CookswithWine Profile - Allrecipes.com (13597845)

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CookswithWine


CookswithWine
 
Home Town:
Living In: Plano, Texas, USA
Member Since: Jul. 2009
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Southern, Dessert
Hobbies: Walking, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work
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About this Cook
Working Mom and wife. Now that the kids are older, I have more time to indulge my love of cooking and baking again!
Recipe Reviews 12 reviews
The Best Rolled Sugar Cookies
I have made this recipe twice: first as written, then most recently, with the suggestions made by many others. My comments: * Best taste is with the additional cup of sugar, and an extra tsp of vanilla. Definitely use this combo if you're not going to ice them. If you are going to ice them, you can use the original recipe as your icing wlll add the extra kick of sweetness. I like the sweet variety AND will still ice mine! :-) * If you're going to roll and cut shapes, be sure to keep the dough chilled throughout the process. The warmer the dough, the more it spreads while baking, thus your cut shapes will lose their shape. * Cook time will vary based on the size and thickness of your cut shapes and how cold your dough is. The bigger and thicker the shapes and colder the dough, the longer they take. My 5" wide and 1/4" thick valentine hearts took about 10 mins to bake where they were not raw in the middle. My dough was very cold...spent the night in the fridge!

5 users found this review helpful
Reviewed On: Feb. 10, 2015
Mrs. Sigg's Fresh Pumpkin Pie
Made this for the first time for Thanksgiving a few days ago. Made on Wednesday, then refrigerated overnight. I did use a pie pumpkin (a 4 lb pumpkin yields a bit more than 2 cups of puree). Baked it per the instructions, then put in my food processor to puree. I did that ahead of time on the Tues before Thanksgiving. I used refrigerated pie crusts, and used a crust shield to prevent the over-browning of the crust. Like others, I increased the pie spice to 1 T (3 tsp). I baked it in a 10 inch pie plate: it was filled to the brim with no custard left over. Took a bit longer to cook but set up perfectly! It was perfect...seriously tasty, excellent texture. I will always use fresh pumpkin and this recipe in the future. Try it!!!

0 users found this review helpful
Reviewed On: Nov. 30, 2014
Strawberry Spinach Salad I
This salad is terrific...a crowd pleaser even picky eaters will enjoy. Made exactly as directed.

1 user found this review helpful
Reviewed On: Jun. 18, 2013
 
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