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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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Posts:
30
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Posted:
Nov 8, 2006 10:27 AM
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> Canned frosting and vanilla pudding, and an
> extract that excapes me now...
That would be a tincture of vanilla extract. Everybody knows a little vanilla extracts makes everything taste homemade, silly!!
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Posts:
9
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Posted:
Nov 7, 2006 7:20 PM
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> Operative words: I NEVER HAVE, BUT I HEARD IT CAN
> BE DONE!
Yes, my aunty Snady made them once. They looked like baby pooh.
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Posts:
112
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Posted:
Nov 7, 2006 6:58 PM
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> > Have you ever made truffles with canned frosting?
> I
> > never have, but I heard it can be done.
>
> Canned frosting? I thought you didn't like premade,
> processed foods?
Operative words: I NEVER HAVE, BUT I HEARD IT CAN BE DONE!
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Posts:
340
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Posted:
Nov 7, 2006 6:45 PM
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> Have you ever made truffles with canned frosting? I
> never have, but I heard it can be done.
Canned frosting? I thought you didn't like premade, processed foods?
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Posts:
58
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Posted:
Nov 7, 2006 12:38 PM
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The best truffles I have had were a mix of canned chocolate frosting and butter!!!
I've never heard of oreos in truffles. I usually scrape out the creme and use it to fill 2 9 inch chocoltae cakes
<------- Like That
Then I cut up the cookie part into fun shapes to top the cake with.
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Posts:
22
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Posted:
Nov 7, 2006 5:45 AM
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I usually scrape out the cream filling, use the cookies for a no-bake cheesecake and use the cream filling spread on my morning toast. Delish!
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Posts:
130
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Posted:
Nov 6, 2006 7:27 PM
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> When I see Oreo cookies in a recipe, I buy a whole
> bag, open each cookie up, lick the filling and then
> use just the cookes. Doesn't everybody do that?
I like to scrape the filling out and then make little sculptures of each dinner guest to put on their plates!! So much more fun than using place cards!!
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Posts:
9
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Posted:
Nov 6, 2006 7:00 PM
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When I see Oreo cookies in a recipe, I buy a whole bag, open each cookie up, lick the filling and then use just the cookes. Doesn't everybody do that?
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Posts:
346
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Posted:
Nov 5, 2006 4:02 PM
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In my kitchen, many a pie crust or bar cookie base calls for crushed Oreo's. Usually, I pulse the whole cookie, filling included, in my food processor. The filling takes the place of having to use melted oleo margarine & sugar to form a crumb crust.
If I'm in need of only chocolate wafers for truffles or a pie crust, I scrape the filling over ice cream. The filling also freezes beautifully. I save it in an empty, chesse spread jar - heat gently in the microwave with cinnamon and vanilla extracts and top my Sunday biscuits (canned) to make "Whacky Cinofabic".
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Lottie loves Angel Food Cake
Posts:
751
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Posted:
Nov 5, 2006 3:24 PM
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I was thinking I would scrape the oreo icing off the cookies, and save it for a later use. Maybe I'll use it in a fablous dip, or something. Does anyone have any suggestions?
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Posts:
22
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Posted:
Nov 5, 2006 9:49 AM
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I make truffles every year for Christmas. I use the standard chocolate ganache recipe. I add the flavoring off the heat. I look for different things to roll them and crushed oreos was a big hit. This year I will be using the mint ones, and the peanut butter ones! If you're worried about the filling in the cookies after you've rolled them, dust them with a bit of cocoa powder or powder sugar to make them easier to handle.
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Posts:
47
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Posted:
Nov 4, 2006 3:44 PM
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Champagne extract, perhaps?
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Posts:
71
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Posted:
Nov 4, 2006 3:26 PM
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Canned frosting and vanilla pudding, and an extract that excapes me now...
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Posts:
112
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Posted:
Nov 4, 2006 12:27 PM
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Have you ever made truffles with canned frosting? I never have, but I heard it can be done.
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Posts:
6
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Posted:
Oct 25, 2006 8:49 PM
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A friend at our church made the truffles following the recipe exactly, creme and all. She shared with my husband and me. They were delicious.
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