ALLICAT2U Profile - Allrecipes.com (1227365)

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ALLICAT2U


ALLICAT2U
 
Home Town: Overland Park, Kansas, USA
Living In: Independence, Missouri, USA
Member Since: Jul. 2002
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Dessert, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Photography, Reading Books, Music
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choco chip cheesecake
My husband Kenny and me on our wedding day!
About this Cook
I have a wonderful husband who will eat anything and 3 children who are extremely picky. I love cooking and enjoy experimenting with lots of different recipes!
My favorite things to cook
Cheesecakes and other desserts. I also love making foods that bring smiles to peoples' faces!
My cooking triumphs
I have already sold some cheesecakes to coworkers of my husband and to coworkers of my own. I love knowing that people think my food is good enough to pay to enjoy!
My cooking tragedies
Bread - I always forget it's in the oven, and I burn it every time!
Recipe Reviews 41 reviews
French Silk Chocolate Pie I
Delicious! When I follow the directions, this comes out great. I don't recommend doubling the butter, which I accidentally did the last time I made this pie. The flavor is still good, but the consistency is quite firm. My husband still ate it, of course - but I prefer it with the amount of butter actually indicated in the recipe. :0) I like to make fresh whipped cream and spread over the entire pie, then top with chocolate shavings.

3 users found this review helpful
Reviewed On: Aug. 9, 2011
Buttery Soft Pretzels
LOVE this recipe - we make the dough in the bread machine, then make pretzel sticks and drop into hot water/baking soda mixture on the stove for about 30 seconds. We sprinkle the sticks witrh kosher salt and bake them on a silicone mat for 8 minutes. SO DELICIOUS! We serve these with the beer cheese pretzel sauce found on this site.

6 users found this review helpful
Reviewed On: Feb. 21, 2011
Lemon Cake with Lemon Filling and Lemon Butter Frosting
I thought this cake was very good. I was worried after reading some of the reviews that this cake would be very dense, so I did change a couple of things. I used cake flour (instead of AP flour) and I added a box of instant lemon pudding. I also added some lemon juice (I'd guess about 3 T.) to the cake as well to help balance the extra dry ingredients of the pudding. It gave the cake a light lemon flavor that complimented the filling and icing. I baked the cake in two oval pans (from Wilton) and they were exactly the right size! I had to bake at 350 for about 35 minutes or so, but they came out perfectly! I had nice thick cakes that were easy to cut in half and were elegant when stacked on top of each other with the lemon filling and icing. However, I could not get this cake to stay together - the layers kept sliding off! I tried skewers, but they were not heavy enough to hold this cake together. It was delicious, but not presentable! However, my husband and his cousin, the experts in all things lemon, loved it. My husband had even told me that I shouldn't make frosting that wasn't cream cheese, but he still enjoyed this lemon buttercream!

2 users found this review helpful
Reviewed On: Jul. 19, 2009
 
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