Christine Profile - (10566628)


Home Town:
Living In: Olathe, Kansas, USA
Member Since: Mar. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Camping, Walking, Reading Books
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Recipe Reviews 99 reviews
Spring Lime Tea Cookies
The lime glaze on top provided the only flavor for a cookie that otherwise lacked any distinguishing flavor. It's more a texture than a taste -- super soft and fluffy and beautiful.

1 user found this review helpful
Reviewed On: Dec. 4, 2014
Whole Wheat Cinnamon Pancakes
These did come out nice and fluffy, but the flavor was terrible. My 8-year-old didn't care for it and I quite agreed. They were too salty, for one thing. One reviewer did say to cut the salt, but because I've made similar recipes that called for the same amount of salt I went according to the recipe. I couldn't taste the cinnamon, even though I doubled it. (Because I enjoy cinnamon.) There was a definite grainy quality to the finished product (I think it would have been better if I'd mixed it in a food processor). The flavor was harsh, and needed too much syrup to cover. But I don't want to cover the flavor of a multi-grain pancake, I want to enjoy it.

0 users found this review helpful
Reviewed On: Sep. 14, 2014
Jay's Signature Pizza Crust
I've spent the past 3 years trying to improve upon this recipe. I've substituted varying quantities of wheat flour, or added certain Italian seasonings, or decreased the recipe for a thinner crust. And after all those experiments, I've figured something out: THIS IS PERFECT JUST THE WAY IT IS! Seriously. I wish the wheat flour had turned out because I do like staying on top of that health trend, and it's okay, but it makes for a tougher, chewier crust. As for the spice blends I've tried, they're okay, but it takes a lot to flavor the dough, and there is an easier way to have a flavorful pizza -- use quality toppings. I'm a supreme pizza girl in a supreme pizza household (well, the kids are a work in progress, but we'll get them there), and this crust supports the blend of meats and vegetables. (Not as good for a one-topping pizza, but then, I don't like one-topping pizzas.) Just one thing, and I cannot stress this enough, ***USE A PIZZA STONE*** You cannot make good pizza on anything else. You must use a pizza stone that you preheated in the oven so it's nice and hot. This cooks the crust from the top and the bottom, and keeps it from getting doughy.

1 user found this review helpful
Reviewed On: Dec. 31, 2012

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