Guest guest Posted September 15, 2002 Report Share Posted September 15, 2002 I bought some cherry flavoring from that LorAnn company a while back, it was terribly expensive at WalMart. Anyhow, the stuff had such a terrible chemical taste I threw out the batch of guar- pudding. It even ruined a different batch because I didn't rinse the spoon off enough! So, can anyone tell me what the proper amount of the LorAnn product would be to make a good cup of pudding? I have some cheesecake flavoring that I just bought (at Osco, had to ask the pharmacist for it and they special ordered as part of their " flavorings for childrens medicine " thing). Anyhow, I hate to ruin the little dram bottle by adding too much or too little. Can anyone recommend a thought to me? Is it just me or is that cherry flavoring just plain old horrible in general? I have just played with some DaVinci syrup and found that a proportion of 6 parts water to 1 part syrup was pretty good (the full-sugar type, I have yet to find any sugar free here yet). Quote Link to comment Share on other sites More sharing options...
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