Lekili_ Profile - Allrecipes.com (10527107)

cook's profile


Home Town: Ancaster, Ontario, Canada
Living In: Kitchener, Ontario, Canada
Member Since: Mar. 2008
Cooking Level: Expert
Cooking Interests: Baking, Asian, Italian, Dessert, Quick & Easy
Hobbies: Sewing, Gardening, Walking, Reading Books, Painting/Drawing
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Recipe Reviews 35 reviews
Lemon-Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze
I made this for a pot luck, and everyone loved it was so moist and light. I did make a couple of substitutions, but they didn't really make a big difference to the recipe, just a personal preference. I cut the sugar by half a cup, replaced 1 cup of butter with applesauce, and used lemon juice and lemon zest in place of the lemon extract. Then I added a cup of fresh blueberries. I used someone's suggestion of coating the bundt pan with sugar, then used a lemon glaze Days later the cake is still as moist as the day I baked it. I will be making this again.

8 users found this review helpful
Reviewed On: Aug. 29, 2014
Easy Morning Glory Muffins
I don't normally rate a recipe high if I have made a lot of changes to it, but that is the reason I'm rating it so high. You can sub out ingredients to create a healthier muffin, or follow the recipe. I used whole wheat flour, egg substitute, reduced the sugar, and used apple sauce instead of oil. Also, you can change what you put into the muffins, I didn't have an apple so I increased the carrots, and I substituted dried cranberries for the coconut, and added some muslix too. I baked them Friday, and they were as fresh and moist today as they were then. I will definitely be making these again.

1 user found this review helpful
Reviewed On: May 21, 2014
White Chocolate Raspberry Cheesecake
This is an awesome cheesecake! I made it for my mom's birthday, and everyone loved it. The trick to getting the cheesecake to not be too sweet is using good quality white chocolate. I don't recommend using white chocolate chips, they are far too sweet, spend the extra. I used frozen raspberries, and made a bit extra, which I spread on the top of the cheesecake after it had cooled. (we used the excess raspberry in the strainer and made raspberry daiquiris) I have a convection oven, which is the best for baking. I baked it for 55 minutes, in a water bath, then let it cool in the oven with the door open. It didn't crack or hill. My family said it was my best cheesecake yet. I will definitely make this again. Update, made this again, and got rave reviews, it is the creamiest cheesecake I have ever made, rich and not too sweet. I doubled the crust ingredients and omited the sugar.

1 user found this review helpful
Reviewed On: Apr. 14, 2014
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