SharleneE Profile - (10993255)

cook's profile


Home Town: Piggott, Arkansas, USA
Living In:
Member Since: Jan. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Italian, Southern, Dessert
Hobbies: Quilting, Sewing, Gardening, Reading Books
  • Title
  • Type
  • Overall Rating
  • Member Rating
Carob Cake
About this Cook
Never enough time to really cook like I would want to, but I love to bake!
My favorite things to cook
Cakes and pies
My favorite family cooking traditions
My kids say that it isn't Christmas unless we have homemade divinity, and we absolutly MUST have chocolate gravy and biscuits on Christmas morning!
My cooking triumphs
Most people ask me for my old fashioned chocolate pie.
My cooking tragedies
Too numerous to mention, but hey, that's how you learn!
Recipe Reviews 3 reviews
Carob Cake And Frosting
Awesome! Made this cake for my mother's 80 birthday. Followed the recipe as directed (minus the walnuts) in a 10" round aluminum cake pan. It was exceptionally moist with just the right amount of sweetness. It really didn't need any frosting, so just did a light dusting of powder. This recipe is a new favorite.

1 user found this review helpful
Reviewed On: Aug. 10, 2014
Delicious Ham and Potato Soup
Excellent soup but be careful--I used only one Tbsp of the chicken bouillon before tasting and I'm glad I did or it would have been way too salty because of the ham. I also added some carrot and cooked along with the potatoes for flavor and color. VERY yummy!!!!

4 users found this review helpful
Reviewed On: Mar. 23, 2011
Grandma's Egg Custard Pie
I doubled this recipe and made two of these pies, one for a gift, and the other for myself so I could be sure it was good. Absolutely perfect. I did follow other readers suggestions and add the extra yolk, as well as a can of evaporated milk plus whole milk to equal 2 1/2 cups. My oven is small so I had to put one on an upper rack and one on a lower rack. The edge of the crust burned some on the upper rack but the lower rack one had perfect crust, especially the bottom of the crust. Will definately bake my next one in the lower 1/3 of the oven.

1 user found this review helpful
Reviewed On: Jan. 25, 2008

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