buckeye Profile - Allrecipes.com (12025439)

cook's profile

buckeye


buckeye
 
Home Town:
Living In: South Central Ohio, Ohio, USA
Member Since: Jan. 2011
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Dessert, Quick & Easy
Hobbies:
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 6 reviews
David's Yellow Cake
I had to make a couple of minor changes due to what I had on hand (AP flour vs. cake flour and 4 egg yolks and 2 whole eggs vs. 8 egg yolks), but otherwise followed the recipe exactly. I sort of goofed on the baking though (blonde moment-hope nobody gets offended! lol). The recipe's baking time is for 2 layer cake, I was using sheet cake and didn't know exact baking time for it so I set timer for 30 minutes and was going to just check it in 5 minute intervals, which I did. After 65 minutes I knew something wasn't right because it was still "jiggly" in the center and wet looking and I've never had a yellow cake take that long! I suddenly realized the oven no longer felt very hot. I looked at the control panel and suddenly realized I had turned the oven off at some point, most likely when the 30 minute timer went off! (Boy did I feel stupid-first time I ever pulled that one.) Anyway, I turned the oven back on, left the cake in the oven throughout the preheat (or reheat in this case) and 10 more minutes later it was done. After it had cooled I made a chocolate frosting recipe I found on this site. Bottom line-even after my screw-up with the oven, though it was initially a little dry, after about 24 hours it had moistened up a bit, and overall it was awesome! I bet it would have been even better with proper baking! Great recipe, no more box cakes for me except if absolutely necessary. Thanks!

0 users found this review helpful
Reviewed On: Aug. 31, 2013
B and L's Strawberry Smoothie
The original recipe I started out using was very much like this except I started out using cherry or strawberry Kool Aid as the liquid base. I realized I don't really like a strong fruit flavor so I tried soy milk. Here's the way I made it to my preference, just as a suggestion to try: Great Value (Wal Mart's brand) light original organic soy milk, Stoneyfield organic French Vanilla yogurt, about 1/2 to 2/3 cup blueberries, about 1/2-3/4 very ripe banana, 3-6 whole strawberries and real maple syrup to sweeten to taste. Also, about 3-6 ice cubes to make it really cold. (You can leave the ice out if using frozen fruits and for slightly thicker texture.) Sorry, I don't have exact amounts b/c I don't really measure anything, just "eyeball it." Even though I "made it my own" I still rate the original recipe 5 stars b/c it is a good combo of ingredients, I just don't like as strong a fruit flavor in mine. Even if you prefer the recipe listed exactly as written, I suggest at least trying the maple syrup instead of sugar as it is a natural sweetener (unless allergic to it of course!).

0 users found this review helpful
Reviewed On: Jul. 20, 2013
Chewy Chocolate Chip Oatmeal Cookies
Terrific cookies! Easy to fix, I made a few minor changes...as others suggested I upped the baking soda to 1 tsp., flour to 1 1/2 cups and I also used 1/2 and 1/2 white and whole wheat flour (just to get a little whole grain) and to get my uber-picky 8 year old daughter to be more likely to try them, I increased the chocolate bits to 1 1/2 cups. I really think they would have turned out fine with the original amount of flour though. I think if you follow the recipe directions closely they should turn out as expected. I wonder if some of those that had problems didn't cream the butter and sugars well enough?...I even accidentally put the salt in with the butter-sugar mixture and it didn't hurt a thing. Oh, couple of tips...keep dough heaped up on pan, don't flatten it out any, and do NOT over-bake! The cookies will set up after taking out of the oven. 12 minutes worked for me. My daughter is one of the pickiest eaters this side of the Mississippi River and she ate 4 at one time, and would have had more if I'd let her! My husband raved as well. I think this one is a keeper! Thanks for the recipe!

0 users found this review helpful
Reviewed On: Jul. 11, 2013
 
ADVERTISEMENT

In Season

Guilt-Free Munchies
Guilt-Free Munchies

Get healthier takes on your favorite between-meal snacks.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States