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Old 10-22-2015, 08:34 PM   #151
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Originally Posted by medtran49 View Post
Creme brulees with bittersweet chocolate shavings on bottom.

I now have 5 egg whites with nothing to do. Looks like it'd some kind of pie choice after the brulees are gone.
Freeze 'em.
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Old 10-22-2015, 08:57 PM   #152
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Originally Posted by medtran49 View Post
Creme brulees with bittersweet chocolate shavings on bottom.

I now have 5 egg whites with nothing to do. Looks like it'd some kind of pie choice after the brulees are gone.
How about some little meringues cookies.

Authentic French Meringues Recipe - Allrecipes.com
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Old 10-22-2015, 08:58 PM   #153
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What are you baking today? | 2015

Yes, freeze. Or meringue. And I would be happy to take some of the creme brulee off of your hands, just in case your don't have room in the freezer.
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Old 10-22-2015, 09:02 PM   #154
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Originally Posted by Dawgluver View Post
Yes, freeze. Or meringue. And I would be happy to take some of the creme brulee off of your hands, just in case your don't have room in the freezer.
Well, I made 6 and 3 are gone already, someone decided to have 2 tonight. They are very, very good, but I only had 1. We haven't had any of these in a LONG time. So, don't think I'll have long until I need to use up the egg whites. Either a French silk pie with a meringue crust or a chocolate meringue pie is in our future.
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Old 10-23-2015, 10:23 AM   #155
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Question. I made a chocolate cream pie with whipped cream. I was debating about using unflavored gelatin to stabilize it. But I wasn't sure if that was the right thing to do. I know I heard of it somewhere, but when I Googled it, I couldn't find anything about it. So is it done to stabilize whipped cream or egg whites?
Little late chiming in on this but there is such a thing. Don't know why it didn't come up on your Google search. I just put in "whipped cream stabilizer." I actually have some of the Dr. Oetker Whip-It that I bought a while back but haven't used yet so I can't comment as to efficacy. There are several types though.
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Old 10-23-2015, 01:00 PM   #156
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making some yeasted cinnamon rolls in this altitudingly challenged area
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Old 10-23-2015, 03:59 PM   #157
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Originally Posted by Addie View Post
Question. I made a chocolate cream pie with whipped cream. I was debating about using unflavored gelatin to stabilize it. But I wasn't sure if that was the right thing to do. I know I heard of it somewhere, but when I Googled it, I couldn't find anything about it. So is it done to stabilize whipped cream or egg whites?
Addie,
You're right about using gelatine to stabilize whipped cream. It's a trick I first learned in one of Maida Heatter's books.

Dissolve 1/2 tsp of gelatine in 2 Tbsp of water. Use the microwave to dissolve. Cool it to room temp.

That's the amount to use in 1 cup of whipping cream. Just whip it in with the sugar & vanilla & cream. It works! I do it all the time.


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Old 10-23-2015, 08:20 PM   #158
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Last night I made a gluten free zucchini raisin loaf. We have actually eaten half of it already. TB told me I have to make these more often...as he grabbed another slice!
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Old 10-25-2015, 08:41 AM   #159
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Lemon blueberry bread in the oven
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Old 10-25-2015, 10:07 AM   #160
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Lemon blueberry bread in the oven
That sounds so good. I love the flavor of lemon.
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