bakechef Profile - Allrecipes.com (18472284)

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bakechef


bakechef
 
Home Town: Enfield, Maine, USA
Living In: Raleigh, North Carolina, USA
Member Since: May 2006
Cooking Level: Expert
Cooking Interests: Baking, Italian, Dessert
Hobbies: Photography
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Easter Cake
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Recipe Reviews 8 reviews
French Pastry Pie Crust
Excellent. I bake quite often, I have never had a go-to pie crust recipe, now I think that I do! I rushed through this without proper chilling in a warm kitchen, I had to re roll the same crust 3 times because of my impatience, that usually spells doom for a pie crust, you are almost guaranteed a tough crust. The vinegar in this crust took care of that problem and helped yield a tender crust in spite of my overworking. This is now my go-to crust recipe. I don't know why I have been so hesitant to use a recipe with vinegar in it, but I am now a convert!

5 users found this review helpful
Reviewed On: Oct. 10, 2011
White Chocolate Raspberry Cheesecake
Absolutely fantastic recipe. I make a vanilla wafer crust and I think that it really makes the cheesecake, the first time that I made it, I felt that the chocolate was overwhelming. I crush vanilla wafers to make 2 cups and add 6 tbs. melted butter and press into pan. I have tried the shortcut of using jam and it was not nearly as good, the jam is very sweet and the sauce in this recipe is very tart, and perfect, take the time and make the sauce. Every time I make this I end up having people offer to pay me to make them one, so I do, I have made many many of these cheesecakes now. I bake in a springform wrapped in two layers of wide heavy duty foil and bake in a water bath. I bake until the temp of the filling is between 150-160 degrees (no higher or the eggs will coagulate and the filling will not be as smooth), poke the cheesecake in a swirl and you won't create a hole in your cheesecake. Another tip is to never "whip" your filling, make sure that the cream cheese and eggs are at room temp and it will be smooth, whipping the filling will cause it to rise and puff, and when it settles it may crack. I have very creamy, crack free cheesecakes with this method.

6 users found this review helpful
Reviewed On: Nov. 29, 2009
Kentucky Biscuits
These were excellent, I used unsalted butter and upped the salt to 1 tsp, if using salted I would follow the recipe. For years I have believed that you are supposed to handle the dough as little as possible, but I have recently learned that a quick 15 second kneading makes a smooth dough that develops just enough gluten so they can have the structure to rise high, I always skipped this before being afraid of tough biscuits and no matter how much baking powder used, they still came out flat (but tasty and tender), now just the 2 1/2 tsp of baking powder in this recipe, I get a tall beautiful, picture perfect biscuit. I patted the dough out and cut them the traditional way as opposed to the way it is written in the recipe. This is a nice no nonsense recipe. I usually don't have buttermilk, so I sour some regular milk with a bit of vinegar or lemon juice, with great results.

10 users found this review helpful
Reviewed On: Nov. 5, 2008
 
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