Sherrilicious Profile - (10134758)

cook's profile


Home Town:
Living In: New Jersey, USA
Member Since: Jul. 2007
Cooking Level: Expert
Cooking Interests:
  • Title
  • Type
  • Overall Rating
  • Member Rating
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 9 reviews
Original Irish Cream
reply to KWATERS: those bottles are called "swingtop bottles". ( Please...I'm not spamming! It's the only place I found them. Buy by the case of 12 and shipping costs are drastically cut. AS FOR THIS RECIPE!!!! YUMMMMMMY! This Irish Cream is an excellent recipe to suit to your individual taste! I made the recipe exactly to a "T" the first time. However, I've adapted it to better suit my tastes! The heavy cream left a "greasy" coating on my palate, so I use fat free half & half. 2 Tb. less of condensed milk, 1 and 1/4 cups of whiskey, melted semi sweet choc. pieces instead of choc. syrup, and NO almond extract. My amended recipe is smooth and creamy in texture, and I don't have the problem of the heavy cream clogging up the neck of my swingtop bottles! lol For those of you having a "curdling" problem; Make sure your cream is FRESH! Also, blending it too long, will make "whipped cream" which will separate! I stir everything in a bowl with a whisk. THEN add the half & half LAST, stirring just until incorporated. I funnel it into the swingtop bottles.(label and date them). I've been making this Irish Cream for over 6 years now with RAVE reviews. Countless times, I've given the original recipe by, "Mom" (THANK YOU!) along with my improvised recipe, so that people may try both of them! One more thing, sipping this Irish Cream, right after making it, is NOT the way it will taste after 5-7 days in the refrigerator! The flavors MUST have time to meld. ENJOY!

8 users found this review helpful
Reviewed On: Dec. 27, 2013
Cranberry Nut Bread II
This is a great recipe. It was a tad dry so I did make a few changes and the 2nd loaf came out excellent. Used 1/2 c. veg oil and 1/2 c. OJ (instead of 1/4 c. butter and 3/4 c. OJ). Used 2 eggs instead of one. Whisk all dry ingredients in a large bowl. Stir in the nuts, zest and the cranberries. In medium bowl whisk together all wet ingredients. Add wet all at once into the dry and stir with a big spoon until just moist. Proceed as recipe directs for baking. Enjoy!

47 users found this review helpful
Reviewed On: Oct. 24, 2010
Blueberry Cream Muffins
So sweet .. sorry... it was like eating sugar dough with blueberries! The only reason I gave it one star is because the end product was light and fluffy. Really a shame I cant find a recipe with this muffin texture that isn't overly sweet.

2 users found this review helpful
Reviewed On: Jun. 25, 2010

In Season

Muffins Are Perfect Anytime
Muffins Are Perfect Anytime

Muffins are great for breakfast, with coffee, or just as a snack on the go.

Soup For What Ails You
Soup For What Ails You

Soup is what the doctor ordered to cure those winter blahs.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States