casserolequeen72 Profile - Allrecipes.com (10024240)

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casserolequeen72


casserolequeen72
 
Home Town: Illinois, USA
Living In: Illinois, USA
Member Since: Jan. 2007
Cooking Level: Expert
Cooking Interests: Baking, Frying, Slow Cooking, Italian, Quick & Easy
Hobbies: Gardening, Reading Books, Wine Tasting, Charity Work
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Recipe Reviews 11 reviews
Creamy Rice Pudding
This recipe is wonderful, thanks so much for sharing this, Erica! I just made it tonight and my two teens ate it all up immediately; it was that good! I used long grain rice (making sure it is cooked fully in the first step) and had no trouble at all. I kept having to turn down the heat while cooking down the milk & sugar so it wouldn't cook too quickly. Mixing the beaten egg into the milk just prior to adding it is a step in similar recipes, so I did that here too. The results were better than expected and smelled heavenly too. A real keeper!

2 users found this review helpful
Reviewed On: Jun. 12, 2015
Herb Bread
Served this with dinner just a few minutes after it finished baking, and we ate it all up! Had a slice later, after it had cooled to room temp, and it was still good but not as good as it was while still steaming. Followed the recipe, except I didn't have any celery seed on hand so that got left out. Added about 1/4 teaspoon Italian Seasoning blend. Very aromatic, wonderful smelling & tasting bread. Served this with spaghetti & meatballs and they went together perfectly. This one's a keeper!

0 users found this review helpful
Reviewed On: Jan. 6, 2014
Soft Oatmeal Cookies
This is definitely the best oatmeal cookie recipe I've tried! These cookies stay soft and chewy for a full week!! Have used this recipe a few times and I now substitute cinnamon sugar for plain sugar on top. I sprinkle it on, then flatten the cookie balls a tiny bit (just until the top is no longer rounded, but flat) with a spatula or the back of a spoon. I bake for 9 minutes, rotate the pans due to my oven's "hot spots", and bake for another 2 minutes. They turn out perfectly every time. Skipping the refrigeration step did made them spread out more, resulting in a thinner, crispier cookie. I keep them in the fridge for several hours or overnight. Usually, I mix in a cup of raisins, but I've also added dark chocolate chips instead and loved the results. Also, I use margarine in place of butter for baking. A tip I learned from my mother about baking with raisins: always soak raisins in very warm water for awhile to plump them up prior to using. Be sure to strain them fully so you're not adding excess water to your mix, then gently stir them in. It's personal preference, but I find the raisins dry out a lot if I skip this step.

0 users found this review helpful
Reviewed On: Jan. 1, 2014
 
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