jillwheezul Profile - Allrecipes.com (16773036)

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jillwheezul


jillwheezul
 
Home Town:
Living In: Portland, Oregon, USA
Member Since: Jun. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Mexican, Italian, Low Carb, Healthy, Dessert
Hobbies: Sewing, Camping, Walking, Genealogy
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Recipe Reviews 2 reviews
Pie Crust V
Pretty straightforward. I used one large egg total. Folks need to remember that flours can vary by quite a bit and experience pastry (and bread) makers know this. Perhaps the recipe should make a note to add flour or water by teaspoon until the dough sticks together in a ball. I used a pastry blender, wrapped it in a pastry cloth in the refrigerator. I always used to have a difficult time rolling out doughs until I invested in a heavy marble roller and tile. These are put in the refrigerator or freezer to make them cold to reduce the stickiness that occurs when the butter/shortening gets too warm when working. All in all, a great and easy crust. 4 stars because of lack of dough consistency hints.

7 users found this review helpful
Reviewed On: Jul. 4, 2010
Creamy Rice Pudding
My husband likes the Kozy Shack brand of rice pudding, so last holiday season I made a recipe I saw on a celebrity chef cooking show. I thought it was okay, but the hubby howled in disapproval making it clear that it was not okay to serve this to him again. The message - do not mess with a classic and make it something high falutin'! Budget's a little too tight this month for a Kozy Shack indulgence, so I persuaded the man that I should try again and do it *right* ;-) I chose this recipe, and because I was using up pantry extras I added a couple of tablespoons of cream, and a package of vanilla sugar. I had some giant raisins and I soaked them in water first. To top it off, I sprinkled on a light dusting of nutmeg. I have redeemed my rice pudding reputation from the dust bin of Christmas past! Thanks for the great recipe - easy and just right for the picky guy.

2 users found this review helpful
Reviewed On: Jun. 27, 2010
 
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