a little more cornstarch, please
February 2, 2009I keep my cornstarch in a container exactly like the one that holds powdered sugar. Years ago, I labeled them, C for the starch, CS, for confectioner’s sugar. You might think I would use somewhat different names. This afternoon I made a blueberry peach cobbler with the Splenda that is part real sugar. It was fine, but slightly under-sweetened. It was not photogenic enough, but tasty all the same.
So for dessert, I shook a couple of tablespoons of powdered sugar over the top. Or so I thought. Sigh.
It’s a very white dessert now.
