"Wayne Boatwright" > wrote in message
...
> On Thu 16 Jun 2005 07:10:20p, LynneA wrote in rec.food.cooking:
>
>>
>> "Wayne Boatwright" > wrote in message
>> ...
>>> On Thu 16 Jun 2005 07:00:47p, LynneA wrote in rec.food.cooking:
>>>
>>>>
>>>> "Wayne Boatwright" > wrote in message
>>>> ...
>>>>>>
>>>>>
>>>>> Okay, you're a rebel! On the few occasions when I've used the "dump
>>>>> and mix" method of making frosting, I've ended up with about three
>>>>> times as much frosting as I needed. :-)
>>>>>
>>>>> --
>>>>> Wayne Boatwright *¿* ____________________________________________
>>>>>
>>>>> Give me a smart idiot over a stupid genius any day.
>>>>> Sam Goldwyn, 1882-1974
>>>>
>>>> And that's bad, WHY exactly?? LOLOL
>>>>
>>>> Lynne A
>>>>
>>>
>>> I didn't say it was bad, but it should be accounted for in some
>>> recipes. For example, it's an advantage when used in meringues for
>>> pies. It helps to stabilize the meringue. In frosting it's not really
>>> an issue. If you use it to sweeten beverages, it usually imparts a
>>> cloudiness to the liquid.
>>>
>>>
>>> --
>>> Wayne Boatwright *¿*
>>> ____________________________________________
>>>
>>> Give me a smart idiot over a stupid genius any day.
>>> Sam Goldwyn, 1882-1974
>>
>> See, you have to be all reasonable, while I'm thinking of polishing off
>> all that extra frosting<GG>
>>
>> Lynne A
>>
>>
>>
>
> Well, Carol had a good idea...spread it on graham crackers.
>
> --
> Wayne Boatwright *¿*
> ____________________________________________
>
> Give me a smart idiot over a stupid genius any day.
> Sam Goldwyn, 1882-1974
Fingers, I tell ya! Takes too much time to actually spread it<GG>
Lynne A