Shell Profile - Allrecipes.com (12254334)

cook's profile

Shell


Shell
 
Home Town:
Living In: Vermont, USA
Member Since: Mar. 2011
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Low Carb, Dessert
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Recipe Reviews 21 reviews
White Chocolate Cheesecake with White Chocolate Brandy Sauce
This is an excellent recipe! I used raspberry flavoring in the ganache in place of the brandy but that's the only change I made. Highly recommended!

3 users found this review helpful
Reviewed On: Aug. 6, 2012
Cool Whipped Frosting
This is a very good, quick frosting. However, I like it even better with homemade whipped heavy cream. You can do so much as far as flavoring. It's great to use flavored coffee creamer in place of the milk and/or any kind of pudding you want. Endless possibilities. I agree with the review that said if you don't like Cool Whip and pudding for your frosting, there are many others to choose from without those ingredients. Enjoy :)

2 users found this review helpful
Reviewed On: Jun. 10, 2012
Pastry Cream
This is an excellent recipe. I used all of the ingredients but changed it around a bit. I always put all of the dry ingredients as well as the milk & butter in the sauce pan & thoroughly combined. I never use whole eggs when making pastry cream. I used 4 yolks & lightly whisked them and set them aside. In the sauce pan, I cook on medium or slightly hotter then medium until the mixture comes to a boil. I move the mixture off of the heat and "temper" the eggs by taking a ladle of the hot mixture and drizzling it into the yolks slowly while quickly whisking the two together. Then I whisk the egg mixture back into the pan and bring to a boil until thickened. Transfer it to a bowl if you wish for it to cool then put a piece of plastic wrap over the bowl but put it right down on top of the cream so it does not form a "skin". Air will cause a skin to form. If this happens, whisk it or use electric beaters to fluff it before use. For a richer cream, use half & half or heavy cream instead of the milk. If you do, it will most likely thicken quickly. I will continue to use this recipe.

2 users found this review helpful
Reviewed On: Jun. 10, 2012
 
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Cooking Level: Intermediate
About me: Very happily married to a wonderful man. We… MORE
 
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