WALTDOUD Profile - Allrecipes.com (1288892)

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WALTDOUD


WALTDOUD
 
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Member Since: Mar. 2002
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Recipe Reviews 32 reviews
Banana Cake VI
This came out exactly the texture I had hoped (and as another reviewer stated), like a light banana bread... but much more tender crumb as one would expect from a cake. I halved the recipe and did it in a 6" x 10" cake pan (an 8" x 8" would have worked). The only "goof" I made was that I had buttermilk in the fridge and I thought it was OK but it was NOT, so I substituted a 6 ounce container of vanilla yogurt. I hate to deviate from the recipe when making it for the first time, but it was either improvise or serve Chips Ahoy for dessert. Otherwise, I made it exactly as stated. Although the baking time for me was about 90 minutes, it was nowhere near done at 60. So definitely do use the toothpick method to check. I think the flavor improved the next day, so the next time I'll make this a day ahead which is actually a bonus... one less thing to do on the day of having company over. Thanks for the recipe!!!

0 users found this review helpful
Reviewed On: May 26, 2013
Chef John's Macaroni and Cheese
I halved the recipe and cut the macaroni back to 4 ounces which made it very cheesy and yummy. I had reservations about the seasonings in the sauce, but it is a nice combination of flavors with the cheese. I would never have thought to put thyme in mac and cheese, but it really works. I used the three cheeses that Chef John states in the video (Cheddar, Gouda, and Gruyère) and I really enjoyed this dish. And the Panko topping is also a winner. Thanks, Chef John!!!

1 user found this review helpful
Reviewed On: Mar. 11, 2013
Janet's Rich Banana Bread
This is definitely one of the top banana breads I have had. I made it exactly as written except I didn't have walnuts I had pecans so I used them instead. This has an excellent banana flavor with no spices (like cinnamon or nutmeg) that sometimes make banana bread taste more like a spice cake. It is very tender, it does cut well and you can easily spread room temperature butter on it but a slice won't stand up to any "manhandling". I suspect this is due to the sour cream. But I really like it that way. This is going to be my new "go to" recipe when I want banana bread. The only change I plan to make is to increase the walnuts (or pecans depending on what I have on hand) the next time, as I like lots of nuts in banana bread.

0 users found this review helpful
Reviewed On: Mar. 4, 2013
 
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