MKA Profile - Allrecipes.com (11556510)

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MKA


MKA
 
Home Town: California, USA
Living In:
Member Since: May 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Indian, Italian, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies:
Recipe Box 2 recipes
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Recipe Reviews 4 reviews
Kentucky Butter Cake
This is pretty close to a typical pound cake recipe except that it is much lighter, less dense than pound cakes. Its tenderness is between a pound cake and a birthday-type cake. I really like it. Made cake exactly as recipe calls, except used almond extract instead of vanilla. The cake was done in 45 minutes, much longer than the indicated 60 minutes, and I realized that I baked it at 350 instead of 325. Needless to say, it was more than golden brown so the cake was probably dryer than it should be, based on everyone's comments that it is so moist. So I'm going to try it again but bake it at the correct temp next time. The flavor of the cake is excellent. I worried about the butter sauce making the cake too sweet but added it anyway. The next day, the cake was perfectly sweet! The parts if the cake with butter sauce are a nice surprise to the rest of the cake. I don't think it would be a good idea to saturate too much of the cake with butter sauce because this contrast is nice. I didn't have any problems taking the cake out of the pan despite using a pan that is NOT nonstick. I sprayed it with Pam and made sure there were no puddles of oil. Then I floured it well. While the cake was cooling, I took a butter knife and worked it around the sides and middle of the pan to loosen the cake from the pan. With a bit of wobbling, the cake popped right out. Definitely a keeper!!

1 user found this review helpful
Reviewed On: Aug. 23, 2014
Middle Eastern Rice with Black Beans and Chickpeas
DELICIOUS!! Did as others suggested and added 1/2 onion, 2-3 cups spinach, only 1/4 cup parsley and 1/4 cup cilantro, and seasoned turkey before browning. My family loved it. Will be a regular weeknight meal....SO QUICK TO MAKE!!

0 users found this review helpful
Reviewed On: Feb. 20, 2014
Tres Leches Cake
This cake is delicious!! I made it for my daughter's birthday yesterday and all five of us loved it. We usually purchase tres leches cake from a nearby fine bakery for $36, and this recipe comes very, very close in taste and texture to their cake. I just need to learn to decorate :) I always make recipes as written first, then if there is potential for improvement, I tweak them. THIS RECIPE NEEDS NO TWEAKING!! What makes it so much better than other recipes I've tried? * The chiffon type cake is light and fluffy so the milk mixture absorbs quickly. Poke those holes! I used a skewer. * The milk distributes throughout the cake. I have made recipes where when you eat the cake there are parts with and parts without milk. Even the sides of this cake were moist with milk. *Milk ratios are perfect creating a mixture with the right consistency - not too runny, which creats a sopping mess. By the way, if you bake this cake for 30 minutes (15-20 minutes less than recommended), your cake will sink. There cannot be any moisture or wetness in a chiffon type cake so bake it as directed. Even if it ends up slightly overcooked/dry, the milk will put moisture back and you will have a high, level cake.

10 users found this review helpful
Reviewed On: Nov. 19, 2011
 
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