Comments for International Desserts Blog

Comment on Classic German Cheesecake with Quark by Cate, International Desserts Blog

Cate, International Desserts Blog — Fri, 03 Mar 2023 14:00:36 +0000

In reply to Bruce. You're lucky!!!

Comment on How to Make European Style Cultured Butter by Cate, International Desserts Blog

Cate, International Desserts Blog — Fri, 03 Mar 2023 13:59:41 +0000

In reply to Deanna Rose. It's been a while since I've had Kerrygold so I can't confirm that the taste is exactly the same but it's probably similar.

Comment on Best British Currant Scones by Cate, International Desserts Blog

Cate, International Desserts Blog — Fri, 03 Mar 2023 13:57:08 +0000

In reply to Upsy. Great tips! Such a good idea to keep a few different varieties in the freezer. You can never have too many scones. :)

Comment on 30 Delicious Ways to Use Lemon Curd (Plus the Recipe) by Cate, International Desserts Blog

Cate, International Desserts Blog — Fri, 03 Mar 2023 13:56:02 +0000

In reply to Sheryl. The same way you make lemon curd but the ratio of cranberry to sugar might be different. I made cranberry curd a few years ago and it was good but out of all of the curds, lemon is the best (in my opinion)!

Comment on 30 Delicious Ways to Use Lemon Curd (Plus the Recipe) by Sheryl

Sheryl — Wed, 01 Mar 2023 22:19:02 +0000

How do you make cranberry curd?

Comment on Best British Currant Scones by Upsy

Upsy — Sat, 25 Feb 2023 01:15:02 +0000

I have been in search of such a scone- crispy on the outside and tender on the inside with substance. It is the best British scone recipe and I use this now as a base for my other scones. Substitute the currants with crystalline ginger, chocolate chips, cranberries, etc. this is truly how a scone should be and not the super moist ones that are no more than a muffin in a scone shape. I also simplified it by making it into a rectangular slab and cut it length wise in half and then make 4 cuts crosswise to make 10 scones. No waste and lots more crisp edges. Placing the slab overnight in the refrigerator and cut it before baking really helps with the rise and crispness. To keep these fresh, I bake them all. Cool and put on try in freezer for an hour. Next, use vacuum seal to seal them while frozen in uantitybthatbyoubwould normally use. Open one the night before and let it defrost. Bake in the morning at 350°F for 5 min to crisp up. This way, you will have fresh scone whenever you want. I keep 3 different kinds in my freezer for variety.
Try this recipe. You will fall in love with it!

Comment on Best Authentic German Cheesecake (Käsekuchen) by ≫ El mejor cheesecake alemán auténtico (Käsekuchen)

≫ El mejor cheesecake alemán auténtico (Käsekuchen) — Tue, 07 Feb 2023 21:57:56 +0000

[…] Fuente del artículo […]

Comment on How to Make European Style Cultured Butter by Deanna Rose

Deanna Rose — Thu, 02 Feb 2023 01:36:26 +0000

Would you say this is similar to Kerry gold butter?

Comment on Classic German Cheesecake with Quark by Bruce

Bruce — Wed, 18 Jan 2023 05:08:50 +0000

We are lucky here in Cincinnati to have a local cheese producer – right in the city – that makes Quark.

Comment on Australian Lamington Roll Cake by NELSON VALENCIA

NELSON VALENCIA — Tue, 10 Jan 2023 04:57:45 +0000

This is relish. It’s turned out exactly as the recipe describes. I’ll be making it again next week because it’s so good.