Chef Cee Profile - (11744266)

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Chef Cee

Chef Cee
Home Town: Ventura, California, USA
Living In: Miami, Florida, USA
Member Since: Oct. 2009
Cooking Level: Professional
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Recipe Reviews 98 reviews
Ultimate Cranberry Pudding Cake
This reminds me of a cake my mom used to make growing up every Christmas. It's weird that it doesn't have eggs in it. It makes for a dense cake if you like that. I didn't use evaporated milk, I used 1/2 milk and 1/2 orange juice. It's fine without the butter sauce, but the sauce does take it to another level. If you're going to bake in a bundt pan, I would recommend not baking it at 325. Bake it at 350. That lower heat will never get you a nice browned top of your cake.

2 users found this review helpful
Reviewed On: Jan. 13, 2013
Blueberry Crumb Bars
Pretty good! These are pretty sweet. For the crust, I used half white and half brown sugar, 1 tsp of vanilla, 1/4 tsp salt, 1/2 tsp cinnamon, and butter instead of shortening. Then I doubled the amount of cornstarch and that was the perfect amount to get the blueberries to set. I'm sure I will make this again and try a different kind of berry.

6 users found this review helpful
Reviewed On: Jun. 18, 2012
Jewish Coffee Cake
This is pretty good. It is not overly sweet, it's relatively moist. By baking in a 9x9 pan it doesn't look very pretty in terms of in the pan or serving a slice, and the top and edges get pretty browned by the time the center is done. I used vegetable oil instead of butter. I used 1/2 sour cream and 1/2 mayonnaise as that's what I had. I added 1 tsp salt. I used brown sugar instead of confectioners sugar in the crumble. And I used pecans. It was done at about 50-52 mins. Will make again but will use a bundt pan or some other decorative muffin-type tin, just worried the brown sugar filling will make it stick when you try to remove from pan.

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

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