CHAMMI Profile - (1167932)

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Member Since: Sep. 2001
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Mediterranean, Healthy, Vegetarian
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Lemon Chess Pie I
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Recipe Reviews 16 reviews
Basic Crepes
I don't know why, but I think this recipe comes together even more easily than "blender crêpes"...maybe because you only have to clean a whisk and a bowl, rather than a blender. I'd never considered starting with just the eggs and flour. Now, I won't do it any other way. I add the liquid when the eggs and flour are starting to get thick, just before they clog up in my whisk. I was well into my meal at the 30 minute mark. Hurrah! As with pancakes and eggs, the secret is really your pan: getting a good cooking surface (not too much fat on it) and the right temperature. Practice makes perfect; as as you do them, you'll get the hang of these things. The French chef who taught me how to make crêpes insisted that you don't need a spatula-you can use your fingers if you're nimble enough. I tend to agree. A splash of liqueur (think Grand Marnier, though I enjoy using lychee myself) or rum in your batter adds flair to dessert crêpes. The "icing on the crêpe," so to speak, is that this recipe is so flexible: you can make dessert crêpes, dinner crêpes filled with any number of wonderful things, or even use the recipe as the base for blintzes.

25 users found this review helpful
Reviewed On: May 1, 2007
Banana Banana Bread
This is a wonderful recipe! I was apprehensive about using butter instead of oil like my usual recipe. After all, dumping some oil in is so much less work than softening and creaming butter. But the result was dense and moist, like a bread pudding more than a coffee cake. And I *liked it* that way! I used a round pan and needed to bake an extra 20 minutes (with the top covered to prevent overbrowning). Instead of pureeing the bananas, I left plenty of little 1/4" chunks in the mix. But my favorite aspect of this recipe was that instead of just using two bananas, the way my old recipe recommends, I managed to get 4 in my 2 1/3 cups. Great results! I'd give it 4.5 stars if I could.

10 users found this review helpful
Reviewed On: Jan. 30, 2007
Lemon Syllabub
While I think it's dubious to warn parents about giving their kiddos the equivalent of a teaspoon or two of wine, I have to give Sarah-neko props for sharing this recipe. It's essentially glorified whipped cream, but that's not a bad thing! It comes together easily and earned me tons of praise when I hosted dinner a few weeks back. I used half splenda, half sugar, incorporating the sugar first and the splenda after I had stiff peaks. I chose Pacific Rim Dry Riesling because it's relatively inexpensive, not too sweet, not too dry. I plan to add this recipe to my permanent collection. Thanks again!

76 users found this review helpful
Reviewed On: Mar. 12, 2006
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