Doughgirl8 Profile - Allrecipes.com (18948147)

Doughgirl8


Doughgirl8
 
Home Town: Northfield, Minnesota, USA
Living In: Seattle, Washington, USA
Member Since: Feb. 2006
Cooking Level: Professional
Cooking Interests: Baking, Dessert
Hobbies: Reading Books, Wine Tasting
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Dec. 2, 2009 5:26 pm 
Updated: Nov. 25, 2010 9:51 am
Like I wrote in my review for this Quince Paste recipe, I love quince. I love them so much—and they’re so hard to find most of the time in the U.S.—that we planted a quince tree in our yard. This was the first year that our tree produced a bumper crop, so I was thrilled to be… MORE
Closeup of quince paste with manchego on slices of baguette.
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Fresh quince, shining in the sun!
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Cooking quince puree and sugar: it starts out the color of applesauce.
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Food mill, for pureeing the cooked quince.
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Quince puree-sugar mixture, after 1.5 hours. See how pink it's gotten?
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About this Cook
I'm a professionally trained baker/pastry chef and also, as a friend would say, an intrepid eater. My favorite foodie character in literature? Ben Gunn, the marooned pirate in "Treasure Island": "You mightn't happen to have a piece of cheese about you, now? No? Well, many's the long night I've dreamed of cheese—toasted, mostly—and woke up again, and here I were."
My favorite things to cook
Laminated doughs. Elaborate dishes that require a day of prep work. Comfort foods, spicy foods, all kinds of food. (Although I am also happy eating a bowl of cereal.)
Recipe Reviews 67 reviews
Spumoni Chocolate Chip Cookies
Really pretty cookies! Instead of using the pudding mix, I ground 1/4 cup pistachios with 1/4 cup granulated sugar in the food processor. The only maraschino cherries in the house were whiskey-spiked, for cocktails--what a shame!--so I used those (although I don't think they added as much flavor as I wanted them to). I added 1/2 teaspoon salt to the dough, too. These would be a nice addition to a Christmas cookie tray.

0 users found this review helpful
Reviewed On: Nov. 7, 2014
Animal Crackers
My kids loved these. They aren't sweet, but taste nice and oaty. The dough's easy to work with and can be rolled and rerolled as much as necessary.

3 users found this review helpful
Reviewed On: Jul. 22, 2014
Fresh Cherry Crisp
I made this using fresh sour cherries. We enjoyed it, but I felt the ratio was backwards--it was about 1/3 fruit, 2/3 topping. I like my fruit crisps a lot heavier on the fruit. Oh, and I baked it in a 10-inch square pan; I don't think the cherries would've come close to filling a 9x13-inch dish. I cut the sugar in the filling to about 1 1/4 cups, and in the topping to 3/4 cup since I like some tartness in fruit desserts. I added a pinch of salt to the filling and topping, too, and used all butter (about 3/4 cup). Tasty with ice cream.

2 users found this review helpful
Reviewed On: Jul. 2, 2014
 
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