GlennTeeter Profile - (11003627)

cook's profile


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 4 reviews
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
German Pancakes II
I love this recipe for it's simplicity and visual presentation. Recently I cut this recipe into a single serving and baked in a ramekin. Although not as thin as when baked in a larger pan, the taste was just the same and it was still visually appealing. I am now thinking that even when making for more guests, that I will make individual servings baked in ramekins, dusted with powdered sugar and topped with either a warm apple compote or maple syrup.

2 users found this review helpful
Reviewed On: Jan. 11, 2014
Pumpkin Chocolate Chip Cookies III
I made this with the ingredients stated, except that I added the vanilla with the egg, pumpkin, et cetera. I used a small cookie scoop which produced small little button like cookies; these cookies do not spread much, if at all. The texture of the dough is wet and is not suitable for pressing down with glass or fingers. I tried to refrigerate dough, hoping to firm it up, but to no avail. When I made the recipe I thought the ratio of chocolate chips seemed high and I was correct. After baking and sampling I thought there were way too many chocolate chips; next time I will halve the amount. The chips seemed to distract away from the pumpkin flavor. I do like the suggestion I read in one of the other reviews of slamming the baking sheet down on the counter a few times to spread them out a bit. Next time I will use a larger scoop. These definitely are more cake like in texture; I would store them with the lid off, or refrigerate, or they will turn to mush. This was my first attempt at a pumpkin chocolate chip cookie and it won't be my last. These were good, maybe great, but not exactly what I was looking for. I may even suggest adding some rolled oats to give a more substantial texture.

1 user found this review helpful
Reviewed On: Oct. 28, 2013

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