Jacqueline Koerner Doan Profile - Allrecipes.com (12801967)

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Jacqueline Koerner Doan

Jacqueline Koerner Doan
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Member Since: Dec. 2010
Cooking Level: Not Rated
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Recipe Reviews 2 reviews
David's Yellow Cake
This cake is wonderful- fluffy, light, and delicious! Here's what I do- make sure all ingredients are ROOM TEMPERATURE- milk, butter, eggs, etc. When you cream the butter and sugar, let the mixer cream it for at LEAST 5-10 minutes on high. After you add the flour and milk, scrape down the sides of your bowl and mix again. Also, do NOT over-beat! Just mix until combined. I use this to make cupcakes, and it takes roughly 15-16 minutes at 350. Also, a trick for moist cakes is after you turn it out, spray it with a simple syrup- mix 1/2c water with 1/2c sugar, heat till boiling, turn off the heat. Let it cool, the pour into a spray bottle. Spray it on your cake and this will help retain moisture. If you follow the recipe EXACTLY in terms of flour type, egg yolks, etc., this recipe is fantastic!

2 users found this review helpful
Reviewed On: Apr. 18, 2011
Gorgonzola Stuffed Chicken Breasts Wrapped in Bacon
The base of this recipe is good, but it does need a lot of adjustment, so I only gave 3 stars. I've made it both exactly to the recipe, and with some changes, and I think the changes make it a 5-star recipe. Here's what I did to make it better: Sautee the bacon a couple minutes before wrapping it around the chicken. Also, use the bacon fat that was rendered to sautee the garlic and shallot. Season the chicken breast thoroughly (I used seasoned salt and pepper) before wrapping in bacon. I didn't stuff with straight gorgonzola, I used a mixture of 1/2 gorgonzola and 1/2 cream cheese for a milder taste. Be sure to season the cheese mixture as well.

14 users found this review helpful
Reviewed On: Feb. 16, 2011

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