Emigh Profile - Allrecipes.com (13901522)

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Emigh


Emigh
 
Home Town:
Living In:
Member Since: May 2009
Cooking Level: Expert
Cooking Interests: Baking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Vegetarian, Dessert, Gourmet
Hobbies: Knitting, Gardening, Hiking/Camping, Boating, Biking, Walking, Reading Books, Music, Painting/Drawing, Wine Tasting
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Charlie Bear
About this Cook
Hubs & I like to try new flavor combinations and also enjoy old favorites, without falling into a rut. We like going out to dinner, but we lovelovelove creating new things in our own kitchen. =)
Recipe Reviews 32 reviews
Apple Strudel Muffins
Following the recipe exactly, these are pretty good. Following advice from other reviews, these are fantastic five-star muffins. After making 7 batches of these in the past month, here's what I recommend: use half white and half brown sugar in the batter. Add 1/2 teaspoon of cinnamon or apple pie spice to the batter. Add another cup of chopped apples for a total of 2 1/2 cups. Don't blend, shred or chop them too small or they'll disappear. I keep them about the size of a pencil eraser. With those changes, my co-workers inhale these muffins.

1 user found this review helpful
Reviewed On: Nov. 5, 2014
Peach Pie
I made this pie following the directions and was not very impressed with the flavor. It tasted OK, but it wasn't memorable. It wasn't runny because I added a heaping tablespoon of cornstarch & let it sit in the oven 2-3 hours after baking. I gave 3 stars for the lackluster flavor. I made another pie a week later, and it absolutely blew me away! (It's the pie in my photo.) Here's what I did differently: I put all the sliced peaches in a bowl with 2-3 Tbs of melted salted butter. I added 1/2 C of white and 1/2 C of brown sugar, followed by cinnamon to taste and that heaping Tbs of cornstarch. I gently mixed this up & set it aside while I made the crust. I always use "Best Ever Pie Crust" by Jean Haseloh from this site. It's a home run. (I recommend a lattice-top. It's pretty easy & it combats Runny Pie Syndrome. Just Google a video on how to make one.) I put half the dough in the fridge while I rolled out the bottom layer & put it in the pie pan. I added the filling, then made the lattice-top out of the chilled portion of the crust. (Helpful hint: I roll my crust out on a sheet of parchment paper to make it easier to transfer into the pan and to pick up the lattice strips.) I added an egg wash on top to give the crust some color since it didn't get very golden the first time around. Then I sprinkled 2 pinches of coarse-ground raw sugar on top for added texture. This adjusted recipe was SO good that my husband's friend ate 3 HUGE pieces for dessert in one sitting!

1 user found this review helpful
Reviewed On: Sep. 20, 2014
Sangria! Sangria!
This has been a summer staple for five years now. How convenient that Costco sells cheap bottles of red wine, huge bags of lemons, limes, and boxes of oranges. It's like it was meant to be!

4 users found this review helpful
Reviewed On: Jul. 12, 2014
 
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