RDCollins Profile - Allrecipes.com (13684362)

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RDCollins


RDCollins
 
Home Town: San Diego, California, USA
Living In: Hermosa Beach, California, USA
Member Since: Jan. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Walking, Photography, Music, Wine Tasting
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Buttermilk Pound Cake II
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Recipe Reviews 5 reviews
Flourless Chocolate Cake II
A chocolate lover's delight! Very easy and quick to make, excellent flavor and texture, absolutely no need for frosting, IMHO, but ice cream or whipped cream (or both!) is a must. Use good-quality BITTERSWEET (baking) chocolate for best results, as in the original recipe published in Gourmet Magazine in November 1997. (Gourmet also omitted the vanilla, which is unnecessary but can't hurt.) BTW, this is a typical flourless cake -- thin (about 3/4 of an inch thick) and very dense, somewhat like a chewy brownie.

0 users found this review helpful
Reviewed On: Dec. 26, 2011
Oatmeal Pie IV
Excellent pie, very similar to Pecan Pie but with a slightly different taste and texture. Good in its own right. However, a few comments: 1. I agree that the timing in the original recipe is off. Like that of another poster, my oven is accurately calibrated (checked it today with an infrared thermometer). I found that after 45 minutes at 325 degrees, the pie was not nearly done as the center was almost liquid. It was much better after 60 minutes, although still a bit soft. I suggest you cook the pie for 60 minutes AR 325, or perhaps 45 minutes at 350 (which is what most pecan pie recipes specify). 2. Regular rolled oats work fine; no need to use quick-cooking oats. 3. A teaspoon of vanilla might be a good addition.

9 users found this review helpful
Reviewed On: Feb. 21, 2011
One Egg Lemon Pound Cake
Easy to make, decent flavor, but rather coarse and not quite sweet enough for me. I added the finely grated rind of a lemon, so it was nice and lemony. However, for my money, the Buttermilk Pound Cake II recipe is a far better cake.

0 users found this review helpful
Reviewed On: May 16, 2009
 
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