Safe travels,Anna
I tend to use FA Fresh Cream in anything that calls for sweet cream.Thanks — think I will let mine sit a little longer than S&V. I just mixed it and with all the subs I made, I am not too hopeful but decided to give it a try. I did use JF Cheesecake Graham Cracker at 3% so half of the original recipe. Not sure how I feel about CAP Sweet Cream.
I'm in the deep freeze.WHERE are you all, in greenhouses? IT's DECEMBER.
Anna
I halved every flavor.Did you leave the cheesecake/graham as is? Or half them?
Ok,thanksI halved every flavor.
Cheesecake would be the #1 thing to give it nice cheez touch. I've found a bit of it good in certain cookies. Good with chocolate also.Tastes very similar to FLV Brie.What does everyone use the WF SC Mascarpone in?
Thanks!Cheesecake would be the #1 thing to give it nice cheez touch. I've found a bit of it good in certain cookies. Good with chocolate also.Tastes very similar to FLV Brie.
Pretty much... nola is tropical. Citrus starts coming in depending on type late October to mid January. They need cool nights for the sugar to “set” (it’s 52* right now). I’m about to be drowning in dozens of dozens of fruit.WHERE are you all, in greenhouses? IT's DECEMBER.
Anna
I tend to use FA Fresh Cream in anything that calls for sweet cream.