JENSPIN Profile - (1573739)

cook's profile


Home Town: South Bend, Indiana, USA
Living In: Honolulu, Hawaii, USA
Member Since: Mar. 2003
Cooking Level: Expert
Cooking Interests: Baking, Dessert
Hobbies: Knitting, Sewing, Photography, Reading Books, Painting/Drawing, Wine Tasting
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Recipe Reviews 44 reviews
Apricot Muffins
It seemed a waste to drain all this flavorful apricot liquid into the sink, so I added some sugar, cornstarch, and a tiny splash of almond extract, simmered it, and reduced it down into a fresh jam to serve with the muffins - a perfect complement! As for the recipe itself, I agree with another reviewer - these make closer to 18 than 12 standard muffins. I added some vanilla, substituted milk+vinegar for buttermilk, and topped them with demerara sugar before baking. I also used California apricots (the darker, larger halves, as opposed to the small whole dried Mediterranean apricots).

1 user found this review helpful
Reviewed On: Aug. 27, 2014
Beer Cheese Fondue
When I added the flour, the cheese did not consolidate like it should, even after stirring and cooking for 8-10 minutes. I whisked in an extra half tablespoon flour, and that helped, so I whisked in the other half. Bingo - perfection. That perfection was short-lived. In the time it took me to bring everything to the table, my fondue had gone from smooth and creamy to grainy to lumpy. I took it back to the stove top, stirred vigorously, and reheated a bit, but it didn't help.

1 user found this review helpful
Reviewed On: Aug. 16, 2014
Medium-high heat helps keep them from sticking to a nonstick pan. You won't need any butter or oil. Be patient and let them start to release themselves on the edges, then let them go the rest of the way. They turn out a little more golden that way, but stacking them on a plate keeps them pliable.

1 user found this review helpful
Reviewed On: Aug. 16, 2014

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