Casi Profile - (18776020)

cook's profile


Home Town: Sheridan, Wyoming, USA
Member Since: Jan. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Asian, Mexican, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Boating, Biking, Walking, Fishing, Reading Books, Wine Tasting
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Recipe Reviews 8 reviews
Cheesecake Supreme
Best cheesecake recipe EVER (or at least of those I've tried, and I've tried a lot). My only alterations were to use only 1.5 cups of sugar and bake at 200 degrees (only) for 3hr 15min per other reviews. I used a 10in pan and set a separate 13x9 pan of water on the lower oven shelf. After the baking time, I turned off the oven, cracked the door and let the cake sit in the oven until cool...then refrigerated for 12 hours. Be sure to let all ingredients get to room temperature and use your lowest mixing speed ("Stir" on my KitchenAid mixer). I also gently tap the filled pan on the counter a few times to release air bubbles prior to baking. It came out ultra-smooth, creamy, perfectly textured... AMAZING!

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Reviewed On: Jan. 11, 2015
These turned out wonderfully - fluffy and light. I followed the recipe with the only exception being a little less sugar (I only put in a pinch). Remember to mix only enough to incorporate and leave the lid on.... it makes the difference!

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Reviewed On: May 24, 2014
Chai Tea Mix
Oh. My. Goodness. This is FABULOUS. I seriously can't believe how good it is compared to all the (tons) of chai I've bought. I used regular French vanilla and plain creamers because I wasn't sure how the amounts if sugar free would translate, but I used 1 1/2 C. of Splenda (only) and it came out perfectly. I also cut down on the cardamom (1/2 tsp.) because sometimes it seems pretty "bitey" to me, used 1/2 tsp. cloves (same reason), and added nutmeg. Great recipe, Jo!

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Reviewed On: Sep. 2, 2012
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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