LOU2U1 Profile - Allrecipes.com (18399469)

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Member Since: Mar. 2005
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Indian, Italian, Healthy, Dessert, Quick & Easy
Hobbies: Walking, Reading Books, Music
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Recipe Reviews 12 reviews
Peppermint Meringues
I really liked these. Folded in about 1/2 a tablespoon of finely crushed candy cane and that was just enough to give them a slight minty flavor, any more would have been too much. Mine came out light as air and not chewy at all. I put them in a large mason jar and a bow around it with several pieces of red and green taffeta ribbon for a thank you gift. She said they looked too good to eat. I think they make a great gift, if you can manage to give them away before you eat them all. I got about two dozen out of the recipe.

2 users found this review helpful
Reviewed On: Dec. 3, 2008
Apple Butter I
I've made this twice now. The first time I used golden delicious from the local orchard, I used one cup of dark brown sugar and used the recommended spices for a crockpot full of chopped apples, many more than eight, you'll need several pounds of apples to yield a worthwhile amount of apple butter. I pureed about 3 cups of the mixture in the morning after it had cooked for 12 hours, before I turned it to high again to cook off the liquid. I have an oval crockpot so I turned the lid sideways so that the mix was halfway covered, so the butter still retained enough heat to keep a steady simmer. The second time I used mostly Jonathans and a few Galas. I used fresh nutmeg instead of cloves. The second batch has a much more complex taste, it has a richness I usually associate with butter. I don't know if it is the apple choice or what. All in all my advice to fellow cooks on this recipe is start with one cup of dark brown sugar (it has a much more complex taste than white sugar) and taste it before you take the lid off to make final adjustments. Makes a great Christmas gift!

3 users found this review helpful
Reviewed On: Nov. 13, 2008
This was really great. I used the fast acting yeast because I didn't start early enough to wait for all of the rising. The naan came out just like what we've eaten at Indian restaurants, it was really good. The recipe was really easy too, my husband cooked the naan in an electic skillet at 375 and it was very good. This will become a regular part of our menu.

0 users found this review helpful
Reviewed On: Jul. 7, 2007

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