Theresa Karl-Roe Recipe Reviews (Pg. 1) - (18823476)

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Theresa Karl-Roe



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Whipped Cream Frosting

Reviewed: May 8, 2005
I was doing wonderfully with making this recipe until I got to the heavy whipping cream. I followed the instructions on the carton such as chilling the bowl and beaters before whipping the cream. After soft peaks formed I gradually added 2 tbls. sugar and continued beating. Stiff peaks were just forming when the whole batch began to liquify. I had to toss it down the disposal since it was then unuseable. Thank goodness I had a large tub of Cool Whip in the freezer. The 9 x 12 Strawberry cake is now frosted and in the refrigerator. Tomorrow I plan to add thinly sliced, and lightly sugared strawberries to top it all off. I wished the recipe had come out as written, because there is nothing better than real whipped cream. Hmm, maybe the heavy whipping cream was outdated? Other than the snafu with the whipping cream the frosting still turned out pretty well. It is still a tad on the thin side for me and I'm hoping it will firm up in the refrigerator overnight.
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Cracker Candy

Reviewed: Mar. 27, 2005
I couldn't believe how easy this was to make! I've made it twice now, once using 1 cup of light brown sugar and today using 1 cup of dark, brown sugar with peanut butter and semisweet chocolate chips. The verdict is still out for the latter, but if tasting the mixture on what was left on the wooden spoon after spreading the chips it is going to be another hit I'm sure! The first time I made it I used a sheet cake pan and I didn't have any problems with the crackers sticking to the bottom. The second time I used the same pan, but lined it with the nonstick aluminum foil. Wonderful candy recipe, Debbie. Thank you for submitting it!
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Cherry Fluff

Reviewed: Jan. 6, 2005
This is similiar to a recipe I have made many times before. The only difference between your recipe and mine is the added ingredient of chopped pecans. Actually, the recipe isn't mine, but I did find it on this site. It is called Pink Salad. I make it every year for Thanksgiving and Christmas or when I need a very tasty, quick side dish for a pot luck dinner at work.
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