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"Wonderful I did not have whole milk just 2% so I use half of that and half heavy cream.
FOR everyone that says its too salty YOUR NOT using kosher salt and UNSALTED BUTTER. Also any one that does a lot of baking or even a little needs a kitchen scale no matter what time of year my breads and cakes come out perfect by using a scale. "
Apr 28, 2013 on FoodNetwork.com
"I had a lot of egg whites left over so I made this. i use my old pressure cooker to heat syrup in the gasket is removed I never stirred it I put the lid on for 5 minutes then removed lid and put in candy thermometer, cooked to 260 which is the hard ball stage and I added toasted walnuts I beat it on high for 20 minutes I took out a scoop every 5 m ..."
Jan 4, 2013 on FoodNetwork.com
"this is not marshmallow fluff this is marshmallow cream marshmallow fluff doesn't have egg whites and it doesn't need to be refrigerated"
Dec 14, 2012 on Food.com
"I made 1/2 recipe as suggested by another for a sheet cake and I used barley malt extract instead of corn syrup and I whipped the heck out of it till it was light in color no problems spreading it next time I might add a bit of milk chocolate to sweeten it up but I like it as is"
Oct 2, 2011 on FoodNetwork.com
"# Rye berries, whole and cracked
# Oats, whole berries (not rolled
# Brown rice
# Flax seed
so how much of this and what seeds just the sunflower seeds to soak overnight or is it the mutli-grain cereal that says soak??"
May 29, 2011 on FoodNetwork.com
"mine was wet as well But I turn it out on to a floured board divided them up I did not make little balls I just flatten each one at a time put in a piece of butter and let them rise and they are great and I will make it again. Oh and I used instant yeast and didn't heat milk."
May 6, 2011 on FoodNetwork.com