 users found this review helpful
Reviewed On: Jun. 11, 2010
Angel Food Cupcakes
Well, I will have to try this recipe again when I get cupcake liners. I did as the comments advised and filled muffing tins 3/4 full (the first batch was more like full and didn't work too well). I also lowered the heat to 350 and baked for 15-20 min. (18 ended up being the magic number for my oven. They were not very "cupcake-y" without the liners, more like a disappointing short-cake, but I'm going to cut them up and make a trifle with them and I'm sure it will be fine. If you don't have cupcake liners and you don't have an angel food cake pan and just need to get it cooked to get into another recipe, it works just fine, but don't expect cupcakes.

4 users found this review helpful
Reviewed On: Feb. 16, 2010

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