rebecca1810 Profile - (11069567)


Home Town: Joliet, Illinois, USA
Living In: Niles, Illinois, USA
Member Since: Nov. 2009
Cooking Level: Expert
Cooking Interests: Baking, Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Gardening, Hiking/Camping, Camping, Biking, Walking, Photography, Reading Books, Music, Wine Tasting
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Recipe Reviews 15 reviews
Easy Fruit Cobbler
Very good basic cobbler recipe! I had been looking for a long time for a recipe that was close in texture to my grandma's. Most I have found have a pie like, or biscuit like topping. I only gave 4 stars because the first time I made it it cam out a smidge bland. The batter was a little too sweet and didn't taste like much. I also thought the fruit part was a little boring. The second time I added 1/4tsp salt, and 1/2 tsp almond extract to the batter. I also prepared my fruit the way I would for a pie. (Tossed it in a bit of sugar and cornstarch. These slight additions resulted in the perfect cherry cobbler that took be back to my Grandma's kitchen.

18 users found this review helpful
Reviewed On: May 23, 2011
Mini Cheesecakes III
Awesome!!! I LOVE cheesecake but only make it for special occasions because I really do not need to eat an entire cheesecake. So nice to have a recipe I can easily make ANYTIME when I need my cheesecake fix!

1 user found this review helpful
Reviewed On: Apr. 18, 2011
Jewish Apple Cake II
Great recipe for a great cake! Would be a 5 star with a few minor modifications. My cake fell apart when taking out of the pan, and I think it is because of the apple layer in the middle, also the cake was very moist, but lacked a little something. 1st) Alter the directions to cream together the oil, sugar, and eggs. Mix the dry ingredients together then add alternately with the orange juice. 2nd) The batter was a bit too much for my 10inch bundt pan, fits better in a 9x13 cake pan 3rd) Mix a bit of additional cinnamon in with the cake batter 4th) Dice the apples instead of slices, and fold into the batter instead of as a layer in the middle of the cake.

5 users found this review helpful
Reviewed On: Oct. 24, 2010

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