mspicky Profile - (19464888)

cook's profile


Home Town: Manchester, Connecticut, USA
Living In:
Member Since: Oct. 2011
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Vegetarian, Dessert, Gourmet
Hobbies: Gardening, Biking, Photography, Music
Recipe Box 0 recipes
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Recipe Reviews 2 reviews
Tiramisu II
I've been cooking for 40+ years and I made this yesterday. I made it exact to the recipe, with the exception of mixing all the fillings together prior to putting it all together. There is no need to have the whipped cream layer separate to the custard layer, it just makes it more time consuming in putting it together. I thought the dish was to die for and it was not too sweet or lacking in coffee flavor. However, as others suggested, I agree that doubling the coffee/rum to at least 1/2 cup next time would have been a little bit better. Not because the ladyfingers need so much soaking as they get soft from setting for 24 hours between the custard layers anyway. There is a huge difference in flavor between marscapone cheese and cream cheese, and unless you want cheesecake flavor, use the mascarpone, which is richer and more like a heavy cream taste. Cream cheese has a more distinct flavor no matter what you add to it, whereas the mascarpone takes on the flavors you add as the distinct flavor. Spend the extra few dollars and get the real thing. Whisk the egg yolks, sugar, and milk over medium heat and continue after it starts to boil for 1 to 2 minutes. It will not be as thick as pudding, but after it is refrigerated for an hour it is the perfect texture when you then mix it all together. I don't know how the person who said they went through a bunch of egg yolks because they kept cooking. If you do as directed it doesn't happen.

15 users found this review helpful
Reviewed On: Apr. 8, 2012
Apple Pie by Grandma Ople
I am giving this 5 starts because it is excellent, but only with the following changes: needs flavoring, so I add 1tsp cinnamon, 1/2 tsp. of nutmeg, and 1/4 tsp of cloves and a little vanilla. I used a little less than 1/4 cup of water because it will be too runny. Also used 2/3 of the amount of sugar. Pie needs to cool for many hours before cutting otherwise it will be runny. If you follow these changes it is excellent! I have made it using pastry with mostly butter and pastry with all Crisco, and the Crisco wins, it is so melt in your mouth! However, it is harder to work with, breaks easily, so dough needs to be refrigerated for an hour before rolling out, lots of flour when rolling. I am 53 and have been cooking all my life.

4 users found this review helpful
Reviewed On: Oct. 28, 2011

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