Big China Profile - Allrecipes.com (10353605)

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Big China


Big China
 
Home Town: Lorain, Ohio, USA
Member Since: May 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Asian, Italian, Dessert, Gourmet
Hobbies: Gardening, Hiking/Camping, Walking, Reading Books, Music, Painting/Drawing, Charity Work
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Recipe Reviews 3 reviews
Tea Cookies I
This was an excellent cookie, although there are several steps that weren't really neccessary at all. There was no need to refrigerate the dough, 1t of baking powder is all you need, 3/4c of butter, and you can substitute the powder sugar in the dough for regular sugar. I subbed the walnuts for crushed pecans, and baked the cookies for only 10 minutes. Also don't worry if the dough is too crumbly; the warmth of your hands will keep the dough from spilling through your fingers. They came out just like the premixed cookie gift recipes -that is exactly what I was trying to recreate. Note: This is a very delicate cookie.....Mission Accomplished.

37 users found this review helpful
Reviewed On: Feb. 16, 2008
New York Cheesecake III
Okay this whole cheesecake thing is still relatively new to me. This is the first cheesecake I have ever made. So I made every precaution I knew to prevent the "Crack of Death"; that I've seem to hear so much about. So I did this recipe differently: 1. I left the cream cheese out at room temperature for about three to four hours. 2. When it was time. I mixed the eggs, yolks, flour, sugar together in a seperate freezer bag, and mixed it with my hands. Then I placed it aside until the crust was completed. 3. Preheated the oven and made the crust. The crust recipe itslef came out a little short. It seemed to sink from the walls when it baked. So a bit more ingredients would help. 4. After the crust was completed. I beated the softened cream cheese with the egg mixture from the bag. I beat it first on low speed with a hand mixer then on its highest to reduce the "lumps" in the mixture. Then I used a spatula to press out all the lumps and air bubbles. If there are some tiny air bubbles left don't worry about it. 5. Added the heavy whipping cream and mixed it by hand. Shook it and jiggled it so all the air bubbles would surface to the top, poured it into the pan, and popped it in the oven to finish the remaining recipe. You can read this in conjunction with the original recipe. So you get the "big" picture of what I was doing differently. Well I hoped this helped. I will definitley reuse this process again since it produced such great results......-China.

5 users found this review helpful
Reviewed On: Nov. 21, 2007
Chocolate Mint Candies Cookies
These cookies are the best cookies I have baked to date so far. I have baked this cookie three times and there are a couple tricky techniques to make this cookie completely out of this world. First, it really makes a HUGE difference on the amount of grease you spread on the pan. More grease means the sides will bake quicker than the structural integrity of the cookie. I spayed the cookie sheet with Pam and then wiped excess off with a paper towel. This did the trick. Second is the time and placement of the Andes mint chocolate. I admit I did have trouble trying to figure this one out. The solution is you first let the cookie cool about a minute or until the cookie looks pretty deflated. Second, you place the mint on top (logo facing down) and press it into the cookie. Try only on a few until you start to get a hang of it. Then when the sides look shiny, but the middle still have a flat surface. Take a teaspoon and lightly flip the mint. Then drag the mint on the inner rim of the cookie. After the cookies have finished their decorative process. Promptly place them in the refrigerator still on the tray. Placing them on a cooling rack only delays the initial chocolate hardening. Well I hope this review and these key tricks helped. Happy Baking!!

362 users found this review helpful
Reviewed On: Jun. 5, 2007
 
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