ANGELLEE74 Profile - Allrecipes.com (1167125)

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ANGELLEE74


ANGELLEE74
 
Home Town: Richfield, Ohio, USA
Member Since: Sep. 2001
Cooking Level: Not Rated
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Recipe Reviews 13 reviews
G's Tres Leches Cake
Very good recipe. I made it exactly as written. Next time, I would omit the almond flavoring or reduce it to maybe a quarter teaspoon, it's just not to my taste (to much like Christmas cut out cookies). I would also cut back the sugar a little, maybe by 1/4 cup. don't worry about the liquid being too much it Will all be absorbed by the cake, in fact, it's probably more absorbed then some other tres leches cakes that I've had. the cake will be high and fluffy out of the oven, I ended up baking mine for 37 minutes the top was golden and a few cracks just starting in the middle. The cake will shrink and flatten out (becoming denser) as it cools, I ran a knife around the edges to loosen right away. Letting the cake cool will allow it to continue cooking in case the middle has any slightly gooey parts. All in all it got a thumbs up and with the changes should be a 5 star for me.

0 users found this review helpful
Reviewed On: Jul. 19, 2014
Jalapeno Popper Spread
Super-quick, inexpensive and delicious! Tasted just like jalapeño poppers. I made this for a party and it came together very easily and was a hit. So glad i didnt double the recipe though, makes plenty. I couldn't find canned jalapeños so I used about half a 15 oz jar of sliced jalapeños and diced them in the food processor. (be sure to use mayo, not miracle whip). I stopped at panera and got a French baguette sliced thin for $3, tortillas , veggies or crackers would work too.

3 users found this review helpful
Reviewed On: Jan. 13, 2013
Blueberry Buckle
Turned out wonderful. For the cake I used butter, and added 2 tsp vanilla and 1/2 c sour cream. For the topping, I added 1/2 c chopped pecans and used 1/2 brown sugar and 1/2 white. (tossing the blueberries with a Tbl spoon of flour as another reviewer suggested) . I baked it in a greased 9 in spring form pan. After 48 minutes it still wasn't done, so I baked it 10 more at 350, then let cool in the oven. The streausel formed a crunchy crust that tastes great and the cake is very moist and delicious. (forgot, I also used cake flour). will definitely make again.

1 user found this review helpful
Reviewed On: Jul. 15, 2012
 
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