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EMM3773

Toronto, ON, CA
member

Recent Reviews


Re:Rolled Chicken Breasts with Prosciutto & Asparagus

Made this tonight -- fairly easy to make and was very tasty! Maybe next time I won't cut the chicken, instead just pound the whole thing flat (one of them split and was hard to roll).The breasts I used were 7 oz each and 15 mins in the oven was a bit too long, so test at 12 minutes. But other than that, great recipe, I will make this again.


Posted: 09:54 pm on January 28th 2017

Re:Honey Caramels

Great recipe, good instructions. You have to watch the temperature carefully as it seems to stick at 250 for a while and then zooms up to 300. I only had 2oz honey so made up the difference with corn syrup. Caramels set up perfectly -- firm enough to cut easily (cool in fridge before cutting makes it easier). Unbelievably yummy -- I ate about six of them before I sat down. I will be making many more of these for xmas.


Posted: 09:30 am on November 22nd 2016

Re:Bacon-Wrapped Meatloaf with Mushroom Gravy

Great little recipe, I've made it twice now. Takes the full 70 minutes in my experience, but comes out delish! And fries up beautifully the next night.


Posted: 05:23 pm on November 7th 2016

Re:Doughnut Muffins

Half the recipe makes 12 normal sized muffins. I had neither milk nor buttermilk so I used yogurt with a splash of lemon juice mixed in. Used paper liners, then took them off before dipping in butter/cinnamon sugar. Baked for 36 minutes (17, turn, 17) and let sit for about 10 minutes. For the dip, I only needed 4 oz butter, half cup sugar 1 tbsp cinnamon for 12 muffins. Came out great, big hit. I have no idea what people are talking about them being heavy and better as minis. I ate two of them before they cooled down. Five stars!


Posted: 07:21 pm on March 13th 2016

Re:Cannoli Cookies

Great recipe, very easy. Baked in about 12 minutes in electric oven.Delicate orange flavor balances well with dark chocolate chips (I used ghiradelli bittersweet).Double recipe made 53 tablespoon sized cookies.


Posted: 03:59 pm on July 5th 2015

Re:Bourbon-Caramel Pumpkin Tart

Made this for Canadian Thanksgiving ... yes, it was a lot of work (although not nearly as hard as the magazine made it sound!). Turned out very well -- my caramel wasn't as dark brown as the pic in the magazine -- is there a tip for darker caramel? Also, it's hard to find bourbon in Canada, so I used Jack Daniels instead. At any rate, it was a big hit and looked beautiful!


Posted: 03:40 pm on October 13th 2013

Re:Peanut Butter & Chocolate Shortbread Bars

Made these on the weekend --- for such a simple recipe, they are delicious and addictive. My husband said they're like something you'd buy from a bakery. I mostly followed the recipe but only used 1 cup icing sugar in the peanut butter layer (and no hot water). I increased the chocolate a wee bit (7 oz) just to be on the safe side. They were snapped up very quickly (I had to hide some in the freezer). BTW, to vegetarianswife, I put the pan in the 'fridge for a couple of hours, then lifted the foil out of the pan and used a large chef's knife to cut into bars before I peeled the foil off. The squares cut cleanly for a nice presentation.


Posted: 01:55 pm on February 21st 2012

Re:Cranberry Streusel Shortbread Bars

Just made these out of my new FC Cookies recipe book -- they are a huge hit with the family and at the office! I made the recipe exactly, except reduced sugar by about 1/8 cup in both the dough and the cranberry jam. Used frozen cranberries which worked out just fine.This is the fourth recipe I've made out of this book and every single one has been a hit ... thanks FC!


Posted: 01:44 pm on February 21st 2012

Re:Flaky Cheese Biscuits

Made these for the first time today ... followed the directions exactly (OK, maybe added a bit more cheese than necessary). Took the full 14 minutes and turned out great! Put six out for my fussy family and they disappeared in a blink.This recipe made 11 biscuits using the larger cutter (2-1/2").Thanks FC for yet another superb recipe!


Posted: 07:34 pm on January 22nd 2012

Re:Gingerbread Cake with Root-Beer-Poached Pears

I baked this cake out of the magazine recipe. I guess my pan was big enough because I had no problems and the cake was amazing. It did sink a tiny bit in the middle, but not enough to change my opinion. I didn't make the pears/sauce, just the cake. The kids loved it, hubby loved it, it was (I thought) even tastier on day two. I recommended the recipe to a couple of friends and they loved it too. This is going to be one of my stand-by recipes. I actually went out and bought a 12-pack of root beer (which we never drink) just so I could make this cake whenever I want!PS Also made this recipe as cupcakes. It makes about 20, so I used two 12-cup trays and just filled 10 each (filled each just a bit above halfway knowing that this batter rises quite a bit). Used paper liners, so did not do the butter/sugar part. Baked both trays at 350 for 19 minutes (rotate & switch midway). Really, really good! Now this recipe is lunch box friendly too!


Posted: 03:33 pm on March 3rd 2011