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goodcook in VA

Member since Jan 2012

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Reviewed Orange Marmalade

Feb 23, 2012 in Food Network Community Toolbox on

Easier than the recipe from the Kerr canning book, and much sweeter. Needed to cook twice as long, as other reviewers stated.
The grated lemon rind did not work out. It floated on top of the jam, and stuck to the side of the pot while cooking. It took 2-3 days to firm up sufficiently after processing. My other recipe says to let the fruit...

Reviewed Brown Butter Madeleines

Jan 18, 2012 in Food Network Community Toolbox on

I ended up with 18 madeleines when I made these today, using 1 TB batter per cookie. They baked about 8 minutes to get golden brown. The taste is good, but the texture is more like fluffy cake than a rich madeleine. Admittedly, I've never tasted them in Paris, but the ones I prefer are more like buttery pound cake with crisp edges, and these a...

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