Laura Murray Profile - Allrecipes.com (1007933)

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Laura Murray


Laura Murray
 
Home Town: Regina, Saskatchewan, Canada
Living In: Washington, USA
Member Since: Dec. 2000
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Mediterranean, Dessert, Kids, Quick & Easy
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Recipe Reviews 13 reviews
Vintage Lemonade
Delicious. Just what you want in a lemonade. I followed others suggestions and zested the lemons. After the lemon zest and sugar sat, I piled it on cheesecloth and made a "ball" so that I could drop it in the pitcher, pour water on top and just let it sit for the 20 minutes and then fish it out. Seems to have worked well. Tried when tepid and tastes sweet and tart. We did not add any extra lemon juice - as after you just start to think "way too sweet" you really get a punch of tartness so it got left as is. Seeing as I had the extra lemons on hand in case it wasn't tart enough, I zested the other 6 from the bag and made a lemon simple syrup with the zest, thinking that maybe we could modify this recipe for making 'glass by glass' and easier to keep on hand. Can't wait to drink more tomorrow, after it has chilled and is served over ice.

2 users found this review helpful
Reviewed On: Apr. 15, 2012
Butter Tart Muffins
Easy to make, great taste. My muffins didn't rise as much and had a lumpy finish - I had enough batter for 20 muffins in regular muffin pans filled 2/3 full as I usually do, even though the recipe said it only yielded 12, so not sure if I should have just filled more, or what. The batter was very thick, more like a drop biscuit dough / cookie dough in texture and consistency, so that might be why. Possibly the instruction to "cool slightly" could be open to instruction which may have been my problem. Or the custard was cooked too much to begin with. The taste and texture warm are great, will try again and hope for muffins that look more like those in the pictures!

1 user found this review helpful
Reviewed On: Jan. 2, 2011
White Chip Chocolate Cookies
These are fabulous cookies as is, or with modifications. I like to use 1/2 white and 1/2 brown sugar. Sometimes I also use 1/2 butter and 1/2 golden crisco, and the batch that is making the house smell so delicious right now had 1 tbsp of instant espresso powder added to the dry ingredients. Also added a splash of milk, as the dough was looking a little too crumbly. With modifications or not, these are often requested by friends and family!

6 users found this review helpful
Reviewed On: Dec. 24, 2010
 
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