Melody Profile - Allrecipes.com (11964268)

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Melody


Melody
 
Home Town:
Living In: Michigan, USA
Member Since: Apr. 2010
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Low Carb, Dessert, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Quilting, Gardening, Hiking/Camping, Camping, Boating, Walking, Fishing, Photography, Reading Books, Music, Charity Work
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Recipe Reviews 21 reviews
Classic Bran Muffins
Our bodies need fat, but not sugar. At 7gm of fat per muffin, I kept the oil, but I did reduce the sugar to 1/3 cup and the muffins were still nicely sweet but with a lower carb count. Remember that these are muffins and will suffer from overcooking and overhandling. Whisk wet ingredients in one bowl. Soaked wheat bran will get added to this right before adding to dry ingredients. Whisk together dry ingredients for about 15-30 seconds. Then gently stir wet ingredients into dry *just until the flour is no longer visible. Excess stirring will cause tough muffins! Divide into muffin cups and bake immediately. Once baking soda has been added to liquids, it will begin to activate so it's important to get it in the oven. Nutritional info: Cal: 151, Fats: 7, Carbs: 16 net, Protein: 3

0 users found this review helpful
Reviewed On: Mar. 7, 2014
German Chocolate Cake III
I found this same cake recipe (frosting is different) in our local newspaper's Sunday Living section about 30 years ago. Not sure where they got it, but it is a phenomenal cake...if done correctly...and yes, it is a labor intensive cake, but so worth it. For those having difficulty, the common problems seem to be: Cake flattening: Gently fold *all* of the egg whites into the batter. Otherwise, the cake has a tendency to flatten some as the egg whites are what gives the cake its lift. The batter will have some streaks (not many) of white in it. I'm not sure what the point is of first gently folding part in and then beating the daylights out of it when you add the rest. Icing not sticking to sides: You do not ice the side of a traditional GC cake, although some bakeries put a chocolate frosting on the sides (yuck). Icing not thickening: It wasn't cooked or possibly cooled enough. It should be cooked until it has a golden color and you need to put it in a mixer (I use my kitchen aid with the flat blade) and slowly beat it until it cools completely. Depth of chocolate flavor: Pre-make cake mixes and bakeries have conditioned people to deep chocolate cake as german chocolate. Sorry, but the original german chocolate cake was developed by a man who used a sweet german chocolate (which the baker's company named after him)...not semi-sweet, milk or any other type. So if you want 'german' chocolate, this (or the recipe on the baker's box) is the original.

4 users found this review helpful
Reviewed On: Jan. 19, 2014
Apple Crisp II
I gave it 5 stars because it came out exactly as promised and made exactly as posted. Normally I read reviews first, but am glad I didn't. The type of apples will make a huge difference when making pies and crumbles because they give off different quantities of water when cooked (as many are finding out). The thickness of the apple will also make a difference. The thinner the slices, the musher the final product. If you want something a bit chunkier, cut the apples about 1/4" thick. Otherwise somewhere between 1/8 and 1/4". I used granny smith apples, cut between 1/8-1/4" thick and I tossed the apples with the flour/sugar/spice mixture (did add 1/8 tsp cardamom as well) rather than just pouring it over the apples in the pan. Then I poured the 1/2 cup water evenly over all of it before sprinkling the crumble evenly across the top. It baked for exactly 45 minutes. Then I let it sit for 10 minutes to let everything cool and gel just a bit. Perfect! Just the right amount of syrup in the apples and just the right amount of crumble on top...and it is a crumble. Sounds like some people are after more of a streusel topping which tends to be crunchier.

8 users found this review helpful
Reviewed On: Nov. 5, 2013
 
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