acatcalledmoo Profile - Allrecipes.com (11584328)

acatcalledmoo


acatcalledmoo
 
Home Town:
Living In: Chicago, Illinois, USA
Member Since: Apr. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Indian, Italian, Southern, Dessert, Quick & Easy
Hobbies: Reading Books, Music, Painting/Drawing
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About this Cook
My favorite things to cook
Sweets. :) I'm addicted to sugar so I love making cakes, cookies, pies, etc.
My cooking triumphs
Making a family favorite gluten free.
My cooking tragedies
I often times forget to add baking powder and baking soda and that has ruined quite a few cookies of mine. (Never bake when you're tired!)
Recipe Reviews 6 reviews
To Die For Blueberry Muffins
Very nice. :) The smell was fantastic and I'm sure it will taste the same. However, some people are posting pictures of having a beautiful crumb coating on top... I followed the directions for the crumb topping and it didn't stay crumb-y... Hmm... When I make the recipe again we'll see what happens. Great recipe!

0 users found this review helpful
Reviewed On: Jul. 10, 2011
Bread Pudding II
I edited the recipe. -I had loads and loads of stale bread (hotdog/hamburger buns) and old wheat bread. So I had to increase the recipe to 36 servings. -Instead of using a forth cup of butter, I used a half cup and two tablespoons. [increased] -I used two 12 oz cans of evaporated milk (by the advice of my grama). [decreased] -Two cups of sugar [decreased] -Two tablespoons of cinnamon [increased] -One tablespoon of nutmeg [added] -3 tablespoons of honey [added] --Cooked in a 9x13 glass pan and a small casserole dish for 45 minutes. Took it out of the oven and mixed it and returned it to oven for an extra 20 minutes. Voila! Perfect bread pudding.

1 user found this review helpful
Reviewed On: Jun. 16, 2011
Creamy Rice Pudding
Oh my goodness, I have made this recipe twice and let me tell you, this second time making it I could not WAIT to review. I was going to wait until my batch had cooled in the refrigerator but this is just TOO magnificent. The first time I made it as the recipe called. Maybe I added a little more sugar. It was not very fantastic. It was "okay" warm and bad after it had cooled at room temp (and been in the refrigerator) This time, however, I made a few changes. First, I boiled 1 cup of water with 1/2 cup of milk. I put the rice into that and I added 2 tablespoons of butter and let it cook as is called. Then I added 2/3 cup of sugar (I like my rice pudding sweet). I added another tablespoon of butter and two teaspoons of vanilla extract and I swear to God this is the best rice pudding I've ever had. It's pretty yellow (from all the butter haha) but man, is it good!

2 users found this review helpful
Reviewed On: May 25, 2011
 
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