McKenzie Profile - (1457038)

cook's profile


Home Town:
Living In: Poulsbo, Washington, USA
Member Since: Dec. 2003
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Mexican, Italian, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
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Recipe Reviews 5 reviews
Jam Filled Butter Cookies
I absolutely love this recipe and I think it's a shame that it gets so many low ratings. It looks like a lot of bakers are making simple mistakes that ruin what should be a wonderful cookie. BLAND COOKIES - You may have used the wrong butter. I know the recipe just says "butter", but unless a recipe specifies unsalted, assume it means salted. Beyond that, you need to understand that this is a butter cookie. It's not meant to be very overly sweet. For the best tasting cookie, use high quality butter and jam. The quality of your butter can make a big difference. FLAT COOKIES - Your dough is too warm. Chill for half an hour to an hour before baking. The other possibility here is that you've used margarine. Margarine is not butter. DRY CRUMBLY COOKIE - You've probably overworked the dough. This can happen if your butter is too cold when you begin. BROKEN COOKIES, LEAKING JAM - You're making the wells too deep or overfilling them. Try using the back of a half teaspoon to make the indentations and fill with a bit less jam.

15 users found this review helpful
Reviewed On: Dec. 14, 2013
Slow Cooker, Easy Baked Potato Soup
As written, this recipe is way too salty. A single serving has almost 70% of your daily allotment of sodium. With some modifications, this soup has become one of my favorites. I use half the bullion, omit the season salt, omit the red onion, and leave the bacon until the end as a garnish. If the soup comes out thin I add some instant mashed potato flakes to thicken it.

21 users found this review helpful
Reviewed On: Dec. 7, 2013
Easy Chicken Rice Casserole
The rice was undercooked. The chicken looked slimy. Everything was just salty and congealed.

0 users found this review helpful
Reviewed On: Nov. 11, 2013

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