wmh221 Profile - Allrecipes.com (188488411)

cook's profile


Home Town: Jacksonville, Florida, USA
Living In: Birmingham, Alabama, USA
Member Since: Aug. 2013
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Southern, Mediterranean, Low Carb, Healthy, Vegetarian, Quick & Easy
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Recipe Reviews 5 reviews
Orange Juice Jelly
Pectin .. always the 600 lb gorilla in the room. A generic reference to 1.75 oz package of fruit pectin is so unclear when there are so many varieties and brands of low to no sugar, gelatins, regular pectins ... How to make all these lovely recipes consistent, that is the question that I have yet to solve. As a result, I tend to over-pectin these things giving me very thick jams and jellies. It's ok, but not as it should be. I'm wide open to suggestions on conversions and consistency methods. Example, I like Pomona's Universal Pectin .. so how much to make this recipe? How does it affect sugar? Trial and error .. sure, but it is so wasteful and even then, not usually clear what worked when. I suggest that if you post a recipe then specify the KIND/brand even of pectin along with the amount. It would take all chance away .. assuming the rest of the amounts are accurate.

1 user found this review helpful
Reviewed On: Dec. 9, 2013
Butternut Squash and Turnip Soup
Made this tonight. Delicious!! I think next time I'll add a bit more cayenne, maybe omit the honey ... but it's delicious as is!!

0 users found this review helpful
Reviewed On: Oct. 28, 2013
Apple Bars
Made it four times this Fall, twice it was doubled and it came out perfectly delicious as written. Not sure why folks are having trouble with the consistency. I've used Granny Smith, Golden Delicious, Ambrosia, and ... not sure what the last kind of apples were ... always delicious! Thanks for this wonderful recipe. I'm wondering now if I can make it with Peaches .... hmmm ...

0 users found this review helpful
Reviewed On: Oct. 21, 2013

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