Christine Profile - (10518142)

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Member Since: Mar. 2008
Cooking Level: Expert
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Recipe Reviews 60 reviews
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)!

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Reviewed On: Jan. 7, 2014
General Tsao's Chicken II
Very good...I did not have the peppers on hand, but used a bit of ground red pepper and it was great. I'll add crushed red pepper to some next time, but hesitated in case my kids would think it too spicy. I also grated the peel to give it a little more orange flavor. I cut a little of the sugar, and might cut back a little more next time, along with a little less soy (personal preference on both), but this is a keeper...better than most restaurants.

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Reviewed On: Jan. 7, 2014
Peppermint Patties
This recipes is so easy and delicious. I did freeze the patties as some reviewers had mentioned, however I only did that for about an hour or so, and mostly to keep them from spreading more and sticking to the cookie sheet since the dough is not completely stiff. I also dusted my hands with confectioners sugar while flattening the patties to help from sticking to the sheet, also, even though the dough is not really sticky. After that hour in the freezer to keep shape, I took them out, flipped them, and continued to flip them occasionally for the next 24 hours. Perfect results. They dried out enough that when they are broken in half, they make that same sound as York. No issues with the chocolate melting the patty as some other reviewers had stated, either. I melted chocolate in the microwave on the defrost setting, added a bit of shortening and wax to make it smooth, give them a nice sheen, and make sure they don't melt on contact with fingers. Will make again, probably tonight, since there's no way these are going to last until Christmas!

2 users found this review helpful
Reviewed On: Dec. 11, 2013
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Cooking Level: Professional
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
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