Margaret Ann Creswell Profile - (12752695)

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Margaret Ann Creswell

Margaret Ann Creswell
Home Town:
Living In: Chattanooga, Tennessee, USA
Member Since: Dec. 2010
Cooking Level: Expert
Cooking Interests:
Hobbies: Quilting, Sewing, Gardening, Painting/Drawing
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Recipe Reviews 3 reviews
Rotisserie Chicken
I agree with another that this recipe omits important steps like cooking temp (we did 350 on our 4-burner stove). A drip pan is absolutely a must. We bought a narrow foil pan and it caught the juices that were perfect for basting. It took our 3 lb bird a little over two hours, but we probably checked on it a little more often, which reduced the temp. We should have taken a pic because it was perfectly golden brown with an internal temp of 180. I also brined it for 24 hours in a light salt/little sugar solution with a few garlic cloves, bay leaves, and sliced onion. The flavor was primo. We are definitely doing this again!

2 users found this review helpful
Reviewed On: Apr. 13, 2014
Cranberry Upside-Down Coffee Cake
This is an excellent cake. I made it for Valentine's Day in a heart-shaped Wilton cake pan and it turned out wonderfully! I made it first for an office party today with the sour cream, and again tonight for my family, but I ran out of sour cream, so I used a 6 oz container of apple cinnamon yogurt and 2 oz of whole milk to substitute. Now that I've seen what you can do with cranberries, I'm thinking that just about any fruit would work--why not blueberries? or peaches? Give this one a try--you'll be glad you did! PS: I used the spray flour to coat the pan before pouring in the butter/brown sugar mixture, and that probably helped the cake release perfectly.

2 users found this review helpful
Reviewed On: Feb. 13, 2012
Buttermilk Pound Cake I
This one's a keeper. I was in a hurry, so I substituted self-rising flour, but added an extra 1/4 tsp. baking soda (because of the buttermilk). I decreased the flour by 1/4 cup and baked at 350 for 45 minutes. It was perfect!

1 user found this review helpful
Reviewed On: Mar. 5, 2011

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