cmoody1962 Profile - (10441864)


Home Town:
Living In: Louisville, Kentucky, USA
Member Since: Jun. 2008
Cooking Level: Expert
Cooking Interests: Baking, Southern, Nouvelle, Dessert, Gourmet
Hobbies: Knitting, Walking, Reading Books, Wine Tasting
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Recipe Reviews 10 reviews
Clone of a Cinnabon
I made these cinnamon rolls without the bread machine. Holy cow! Wonderful. Simply wonderful.

0 users found this review helpful
Reviewed On: Oct. 21, 2012
London Broil II
Oh, yeah! I prepared this marinade as directed with the exception of an extra clove of garlic, because, well, I like garlic just that much. I mixed the ingredients directly into a ziploc bag. I let the meat marinade about 18 hours and cooked it low and slow over charcoal. Cut the steak against the grain and served it with roasted vegetables. I will be doing this again. Thanks for sharing your recipe!

3 users found this review helpful
Reviewed On: Apr. 21, 2012
Southern Boiled Custard
This is the stuff! I've just made two batches--one with 5 eggs and one with 4 eggs. The number of eggs used is simply a matter of taste. Both batches are wonderful. I read the some reviewers had difficulty with cooked egg pieces in their custard. It's very important to carefully temper the eggs, just as one would do when making pudding. It's also recommended to strain the custard. I just used the strainer from my teapot. I placed it on the mouth of the canning jar I was using (perfect fit) and poured the custard through that strainer. Even though I was careful with the tempering of the eggs, the strainer still caught small pieces of cooked egg. I read another reviewer pours this custard over other desserts. I've only had it as a beverage (with and without bourbon), but now I'm afraid I will have to try this over some pound cake. Thanks for sharing this luscious recipe!

2 users found this review helpful
Reviewed On: Dec. 20, 2011

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