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T O P I C R E V I E W
CherryPie	Posted - Feb 08 2010 : 5:43:03 PM I made the vanilla and brown sugar chillover recipe in the Farm Kitchen issue of the magazine and I have a question. When I folded the chillover mixture into the whipped cream, all the chillover settled at the bottom of the bowl. Everything is runny right now and I have it in the fridge, hoping it will firm up. What did I do wrong here? Was the chillover too warm - I let it cool but the recipe didn't indicate how long to let it rest. Any advice would be appreciated. This is attempt number two with the chillover powder and I haven't had success. Thanks! Kimberly Ann Farmgirl Sister #225 Crochet Geek, Newbie Fiddler, Would-be Farmer, Backyard Chicken Rancher, Eager Podcaster http://beesinourbonnetsintheburbs.blogspot.com/ Podcasts at http://thefannyfarm.blogspot.com/
1 L A T E S T R E P L I E S (Newest First)
Alee	Posted - Feb 08 2010 : 9:17:31 PM How warm was the chillover and had it all dissolved in the liquid? Alee Farmgirl Sister #8 www.awarmheart.com www.farmgirlalee.blogspot.com www.allergyjourneys.blogspot.com Put your pin on the farmgirl map! www.farmgirlmap.blogspot.com

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