Eric M Profile - (1928984)

cook's profile

Eric M

Eric M
Home Town: Lindenhurst, New York, USA
Living In: Abingdon, Maryland, USA
Member Since: Dec. 2002
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Dessert, Quick & Easy
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Recipe Reviews 4 reviews
Yummy Sweet Potato Casserole
This recipe is great. Only thing I changed was based on previous comments. I baked the sweet potatoes the night before. This saved a lot of time on Thanksgiving morning. No need to peel or boil. Loved this recipe all around. THe family couldn't get enough. The topping is incredible.

2 users found this review helpful
Reviewed On: Dec. 8, 2013
Tiramisu II
Excellent Tiramisu without raw eggs. I have made many recipes in the past but this is the easiest and safest because you do not need to use raw egss. I do use Brandy instead of Rum. Don't chince out on the Brandy. Get a good name brand that you would drink. Also, I double the coffee recipe and use strong coffee but not espresso. Can't say it make a difference. You will have coffee left over but this way you can make the lady fingers as wet/dry as you like. Do let this sit for at least 12 hrs before serving. The flavors get better and the cream sets up a little better.

2 users found this review helpful
Reviewed On: Jan. 30, 2011
Rainbow Cookies
This is one of my family's favorie cookies. I make them for Christmas and this year, I put an easter spin on them. I have uploaded a picture. Instead of green, white, and red, I made yellow, green, and purple. A couple of recommendations: You do not need to seperate eggs as recipe suggests (add them all in together at once), add 3/4 tablespoon almond extract (the real stuff not imitation), you only need raspberry preserves, spray the pans with a little spray oil or use some butter then put the parchment paper in the pan (this keeps the paper from moving around when you are spreading the dough, and get a large quantity of almond paste online (you will make this recipe a lot and it is a lot cheaper This recipe goes together fairly quickly but after the cookies are baked, that is where all the extra time is needed. I will usually start these three days before I need them. One day for the baking and building the layers, one day for speading the chocolate and cutting them up, and one day for letting them rest and allow the jelly to moisten the cake. One the third day you are ready to eat. I use a half-sheet pan and double the recipe. These cookies do not last very long in my house.

14 users found this review helpful
Reviewed On: Apr. 11, 2009

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