Renee Profile - (13091543)

cook's profile


Home Town: Salem, Virginia, USA
Living In: Rocky Gap, Virginia, USA
Member Since: Nov. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Dessert, Quick & Easy
Hobbies: Gardening, Camping, Fishing, Hunting, Photography, Reading Books, Music
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Recipe Reviews 5 reviews
White Chocolate Raspberry Cheesecake
My whole family swoons over this cheesecake. I make it following the recipe for the filling exactly. I don't know why but chocolate cookie crusts have never appealed to me. So I used a macadamia nut crust recipe at first that was delicious. Then in 2013 I went wheat free and began substituting almond and coconut flours for the breadcrumbs and flour. Always delicious. I made it at Christmas and changed things up a bit by putting a layer of raspberry sauce on the bottom, then the plain filling. After baking and cooling I added another layer of raspberry sauce on top, went around the edges with fresh raspberries and filled in the center with finely shaved white chocolate that resembled snow on a raspberry lake. It was awesome! The raspberry filling on the bottom actually migrated up the sides of the cake while cooking and made this utterly delicious almost caramelized raspberry "crust" for the sides. I was afraid it would stick but it didn't. Will be using this method from now on just because of the way it looks. So other than a different crust and a different method of putting together the finished product it is the same recipe and am so thankful to the author for what has become my go to dessert for special occasions. Making it next week for my Mom's birthday.

1 user found this review helpful
Reviewed On: Feb. 25, 2015
Gourmet Sweet Potato Classic
Try cooking this in a crockpot! Mine has a removable insert so I just assembled a day ahead, put everything in the insert and refrigerated overnight. The next day I popped it in the cooking well, turned it on and forgot about it until time to eat. I did mine on HI for 2 hours but you could also do LO for 4. I also add 1/4 cup of orange juice to the sweet potato mixture. You don't taste it but it does a wonderful job brightening and rounding out the flavors. I think refrigerating overnight also allow the flavors to blend better. And hey...if you're putting it together the day before why not take the time to bake the potatoes? You won't get that carmelization any other way. I just pierce the potatoes and put them into one of those big throwaway aluminum roasting pans on 450 for 1 hour. No need to wrap in aluminum and no worries about those nasty black stalactites (or stalagmites - forgot which one goes UP) in the bottom of your oven. :)

1 user found this review helpful
Reviewed On: Dec. 7, 2009
Yummy Sweet Potato Casserole
Try adding 1/4 to 1/3 cup of orange juice (pulpless) to the potato mixture before adding the topping. It adds delightful brightness to an already scrumptious dish.

2 users found this review helpful
Reviewed On: Nov. 20, 2009
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