Laura Hurt Profile - (13386919)

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Laura Hurt

Laura Hurt
Home Town: Missoula, Montana, USA
Living In: Cedar Rapids, Iowa, USA
Member Since: Nov. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Dessert
Hobbies: Gardening, Music
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Blog...  8 posts
May 30, 2010 1:40 pm 
Updated: May 30, 2010 2:55 pm
Yes, it sounds like a sneeze.  Some people have no clue what it is, some have no idea how to pronounce it, and I, for one, can't imagine a gyro without it.  I couldn't find the "perfect" recipe - with enough cucumber-y, garlicky, acidic creaminess I had in mind.  So I winged it and… MORE
Photo Detail
Hard to tell the filling and "frosting" are the exact same thing - just in two different forms.
Remaining Chocolate Ganache whipped for spreading on outside.
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Recipe Reviews 15 reviews
Quick and Easy Alfredo Sauce
After reading the reviews I added the milk a little at a time to get to the right consistency. I found that adding only 1 & 1/3 to 1 & 1/2 c. of milk was the perfect solution. That way it was not too thin and not too thick, but nicely coated the pasta. That's the only I'm giving it 4 stars - because I had to make the adjustment to the recipe as written. Great flavor and really easy. I also put in some fresh grated nutmeg as I like to do that with cream sauces. I will definitely be making again, with the reduction of milk, in the future!

1 user found this review helpful
Reviewed On: Feb. 27, 2012
Bake Sale Lemon Bars
I am rating this based on the ORIGINAL recipe. The crust was perfectly fine, no complaints there, but the cooking time is too high and, like others, even though I left them in for the minimum amount of time, the edges burned and the top was too browned. When I cut in to them the filling was the same height as the crust (not a very good ratio) and had virtually no lemon flavor. I had made these for my home-baking business as part of an order for a graduation party today. I am glad I had bought a lot of lemons to make lemonade, because I ended up doing the entire recipe over again, using the suggestions of others. I really wish I could rate that recipe because it is a winner! I followed what others said and backed down the oven to 350, doubled the sugar and eggs, added WAY more juice, a tad more sugar, and it was DELICIOUS! I don't think you could add powdered sugar to the tops, though as these are so moist it would be absorbed. (Not a problem on the original recipe as they are so dry the powdered sugar goes nowhere.) If you're looking for something just sticky sweet with no lemon flavor and a little crunchy then the original recipe may work for you. But we prefer a lot of lemon flavor and a lot of filling/topping for the crust.

3 users found this review helpful
Reviewed On: Jun. 6, 2010
Danish Pastry Apple Bars
I have never rated a recipe with 1 star before, but I don't think this one deserves more than that. First, the dough was a gloppy mess after adding the egg/milk mixture, so I had to add more and more flour to even get it to roll-out consistency. Second, this calls for 10 apples - WAY too many for a 9x13 pan and the little amount of sugar it calls for. I would say it only needs half the amount of apples (I used Braeburn). Which brings me to the sugar - too little for all the fruit. AND this definitely needs some cornstarch or something in the filling to thicken it up. I was horrified that after baking time I pulled it out of the oven to see that there was boiling apple juice around the sides as that makes a soggy bottom crust. So I had to hold the pan over the sink and tilt it to run all the liquid out and at least a cup of it came out. THEN I was trying to cut and remove the bars (I made them as part of an order from my home baking business for a graduation party today) and it was a nightmare - the crust was slipping off the apples, all the apples were falling out of the center and not staying together, etc. If I had time to make something else and chuck this entire batch I would. It's basically like an apple pie, except the crust is tasteless and the filling not very desireable either. Sorry, will not make again or recommend to others.

8 users found this review helpful
Reviewed On: Jun. 6, 2010
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