Nashua Gallagher Profile - (10007805)

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Nashua Gallagher

Nashua Gallagher
Home Town:
Living In: Kowloon City, Kowloon Peninsula, Hong Kong
Member Since: Dec. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Italian, Middle Eastern, Mediterranean, Healthy, Dessert, Quick & Easy
Hobbies: Photography, Reading Books, Music
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Recipe Reviews 4 reviews
Best Big, Fat, Chewy Chocolate Chip Cookie
Thank You so much for sharing this recipe! I've tried numerous cookie recipes in the past and this one trumps them all! I've ben looking for years for a recipe akin to Mrs. Fields Cookies..and this one came the closest! Delicious..won't change a thing! This is my new staple cookie!

0 users found this review helpful
Reviewed On: Nov. 25, 2007
Banana Muffins II
Lovely! Used brown sugar instead and added cinnamon and vanilla extract for lustre, but overall the general recipe was simple and delightful!

1 user found this review helpful
Reviewed On: Nov. 21, 2007
Caramel Shortbread Squares
Caramel Shortbread or "Millionaire's shortbread' as it's also known as can be finicky to make, but only because although it is a very simple recipe it takes a lot more time than specified. This is the only reason why I didn't give this recipe 5 stars. It's so important for each layer to be chilled (I learned this lesson when making nanaimo bars for Canada day) - refrigerate or chill for at least 20 minutes, and wait until each layer is just about ready before preparing the next layer - or else spooning the mixture is a bit of a nuisance as it sticks to utensils and hardens very fast. I used my hands to pick at the dough (as you would with apple crumble - but before it gets to a breadcrumb texture) to ensure that the dough was of the right consistency. Shortbread is traditionally 1 part sugar, 2 parts butter, and 3 parts flour and this recipe catered very well to that. I didn't have corn syrup so I substituted golden syrup instead, and I used semi-sweet chocolate with a double boiler mostly out of habit - I find it gives you more control. I also used a 9x13inch pan as I don't like my layers too thick, which I floured in advance. The husband and I gorged on these, thank you so much for sharing!!!

2 users found this review helpful
Reviewed On: Oct. 23, 2007

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