John Greenstreet

Travel a lot to Europe, that's how I got a taste for European (specifically French and German) pastries.
Mrs. Sigg's Snickerdoodles
Rating: Unrated
John Greenstreet's rating

Just made these and they came out perfectly—crispy on the outside and chewy on the inside. However, I used butter instead of the shortening. Because of this, I had to chill the dough as it was otherwise too soft to handle. This is the best recipe I've found for these cookies so far.

Easy Sugar Cookies
Rating: Unrated
John Greenstreet's rating
Chocolate Cupcakes
Rating: Unrated
John Greenstreet's rating

I had extra French buttercream frosting left over from filling macarons, so I thought I'd make some cupcakes to use it up. But the result is a spongy cupcake that tastes like it's a low-fat, gluten-free abomination. Sure it can be fixed with buttercream frosting, but almost anything can, n'est-ce pas? All the proportions are suspect: most egregious is the doubling-up of baking powder, which adds to the bitterness, since baking powder contains acid. That might be OK if alkali Dutch-process chocolate was specified, but it isn't. This recipe is simply not up to the level I've come to expect from this site.

Simple White Cake
Rating: Unrated
John Greenstreet's rating

A friend recommended this to me and wow, what a fantastic cake recipe. All flavors are perfectly balanced and it's incredibly easy to make. I made cupcakes and they came out with perfect texture in and out. I really like the fineness of the crumb, but that could be because I really whipped up the butter, sugar and egg mixture with a wire whip beater, then switched to a paddle-type beater for mixing in the remaining dry ingredients.

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Sugar-Free Graham Cracker Crust
Rating: Unrated
John Greenstreet's rating

I found it worked best when I processed the crackers to a very fine consistency. I used 1-1/3 waxed-paper-wrapped packs (175 grams) of crackers (assuming three packages to a box). It comes out truly perfect using that quantity of crackers with 1/4 cup butter..

Easy Key Lime Pie
Rating: Unrated
John Greenstreet's rating
Rum Balls
Rating: Unrated
John Greenstreet's rating

I started to make these but couldn't bring myself to add corn syrup and a full cup of confectioner's sugar to an already very sweet mixture. So I added 1/4 cup melted butter instead of all that sugar and cut down the rum to 1/2 cup. Overall they came out pretty good but not great. Despite loving alcoholic desserts even with the rum reduced to 1/2 cup, everyone who tried them thought the smell/taste of alcohol was very pronounced..

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Happy Birthday Cake
Rating: Unrated
John Greenstreet's rating

Smells and probably will taste great but it really doesn’t fill-up a 9x13 pan very well, even with it rising to double height. I bake a lot and was super-accurate following the quantities and directions. Also, the stated cooking time (25 mins) was way too long and my oven is calibrated.

Fresh Rhubarb Pie
Rating: Unrated
John Greenstreet's rating

Came out perfect the first time; wouldn’t change a thing!

Chewy Sugar Cookies
Rating: Unrated
John Greenstreet's rating

They came out tasty enough, but very thin and relatively flat, despite whipping the butter to a froth. I had to refrigerate the dough before I could form the balls because, as I later saw in other reviews while doing a post-mortem, the recipe didn't call for enough flour. In addition, it would work much better with baking powder instead of baking soda because there's no acid in this recipe that baking soda can react with. Baking powder contains baking soda as well as acid like cream of tartar to make the dough rise. I'm going to use a friend's recipe that corrects those problems and yields fantastic cookies.

Simple Macaroni and Cheese
Rating: Unrated
John Greenstreet's rating

Excellent and easy. All quantities are spot-on and it worked great the first time except the sauce was a bit grainy, so the second time I made a roux with all of the flour, half the butter and enough milk to make a paste. Then I heated up just the milk and stirred-in the roux bit by bit. The result was an ultra-smooth, very creamy sauce.

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