UNCgal Profile - Allrecipes.com (10147164)

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UNCgal


UNCgal
 
Home Town:
Living In: Burlington, North Carolina, USA
Member Since: Sep. 2007
Cooking Level: Expert
Cooking Interests:
Hobbies: Gardening, Photography, Charity Work
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Recipe Reviews 39 reviews
Banana Pudding II
Great recipe and the only true banana pudding, in my opinion. The cooked custard adds a dimension that instant pudding cannot. The only thing I have always done is to separate the eggs and save the whites for a meringue. But as an alternative, we use refrigerated whipped topping also. Thanks for sharing the old-fashioned banana pudding that I have eaten since the 1940s--just like my grandmother prepared and probably her mother before her.

1 user found this review helpful
Reviewed On: Jan. 31, 2015
Dried Cherry and Cranberry Sauce
Wonderful. Because I like the flavor of orange zest I *was* going to zest some orange peel into it. Not finding my zester, I said "What the heck?" and quartered an orange and threw it in the pot with the rest of the ingredients. I let the sauce cook down before removing from the heat; and I left the orange quarters but removed before serving. I buy ground korintje cinnamon in bulk, so I used that rather than a cinnamon stick. Absolutely delicious (and let me throw in a plug for buying cinnamon other than what one picks up in the grocery store. you will not believe the difference in the flavor!)

0 users found this review helpful
Reviewed On: Nov. 27, 2014
Kentucky Biscuits
I made this recipe with the ingredients exactly as directed. I did cut my biscuits with a biscuit cutter just because of personal preference. Since there were no directions about how to handle the dough, I did follow Chef John's directions about the quarter folds. I rolled them and and cut with a biscuit cutter. The beauty of rolling the dough out, folding; and repeating results in a light, fluffy biscuit in which you can actually see the layers to the biscuit.I couldn't believe the difference the sugar makes. Plus, I baked in a convection oven. Absolutely brown ad crispy on the outside, and that's the way we like them--with a brown crust. The only way I will ever make buttermilk biscuits again. Thank you for sharing!

0 users found this review helpful
Reviewed On: Feb. 16, 2014
 
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