ANGELA1970 Profile - (1149987)

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Home Town: Cincinnatian Displaced To Milwaukee :), Ohio, USA
Living In:
Member Since: Nov. 2001
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Mexican, Southern, Mediterranean, Healthy, Dessert
Hobbies: Scrapbooking, Hiking/Camping
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Recipe Reviews 33 reviews
Soft Pretzels I
This recipe is very good. Yes it is difficult to handle the pretzels after they have risen because they're soft and gooey but that's what makes them perfect. They stay very soft even if left out overnight if you do it right. I did let the dough rest after kneading (for about 10 minutes) which I think makes them easier to roll out. When you roll them out make them very thin, they're going to about double in thickness. If you want a really authentic tasting pretzel using 2 T of lye in a quart of water is the correct dip. You have to be careful but my family has always made them that way and they're delicious. Keep an eye on them in the oven, I think 450 is probably closer to the temp you want.

0 users found this review helpful
Reviewed On: Apr. 4, 2015
Peppermint Marshmallows
I used the Martha Stewart recipe (which is essentially exactly the same just larger proportion sizes to fit 9X13 pan). I only used a teaspoon peppermint extract in the larger recipe...if you used 2 full tsp in this I'd think it would be overwhelmingly pepperminty and I really like peppermint. A couple of tips: cook the syrup to 238, which takes about 9 minutes after it comes to a boil, and use a VERY large pan for this because it will boil over. I used a much too small pan and had to switch it over. Also, although I'm certain it hit 238 during boil, and mixed it with my mixer on high for over 12 minutes and it got very fluffy, it never got to what I would consider "stiff" peaks, like what you'd consider for a meringue. I was worried it wouldn't work. But I put it in my 9X13 (silpat on the bottom helps immensely by the way) and left it overnight. The marshmallows were soft and perfect the next morning. I put crushed up candy canes (before I let them set) on top and kind of pressed them in, and they turned out very cute.

0 users found this review helpful
Reviewed On: Dec. 15, 2013
French Silk Chocolate Pie
For those of you who don't want to risk the (granted, very small) issues with raw eggs, it's very easy to pasteurize eggs yourself. Just add eggs to a pan of water, and heat over medium heat to 140 degrees. Hold at 140 for 3 minutes for large eggs, 5 minutes for jumbo (don't go much above 140 or you'll have soft boiled eggs). Pull off heat and immediately run under cold water. I have small children so this is how I handled the eggs. For the pie-it turned out very nice! I followed the recipe closely, although I only had semi-sweet chocolate (Guittard). I upped the chocolate to 4 oz, and dropped the sugar about a quarter cup. I personally liked the amount this added to the crust. I used a deep dish pie crust. If I made it again I might add a couple Tbsp of cocoa or something like that because it just wasn't *quite* chocolate-y enough, but I like very dark, not very sweet chocolate. For this recipe I would NOT use egg beaters, and of course you can't use margarine. If your chocolate was too warm when you add it, you're probably going to run into issues.

4 users found this review helpful
Reviewed On: Nov. 28, 2013

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