roxandmike Profile - (10103243)

cook's profile


Home Town: Livermore, California, USA
Living In: Lompoc, California, USA
Member Since: Jul. 2007
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Walking, Reading Books, Music
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Recipe Reviews 16 reviews
Jam Filled Butter Cookies
I made some changes to this but it came out outstanding! Here are my changes: Added about 1/2tsp baking powder, 1 tsp almond extract and 1 tsp vanilla. Also a pinch of salt. added 4 egg yolks instead of 2. I thought I was doubling but didn't double the rest of the ingredients. lol oops :p But they came out awesome so it worked out. I used raspberry jam in half and apricot in the other and sprinkled them with powdered sugar while they were hot out of the oven. Baked for 8 minutes and they were perfect. I did use a 1 inch cookie scoop and press the middle with a round measuring spoon to get a really uniform shaped cookie. Everyone loved them, they are buttery and melt in your mouth yummy :)

2 users found this review helpful
Reviewed On: Nov. 1, 2013
Winter Market Salad
Wow, yum! I doubled the dressing, used 1 large apple, 1 celery root, 3 large carrots and 2 large beets. Shredded them all with my food processor. Super easy and super yummy!

0 users found this review helpful
Reviewed On: Nov. 1, 2013
Black Bean Vegetable Soup
This recipe was great! Super yummy with some cornbread on the side. The only change I made was to use 1 can pinto beans instead of one of the black beans. I still blended the black beans but added the pinto to the soup whole. I made the sub because I only had one can of black beans in the pantry. It was still really good.

5 users found this review helpful
Reviewed On: Nov. 7, 2012
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