Jo B. Profile - (18696655)

cook's profile

Jo B.

Jo B.
Home Town: Nevada, USA
Living In: Hamburg, Germany
Member Since: Oct. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Middle Eastern, Mediterranean, Healthy, Dessert, Quick & Easy
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Recipe Reviews 9 reviews
Caramel Shortbread Squares
Fantastic recipe! I've made it a few times in different kitchens, and it is really forgiving. If you aren't in the U.S. this is also one of those rare recipes that doesn't really mind foreign ingredients. No corn syrup? No problem. Different grind of flour? Just make sure the dough feels crumbly but sticks together when pressed. No condensed milk? Boil regular milk with a few spoonfuls of butter - not the same, but it worked. This is also a really flexible base recipe. In the future I may make this with ginger and cardamom in the shortbread and white chocolate on top sprinkled with candied ginger. I'm sure this would be amazing with a rum caramel too. Do NOT use a double boiler for the caramel - it doesn't get hot enough. Stay with your pan, stir often, and pay attention.

1 user found this review helpful
Reviewed On: Dec. 30, 2013
Downeast Maine Pumpkin Bread
Absolutely delicious as is and easily customizable! This recipe is great because you will get a fabulous pumpkin bread if you follow it to the letter, and it's very forgiving if you prefer to just eyeball things. As long as you keep your liquid/dry ratios in order, you can easily sub in brown sugar, whole grain flour, butter, apple sauce, or any other trade out and it still tastes great and rises well. I *very* generously greased my baking tin with margarine and baked it at 180c for the first twenty minutes, then reduced to 165c for the remaining time. The result was lovely, sweet-crisp outsides with moist and tender insides.

4 users found this review helpful
Reviewed On: Dec. 31, 2011
Soft Christmas Cookies
These keep their form beautifully, bake well, and are easy to make. However, they are a bit bland and tend to be hard - not crisp, hard. I will make these any time that it is important that the cookies look exactly the way I want, but for regular round sugar cookies, this is not it.

4 users found this review helpful
Reviewed On: Dec. 11, 2011

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