Cheryl Profile - (1188301)

cook's profile


Home Town: Rhode Island, USA
Living In: West Greenwich, Alabama, USA
Member Since: Aug. 2001
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Mexican, Italian, Dessert
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Recipe Reviews 11 reviews
Tres Leches (Milk Cake)
I made this for the birthday of a friend at work. I found the recipe easy and quick. It got RAVE reviews! I made a few simple changes - I added 1/2 tsp salt; used 1 tsp vanilla in the cake (instead of the 1/2); separated the eggs, whipped the whites and folded them in (based on other reviews); the whole milk I bought was 14 ounces (instead of 16 ounces); and I used 2 cups of whipping cream with 2/3 cup of sugar (plus the vanilla) for the topping. Of the people who tried it, everyone LOVED it, but I got the most pleasure from the reviews of the Latinos. They thought it was better than a local restaurant's version. It is a definite keeper. Thanks for the great recipe!!!

3 users found this review helpful
Reviewed On: Aug. 3, 2012
Amazing Pecan Coffee Cake
I made this and brought it into work. Rave reviews!!! It was wonderful. I followed the recipe instructions as they were written. I did make some minor ingredient changes -I only had walnuts so I used those instead of pecans; I used 1 1/4 cups of sugar instead of 1 1/2; I made 1 1/2 times the amount of strusel; and I added about 1 teaspoon of almond extract as well as the vanilla (1 tablespoon). I baked it in a bundt pan and I put some of the strusel topping in first, then half the batter, the rest of the stresel, and the remainder of the batter. I baked it for 35 minutes (my oven is a little slow), but it tested clean. The one thing in the directions that I think was most important is that you FOLD the dry ingredients into the wet ingredients. By doing this carefully, you get a very nice texture to the coffeecake.

79 users found this review helpful
Reviewed On: Jun. 15, 2007
Easy Cinnamon Fudge
I thought this fudge was excellent! Easy to make and very smooth. Unlike fudge that must be cooked, this was smooth, creamy and stayed moist. I will definately make it again!

0 users found this review helpful
Reviewed On: Jan. 28, 2004

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