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    Member since Apr 2012

    Chef #2237225

    From United States

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    4 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed My Mincemeat

    Thursday, Apr 12, 2012 on
     |  3 Reviews  |  By Lori 13
    LinMarie says:

    "This was good. I substituted vegetable oil for the butter, and used wine instead of the sherry and brandy."

    Reviewed Grapes in Kirsch Cream

    Thursday, Apr 12, 2012 on
     |  (1 person found this helpful) |  1 Reviews  |  By Oolala
    LinMarie says:

    "I also made this with dried dates. I reduced the sugar by half as the dates are already sweet. The dates also absorbed some of the moisture from the sour cream, and lent their taste to the sour cream."

    Reviewed Springerle Cookies

    Thursday, Apr 12, 2012 on
     |  (1 person found this helpful) |  5 Reviews  |  By Mary Scheffert
    LinMarie says:

    "I understand the warning to bake until firm but still white because they could burn, but actually springerles need to change from all white to blond. It is good to use a timer, but the change in color is the key to knowing when to take them out. First time cooks might also find it useful to lower the oven temperature for the last five minutes sinc..."

    Reviewed Dutch Pepernoten

    Thursday, Apr 12, 2012 on
     |  12 Reviews  |  By kiwidutch
    LinMarie says:

    "I have made these several times. It pays to make them as uniform in size as possible as they will bake more evenly. I have been told that they should not be baked until they are hard. The bottoms should be hard but the tops only chewy. They will become rock hard in any case after a couple of days. I substitute kirsch for the milk. A Dutch co-worke..."


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