JOSLYN H. Profile - Allrecipes.com (1908846)

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JOSLYN H.


JOSLYN H.
 
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Member Since: Nov. 2002
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Oven Baked Jambalaya
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Recipe Reviews 73 reviews
Rempel Family Meatloaf
It was greasy.

1 user found this review helpful
Reviewed On: Mar. 3, 2015
Flourless Peanut Butter Cookies
I have wanted to try flourless Peanut Butter Cookies since I first heard about them, about 10 years ago. I’ve read numerous reviews over the years about this type of cookie, both good and bad, e.g. too flat, too sweet, too crumbly, batter was too soft, etc. I wanted to increase the yield so I tweaked the recipe somewhat. Since I had a new jar of regular Skippy PB (not natural), and I also wanted to use up the entire jar, here’s what I did: I used 1 (16.3 ounce) jar of Skippy PB (approximately 1 3/4 cups), 1 large egg plus 1 large egg white, 3/4 cup white sugar, 3/4 cup packed brown sugar, 2 tsp. vanilla, 1 tsp. baking powder, and 1/8 tsp. salt. Combined everything completely, and scooped the dough with a 1 1/4 inch scoop onto a parchment paper lined cookie sheet (didn’t bother to roll them), flattened with a fork dipped in sugar (crisscross pattern) and baked 8 minutes @ 350 degrees. Keep an eye on them though; my oven seems to run a bit hot. Let them sit on the cookie sheet, to cool, for at least 5 minutes or they may fall apart. They did spread out to about 2 1/2 inches after baking. I got 60 of the absolute BEST Peanut Butter Cookies I’ve ever made, or eaten… HANDS DOWN! Thank you, Stephanie, for posting the recipe.

1 user found this review helpful
Reviewed On: Feb. 2, 2015
Make-Ahead Turkey Gravy
I’ve made this type of gravy in the past and it’s very good, I do add a teaspoon or so of poultry seasoning to up the flavor. BUT… when I plan to freeze it, I don’t thicken with flour mixture until ready to use the gravy. In the past I have frozen gravies thickened with flour, with disastrous results. When heating up the gravy it never comes together smoothly, no matter how long or well I whisk it; it always look somewhat curdled. Refrigeration doesn't seem to effect it but if you wish to thickened the gravy and then freeze, use Arrowroot powder mixed with chicken stock. Once added, cook briefly to remove the starchy flavor. Do not overcook or it will thin out again if cooked too long or at too high a temperature. Use less Arrowroot than flour; this recipe calls for 3/4 cup flour or 12 Tbsps.; web searches say 1 Tbsp. plus 1 tsp. Arrowroot per cup of liquid, others say only 1 Tbsp. guess it depends on desired thickness. Your gravy will be less cloudy than gravy thickened with flour; just looks a bit clearer. Gravies and sauces thickened with Arrowroot can be frozen and thawed with impunity and Arrowroot is the most neutral tasting starch thickener. The downside is Arrowroot is pricier, and it's not a good thickener for dairy-based sauces, turns them slimy. Bottom line freeze stock and thicken with flour when ready to use, or use Arrowroot to thicken before freezing. Hope this helps those who had the same disastrous results I’ve had, thawing frozen gravy thickened with flour.

9 users found this review helpful
Reviewed On: Nov. 4, 2014
 
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