juju Profile - Allrecipes.com (10545362)


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Member Since: Apr. 2008
Cooking Level: Not Rated
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Low Carb, Healthy, Vegetarian, Quick & Easy
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Recipe Reviews 14 reviews
White Chocolate Raspberry Cheesecake
Not as complicated as some I've made. I don't know what chocolate wafers the author uses so I followed some other reviewers advice and used 2 cups of Oreo crumbs, no middle filling, 1/4c butter and 1/4c sugar and baked at 325 for 10 minutes. Used parchment on bottom and sides of a 9" spring form pan. I used the whole bag of Nestle' white chocolate chips, I guess it was close to 3 cups. I used raspberry jam diluted with cranberry juice cocktail so I could remove the seeds more easily and then cooked it down a little and it worked pretty well. Placed the cheesecake in a large roasting pan and added about 1 1/2 inches of boiling water, I always wrap my spring form pan with heavy aluminum foil, baked at 325 for 1 hour, turned the oven off, cracked open the door and left the cheesecake in for 1 1/2 hours. I then removed it from the oven and bath and placed on a cooling rack for a couple of hours and then put it in the fridge. It's 2:00 AM and it has been in the fridge for about 5 hours and it taste great. I was concerned about the texture because I have never added chocolate to a cheesecake before but the texture is comparable to other recipe's I've used in the past. No cracks, not one. If my cake cracked I would change something or use a different recipe.

0 users found this review helpful
Reviewed On: Nov. 20, 2014
Buttermilk Chess Pie
I used 3 Tablespoons of flour because I thought that's what I read. It is delicious and I made a second one and used 3T instead of 2T just because it was so good. 50 minutes at 350, turned the oven off and left it in the oven for another 10 minutes, took it out to cool. Cut it while it was still too hot to eat and it did not run. No clear liquid, zero liquid! This reminds me of pies my mother would bring home sometimes when I was a child. We called them custard pies. Doesn't matter what you call them they are fantastic. Thanks Kristina for a simple and most delicious recipe.

2 users found this review helpful
Reviewed On: Jun. 19, 2014
Mom's Best Peanut Brittle
Wow! I don't know how it could be better. I doubled the recipe and added raw peanuts(2 1/2C) when the sugar and water 1st boiled. I used 1C white and 1C light brown. Stirred frequently until 300* hit on candy thermometer. Added 2t vanilla, butter and baking soda. Poured on warmed cookie sheet lined with parchment. Shook, tilted and spread with wooden spoon and let cool. Really fantastic! Here's a tip from Julia Child's television show. Boil 2c of water and add 3T baking soda, throw in the nuts and boil for 4 or 5 minutes, rinse with cool water and the skins come off the peanuts easy.

3 users found this review helpful
Reviewed On: Feb. 14, 2014

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