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    Member since May 2007

    Chef #495745

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    33 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Brioche

    Saturday, Mar 7, 2009 on
     |  (1 person found this helpful) |  37 Reviews  |  By P4
    LinMarie says:

    "I know I'm "squirreling" with a three star review here, but I made this recipe twice, and still wasn't able to get even close to three loaves (using a standard size loaf pan). I found the dough to be extremely difficult to work with also. I ended up with one loaf in a 7" brioche pan (seven inches across the top) without a topknot because I couldn'..."

    Reviewed Can't Be Beet Chocolate Cake

    Friday, Feb 27, 2009 on
     |  3 Reviews  |  By yogiclarebear
    LinMarie says:

    "Great recipe. I used 4.5 oz of dark (72%) chocolate instead of the cocoa, and fresh beets (three medium - simmered), but aside from that, followed the recipe. Very tender and somewhat delicate. I made two 8" layers, put cherry jam in the middle and dusted the top with powdered sugar. No need to frost. Best eaten soon after baking while still warm,..."

    Reviewed Tangerine Cupcakes

    Wednesday, Feb 25, 2009 on
     |  2 Reviews  |  By Meli-lynne
    LinMarie says:

    "I made this as a two layer cake, frosted it with dark chocolate ganache and candied tangerine peel. It got RAVE reviews. The cake is nice and light, but stands up to the chocolate. Not good keeper."

    Reviewed Candied Citrus Peel

    Wednesday, Feb 25, 2009 on
     |  8 Reviews  |  By Tonkcats
    LinMarie says:

    "This method worked like a charm. I made candied tangerine peel to top a tangerine and chocolate cake. It is a pain to peel the tangerines so that all the pith is left behind, but it makes for a better finished product."

    Reviewed Pumpkin Chocolate Chip Cookies

    Thursday, Dec 25, 2008 on
     |  64 Reviews  |  By Roxygirl in Colorado
    LinMarie says:

    "Pretty goood - they didn't last long enough to take pictures LOL! They were too sweet for my taste, so I will reduce the sugar to 1 cup when I make these again. The combination of pumpkin and chocolate is nice. I replaced one cup of ap flour with ww pastry flour, and did not think the texture suffered."

    Reviewed Famous Challah

    Thursday, Dec 25, 2008 on
     |  (3 people found this helpful) |  111 Reviews  |  By Tante B
    LinMarie says:

    "Fantastic! I made this bread to use for "recipe #13388". I am not a novice bread baker, although my results are not always consistant. I have never come across a recipe like this where you punch down the dough every 20 minutes, or turn off the oven during baking. I had to try it, and I'm so glad I did! I did not have quite enough oil, so I used me..."

    Reviewed Pumpkin Mousse Dessert Parfait

    Monday, Dec 1, 2008 on
     |  1 Reviews  |  By Manami
    LinMarie says:

    "I made mini parfaits for a Thanksgiving open house this year. The mousse was delicious. I added 2 ozs of cream cheese and a Tbsp of plain yogurt to the sweetened whipped cream so it wouldn't separate. The one thing I did not like about this recipe was the pre-assembly. The cookie crumbs get mushy. It was much better a few days later, when I assemb..."

    Reviewed Persimmon Butter

    Thursday, Nov 20, 2008 on
     |  (4 people found this helpful) |  3 Reviews  |  By Molly53
    LinMarie says:

    "An unusual and pleasing spread to add to the gift baskets this year. I significantly reduced the sugar - 2 cups for 6 cups of puree - and added 2 tsp of Penzey Cake Spice (cinnamon, ginger, etc.) I used the juice of one orange, and will probably add zest if I make it agian (I don't usually have such a huge persimmon windfall!) I let it simmer unti..."

    Reviewed Persimmon Cookies

    Thursday, Nov 20, 2008 on
     |  14 Reviews  |  By cookiedog
    LinMarie says:

    "Terrific cookies! I healthied them up a bit by using butter instead of shortening, reducing the sugar to just over 1 cup, adding a Tbsp of flax meal, replacing half the white flour with whole wheat pastry flour and omiting the powdered sugar. I also chilled the batter a bit so they would hold thier shape a little better. Baked at 350 F for 15 -16 ..."

    Reviewed Grilled Salmon Steak

    Saturday, Jun 28, 2008 on
     |  (1 person found this helpful) |  10 Reviews  |  By NoraMarie
    LinMarie says:

    "Fabulous! I did make quite a few adjustments, not because the original wasn't good, but because of poor planning (what else is new, lol). I subbed additional orange juice and zest for the lemon because I needed a lemon for another dish. Out of Tabasco, so I added a scant teaspoon of red pepper flakes and didn't have a small kitchen onion on hand, ..."


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