CUCKOOPUFF Profile - (1481313)

cook's profile


Home Town: Port Byron, New York, USA
Living In: Weedsport, New York, USA
Member Since: Oct. 2003
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Vegetarian, Dessert, Quick & Easy
Hobbies: Gardening, Walking, Fishing, Photography, Reading Books, Music, Genealogy, Wine Tasting
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Cinnamon Graham Crunchy Cookies
Apple Crumb Pie
(Spiced-Apple) Fruit Cobbler
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Recipe Reviews 4 reviews
Ricotta Cookies II
Taste alone is 5 stars. That being said, I had considerable problems with the dough and it's stickiness. I followed the recipe to a "T", refrigerating the dough to allow better handling. I rolled the dough into balls with much difficulty - as i said before, sticky - and baked them for 10 minutes. They looked done, but they were not done "enough" as they fell within 5 minutes of cooling. I would suggest 15 minutes. At 15 minutes, they looked better - domed and while not "balls" as I hoped, significantly better than the saggy, craggy looking pitifuls I pulled out of the oven at 10 minutes. As for the glaze, I let the cookies cool and then applied it to each cookie with a pastry brush, sprinkling with decors as I went along. I actually ended up with much more glaze than needed.

0 users found this review helpful
Reviewed On: Dec. 22, 2008
Mom's Zucchini Bread
This is an excellent recipe. I would caution anyone who makes it though to be sure and use EXACTLY the amount of shredded zucchini it calls for, as it is important for the moisture of the bread. Before one adds the zucchini, the dough is a little like playdough consistency. The second time I made this, I was shy of the 2 cups, and I definitely noticed the difference in the end product. It is a fantastic bread recipe, definitely a keeper.

3 users found this review helpful
Reviewed On: Jun. 14, 2004
Broiled Scallops
Absolutely fabulous recipe. I would not hestitate to make it again ... or even to try it with shrimp. The only tiny complaint I have ... I cut the salt back to 1 teaspoon (as opposed to 1 tablespoon), and it was STILL too salty (and keep in mind, this is coming from a salt ADDICT). Before sticking under the broiler, I also sprinkled the seafood lightly with dried parsley and sweet Hungarian paprika. Fab-u-lous.

5 users found this review helpful
Reviewed On: Jan. 21, 2004

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