CALJAKE Profile - Allrecipes.com (113672)

cook's profile

CALJAKE


CALJAKE
 
Home Town: Wakefield (Near Boston), Massachusetts, USA
Living In: Wilmington, Massachusetts, USA
Member Since: Mar. 2000
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Italian, Dessert, Gourmet
Hobbies: Quilting, Reading Books, Music, Wine Tasting
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About this Cook
Middle School teacher and mother of two boys
My favorite things to cook
cheesecakes, side dishes and appetizers
My favorite family cooking traditions
Italian and Polish; summer barbecues and Thanksgiving are among my favorite meals to cook
My cooking triumphs
Hard to say...
My cooking tragedies
...too many to say
Recipe Reviews 48 reviews
Blueberry-Lemon Pound Cake
I'm rating this in the middle until I can remake the recipe. First off, the recipe batter is DELICIOUS. Problem is that the amount far exceeded my 10" pan...and I should have known better and split the batter between 2 pans, but I was in a rush and now I've got smoke alarms going off in my house! Most of the batter oozed on the oven floor and I'm running around venting the house. Also, because there is a higher-than-normal amount of sugar in this recipe, the top browned much quicker than in other cake recipes. I would give this 5 stars (as I was eating the batter!) for potential...but will have to try it again and make two cakes.

0 users found this review helpful
Reviewed On: Aug. 8, 2012
Lime Pear Gelatin Salad
I'm giving this 5 stars before I even make this (I'm THAT much a molded salad "expert")...but for Christmas, I'm going to make the recipe in lime, and another in raspberry, and I want to try a red/green layered mold. I hope to make two molds (one for each family gathering I'm attending). I'll post photos later in the week!

2 users found this review helpful
Reviewed On: Dec. 18, 2011
Candied Apples II
this is a traditional candy apple (no cinnamon, THANK YOU!). Some tips: must use a candy thermometer...let mine get to 300 degrees and you need to work fast coating the apples. I also used red food paste while sugar was cooking (had no liquid food coloring). I used tiny cortlands (found at Trader Joe's). I bought them for the size, because the best-tasting apple to use is Granny Smith, but I went with size. I was able to coat 10 apples...used "pointed cookie pop sticks" found at A.C. Moore. I buttered a piece of parchment paper and put the paper onto the cookie sheet...apples hardened nicely and peeled off paper; then put them in cello bags with ribbon.

5 users found this review helpful
Reviewed On: Nov. 13, 2011
 
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