Cathy D. Profile - Allrecipes.com (10581995)

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Cathy D.


Cathy D.
 
Home Town: Huntington, New York, USA
Living In:
Member Since: Feb. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian
Hobbies: Walking, Reading Books
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Recipe Reviews 14 reviews
Chantal's New York Cheesecake
My grandkids say this is their favorite food!Only ingredient change I made is to crust. (Use 1 & 1/2 cups graham cracker crumbs precrushed bought in baking aisle, 1/4 cup sugar, 1/3 cup melted butter).Mix well in bowl and press on bottom & 1/3 up sides of buttered 9 inch springform pan. (Another reviewer wrote that a 9 inch pan isn't large enough. I've made this 10 times, and it is the perfect size). For cheesecake, bring all ingredients to room temperature then beat as follows with electric mixer: 1st beat cream cheese until smooth, then beat in sour cream, beat in sugar mixed with 1/4 cup flour. Add milk and vanilla and beat again. (Don't overbeat, just beat everything until mixed). THEN, hand STIR in eggs one at a time until well blended. You don't want too much air, because that causes cracks. Book I read by pastry chef uses different method to prevent cracks without the dreaded water bath: Preheat oven to 350. Bake for 20 minutes. Lower to 300 and bake another 20 minutes. Lower to 250 degrees and bake for 20 minutes. Lower to 225 and bake for 20 minutes. DO NOT open the door at all during all of this. Now turn the oven off, keep door closed and let it sit around an hour until the oven is cool.Cracks occur when there's a sudden temperature change. This seems complicated, but usually helps to prevent cracks without using water bath.(I tried it the way it is written in recipe, and it did crack).Tastes best when made the day before. Great w/ choc. ganache from this site.

5 users found this review helpful
Reviewed On: Apr. 6, 2012
Barb's Broccoli-Cauliflower Salad
This is so good and is easy in that it tastes even better if made a day ahead. I used very large heads of cauliflower and broccoli, and substituted craisins for the seeds. Made 50% more of the mayo dressing, so it was nice and creamy, and left everything else the same. Don't leave out the bacon; it makes the salad. I brought it to a party and had two of the 6 women give me their email addresses so they could get the recipe. It was the only dish brought to the gathering that was completely devoured. Highly recommend.

2 users found this review helpful
Reviewed On: Aug. 18, 2011
Eclair Cake
Although this is not a gourmet dessert, it gets 5 stars because it's so easy, tasty and a real crowd pleaser. I followed some other reviewers' advice: Used French vanilla pudding to make cake and put in the fridge for a few hours prior to adding topping. Then made a simple ganache using 2/3 cup heavy cream and 1 cup semi-sweet chocolate chips. Don't be afraid of the word "ganache"---just let heavy cream come to a boil and then pour over chips in bowl. Let sit for one minute and stir until smooth. Cool slightly and pour over cake. It will seem liquidity but thickens nicely after refrigerating overnight. Really very little work and a huge improvement over store bought frosting. And definitely refrigerate overnight---4 hours does not allow enough time for crackers to soften and flavors to meld. Also, it's easy to cut and presents nicely when it's made well in advance.

17 users found this review helpful
Reviewed On: Aug. 14, 2010
 
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