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Reply to "pudding...instant vs cook and serve"
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[quote=Anonymous]Once you make homemade pudding, and realize that it doesn't take much longer than the cook and serve, you'll never go back. I make a cornstarch-based pudding, and it's so easy. I've never had a bad recipe. For egg whites, you can mix them with regular eggs for omelets and scrambled eggs. They are also used in Pavlova, angel food cake, coconut macaroons, and icings. And some cocktails use egg whites, too! Also, egg whites freeze well, so you can always stick them in the freezer and save them for a recipe when you need them. [/quote]
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