k.c. johnson Profile - Allrecipes.com (10054870)

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k.c. johnson


k.c. johnson
 
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Member Since: Feb. 2007
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Recipe Reviews 4 reviews
Tea Biscuits
Ooh, these are very yummy. I made the sweet version to use as dessert with sliced strawberries and whipped cream. I used butter as the shortening and added 1/2 cup white sugar, otherwise kept everything the same. They came out deliciously sweet. Those who prefer their sweets a little more savory would be fine with an addition of 1/4 sugar. I did find that 12 minutes was too long in my oven - I'd check them at 10 minutes to see how they're doing. Enjoy!

1 user found this review helpful
Reviewed On: Sep. 28, 2011
Creme Anglaise II
This recipe had the perfect ingredient list for me -- I was looking to use up egg yolks and heavy cream. I used half heavy cream and half milk with the tablespoon of vanilla recommended by other members, and it is delicious! One note -- I wasn't sure by what the "until mixture coats the back of a metal spoon" point was, but here's my recommendation: stir until it thickens, but do not let it come to a boil. When it starts to boil, it starts to get a finely lumpy texture. I pulled it off the stove at that point, so mine isn't perfectly smooth. But it is still delicious!!

1 user found this review helpful
Reviewed On: Sep. 2, 2007
Lemon Curd Bars
I found this recipe when I was searching for a use for extra lemon curd from a Lemon Meringue cupcake recipe (I highly recommend "A Baker's Field Guide to Cupcakes" by Dede Wilson by the way). This lemon bar recipe is simple and delicious! The baked part of the bar is basically a shortbread cookie, which was rich and buttery. On the top we used almonds and coconut, and put it all in a smaller pan for thicker bars. Even though I've been baking all this lemon stuff, I am not normally a big lemon fan. However, homemade lemon curd is so yummy even non-lemon fans are won over by it. I found these bars an excellent use for it and they were a big hit when I brought them to the party!

5 users found this review helpful
Reviewed On: Sep. 1, 2007
 
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