COOKINKINGSTON Profile - (18028841)

cook's profile


Home Town: Kingston, New Hampshire, USA
Living In:
Member Since: Nov. 2004
Cooking Level: Expert
Cooking Interests: Baking, Frying, Slow Cooking, Mexican, Italian, Southern, Dessert, Kids, Quick & Easy
Hobbies: Scrapbooking, Quilting, Sewing, Gardening, Camping, Reading Books, Wine Tasting
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Recipe Reviews 5 reviews
Caramel Shortbread Squares
These were everyone's new favorite cookie this year. They were very easy and I had no trouble getting them out of the pan. I used semi-sweet chips. The shortbread alone is rather blah but it works wonderfully in this recipe to balance the rich chocolate and caramel. I did not find it crumbly. I nearly burned the first pot of caramel so you do need to watch it close. My caramel layer was a bit softer than it looks in the picture. It held up cutting but would squish out the sides when you bit it. Wonderful recipe, thanks Julia! They will be a permanent addition to the Christmas cookie platter and I will also be making these for Valentine's Day.

1 user found this review helpful
Reviewed On: Jan. 16, 2007
Chocolate Cherry Drops
I made these for my office cookie swap and based on some of the reviews, I used dried cherries and added white chocolate chips. They were good, but not the "wow" I was hoping for. They didn't have a strong chocolate taste or much cherry flavor. The cookie did stay nice and chewey which I love, so I might try them again with marachino cherries and no white chips!

5 users found this review helpful
Reviewed On: Dec. 20, 2006
Baked French Toast
This is the best baked french toast recipe I've tried yet. Maybe since I used Challah bread, mine was a bit drier and less like bread pudding (which I preferred). Too often I've ended up with a soggy bread, eggy mess. This actaully looked like french toast slices I had cooked in a pan. When I poured on the egg mixture the bread immediately soaked it up (and there were a few dry spots so I even added a couple more eggs) maybe that is the secret. I didn't do the apples (but will certainly try that) since I was also serving a crockpot oatmeal with apples and raisins. Instead, after baking, I arragned the slices on a platter, topped with fresh sliced bananas, and then drizzled the caramel sauce over them - delish!!! and quite an impressive presentation, too. You could even add walnuts or pecans!

39 users found this review helpful
Reviewed On: Nov. 23, 2004

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