MissPegs Profile - Allrecipes.com (16110628)


Home Town: Calcutta, Ohio, USA
Living In: East Palestine, Ohio, USA
Member Since: Sep. 2010
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Music, Wine Tasting
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Recipe Reviews 16 reviews
Chef John's Caramel Apple Pie
After reading all the reviews, I followed the recipe exactly with the exception of adding 3 T cornstarch to the apples to try to prevent it from being too watery. The pie was totally cool before I cut it, but it was filled with water anyways. After draining off the liquid, the pie cut very nicely and presented beautifully. I think perhaps I used the wrong variety of apple (MacIntosh)and will try the recipe again with Gala or Granny Smith. It was VERY tasty.

0 users found this review helpful
Reviewed On: Nov. 17, 2014
Peanut Butter Cup Cookies
No problems at all with recipe as written. Eight minutes was perfect. Definitely freeze the peanut butter cups. In fact, I used both chocolate and white chocolate, and I unwrapped the chocolate ones before putting in the freezer, and as an afterthought I threw a bag (unwrapped) of white chocolate in the freezer the evening before I planned on making the cookies. They were much easier to unwrap when frozen. I used a 1-1/4" cookie scoop, which made the process VERY easy and got 52 balls out of one batch of dough. I used mini paper muffin cups and did not have to worry about them coming out of the pan. I let the cookie rest in the pan directly out of the oven for just a couple of minutes before putting in the frozen p.b.cup, and had no trouble with the cookies cracking. A few minutes later, after they had melted, I sprinkled colored jimmies on top.

2 users found this review helpful
Reviewed On: Oct. 3, 2014
Quick and Easy Summer Limoncello Cake
This is a very nice cake. I did add a tsp. of lemon extract after reading reviews and I will do that when I make the cake again. That's the only reason I didn't give it 5 stars (because I made an addition). The cake reminded us of a pound cake, and I served it with blueberry sauce as another reviewer did. I must say I thought this was a bundt cake because of the picture, and didn't discover it was an 8" cake until the day of my event. I made it in the bundt pan anyways, and it was small of course because there wasn't enough batter, but it was still pretty, and good. Next time I will increase the ingredients by 50% and I'm hoping it will be a normal-sized bundt cake with that change.

3 users found this review helpful
Reviewed On: Aug. 11, 2014

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