TangledNana Profile - Allrecipes.com (10355159)

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Home Town:
Living In: Texas, USA
Member Since: Jun. 2007
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Healthy, Dessert, Quick & Easy
Hobbies: Scrapbooking, Sewing, Gardening, Biking, Walking, Reading Books, Music, Painting/Drawing
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Recipe Reviews 6 reviews
The Original Fantasy Fudge
IMHO a couple tweaks are needed to the official Fantasy Fudge recipe: I use only 1 stick (1/2 cup) real butter instead of margerine; I bring the evaporated milk, sugar and butter to a full boil and also to almost hard ball stage, then remove from heat and stir in chips, marshmallow creme and vanilla. I blend it well, then return it to the heat and bring it to hard ball stage again stirring well. Remove from heat, stir in nuts and pour in the pan. If desired, add a sprinkling of nuts over the top. Place pan in the refrigerator until set. I find that cooking it up to a higher temp helps it set better without having to be kept chilled to avoid softness this type of fudge is known for.

7 users found this review helpful
Reviewed On: Oct. 20, 2013
Quick Yeast Rolls
This recipe is outstanding ingredient-wise. Perfect proportions! The only changes I would recommend are in the way to cook the rolls. I've made this recipe a few times now and this is how to make it a whole lot easier: instead of cooking them in muffin tins, I double the recipe, mix the ingredients as stated and do the first rise in the mixing bowl; after they double in size, I then punch down the dough with a spatula and glob and scrape the mixture into an oiled 9x13 inch pyrex pan and spread it evenly to the corners (you kind of have to be rough with it, lol). I then place the whole pan in a warm place for the second rise to double in size. After that I bake it at 425 degrees for about 20 minutes until golden brown on top(don't overbake!). When the mass has cooled (in the pan) for maybe 45 minutes, I take a bread knife then gently cut the "rolls" while still in the pan. Then I remove them with a narrow spatula to serve. So easy, no kneading and everyone raves about how good they are!! Thank you for a great recipe :) I give it 10 stars!

0 users found this review helpful
Reviewed On: Jun. 23, 2013
Absolute Best Pancake Syrup
I wish I could give this recipe more than five stars, I would give it ten! I absolutely love this stuff. I made the recipe exactly as given (except that I dropped the cinnamon)and I had no problem whatsoever with a baking soda "taste". I am guessing those who did may not have measured accurately. Use exact measurements and level off your spoons and cups with a straight-edged utensil. Many dry ingredients tend to settle. Always "fluff" your dry ingredients using a fork or whisk (with the exception of regular sugar and salt) before measuring and use a different spoon to drop your dry ingredients into your measuring cups and spoons, then level off with a straight-edged utensil (I use an old metal frosting spatula). I agree with some of the other reviewers that advised making this before making your pancakes. NOTE: This is not going to be as thick as that yucky corn syrup based store-bought stuff. Don't expect any homemade syrups to be thick, they just won't be, but they taste heavenly! Cook in a large enough pot, as it does "expand" during the cook. I actually had enough to last a little over a week, since it was just me using it. The leftovers (if you have any) will separate into layers, which all you have to do is give it a good shake (mine in a mason jar) before pouring the amount you intend to reheat. A head's up to any of you who make bread pudding. The flavor of this would make an excellent sauce, and I intend to use it with the next bread pudding I make! YUMMY :)

1 user found this review helpful
Reviewed On: Mar. 9, 2013

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