Відео

I haven't tried it, but now it's a great thing to give it a try. I would guess that the texture would be a bit denser and not as light and fluffy. But it might make a whole new dessert...so experiment and let us know!

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Yes, you can skip the first part. Then just follow the recipe for the pie. The link to the recipe is in the description.

Lol... don't hold your breath!

At higher elevations you really have to go super slow. If the heat is a little too high, it will separate.. Takes me a looong time of stirring until I get to temp

@ Unfortunately, I’m on the lowest setting already. I’ve even tried different pots. It’s so sad because it gets so close to temp before it turns bad. I stir constantly. Guess I just have to move on…

I tried this recipe it didn't work for me either. I switched to equal parts. 1 cup butter and 1 cup sugar. I was trying to make a big cooking sheet so i used 2 cups butter 2 cups sugar. Try it may be easier. I wasted 2 pounds of butter and research before changing the method.

@Highpothesis5050 sorry it didn't work for you. I just made a batch last week that turned out great.

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Thanks so much!

Sounds like you're doing everything right. I would put the Milnot, bowl and beaters in the freezer for about 20 minutes, then use an electric mixer.

@@catscratchkitchen Thanks I will try that

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Sounds like a fantastic time. Enjoy and thanks for watching (

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Just use the preparation directions at the end of the recipe in the comments.

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I've it used both...without any change in taste.

To my palate, yes. Apple cider vinegar has a milder, fruitier taste, while white venegar has a sharper, more acidic flavor. Rice vinegar could be an interesting flavor choice to experiment with, but for authentic replication of the original, stick with apple cider vinegar.

266 grams of sugar

@@catscratchkitchen thx i just don't have a cup

My apologies, the written recipe is correct...1/2 cup of sugar.

@@catscratchkitchen Oh dang. Well, this was the best video and recipe I found. However, I did compromise and used 1 full cup of sugar. We'll see how it tastes tomorrow, I'll report back.

MmmK, I did find it to be pretty sweet. However, I didn't have fresh strawberries, but used the freeze dried strawberries in the large box and I used all of them, there were 5 or 6 of the 1 oz packets; all rehydrated except one packet I crushed up and did not rehydrate. (I used the stipend from my work travel and fresh strawberries would have been a goner by the time I got home, plus it looks like I just bought a snack, haha) It's delish though! I'm just going to buy some more heavy cream or half and half and dilute it. Next time I will use fresh strawberries. Overall, I appreciate you posting the recipe, it really got me started using my new machine! P.S. this batch may not make it until I buy more cream to dilute it, I can't stop thinking about it and I may end up eating it tonight!

Be sure to try the blueberry one I posted... it's my all-time favorite. I have at least one pint of it in my freezer.all the time.

Delicious. Very Strawberry forward. But,... next time I would use half and half rather than heavy cream. In the Creami, you almost make butter when using heavy cream. Therefore, it gives it a waxy mouth feel. Half and half is just as creamy and delicious, but without that almost greasy mouth feel.

Just wash and pat dry the leaves and place in a even layer on a plate or microwave safe tray. Microwave in 1 minute bursts, mixing around the leaves with your hand every minute. The leaves will begin to dry. Once they have dried to the point where they are crisp and papery, crumble into small bits with you hands. Store in an airtight jar. You can also push the dried leaves through a sieve and add salt to have celery salt. This can be done in a tray in the oven.

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@@catscratchkitchen Thanks very much!

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It can be somewhat reduced, but ranch dressing is actually pretty high in sodium. Plus remember, the amount specified is for bulk dry mix. Only three tablespoons of mix equals a packet of ranch mix.

Yes, it sure would.

"3/4 cup of water and 2 tablespoons of butter or margarine to a boil" The full directions to prepare the stuffing from the mix is at the bottom of the recipe in the comment section. Thanks so much for watching, I hope you all enjoy.

I really don't know, but my intuition tells me it would separate, but might not taste as light and airy. Not being sweetened, it might be an odd contrast. I would whip the heavy cream quickly, add a little sweetener, and you're right back to the original recipe. If you try it, let me know how it works for you.