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A couple of dessert questions:

655 Views 6 Replies 6 Participants Last post by  lethal tupperwa
1) When making strawberry shortcake, have you ever added anything like syrup or strawberry juice to those berries?

2) Has strawberry rhubarb pie an equal? (Man, I sincerely think not.)
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Originally posted by Skyhook
Ok, we've been putting sugar on them, but just not letting them sit for a couple of hrs. This we'll try.
Yup, that's the secret!

Also, must be real sugar. For awhile, we were kind of anti-sugar and used Splenda for everything, and I let our supply of sugar run out. Then we tried to make some strawberries and short cake one day... doesn't work without sugar; it doesn't make its own syrup.

I've since started keeping a very small amount of sugar on hand for "cooking". (Splenda won't raise yeast pizza dough, either, DAMHIK :rollsmiley: ) I buy the smallest bag of pure cane sugar (must say cane on the label or else you end up with sugar beet sugar -- yes, I can tell the difference!).
 
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