Megan Profile - (16992)


Home Town: Somerville, New Jersey, USA
Living In: Johns Creek, Georgia, USA
Member Since: Feb. 2000
Cooking Level: Expert
Cooking Interests:
Hobbies: Boating, Reading Books
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Recipe Reviews 42 reviews
Apple Squares
Loved these apple bars. I left out the nuts (personal preference), used a 9x13 and doubled the recipe EXCEPT the cinnamon/sugar topping which I kept the same for the first batch I made. I felt like that was still too much topping for me (and I'm a big ol' fan of sweets!). So on my next double batch, I just sprinkled on the topping until it covered the surface of the bars in a thin layer. It ended up being only about 2/3 of it, which was ideal to me. With that change, it's a keeper--disappeared in my office in record time!

0 users found this review helpful
Reviewed On: Dec. 10, 2013
Overnight Apple Cinnamon French Toast
This recipe looked really fantastic to me--easy to make, ideal for a busy morning b/c you do everything the night before but cook it, and I love apples so that addition to French toast was right up my alley. When I prepared this, I thought two cans of apples seemed like a lot but one didn't exactly cover the pan so I used two. I used Pepperidge Farm cinnamon bread and that was a great addition. It wasn't 20 slices but whatever was in a loaf completely filled my glass 9x13 to the brim (two layers of bread). Too bad I didn't account for the expanding bread when it baked and I ended up with a mess in my oven because the juices bubbled up and over. Be sure to use a taller 9x13 if you can, or put a baking sheet under to catch the overflow. It still baked through and looked great. Unfortunately, it was way too sweet, and I'm a big fan of sugar, my friends. So for me to think it's so sweet it was almost inedible is something. Because I loved the cinnamon/apple combo, I'll give this another whirl but will use thinly sliced fresh apples. The brown sugar/butter in the bottom of the pan will be plenty to sweeten those up to what I hope will be an ideal level.

1 user found this review helpful
Reviewed On: Dec. 10, 2013
Crescent Cookies
My friend makes these cookies and I covet them each Christmas, so this year I went in search of a recipe to duplicate. I came across this one and another on this site (Pecan Crescents). So many recipes come down to personal preference but I must say, this Crescent Cookies recipes paled in comparison to the other. The most notable difference was 2.5 cups flour here vs 2 cups flour + 1/2 cup powdered sugar blended in on the other recipe. Having the sugar IN the dough really makes a big difference in texture and sweetness and I much prefer the other version. This one had drier dough that was harder to keep together while rolling and nearly every cookie broke when I gently tossed in the powdered sugar. If you're a fan of these, but this version also isn't quite right for your tastes, try the "Pecan Crescents."

2 users found this review helpful
Reviewed On: Dec. 10, 2013

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