Maine Cook Profile - (1677608)

Maine Cook

Maine Cook
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Member Since: Nov. 2001
Cooking Level: Not Rated
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Recipe Reviews 46 reviews
Creamy Au Gratin Potatoes
Because I wanted a spicy version of this I made some changes. after reading all the reviews I sauteed the onions which I chopped. I also sliced the potatoes fairly thin less than 1/4" and par-cooked them...Brought them just about to a boil and then drained. Before I heated the milk to make the roux, I tossed in two jalepenos (seeded them) Just before the milk boiled. I put aside and let the jalepenos infuse. I used cornstarch instead of flour to thicken and added another 1/2 of cheese. I can't imagine the potatoes being cooked enough without cooking them part of the way. at 1 1/2 hours (with par-cooked potatoes) it was just right.

0 users found this review helpful
Reviewed On: Apr. 5, 2015
Grandmother's Buttermilk Cornbread
This is probably the best cornbread I have had and I have made. Very consistent each time I've made it. Definitely use the buttermilk or if you don't have any put 1tbsp of white vinegar or lemon juice into a measuring cup add milk to make 1 cup let sit for 5 minutes and your good to go. The buttermilk makes all the difference in the texture. Watch the time on it. Best when it is not overcooked. I don't think I've ever made a batch where there was any left.

2 users found this review helpful
Reviewed On: Oct. 12, 2012
Pumpkin Whoopie Pies
I make the chocolate version all the time. I wanted to try these to make something seasonal. I make a different filling for whoopie pies using Marshmallow Fluff (takes uncooked egg whites out of the equation), shortening and powdered sugar (the ratio is 1:1:1) I enjoyed these but think that I would lessen the Marshmallow Fluff by 1/2 and add the same in the form of softened or whipped cream cheese to enhance the flavor/texture. I think that would pair nicely w/ the pumpkin.

0 users found this review helpful
Reviewed On: Sep. 30, 2012

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