Karla W. Profile - Allrecipes.com (10010113)

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Karla W.


Karla W.
 
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Member Since: Jan. 2007
Cooking Level: Not Rated
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Recipe Reviews 4 reviews
Angel Food Cake I
I had a ton of leftover egg whites from making a cookie recipe (that called for 16 egg yolks!), so I decided to finally try my hand at making angel food cake from scratch. I'm so glad we tried this one! The recipe worked beautifully. I did make a special trip to the store for cake flour. I sifted the dry ingredients 5 times. I carefully folded dry ingredients into wet (yes, it did eventually combine with this gentle stirring). I started it in a cold oven. In making the recipe as is, it came out beautifully. The almond extract was just the right amount for our family. The "crunchy" bits were especially yummy (waaaaay better than storebought cakes!). This one is a keeper and my kids and dh are begging me to make this as often as the whim hits. I admit, I put off trying this for so many years because I was really intimidated based on reports that angel food cake was just too hard, but this recipe made it flawless. I also appreciated reading the tips below. Now I have friends begging me to tell them how to succeed in making angel food cake!

2 users found this review helpful
Reviewed On: Nov. 10, 2012
Oven Pancakes
Back when our eldest was little, we used a recipe identical to this only titled "Dutch Oven Babies". Sadly, we lost the recipe and went many years greatly deprived until one day I happened upon this one. This version is just as awesome and delicious as we remember from all those years ago. I changed nothing in the recipe, making it as is. I *love* the cinnamon/sugar on top of it. And yes, I also found this recipe to be very good with my blood sugars. Yay!

5 users found this review helpful
Reviewed On: Sep. 7, 2011
Buttermilk Syrup
I had a little extra buttermilk from making buttermilk pancakes II (yummy!) so found this to try. I made it on a day when I had too many pots on the stove so I cooked it on very low. The phone rang, people came to the door ... in general I was *very* distracted the entire time. I kept the burner on low until the butter melted, stirring occasionally, then bumped it up to 2, then 3. It foamed but I didn't realize that was probably "boil". I actually turned it off when the interruptions got too much. When I came back, I thought for sure it would be ruined but it was perfect! So if you are worried about it boiling over or burning or not being able to stir it as often, try cooking it on very low. A little more time needed but it turns out great without as much babysitting!

52 users found this review helpful
Reviewed On: Jan. 20, 2007
 
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