SMA Profile - (18820039)

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Home Town:
Living In: Somerset, New Jersey, USA
Member Since: Aug. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Italian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Needlepoint, Reading Books
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Recipe Reviews 14 reviews
Clark's Quiche
Delicious! I used 2% (or was it 1%?) milk with no problems; I just made sure that I beat well the 7 eggs that I used. I cut back on the cheese amounts (about 4oz each) and just used the cheese I had in the house: sharp cheddar & provolone in addition to the parmesian. I think it needs stronger flavored cheeses because of all the competing flavors in this quiche. I didn't have ham, so I used bacon only, and I defrosted a brick of spinach to add (made sure it was *very* dry). Baked in two deep dish frozen crusts--I baked them in advance for about 8 or so minutes, then added the ingredients. Per several other reviews, I did sprinkle some of the cheese on the bottom of the crust to further firm it up before adding everything else. I premixed all of the remaining ingredients and just poured it all in; I didn't do it by layers. I covered the pies with tented foil to prevent the crust from over browning but removed the foil in the last 20 min or so to brown the filling. I baked for about about an hour. Lovely quiche, I froze one it held up really well.

5 users found this review helpful
Reviewed On: May 3, 2010
No Bake Cookies III
I remembered these as a kid and after a chat about our childhood favorites, a coworker gave me a no-bake recipe from one of those 'recipe of the day' email lists. I made them several years ago, but couldn't figure out why the texture was so soft when the ones we made as kids were nice and firm, almost fudge-like. I had a hankering, pulled out the recipe, and made a batch last night. After spending overnight in the fridge and the morning in the freezer, I was getting nowhere on the soft texture, so I came here to find a new recipe. Instead I found the exact same recipe I'd just made with the missing "ingredient:" boiling time. Thanks for providing the fix that I needed (in more ways than one! ;)

0 users found this review helpful
Reviewed On: May 2, 2010
Sugar Cookie Icing
Fantastic frosting, nice & shiny, this set up beautifully. I used lemon extract & found it to be a mild, almost subtle flavor. I'll try orange extract next time. Definitely add 1/2 t milk a little at a time until you reach desired consistency (for me it was 4 to 4-1/2 t total). Don't add this all at once because it will make the hand mixer beaters gum up--add a little liquid at a time. I did not add extra corn syrup because I didn't want to have trouble with it drying. I had good luck doubling the recipe. I used the paste coloring & mixed it in with a small amount of frosting before adding it back into the rest of the frosting. It worked beautifully in a piping bag & and a parchment bag (finer line). The colors were bright & the frosting hardened within a few hours (about 3-4). Lovely frosting, easy to work with. Thanks!

0 users found this review helpful
Reviewed On: Dec. 24, 2009

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