sarabethg Profile - (13295896)

cook's profile


Home Town: Inverness, Florida, USA
Living In: Orlando, Florida, USA
Member Since: Apr. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Dessert
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Recipe Reviews 9 reviews
Southern Fried Cabbage
Made this for hubby with corned beef. He eats very low carb. He loved it! Drained oil and heated a couple more minutes before serving.

0 users found this review helpful
Reviewed On: Apr. 22, 2014
Butter Cream Frosting II
This frosting tastes good and was easy to make. The only problem I found is that 1/4 cup of milk was not nearly enough for me, and 5 cups of powdered sugar was too much. It started getting crumbly as I was putting the third cup of sugar in. I ended up using 1/2 cup of milk and 4 cups of sugar. It was spreadable, but still too thick. I managed to get my crumb coating done, but then had to add another tablespoon of milk to my remaining icing to get it to ice properly. HOWEVER, with that said, this is the best any frosting has come out for me. That's why I'm giving it 5 stars.

2 users found this review helpful
Reviewed On: Aug. 25, 2011
Pumpkin Pie Bars
This recipe was a bit of a challenge. It was my Plan B because I couldn't find regular canned pumpkin in the store to make my original recipe. I haven't tasted it myself, but my husband said "your pumpkin stuff is awesome". :) I made one significant change on accident. I used sweetened condensed milk instead of regular or evaporated milk. I didn't realize this was wrong until after it was done. At first I thought this would make the dish too overy sweet, but it seems to have turned out ok. The other thing I want to say is that this dish was NOT "easy". I cook a lot and make all types of recipes with varying levels of difficulty. This one might be considered "moderate", but is by no stretch "easy". I allowed this to cool for about 30 minutes, and then left in the fridge overnight. I recommend serving with a spoon (not in bars) and coupling with whip cream topping.

6 users found this review helpful
Reviewed On: Nov. 24, 2010

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