VALERIE102 Profile - Allrecipes.com (18165416)

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VALERIE102


VALERIE102
 
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Member Since: Jul. 2005
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Recipe Reviews 9 reviews
Caramel Liqueur
I took another reviewer's method and used the oven instead of boiling the mixture in a can. The top layer of the milk did nearly burn after an hour, but it was easily removed. I used 1/4 rum for one can of milk to adjust it to my tastes...IT'S SO GOOD. I hesitated to use the original method of browning the milk simply because the can has a label saying 'Do Not Heat in Can.' I've been told this pertains to using on a fire, but it was easier and FASTER to go with the oven method anyway. I do not like the taste of alcohol, so add the rum slowly until you have the taste you want. The full amount would be too much for 'light' drinkers.

10 users found this review helpful
Reviewed On: Dec. 29, 2010
Banana Muffins I
These tasted salty, and the texture was strange. Light, with lots of pockets of air, not dense at all like a muffin usually is. They were moist, but that's all that I could say that was good about them. I almost trashed them, but I know people who'll eat anything. I did tear up the recipe sheet and throw that away. The simple ingredients drew me to this one, but I think muffins really need butter/margarine. Thanks but I'll keep on looking.

13 users found this review helpful
Reviewed On: Dec. 24, 2010
Rick's Special Buttercream Frosting
This is actually Wilton's Extra Special Buttercream Icing. I made this recipe to decorate a cake, and then found it on Wilton's site, where the exact recipe is listed, also stating that it has to be refrigerated always. That ended up being such a bummer, because I didn't want a frosting that required refrigeration. I followed others advice and used 5 cups of sugar instead of 8--it was definitely a lot better than when I made it the first time, because I hate frosting that is sickly sweet. This was easy to decorate with, but since it's the type that needs refrigeration I won't be making it again.

4 users found this review helpful
Reviewed On: Aug. 31, 2010
 
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