joyful Profile - (10330388)

cook's profile


Home Town: Washington, USA
Living In:
Member Since: Mar. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Dessert, Quick & Easy
Hobbies: Hiking/Camping, Biking, Walking, Reading Books, Music, Painting/Drawing, Wine Tasting
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Recipe Reviews 3 reviews
Pumpkin Cake II
Delicious!! So moist and yummy. As other reviewers have suggested, I substituted unsweetened applesauce for all of the oil, and added more spices (1/2 tsp ground cloves, 1/2 tsp nutmeg and 1/2 tsp allspice). I topped the cake with a basic vanilla frosting with cinnamon whipped in. Would be delicious with fresh whipped cream with cinnamon, too! I will definitely make this again.

4 users found this review helpful
Reviewed On: Nov. 5, 2008
Chicken Pot Pie VIII
The filling in this pie is absolutely perfect and delicious. We're not mushroom people, so I subbed some other vegetables. Do yourself a favor, though, and use a different pie crust recipe! This particular crust is super finicky and falls apart at nothing. I followed the crust recipe to a T and after I rolled the crust out, it would not come up in one piece. I ended up pressing it in pieces into the bottom of the pan. To get the top crust on, I rolled the dough out on a piece of floured wax paper, covered it with seran wrap, put it back in the fridge until I needed it, then flipped it on top. It still broke apart a little, but at least it was easier to repair.

1 user found this review helpful
Reviewed On: Sep. 17, 2008
Baked Brie with Caramelized Onions
I made a very similar version of this recipe last night and took it to a ladies get-together. My recipe varied a bit although its hard to go wrong with these ingredients. I cut a 15 oz round of brie in half horizontally, topped with a few tablespoons of apricot preserves, then topped that with carmelized onions mixed with roasted chopped walnuts. Then I added the second half of the brie and used the same toppings (apricot, onion/walnuts). I didn't use as much butter when I carmelized the onions - only about 2 Tbs - and I cooked them very slowly for about 15 minutes before adding a spoonful of sugar and letting them cook covered for 10 more minutes and adding the walnuts. I also used thawed Phyllo dough (4 sheets brushed with butter) to wrap the brie. I served this with sliced baguette bread and crackers, with sliced Asian pears on the side. Yummm.. this was met with rave reviews!!

43 users found this review helpful
Reviewed On: May 9, 2007

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