BUCKEYEBETHIE Profile - Allrecipes.com (10070824)

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BUCKEYEBETHIE


BUCKEYEBETHIE
 
Home Town: Huber Heights, Ohio, USA
Living In: Cape Coral, Florida, USA
Member Since: Dec. 2006
Cooking Level: Expert
Cooking Interests: Baking, Indian, Italian, Southern, Middle Eastern, Mediterranean, Dessert, Gourmet
Hobbies: Reading Books, Music, Wine Tasting
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About this Cook
I'm a Buckeye transplant to the Sunshine State and I am perplexed as to why the South is the only region in the whole free world where you can buy pre-peeled hard boiled eggs at a convenience store. Seriously. You gonna make an improv egg salad while you put gas in your car?
My favorite things to cook
Cupcakes! They're the cutest, most perfectly portioned, and portable confections in the whole world! I heart them so much!
My favorite family cooking traditions
Anything that I can use my Kitchen Aid mixer. I learned to love one from a very early age and my mom bought me a (squee!) pink one for Christmas!
My cooking triumphs
A very "adult" cake I made for a friend's 30th birthday. I torted a half-sheet cake and didn't break it!
My cooking tragedies
Fried chicken... maybe it was just the recipe? It was very bland. And I had grease all over my kitchen. Really. Everywhere.
Recipe Reviews 4 reviews
Eggs Benedict with Salmon
The lemon-yogurt sauce is divine! Dill is a very nice flavor addition to the salmon. I think my egg poaching skillz need some improvement; the yolk hardens very fast, so watch out for that!

2 users found this review helpful
Reviewed On: Jul. 1, 2008
Cinnamon Hazelnut Biscotti
The house smells so good when you're baking these! Don't cheat yourself by using shortening or margarine. Use the best quality, unsalted butter. I perfer using pecans to hazlenuts and putting a strusel topping on the logs. These make really good gifts and they're nice to have on hand during the holidays when unexpected guests pop in for coffee.

0 users found this review helpful
Reviewed On: Jul. 1, 2008
Red Velvet Cake I
This recipe is good! I also elected to use a cup of oil in lieu of the shortening, 2 cups of sugar rather than just the cup-and-a-half, and omitted the vinegar all together. I baked the cakes in a 9-inch round cake pans (lined with parchment paper) for 40 minutes at 325 degrees F. I must be one of the lone crazy folks who doesn't like their tongue to be red after eating red velvet cake, so rather than use two 1-ounce bottles of red food coloring, I used one. To compensate for the loss of liquid, I filled up the empty bottle with water and then used that water in place of the extra bottle of color. The last modification I made was to use cinnamon buttercream frosting. It's still a traditional roux-based frosting, but it's whipped with a teaspoon of vanilla and two teaspoons of cinnamon. You can find it on Martha Stewart's website (many apologies to AllRecipes.com). Overall, the cake could have been a wee bit more moist. I didn't have a terrible problem with crumbs when I torted it. I think I'll ask my mom for her red velvet recipe, but I'm sticking to the cinnamon buttercream!

1 user found this review helpful
Reviewed On: Jul. 1, 2008
 
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