Laura Loo Profile - (18699681)

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Laura Loo

Laura Loo
Home Town: San Jose, California, USA
Living In: Cheshire, Oregon, USA
Member Since: Oct. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Asian, Healthy, Dessert
Hobbies: Knitting, Boating, Reading Books, Music, Painting/Drawing, Wine Tasting
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Mmm CHINESE food!!
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Recipe Reviews 15 reviews
Apple Crumb Pie
Yum! I ended up not doubling the topping, but did have to add 1T more butter to work into the rest, but then had to add more flour to balance it out. So the proportions were a bit off for the crumbly topping... I also only used 1/2 cup sugar and it was plenty (though I was using non-tart apples). I used 4T flour in with the apples. I also used more like 1/2 tsp nutmeg, and I also sprinkled cinnamon in the crumb topping.

0 users found this review helpful
Reviewed On: Nov. 1, 2010
Fortune Cookies I
These had a yummy sweet taste (I kept the sugar at 1/4 cup, it was a bit sweet, but good). I added almond extract as well, and I think that was a lot of what the good taste was. I'm really unsure if the proportions are really correct or not. My oven cooked them a lot faster, 400 was too high. I did about 4 minutes at 375. Later on they got soft, even though they were very crunchy before (perhaps the muggy weather outside?) and I tried to re-crisp them in the oven but they burned! So don't make my mistake!

2 users found this review helpful
Reviewed On: Sep. 27, 2010
Glazed Apple Cookies
The taste is delicious. Very yummy, not overly spicy, not overly sweet. They are super soft and moist. I didn't use nuts, I tossed in dried cranberries and cinnamon chips. I think the cinnamon chips are a huge factor in their yummy taste!! My only problem was that they went quite flat and didn't hold shape very well, they fall apart really easily. I just now read advice to make teaspoon sized cookies, mine were tablespoon-plus -- maybe that would've helped. Refrigerating the dough in between also helped my later batches.

1 user found this review helpful
Reviewed On: Sep. 24, 2010

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