rebecca Profile - (11169506)

cook's profile


Home Town:
Living In:
Member Since: Jan. 2010
Cooking Level: Not Rated
Cooking Interests:
  • Title
  • Type
  • Overall Rating
  • Member Rating
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 2 reviews
Maple Fudge
First off I should tell everyone that though the ingredients to this recipe are correct the instructions are too vague. The original creator of this recipe is much more detailed in her description of what to do. The first two steps are pretty close to the original but when Suzy means lukewarm it should be more specifically around 120 F, this will take around half an hour to reach. And I believe the main reason most people are having trouble with it setting up is because they are not beating it long enough. You first off all need a stand mixer (heavy duty is the best) because the mixture is so thick. Then you beat on a medium speed until it loses its gloss like she said, however the proper loss of gloss comes after about 7-10 minutes of continuous beating (another good reason to use a stand mixer). The end result will be an attractive pale tan color, pretty much a few shades darker than an eggshell white. I hope people take my advice and try this recipe again because it really is a good one, if only the instructions were a bit more specific.

7 users found this review helpful
Reviewed On: Nov. 18, 2011
Hot Fudge Pudding Cake I
it was nine o'clock at night and my mother and i were having chocolate cravings but we also wanted something soft or gooey like pudding. and wouldn't you know it? we had no milk. (i know right, what kind of house runs out of milk)? so i find this recipe and decide to give it a shot. and it was great! it was exactly what we wanted. i did make a few changes though. 1st we didn't have any walnuts so i substituted hazelnuts (witch i prefer any way). 2nd i just don't like the idea of using a biscuit mix in a dessert so i used pancake mix instead. and 3rd we had some leftover coffe from dinner (we drink coffee at all hours of the day) so i substituted that instead of hot water wich of course mad this even more rich. my only comlaint would be that is was hard to get out of the pan ergo only 4 stars. but it was yummy! the next time i made it i also had a side of vanilla ice cream wich complimented it perfectly. i will definatly keep this recipe.

4 users found this review helpful
Reviewed On: Feb. 19, 2010

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States