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    lizztwozee

    Member since Jan 2004

    Chef #123502

    From United States

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    4 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Fresh Egg Pasta-Gluten Free

    Handle
    Tuesday, Mar 16, 2004 on Food.com
     |  (2 people found this helpful) |  27 Reviews  |  By GinnyP
    LinMarie says:

    "Make sure you have a pasta machine for this recipe! The dough is incredibly stiff. I made it for a friend of mine who can't have gluten, and she said it's delicious, so taste-wise, I'd rate it highly. But production-wise, it's not easy to hand roll at all! The good news with that is that it's a tough dough to break or crumble; it really holds toge..."

    Reviewed Mississippi Mud Cake (Gluten-Free)

    Handle
    Monday, Feb 16, 2004 on Food.com
     |  (2 people found this helpful) |  4 Reviews  |  By GinnyP
    LinMarie says:

    "Firstly, a delicious cake, but with some caveats. Definitely add leavening to the cake by whipping the eggs and sugar for at least 10 minutes on high -- they should mount and lighten, and develop a luscious gloss. Then very heavily grease the pan. Something in the cake sinks to the bottom when baking, and makes a sugary crust which really sticks. ..."

    Reviewed Zabar's Black and White Cookies

    Handle
    Monday, Jan 26, 2004 on Food.com
     |  (1 person found this helpful) |  8 Reviews  |  By Mirj
    LinMarie says:

    "A good cookie, nice and cakey, but bakes up with a dome, which causes the glaze to slide off! Next time, I would chill the dough to almost freezing, roll out onto parchment, and cut circles. Flip over and peel off parchment underneath, then bake. Maybe they wouldn't dome so much? And yes, the glazes are flat. I would use milk or cream next time, a..."

    Reviewed Black and White Cookies

    Handle
    Monday, Jan 26, 2004 on Food.com
     |  8 Reviews  |  By Michele7
    LinMarie says:

    "A good cookie, nice and cakey, but bakes up with a dome, which causes the glaze to slide off! Next time, I would chill the dough to almost freezing, roll out onto parchment, and cut circles. Flip over and peel off parchment underneath, then bake. Maybe they wouldn't dome so much? And yes, the glazes are flat. I would use milk or cream next time, a..."

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