Beth Profile - (10453934)

cook's profile


Home Town:
Living In: Napavine, Washington, USA
Member Since: Jun. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Indian, Italian, Southern, Dessert, Kids, Quick & Easy
Hobbies: Gardening, Camping, Walking, Reading Books, Wine Tasting
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  • Naan
  • Naan  
    By: Mic
  • Kitchen Approved
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Recipe Reviews 4 reviews
Mocha Bundt Cake
This cake is fabulous! I took it to a family potluck yesterday, and everyone raved about it. I've made this once before with regular cocoa and I didn't like it as well. Plus, the flour stuck in clumps to the top of the cake from the grease/flour routine. This time, I made sure I bought some of the oil/flour baking spray, which worked really well. I also used the Hershey's Special Dark baking cocoa and the cake came out black, black chocolate. This type of cocoa gave the intense, rich taste I was looking for! My grandma was surprised you could actually taste the Kahlua (I used cheapo generic), unlike a lot of other cakes with liquor.

1 user found this review helpful
Reviewed On: Sep. 14, 2008
Bake Sale Lemon Bars
These lemon bars are very good. I used 1/3 cup Key lemon juice and they were quite tart and lemony. Very yummy! Someone else mentioned that the crust becomes very sticky and hard to spread in a 9X13. A way to avoid this is to prepare the crust like a pie pastry, which will resemble pea size crumbles. You can then easily press it into the 13X9.

0 users found this review helpful
Reviewed On: Sep. 7, 2008
Glorified Gingerbread
This is not a bar recipe, but a coffee cake. I was disappointed it wasn't more dense and most like a bar cookie, instead it was at the top of my 9X9. I also didn't care for the crumb top -- it didn't seem to add to the recipe. It was ok as a spice coffee cake recipe.

3 users found this review helpful
Reviewed On: Aug. 4, 2008

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