SeagramGildaMrT Profile - (16914438)

cook's profile


Home Town: Rockford, Illinois, USA
Living In: South Beloit, Illinois, USA
Member Since: Nov. 2010
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Quilting, Sewing, Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Fishing, Hunting, Photography, Reading Books, Music, Genealogy, Painting/Drawing, Wine Tasting, Charity Work
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Recipe Reviews 2 reviews
White Chocolate Macadamia Cranberry Dreams
Followed recipe exactly, and they were a hit! Definitely going in my recipe book!

2 users found this review helpful
Reviewed On: Feb. 13, 2011
Double Layer Pumpkin Cheesecake
A good starting recipe. I followed the advice SOUTHERNBELLE0908 posted in her review and made a few tweaks of my own. I increased the vanilla extract to 3/4 of a Tablespoon and I folded in 1/2 Cup Sour Cream after the eggs were added and increased the pumpkin puree to 1 Cup. I also omitted the individual spices and substituted 2 Tablespoons of 'Spice Island' Pumpkin Pie Spice. If using McCormick or Tone's, I suggest using 3 Tablespoons. Immediately after the puree and sour cream are folded in, pour the filling in to a 10" springform pan and place it in a water bath with boiling water half way up the springform pan. Bake in a preheated 325 degree F oven for 50 minutes to 1 Hour or until center is jiggly like jello. Turn off oven and open oven door and let sit for 1 hour. Transfer to refrigerator and let sit 3-4 hours or overnight. Serve with warm caramel sauce or vanilla bean ice cream....Yum! Enjoy!

8 users found this review helpful
Reviewed On: Nov. 9, 2010

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