BLUCHIP Profile - (1475068)

cook's profile


Home Town: Dc, Disctrict Of Columbia, USA
Living In: Navarre, Florida, USA
Member Since: Oct. 2003
Cooking Level: Expert
Cooking Interests: Baking, Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Mediterranean, Healthy, Vegetarian, Dessert
Hobbies: Gardening, Reading Books
  • Title
  • Type
  • Overall Rating
  • Member Rating
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 34 reviews
Lemon Blueberry Bread
I was really hoping this would be a great bread after reading all the rave reviews. This did not turn out like a bread for me. More like an overmoist, almost soggy, cake. Not what I am looking for in a bread. I also found it a little too tart, and I love lemon.

1 user found this review helpful
Reviewed On: Aug. 4, 2012
Baked French Toast
Yeah, this is pretty soggy if you make it with all that liquid. I was darn upset the first time I made it and it turned out to be a soggy mess. But it had a great flavor so I made some changes. I've been making this recipe, with alterations, for almost 4 years now and it really is scrumtious if you cut back on the eggs and liquids. I use 6 eggs and 1 cup of milk and 1 cup of half and half. I also add some fresh grated nutmeg (love that stuff!). I also increased the bake time to an hour. Some reviewers use 2 cups of half and half and I can see that working, too. Now using these alterations still keep it custardy, but definitely nowhere near as soggy as the original. I usually let it set for a few minutes before cutting into it. If you want it to be more like griddled french toast with crispy outsides, you will need to either reduce the liquids way more, or figure out another way to adapt this recipe.

1 user found this review helpful
Reviewed On: Aug. 2, 2012
Cookie Press Shortbread
Can you say "Walkers"? Because these are pretty darn close to that famous Scottish shortbread! These are more delicate and not as saturated with butter flavor as Walkers, but I actually liked these better. I had no issues with making them whatsoever and followed the recipe to a "T". Room temperature butter is essential, I think. For those who say this is not sweet or does not have much flavor, shortbread is not a sweet cookie. It is a butter cookie with a hint of sweet. And I thought the butter flavor came through very well. I used a cookie press which worked as well with this dough as it does for spritz cookies. I also rolled some into little balls and pressed them down with my finger making a thick disc. That also worked well. Thank you for the shortbread cookie recipe I have been looking for!

8 users found this review helpful
Reviewed On: Dec. 20, 2009

In Season

Best Thanksgiving Recipes
Best Thanksgiving Recipes

From the bird to the sides to the cranberry sauce and the pie, it's all here for you.

Top Turkey
Top Turkey

Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States