GlennTeeter Profile - Allrecipes.com (11003627)

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GlennTeeter


GlennTeeter
 
Home Town: Corry, Pennsylvania, USA
Living In: Beaumont, Texas, USA
Member Since: Nov. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Dessert
Hobbies: Sewing, Hiking/Camping, Camping, Biking, Walking, Photography, Music, Genealogy, Wine Tasting
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Recipe Reviews 6 reviews
Potato Chip Cookies VI
Having a mother who lived during the depression era, where very little went to waste, this was a popular recipe while growing up in Pennsylvania during the '70's. Here in Texas, very few have heard of this amazing cooking recipe and this is my go-to recipe for bringing dessert to a gathering. I like seeing people's faces when I tell them the cookies contain potato chips. My favorite potato chip to used for this recipe is Lays Kettle Cooked Potato Chips; even though they are thicker, most people fail to realize there are chips in the cookie. Most perceive this as a sugar cookie with super crunch. The potato chips you use in this recipe could make or break the recipe, so feel free to experiment with different brands or cuts (thin, crinkle, kettle cooked). I tweaked this recipe a bit and you will find that this a versatile recipe. You can add different flavored chips or flavorings to your liking. I personally like to dip and edge the cooled cookie into dipping chocolate and then sprinkle the wet chocolate with pecan cookie pieces (I've added a picture). To give the cookies a bit of a "rise" and chew; I like to add 1 teaspoon each of baking soda and baking powder. I used parchment paper when baking these and most of my cookies; I used a cookie scoop and then flattened the tops slightly with my fingers; this keeps them to somewhat of a uniform shape. This recipe is sure to delight young and old alike. Enjoy!

0 users found this review helpful
Reviewed On: Aug. 24, 2015
To Die For Blueberry Muffins
This was my first attempt at blueberry muffins from scratch. I used frozen blueberries, I drained them in a strainer over a bowl, but should have also rolled them on some paper towels to remove excess moisture. I used natural cane sugar and unbleached King Arthur flour. The batter was extremely thick, so thick there was no way I could fold in the berries; it had the consistency of cookie dough. I added probably another 1/3 cup of milk to thin it out a bit. I used heavy white paper baking cups and filled them to the top edge since I wanted bakery-style muffins; the recipe yielded 6 muffins with lots of crumb mixture to go around, so I generously sprinkled it on top. They baked nicely but I thought the batter should be a bit sweeter, so I will probably add an additional 1/4 cup sugar to see if that improves it. I will also add in some fresh lemon zest to boost the batter flavor. All-in-all this was a great recipe and I received good compliments, especially about the crumble topping. My 86 year old mother said they were better than the bakery. I love my mom.

0 users found this review helpful
Reviewed On: Jul. 29, 2015
Italian Cream Cheese and Ricotta Cheesecake
This was my first attempt at making an Italian cheesecake. I placed a pan of water above the baking cheesecake; I must say this is the first time I have ever made a cheesecake in a spring-form pan that did not have cracks! Does it really matter if the pan is in the water or not? I provided a humid baking environment and it turned out awesome. I used marscapone cheese instead American cream cheese, to make it even more Italian. I baked at 475 for 10 minutes, reduced oven to 325 and let it bake for an hour. I then shut off the oven and let it rest for three hours in the oven before even attempting to open the door. I took it out, let it cool further before putting into the fridge uncovered. The flavors were subtle, so I think next time I may add lemon zest in addition to the lemon juice and vanilla. Or maybe even lemon extract. I won't say this cake has a gritty texture but more of a, maybe, curdled texture. After conferencing with my 84 year old mother, she told me that when adding the melted butter to drizzle it in as opposed to dumping it all in, to better incorporate it. I read elsewhere to drain the ricotta cheese in a sieve and then run through a food processor to make it more smooth. I will definitely make this again!

4 users found this review helpful
Reviewed On: May 12, 2014
 
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