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    mariannette

    Texas

    Chef #819036

    Texas

    Joined: Apr 16, 2008

    My Journal

    Reviewed Savory Palmiers

    "For well-shaped palmiers, wrap the roll in plastic film and place in the freezer for 30 minutes. (if making the roll in advance, refrigerate it but then put it in the freezer for 30 mins before slicing).
    Other cheeses work well, too."

    May 5, 2013 on FoodNetwork.com

    Reviewed Almond Danish Swirls

    "Easy to prepare; small, sensible servings, but, honestly, they do taste like they were made with canned biscuit dough (the texture & saltiness) -- which they are!
    My guests seemed to enjoy them, so I will probably use this recipe again, especially when something fast & cute is called for. I did add more powdered sugar than the filling and the gl""

    Dec 17, 2011 on FoodNetwork.com

    Reviewed Cranberry Cherry Pinwheel Christmas Cookies

    "The photo shows a lack of sharp definition, is that because of the cherry jelly used in the 'filling'. I would prefer a neater looking pinwheel effect, especially for a cookie exchange or display on a cookie tray."

    Dec 4, 2011 on Food.com

    Reviewed Pumpkin Tofu Cheesecake

    "I used brown sugar in place of granulated and used a gingersnap cookie crust"

    Nov 13, 2011 on Food.com

    Reviewed Fluffy Pumpkin Cheesecake Pie

    "Pumpkin cheesecake is outstanding with gingersnap crust.
    This particular filling could use a bit more favor."

    Nov 13, 2011 on Food.com

    Reviewed Maple-Bacon Biscuit Bake

    "Biscuits came out of the pan, but topping was baked on the bottom and was difficult to scrape it out and drop it on top of the biscuits. The topping is good, but getting it off the bottom of the
    pan is a lot of much work."

    Nov 10, 2011 on Food.com

    Reviewed Walnut Raisin Tartlets

    "Used frozen small tart shells and substituted nutmeg, allspice, clove for pumpkin pie spice
    and added just a little orange zest""

    Aug 9, 2011 on FoodNetwork.com

    Reviewed Vanilla Buttercream

    "You may not need to use all the butter; go slowly, adding only enough butter to make a creamy consistency""

    Aug 9, 2011 on FoodNetwork.com

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