Wick of Twizt Profile - Allrecipes.com (10236676)

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Wick of Twizt

Wick of Twizt
Home Town: Tecumseh, Michigan, USA
Living In: Amarillo, Texas, USA
Member Since: Nov. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
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Recipe Reviews 17 reviews
Soft Christmas Cookies
I just tried a half batch of these. I've tried several cut out recipes that I didn't care for too much. I did change a couple of things: I used salted butter instead of margarine, I used powdered sugar instead of granulated and I split the vanilla extract with some almond extract as well. I also reduced the oven temp to 375 and baked for 8 minutes.

1 user found this review helpful
Reviewed On: Dec. 17, 2014
Coconut Curry Tofu
I used red cabbage instead of bok choy. It's what I had. Cook it first as it takes longer. I had cauliflower and broccoli so I added that. I used extra firm tofu I had pressed the water out of and baked slowly in the oven spritzed with Braggs Liquid Aminos. It's better for you than soy sauce and you won't be able to tell the difference. You can find it in the natural section of larger grocery stores. I used red curry paste and also so red chili hot oil paste to bring up the heat. You can add just about any vegetable you want. I also added bean sprouts. Just cook the ones that take the longest to cook first. I served this over rice noodles. Quinoa is another good choice and gives a different option than just rice all the time. I also topped it with extra scallions and chopped peanuts.

4 users found this review helpful
Reviewed On: Nov. 29, 2011
French Pastry Pie Crust
This recipe is amazing. I decided to find another recipe other than my mother's (don't shoot me mom) and this sounded so interesting. I used it for pumpkin pies this year. The dough is very easy to work with. I did not change a thing, following the directions to the letter. Prior to baking I brushed the crust with beaten egg whites (and if I were making a double crust pie, sprinkled the top with sugar for a crispy, shiny crust) The mini test pie I made got rave reviews from the "testers" aka the kids. I have been instructed to always use this recipe from now on. I can't thank you enough for your amazing recipe!!

4 users found this review helpful
Reviewed On: Nov. 24, 2011
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