cezeigler Profile - Allrecipes.com (10522230)

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cezeigler

Home Town: Oswego, New York, USA

Living In: Lima, New York, USA

Member Since: Mar. 2008

Cooking Level: Expert

Cooking Interests: Baking, Slow Cooking, Italian, Dessert, Quick & Easy, Gourmet

Hobbies:

Recipe Box 1468 recipes

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Title
Type
Overall Rating
Member Rating

Sweet and Sour Sauce I
By: NAG_CA
Kitchen Approved

Peppy's Pita Bread
By: Sandy
Kitchen Approved

Eggplants a la Dawlish
By: Sonya Jane
Kitchen Approved

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Photos 4 images

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About this Cook

I love to cook for my picky husband- I like challenges! I would feed the world if I could :)

My favorite things to cook

Cinnamon Buns, Apple and Strawberry Rhubarb Pies, Cakes, Lasagne, Meatballs, Shepherd's Pie, and Macaroni and Cheese, Anything Breakfast! I love breakfast so much, we had a breakfast wedding reception!!!

My cooking triumphs

Cooking for over 70 people this May!

Recipe Reviews 4 reviews

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Stef's Whoopie Pies with Peanut Butter Frosting

This is the first negative review I have written on the site: These turned out flatter than pancakes and by using a teaspoon to measure, I got 45 very small cookies. I didn't have an issue w/ dryness. I changed the second batch before it went it and this seemed to help, so this is what I would suggest: add 1 tsp. baking powder as well to the batter, add about 1/4 c. extra cocoa powder for a more chocolately taste and bake for only 6 minutes. Measure with a larger spoon, too. Hope this helps some of you!

10 users found this review helpful

Reviewed On: Nov. 9, 2010

Easy Fruit Cobbler

This was great, but I changed things. I accidentally didn't add enough cobbler for the amount of fruit I had and didn't realize this 'til I put the fruit on top. So, I made a second batch of the cobbler and realized the first batch didn't have baking powder. I thought this would never work out, but it turned out great. You can't mess it up! I used raspberries an peaches.

1 user found this review helpful

Reviewed On: Jul. 16, 2010

Apple Pie by Grandma Ople

This looks picture perfect each time, make sure you line your pan with foil, so the excess filling won't leak off the top of the crust and into the oven. Also, I like to cover this maybe 20 minutes before it's done. This makes sure it won't burn.

1 user found this review helpful