Katherine's list of books read in 2010

[Lisarenee]

That's what the person who gave it to me said as well. Also, she said to freeze the bowl and beater too. At least I think she did. I got the recipe years ago. I'll try to find it and post it.

[Shay]

Lisarenee wrote: "That's what the person who gave it to me said as well. Also, she said to freeze the bowl and beater too. At least I think she did. I got the recipe years ago. I'll try to find it and post it."

No, you have to beat egg whites at room temperature. It's not room temperature, room temperature. More like mid 70's. You separate the egg white, though, when the eggs are cold. Freezing the beater and bowl is for whipped cream.

[Katherine]

Shay wrote: "Katherine wrote: "Thanks for letting me know. I will stay away from any kind of recipe that used candy canes. LOL If you want an easy and yummy treat get the small regular pretzels put on a cand..."

Shay I sure wish you lived closer I hate to bake and I love Bagels. :)

[Diane ~Firefly~]

Katherine wrote: "Thanks for letting me know. I will stay away from any kind of recipe that used candy canes. LOL If you want an easy and yummy treat get the small regular pretzels put on a candy kiss (there are ..."

Another great, simple recipe with pretzels is to use the pretzel squares, lay them on parchement paper on a cookie sheet, set the oven to about 250-275, put a rolo on top and put in oven for about 2 minutes (you just want the rolo to get a little soft). Take out of oven and press another pretzel or a pecan on top (pressing down a little) and remove from cookie sheet to cool completely. Store in an airtight container. Pretzel, chocolate and caramel make a great combination.

[Shay]

Katherine wrote: "Shay wrote: "Katherine wrote: "Thanks for letting me know. I will stay away from any kind of recipe that used candy canes. LOL If you want an easy and yummy treat get the small regular pretzels ..."

My kids won't eat most store bought baked goods. At school, someone brought cupcakes for a birthday and my son wouldn't eat it. He told the teacher he couldn't eat it because the frosting wasn't buttercream. I even make the Hostess chocolate cupcakes with filling because they won't eat the store kind.

[Lisarenee]

Shay, Is the store bought too sweet for them? I can't eat the Hostess products anymore because they seem too sweet to me now.

[Lisarenee]

Shay said, "No, you have to beat egg whites at room temperature. It's not room temperature, room temperature. More like mid 70's. You separate the egg white, though, when the eggs are cold. Freezing the beater and bowl is for whipped cream."

I knew you did it for whipped cream, but for some reason I thought she had said to freeze the beaters and bowl, but wasn't sure that was correct. Thanks for letting me know that would be a disaster. I would guess a portion of the egg whites would probably freeze using a frozen bowl and beaters.

[Shay]

Lisarenee wrote: "Shay, Is the store bought too sweet for them? I can't eat the Hostess products anymore because they seem too sweet to me now."

They claim they can taste the chemicals and it "smells" funny.

The reason your meringues sometimes come out like hockey pucks is usually from overbeating the whites. If they look kind of dry, you'll get hockey pucks. They should still look glossy and shiny.

[Lisarenee]

Thanks Shay. :)

[Katherine]

Diane that sounds good too. I will have to try that.