Carolyn Goolsby Profile - (13723358)

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Carolyn Goolsby

Carolyn Goolsby
Home Town: Helena, Montana, USA
Living In: Paducah, Kentucky, USA
Member Since: Aug. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Southern, Low Carb, Dessert, Quick & Easy
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Recipe Reviews 3 reviews
Cream Cheese Crust
Holy smokes! I can make pie crust! This is the only crust I've ever been able to make succesfully. I should say - I stink at pie crust. I have no idea why, but I've never been able to master it. My crusts always come out tough, or fall to pieces. But this crust - wow. Just... wow. Using a stick of soft butter and a cold block of cream cheese, I just mooshed the cream cheese and butter together, then dropped it into the bowl of flour and incorporated it lightly with my fingers. I rolled it, but would probably pat it in the pan next time. And my pecan pie came out great! Like others, I would add a pinch of salt, or pernaps use salted butter. But otherwise, this is a great recipe. Thanks, Cathy!

0 users found this review helpful
Reviewed On: Oct. 31, 2012
Hasty Chocolate Pudding
Try this, and you'll never make boxed pudding again. I LOVE this recipe! This is no different from any other corn starch-thickened pudding recipe - but I love knowing how to do it in the microwave now. It's my go-to recipe for when I want dessert but didn't think to make one. I can whip this up and nuke it while I'm doing the dishes - by the time it cools, dinner is digested and I'm ready to serve dessert! I've also left out the cocoa and made vanilla pudding - which I can also use in any application that calls for pastry cream, should need be. Make it without cocoa and add shredded coconut, and you have coconut cream pie filling. Try it - you won't regret it!

1 user found this review helpful
Reviewed On: May 27, 2012
Lamb and Winter Vegetable Stew
Excellent lamb stew! I made this using the leftovers from a roast leg of lamb. I used what was on hand - carrots instead of parsnips, leftover roast potatoes instead of squash, a few extra bits of sweet potato to make up for lack of volume in the veggie department... it turned out FABULOUSLY! Served over couscous, it was just to die for. So, in addition to being a tasty and satisfying dish, I'd say this also qualifies as an extremely forgiving recipe!

4 users found this review helpful
Reviewed On: Dec. 28, 2008

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