Can Creme Bouquet Be Used In Cookies?

Baking By joanmary Updated 29 Oct 2010 , 11:26am by snowshoe1

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joanmary Posted 27 Oct 2010 , 8:11pm
post #1 of 6

as a substitution, say, for the almond extract that is called for? I am not much of a cookie maker but love what it does for cake. Will it work - and be great??? TIA.

5 replies
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infinitsky Posted 27 Oct 2010 , 8:27pm
post #2 of 6

I was thinking about the same question today morning. I was going to use it today morning in a cookie recipe, but did not do it!!!
I like to know the answer too...

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Texas_Rose Posted 27 Oct 2010 , 8:40pm
post #3 of 6

I've used it before. It works fine. Not everybody likes the way it tastes in cookies...seems like they either love it or hate it.

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joanmary Posted 28 Oct 2010 , 12:01am
post #4 of 6

Thanks, all. I had hoped for real raves - not sure if I should do it. But thanks for the input.

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thecupcakemom Posted 29 Oct 2010 , 10:47am
post #5 of 6

I always use creme bouq. My customers love it.

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snowshoe1 Posted 29 Oct 2010 , 11:26am
post #6 of 6
Quote:
Originally Posted by Texas_Rose

I've used it before. It works fine. Not everybody likes the way it tastes in cookies...seems like they either love it or hate it.




I'm one of those who is a 'hate it' - its not so much the taste as the smell. It is too artificial and IMO doesn't give me a good 'food smell' - hope that makes sense! icon_smile.gif I'd rather use vanilla, pear, etc... things that say 'food' to me.

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