Whidbey Island Profile - Allrecipes.com (13333756)

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Whidbey Island

Whidbey Island
Home Town: Denver, Colorado, USA
Living In: Coupeville, Washington, USA
Member Since: Nov. 2008
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Dessert, Quick & Easy, Gourmet
Recipe Box 2 recipes
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Recipe Reviews 7 reviews
Cream Puffs
I said I'd update this. I added about 3 times more flour than the recipe called for. I used all-purpose flour. I even went so far as to check to make sure I had used a one-cup measure. It had flour in it, so I know I did. This time, they rose a little more, but were misshapen. The tops never browned but the bottoms did. Last time, both the tops and bottoms browned. They were hard and dense. I cut one open and it was gooey inside. I have made eclairs before and they turned out great. Extremely frustrated because I followed the recipe exactly.

2 users found this review helpful
Reviewed On: Dec. 26, 2013
Banana Oatmeal Crumb Cake
I chose this recipe because I wanted something that was more like a snack cake or banana bread than a typical 2-layer risen cake. I followed the recipe exactly, down to making sure the ingredients were scraped evenly across the top of measuring cups and spoons. My baking powder was not out of date. I sifted the flour. I live at sea level so I should not have to adjust the recipe as I used to have to do when I lived at 6,000 ft. I expected this to be dense but moist only it was hard and dry. I checked the cake at 35 min and it wasn't done so I gave it 5 more minutes (it was then done) and took it out. It was not overly brown on the bottom or sides so I know it didn't overcook. Cooled it on a rack. Luckily I didn't make this for guests because I'm a really good cook and I would have been embarrassed. Am glad it was only a 8x8 size and not 13x9. My family isn't even eating it. Wish I could give it the same reviews as others.

1 user found this review helpful
Reviewed On: Aug. 27, 2011
Easy Pizza Sauce I
I followed the recipe exactly. However, the sauce was so runny it was almost like water. I cooked it to reduce it and had to add another can of paste in order to make it thick enough so it didn't completely soak into the crust. I found another recipe that calls for a can of tomato paste like this one, but no water, just tomato sauce. I will use that one from now on. This recipe calls for WAY TOO MUCH WATER in proportion to the amount of tomato paste.

1 user found this review helpful
Reviewed On: Sep. 3, 2010

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