barbara-in-va
Well-known member
You are very welcome michelle!
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Weekend in the kitchen: Baking and Sunday Dinner
- Thread starter richard-in-cincy
- Start date
richard-in-cincy
Well-known member
Barbara...
I've never used it for that, but I suppose it would be fun. In that event, I'd probably slip a little Kirsch or Cherry Liqueur into the mix. I frequently use it as the red layer in holiday gelatin molds (you know, the red, green, cream cheese with walnuts old standby). But usually, it's put into individual servings ready to plop into the lunch box in the morning.
I've never used it for that, but I suppose it would be fun. In that event, I'd probably slip a little Kirsch or Cherry Liqueur into the mix. I frequently use it as the red layer in holiday gelatin molds (you know, the red, green, cream cheese with walnuts old standby). But usually, it's put into individual servings ready to plop into the lunch box in the morning.
patbastrop
Well-known member
I love the rose flavor also. 'thanks for the ideas
mariadnoca
Moderator
I 2nd Marilyn's Bravo to you both. Everything is a wow!