Teresa Profile - Allrecipes.com (10862019)

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Member Since: Nov. 2006
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Southern, Dessert, Quick & Easy
Recipe Box 3 recipes
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Recipe Reviews 6 reviews
Peach Pie
This comment is for erin1975, who said her crust did not completely cook at the bottom. I have not tried this recipe but I do bake desserts from time to time. I have found that when I bake sweet potato pies I bake my crust about 5 minutes before adding my ingrediernts to ensure the crust gets fully cooked. Works like a charm! Hope this helps.

3 users found this review helpful
Reviewed On: Jul. 9, 2010
Moist Yellow Cake
There are two kinds of cake textures, fluffy and light (like a box cake), or dense and heavy (like a pound cake). This cake is one that has a dense texture (if you follow the recipe exactly). I make a lot of cakes and in my experience I have found that cakes using buttermilk and baking SODA has a more dense texture,(cornbread texture, not cornbread taste) and cakes using whole or 2% milk and baking POWDER are more fluffier in texture. May I suggest when making a cake that you keep this in mind. It all comes down to YOU! and your preference of texture.

32 users found this review helpful
Reviewed On: Jan. 13, 2009
Restaurant-Style Coleslaw I
This is a great slaw recipe! Have made several times, and my husband who is very ,very picky even liked it. The only fault I had the first time I made it was the end result was to runny. The secomd time I decided to ommit the buttermilk and use half the milk that the recipe calls for. I only had regular white vinegar on hand, did not use any lemon juice. Trust me these minor changes did not affect the taste of this great tasting recipe! * NOTE: The cabbage and carrots will lose water, the sugar will also break down into liquid form. The second batch was perfect, not runny, and oh so delicious!! Thanks for this flavorful recipe it is a keeper!

5 users found this review helpful
Reviewed On: Aug. 31, 2008

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