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Old 09-20-2006, 10:12 PM   #11
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The rolls sound so good, will try them this weekend. Thanks for posting.

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Old 09-21-2006, 08:51 PM   #12
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Originally Posted by Alix
[FONT=Comic Sans MS]Angie, there would be a big difference. I don't know the science behind it all, but the cooked variety is pretty much just cornstarch, milk and some flavoring. The instant stuff has some other thickening agent (I'd have to go hunt that down) and lots of other chemically stuff. Not sure how it would work.
The instant mix probably has "pre-activated cornstarch" in it. Basically, it is cornstarch, but, it doesn't have to be boiled to start it thickening. I've used a commercial product called "thicken-up" to tighten liquids that never get boiled.

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Old 09-22-2006, 04:14 AM   #13
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Well, I made them last night. I bought the pudding (I hate instant pudding...) and they are done.

The only thing I'm not happy with is that they are a little too brown for me. I like mine more gooey. I had a migraine and went to bed so hubby took care of them once they were in the oven..........

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