CCHRANE Profile - (1281116)

cook's profile


Home Town:
Living In:
Member Since: Mar. 2002
Cooking Level: Not Rated
Cooking Interests:
Recipe Box 0 recipes
Wishing there was more here to feast your eyes on?
Don't let visitors leave your Recipe Box hungry.
Start adding your favorite recipes now!
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 6 reviews
Chantal's New York Cheesecake
I loved this recipe. I used a water bath to prevent cracks and a different crust recipe using walnuts, pecans, cinnamon and nutmeg. Left it in the oven over night and then refrigerated unwrapped for 4 hours. It is creamy and has a delicate flavor. It was not as firm as a traditional NY Style cheesecake so I may have not baked it long enough (1 hour at 350 degrees). It is a definite hit.

2 users found this review helpful
Reviewed On: Aug. 14, 2003
Best Ever Blueberry Cobbler
I have made this recipe 3 times and it tastes great. The first time I doubled the topping recipe but not the fruit and it came out fine. The last two times the topping/crust has browned on the top and remained raw underneath. I think it is because I doubled the whole recipe but I also added cooking time. I am going to use less butter and add more flour next time and see if that helps. If anyone else has had the same experience, I would love suggestions on how to remedy this. It tastes wonderful and the first time I made it It was the best cobbler I had ever tasted.

1 user found this review helpful
Reviewed On: Jul. 21, 2003
Amaretto Cheesecake II
I decided to try this recipe since it sounded delicious. I baked it in a 450 degree oven as the recipe required and the top had a tough skin looking overcooked and brown. The kitchen smelled like I had burned something. I still had 22 minutes to go and decided to reduce the temperature to 350 and cover the cheesecake with foil. I do not think that I cooked it long enough but felt that the 450 temperature had to be a mistake. The cheescake was tasty and the macaroon crust/top was delicious. It was, however, not cooked enough in the middle but no one seemed to notice or care. It did not crack or split. I am curious about the cooking temperature and ways to prevent the over-browning of the top. 450 degrees seems a little too hot. Any suggestions?

33 users found this review helpful
Reviewed On: Apr. 14, 2002

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States