Jana Erickson Profile - Allrecipes.com (10489825)

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Jana Erickson

Jana Erickson
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Member Since: Apr. 2008
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Recipe Reviews 31 reviews
Emily's Famous Marshmallows
I made 3 double batches of this recipe (mind you, following the tips of using a large pan for cooking the sugar mixture then adding the gelatin mixture in slowly and using my kitchenade mixer to do the mixing..... Big help). I made regular first (turned out perfect and SO GOOD), caramel 2nd which I only did because I goofed and didn't double the gelatin, used a 1/4 cup less water in the sugar mixture and cooked the sugar mixture on to high of a temp - all by accident. It had a caramelized flavor going on due to my mistakes and so I added some caramel extract and went with it. Besides the huge mess the sugar/gelatin mixture made when going into the egg whites due to it hardening as I poured it and so it didn't make the marshmallow fluff like combo the first batch did, they still turned out good. They were much more dense than the light and fluffy 1st batch. The last batch went fine. I only had 6 tablespoons of gelatin left and so that is what I used in the last doubled batch. I added mint extract and green food coloring. The also turned out great. All 3 had wonderful flavor. I will be making them again and will try experimenting with other flavors too. I would stick with the exact measurements recommended in the recipe after all this. They really did turn out the best. One other tip.... Lined my pan with wax paper and then put the powder sugar all around it. That made it very easy to pull the marshmallows out and place on a cutting board to slice into squares. Enjoy!!

1 user found this review helpful
Reviewed On: Dec. 23, 2014
Baked Buffalo Wings
Have made this a few times and a few ways. Always wonderful. I like it best when I mix all the spices they suggest and then add onion powder, paprika but skip the salt. I put the spices on the meat directly sometimes and just in the flour other times. Always good either way. I do let the wings sit in the flour for a few hours and make sure the wings are dry when they go into the flour. When I bake them, I do it on a PAM sprayed rack over a cookie sheet. PAM is VERY important. I don't put the sauce on until they have 10 minutes left or less. Then I pull the wings out and sauce them up. I put them back on the sheet and finish up baking until they are not dripping and the sauce is baked on. So good.

3 users found this review helpful
Reviewed On: Oct. 6, 2013
Best Chocolate Chip Cookies
No good, in my opinion. Was greatly disappointed in how quickly they went from underdone to overdone. 6 minutes was raw. 7 was burnt. Also no one suggested that you make the dough balls really small because these spread out.

4 users found this review helpful
Reviewed On: Dec. 11, 2011

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