SHERILYNNS Profile - (1025580)

cook's profile


Home Town: Pickering, Ontario, Canada
Living In:
Member Since: Feb. 2001
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Italian, Mediterranean, Healthy, Dessert, Quick & Easy
Hobbies: Sewing, Reading Books, Music, Wine Tasting
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Recipe Reviews 9 reviews
Amish White Bread
After reading the reviews I too decreased the amount of sugar to 1/4 cup. It was still a little sweet for our taste. My husband thought it was better day 2. It was fresh tasting even days later. I don't make bread often. This recipe is easy and foolproof. Thanks!

1 user found this review helpful
Reviewed On: Feb. 23, 2010
Sugar Coated Pecans
These are truly addictive.I packaged these in small cellophane bags and included them in my christmas gift baskets this year.Everyone loved them so I'll put them in again next year.

0 users found this review helpful
Reviewed On: Mar. 5, 2008
Boston Cream Cake
I've been making this for 20+yrs.My mother-in-law used to buy the packaged version of this.It inspired me to create my own version as you never seem to get enough filling or frosting in the package.I bake a yellow cake cake as directed on the package in 2 round pans and only use one for this recipe(my boys aren't pudding lovers so I frost the remaining cake with the remaining frosting)I have found that using both cakes makes it too top heavy and squishes the filling out.For the filling I use Jello brand Vanilla pudding 153g size(6 Serv)with 2 1/4 cups milk and 1/2 tsp vanilla.I have used store brands but they always seem to taste like the packaging.I only buy skim milk so I mix 2c milk and 1/4c cream to make it creamier.Skim works but if you are going to eat cake............. I use approx. 2/3 on the tub of frosting.Careful not to heat for too long or it will end up pooling on the platter.I recently made this for a large group.I rented a large pan and tripled the recipe.It was a challenge to assemble but well worth the effort.It was a huge hit.

2 users found this review helpful
Reviewed On: Mar. 5, 2008

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