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kallen21

Knoxville, Tennessee

Member since Jul 2009

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Reviewed Classic Shortbread

Dec 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

The family I gave these to LOVED them and is paying me to make 4 more batches. I'm in the process now and have learned a couple things:
1. I beat the room temp butter with sugars for at least 15-20 min before adding the flour/salt.
2. They have more buttery flavor when I use salted butter and only a 1/2 tsp salt rather than unsalted...

Reviewed Classic Shortbread

Dec 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

The family I gave these to LOVED them and is paying me to make 4 more batches. I'm in the process now and have learned a couple things:
1. I beat the room temp butter with sugars for at least 15-20 min before adding the flour/salt. 2. They have more buttery flavor when I use salted butter and only a 1/2 tsp salt rather than unsalted butter...

Reviewed Lemon Chess Pie

Jul 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

DELICIOUS. I used white cornmeal and brought all ingredients to room temperature (I read on another chess pie recipe review that the filling can curdle otherwise. I wasn't even at a full tablespoon of rind after grating four small lemons, so I went with total 5 small lemons and it came out well. It took ten minutes longer in the oven than the r"

Reviewed Lemon Chess Pie

Jul 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

DELICIOUS. I used white cornmeal and brought all ingredients to room temperature (I read on another chess pie recipe review that the filling can curdle otherwise). I wasn't even at a full tablespoon of rind after grating four small lemons, so I went with total 5 small lemons and it came out well. It took ten minutes longer in the oven than the "

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