Chobette Profile - Allrecipes.com (13651739)

cook's profile

Chobette


Chobette
 
Home Town: Jamestown, North Dakota, USA
Living In: Pennsylvania, USA
Member Since: Feb. 2009
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Mexican, Mediterranean, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Walking, Photography, Reading Books, Music, Painting/Drawing
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  • Member Rating
Banana Cream Pie
About this Cook
My favorite things to cook
Casseroles from scratch, Chili, Sunday Roasts, Chicken Verde Enchiladas
My favorite family cooking traditions
Making knepfla at our family reunions at my grandmother's house. Since she passed away, we don't do the tradition any more. Also, every Christmas and Thanksgiving growing up, my grandmother would make a delicious cookie salad.
Recipe Reviews 30 reviews
Creamy Chocolate Frosting
This is my go-to chocolate buttercream recipe. You have to tweak it to your liking, but usually the recipe as is works great. I sometimes like it with more chocolate and so I'll up the cocoa powder by a tablespoon or two. I like to use evaporated milk over regular milk, or if you use regular milk use whole milk.

1 user found this review helpful
Reviewed On: Oct. 22, 2014
Carrot Cake III
Made this for the first time this evening. I'm glad I tried it before I frosted it. It was not that good. It needs some tweaking for sure. Will not use this recipe again, but will adapt it or go with a completely different recipe.

0 users found this review helpful
Reviewed On: Oct. 22, 2014
Bread and Celery Stuffing
I've been using this recipe for the past year or so, but I had to make some changes, because on it's own it's only okay. I usually add 1-2 eggs, depending how much bread I use. I toast half of my bread cubes for some texture. I like to add extra seasonings to the poultry seasoning, sometimes rosemary, sometimes parsley, and sometimes thyme, and then sometimes all of them. This recipe is a good starting point, but I do think you need to expand upon it to make it a "wow" stuffing/dressing. I would recommend adding the broth/stock a little at a time to your liking. I like mine moist, but with eggs I never use a full 1 cup of broth.

1 user found this review helpful
Reviewed On: Oct. 18, 2014
 
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