Kuechendrache Profile - Allrecipes.com (10529478)

cook's profile


Home Town: Oregon, USA
Living In: Hessen, Germany
Member Since: Mar. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Indian, Middle Eastern, Mediterranean, Healthy, Dessert, Gourmet
Hobbies: Camping, Walking, Photography, Reading Books
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Fresh Fruit Tart
Lithia Creek
About this Cook
My favorite things to cook
My cooking triumphs
Puff pastry from scratch using the metric system!
Recipe Reviews 7 reviews
Banana Cream Pie I
This is exceptional! I read through most of the reviews, but then went ahead and made the recipe as is. The only thing I did change was the flour to fine baking starch. I don't know why others had 'thin' cream unless the cooking time wasn't long enough. If anything, I had a problem with the cream being almost too thick, more towards a heavy curd in consistency. As a result, I skipped the baking as it was nearly set before I put it in the fridge! Thank you for this easy and wonderful recipe :)

0 users found this review helpful
Reviewed On: May 22, 2012
Best Moist Chocolate Cake
I have made this cake over and over...I have never had a problem with bland flavor! In fact, the opposite..it's actually TOO rich in chocolate flavor for me. It could be that as I live in Germany, and use different chocolate than what is available in the US, is what makes the difference. It's never been dry or crumbly either. It's perfect as it's not too sweet and I don't need a ton of frosting or icing to "sweeten it up". I've made flavor variations such as vanilla, lemon, and the like, and none have disappointed. Thanks for the great recipe!

0 users found this review helpful
Reviewed On: May 30, 2011
Irish Tea Cake
I've made this time after time and it *always* turns out..I like to serve it with lemon curd or, as I'm living in Germany, a smooth vanilla sauce with fresh berries and mint leaf garnish (or candied lemon slices as well) is a wonderful addition in the spring/summertime months.

5 users found this review helpful
Reviewed On: Feb. 6, 2011

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