Amy Profile - Allrecipes.com (13053838)

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Amy


Amy
 
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Living In: Sw, Wisconsin, USA
Member Since: Nov. 2008
Cooking Level: Not Rated
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Recipe Reviews 6 reviews
Cajun Cake
Good night Irene, but this cake is AWESOME!! I made it just as the recipe called for with only 3 minor alterations. 1) I didn't use a mixer (just a hand whisk is all it took). 2) since I didn't have much white sugar in the house, I used all brown sugar on the topping and it turned out GREAT!! and 3) I added about 1/2 cup more pecans. The other reviewers weren't joking when they said that this gets better the next day. Day 1--it was great Day 2--it was greater and by Day 3, it was the GREATEST and then ALL GONE :)

0 users found this review helpful
Reviewed On: Feb. 4, 2009
Basic Pasta
VERY good and VERY easy to make! This was my 1st attempt at making pasta and was surprised to see how easy it was...kinda had me thinking that it wouldnt be that good, BUT boy, was I WRONG!! I doubled the recipe and used another poster's advice and used 1 TBS olive oil. The dough was very easy to work with. I will be making this many times more, I am sure!! Thanks for the great recipe! :)

1 user found this review helpful
Reviewed On: Jan. 11, 2009
Baklava
I am a novice at making baklava, but with this recipe you would never be able to tell! It is absolutly delicious (and this is even an understatement!!) We did as another person suggested and cut it to within a half an inch from the bottom to allow the syrup to be absorbed in the upper layers instead of sinking to the bottom, then cut all the way through after it had cooled completely. We also brushed the butter very lightly between EACH sheet of the phyllo dough. Other than those 2 things, we followed the recipe to a "T". Thank you for the great recipe!!

1 user found this review helpful
Reviewed On: Jan. 5, 2009
 
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Cooking Level: Professional
About me:
Cooking Level: Expert
About me: My hubby and I live in the snow belt of ny… MORE
Cooking Level: Expert
About me: Food has always been a big part of my famliy, my… MORE
 
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