Christine Profile - Allrecipes.com (10518142)

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Christine


Christine
 
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Member Since: Mar. 2008
Cooking Level: Expert
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Recipe Reviews 70 reviews
Black Walnut Cake II
Great recipe. I substituted maple syrup (~1/4 cup) for the walnut extract and cut the sugar by half. Perfect sweetness. I think the full amount of sugar would make the sweetness overpower the flavor, but I admit that is personal preference. (I always cut sugar in a recipe by at least a quarter unless it needs it for consistency, like frosting.) made a maple cream cheese frosting and the combo was great, liked by everyone, including kids. Next time, I will either add sour cream or use all yolks instead of whole eggs for moisture. When I felt how dry the exterior of the cakes were after cooling, I quartered an apple and put it under a dome with the cake until serving time to add some moisture back in.

0 users found this review helpful
Reviewed On: Mar. 13, 2015
Butternut Squash Risotto
I decided to try this recipe since it was different than the butternut squash risotto I've made before, with sugar and spices in it. I had to add the brown sugar and pumpkin pie spice. This is very bland as-is, and definitely was missing something. I agree with another reviewer that the squash should be added last (another thing that probably made it bland...cooked all the natural sweetness out). Won't make this as written again.

1 user found this review helpful
Reviewed On: Jan. 24, 2015
Fruitcake
Great fruitcake recipe. I love the fact that no candied fruit is called for (though I did place candied cherries in the bundt before pouring the batter to make it look more festive), and I used a combo of dates, raisins, plums, and apricots with walnuts and pecans. Soaked the fruit in brandy for a couple of hours, and have been alternating brandy and amaretto to dribble over it every day or two. Will be added as one of the few go-to fruitcake recipes in my book (I do like fruitcake, so I need more than one)!

1 user found this review helpful
Reviewed On: Jan. 7, 2014
 
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Cooking Level: Professional
About me:
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
 
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