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Burnt Toast

Home Town: Saint Louis, Missouri, USA

Living In: Affton, Missouri, USA

Member Since: Jun. 2009

Recipe Box 1 recipe

Title
Type
Overall Rating
Member Rating

Seafood Wine Sauce
By: JCSMITHGULF
Kitchen Approved

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About this Cook

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Recipe Reviews 5 reviews

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Seafood Wine Sauce

Okay, this had a very nice flavor, but I found the directions to be just a bit weird. First of all, why did I have to make so much roux when I only needed two or three tablespoons? And after adding the roux and thickening the sauce, why did it say to cook five more minutes to eliminate the starchy taste, when I already did that by cooking the roux until it was brown to begin with? It's a nice sauce, but I think this recipe needs some serious editing.

1 user found this review helpful

Reviewed On: Jul. 27, 2009

Gooey Butter Cake II

Sorry, Gooey Butter Cake was not invented by Paula Deen. Reviewer Yummy has the correct information. This was invented in St. Louis in the late 1930's or early 1940's, depending on which story you go with. It's a staple in most local St. Louis bakeries, as well as the in-store bakeries of the local grocery chains. It IS a coffee cake, not a dessert cake, and in the store-bought versions the bottom is a little on the dry or chewy side, often more like a stollen base. The top is definitely for those with a sweet tooth. Thanks for posting this, V. Monte!

1 user found this review helpful

Reviewed On: Jul. 7, 2009

Cherry Cheesecake Pie

A good, old recipe. I do think that next time I'll cut the lemon juice back to 1/4 cup, that might let it firm up a bit more. I'll also use a different fruit topping (never been fond of cherries, but that's just me, and didn't play a part in my rating). And to the reviewer that said 14 ounces of condensed milk was too much, and to use a small can, 14 ounces IS the small can; condensed milk is packaged by weight, not volume.

0 users found this review helpful

Reviewed On: Jun. 29, 2009