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bjw1962

Brick, New Jersey

Member since Jul 2007

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Saved Recipe Amelia's French Apple Pie by Chef #513957

Nov 17, 2013 on Food.com

Saved Recipe Super-Easy General Tso Chicken by DragonFly2

Aug 5, 2013 on Food.com

Saved Recipe World's Best Butter Cookies by P4

Dec 3, 2012 on Food.com

Saved Recipe Crusty French Bread by PCrocker

Feb 4, 2012 on Food.com

Saved Recipe Junior's Famous Cheesecake by yooper

Jun 14, 2011 on Food.com

Reviewed Croissants, Pain au Chocolat, Pain Raisin and Danish

Jun 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

These are time consuming but truly worth it! I did the first & final refrigerations overnight so it took me a couple of days.

After making Pain au Chocolat as written, there wasn't enough chocolate for me. But when I increased it, it didn't melt all the way thru before the dough was done. So I tried chocolate genache -chocolate,...

Reviewed Croissants, Pain au Chocolat, Pain Raisin and Danish

Jun 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

These are time consuming but truly worth it! I did the first & final refrigerations overnight so it took me a couple of days.

After making Pain au Chocolat as written, there wasn't enough chocolate for me. But when I increased it, it didn't melt all the way thru before the dough was done. So I tried chocolate genache -chocolate,...

Reviewed Croissants, Pain au Chocolat, Pain Raisin and Danish

Jun 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

These are time consuming but absolutely worth it! I did the first & final refrigerations overnight.

After making Pain au Chocolat as written, there wasn't enough chocolate for me. But when increased, it didn't melt all the way thru before the pastry dough was done. So I tried chocolate genache (chocolate, heavy cream & a bit of...

Reviewed Croissants, Pain au Chocolat, Pain Raisin and Danish

Jun 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

These are time consuming but absolutely worth it! I did the first & final refrigerations overnight.

After making Pain au Chocolat as written, there was not enough chocolate. But it didn't melt all the way thru when increased before the pastry dough was done. So I tried chocolate genache (chocolate, heavy cream & a bit of butter)....

Saved Recipe Irish Rosie's Irish Soda Bread by 1Steve

Mar 16, 2011 on Food.com

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