Panya V Profile - (10535346)

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Panya V

Panya V
Home Town: Indiana, USA
Living In: Indiana, USA
Member Since: Mar. 2008
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Italian, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Kids, Quick & Easy
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Moroccan-Style Stuffed Acorn Squash
Zucchini Risotto
Tiramisu Layer Cake
Stuffed Butternut Squash
Amish Hash Browns
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Recipe Reviews 11 reviews
Milly's Oatmeal Brownies
I'd agree with others that this is a bar cookie, not a brownie. But it doesn't matter because it's delicious. It's actually just like my oatmeal raisin cookie recipe, only way easier to make -- I added a 1/4 cup of golden raisins, 1 Tablespoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves. I thought it tasted like a bowl of buttery porridge. I use salted butter, so along with the baking soda, I found the addition of so much salt to be too much, but my mother didn't think so; next time I'll leave out the salt. I asked my mother if she wanted to add anything to my review and she said, "They were very good. It's all I can do not to eat them all at once!"

0 users found this review helpful
Reviewed On: May 14, 2014
Fig Spice Cake
I checked on this at 45 minutes and it was done -- if I'd have left it longer it would have burnt. The figs did burn a bit where they were touching the pan. I only had 3/4 pound of figs and I found them to be a tad too sweet as it was [and I'm not usually one to complain about things being too sweet], but the cake itself was great. I guess I'm not a huge fan of figs, but I did like the muffin-y texture. My husband and mother both said it was good. I love spiced cake, so I doubled the cinnamon and cloves, and added 1/4 teaspoon nutmeg as well. ////////// UPDATE Feb 2015: I tried again, this time using an immersion blender on the figs, subbing light sour cream for the buttermilk, using two whole eggs instead of just whites, and increasing the spices and leaving out the nuts like before. I've a new oven so this one baked perfectly in 50 minutes. I've decided that I definitely don't like figs. But the cake was still good enough that I had several slices. My husband and mother liked it as much as before. I think I'll try this modified recipe with a different dried fruit like cherries.

3 users found this review helpful
Reviewed On: Jan. 24, 2012
Sue's Hot Fudge Sauce
Of course, a last minute decision to make this to give as gifts = only having 1/6 cup cocoa powder in the house while all stores in the city are closed. I added 6 oz semisweet chocolate chips to make up for that, and also added a teaspoon of instant coffee crystals, and a pinch of salt. While it was still warm I tried a bit on top of some sweet potato pie, and after it had cooled I tried another spoonful before putting it into jars. It was great, not too sweet, and I like that the coffee added a very slight burnt taste -- in a good way. [FYI, I despise coffee and coffee-flavored things, but adding a tiny bit to chocolate just enhances the chocolate flavor.] This was so easy to make, I don't think I'll be buying hot fudge sauce from the store ever again!

4 users found this review helpful
Reviewed On: Dec. 24, 2011

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