Ms. Wench Profile - Allrecipes.com (10131101)

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Ms. Wench


Ms. Wench
 
Home Town: Santa Rosa, California, USA
Member Since: Jul. 2007
Cooking Level: Expert
Cooking Interests:
Hobbies: Quilting, Gardening, Walking, Reading Books, Music, Wine Tasting
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Bagels
About this Cook
My cooking tragedies
Cake frosting daiquiris. I don't know what I was thinking at the time, and 23 years later I still haven't lived it down.
Recipe Reviews 5 reviews
Microwave Oven Peanut Brittle
The ingredients are the same as the old microwave brittle recipe I'd lost. I'm glad I found it again! One big caveat, though--if you put the peanuts in at the beginning, you will very likely burn the nuts. I (and others, too, I see) recommend cooking the sugar/syrup/salt mixture for about five minutes before adding the peanuts. Let the whole thing cook about another 3-5 minutes before putting in the vanilla and butter. Also, I like to use sea salt or, at the least, kosher salt. Other than that, I think this is an excellent recipe.

1 user found this review helpful
Reviewed On: Jan. 8, 2013
Bread Pudding II
This will be my go-to bread pudding recipe from now on. It's easy, it's consistent, and it's heavenly, both in flavor and texture. I always use raisins because I love them (golden raisins are my favorites). My tweaks are very minor: I use large-ish cubes of sourdough baguette with the crusts cut off, and more bread than the recipe calls for (I eyeball it); I use half-and-half if I have it instead of milk; I double the cinnamon and vanilla because I like the intensity they bring; finally, and most importantly, I let the liquid soak into the bread for an hour or so before I bake it, and I cover it for the first 20 minutes or so. This is all me, but the recipe as is is just delightful.

1 user found this review helpful
Reviewed On: Nov. 27, 2012
Big Soft Ginger Cookies
This is a perfect recipe, with a couple of notes: (1) just say no to margarine-use butter, please; and (2) be sure to flatten these a bit more than slightly (recipe doesn't stress that enough). Also, pay attention to what the recipe says and do store them in an air-tight container--that is, if you have any left. They are superb.

1 user found this review helpful
Reviewed On: Mar. 31, 2010
 
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