renae92 Profile - Allrecipes.com (13780717)

cook's profile

renae92


renae92
 
Home Town: South Carolina, USA
Living In:
Member Since: Jul. 2008
Cooking Level: Expert
Cooking Interests: Baking, Asian, Mexican, Italian, Southern, Low Carb, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Walking, Fishing, Photography
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Chocolate Ice Cream
Mmmmmm!
About this Cook
I'm cheerfully married and have 1 son who thinks he's a angel, and 1 daughter who knows she's not!
My favorite things to cook
I loovve to bake! Give me cake, cookies, breads, anything to BAKE BAKE BAKE!
My favorite family cooking traditions
No matter how southern it sounds, iced tea is a staple and family gatherings mean, "Lets eat!".
My cooking triumphs
My next cake.
My cooking tragedies
Maybe my next cake!
Recipe Reviews 3 reviews
Orange Juice Cake
This recipe is a good base, but the one thing that will make this cake POP! is substituting the vanilla pudding with 1 small pkg. of orange Jello. It brings the orange flavor everyone is looking for. TRY IT!!

7 users found this review helpful
Reviewed On: May 21, 2010
Banana-Dulce de Leche Pie (Banana-Caramel Pie)
Ok, I guess. It's very sweet, which why wouldn't it be, it's a pie!!! The process of boiling for 3 hours though?! Don't recommend this recipe for summer weather. It makes the house really hot! The energy it uses to boil, then keep the house cool with the air conditioning, then the waiting for 3 long hours is silly. Just go buy a can in the mexican isle of your grocery store for heavens sake. Over all, the recipe is pretty good. If the condensed milk does not come out just the right consistancy, it WILL be runny the next day. I promise! But hey, that's why they invented spoons, right? Oh-and use a nice pastry crust that you've prebaked and cooled. It is much better than graham.

2 users found this review helpful
Reviewed On: Apr. 24, 2009
Orange Cream Cake IV
I rated based on the exact recipe. Makes ALOT of frosting. Which could be a bad or good, based on how much you wanna eat frosting! The frosting is also very, very runny. It would be great for a sheet cake style cake, but NOT a layer cake which I did. I had to make last minute adjustments that saved it! I placed skewers through the cake layers to keep it from sliding. And keep in mind, all the layers were chilled overnite along with the frosting and it still was way too runny! I would advise to make a stablized whipped topping (16 oz. heavy whipping cream)from scratch, then use only 8 oz. sourcream. I am a seasoned professional baker, so I'm not speaking from lack of experience. The flavors are a wonderful combo! And if you need a luscious summer dessert in a hurry, go for it! COLD refrigeration is KEY!!

2 users found this review helpful
Reviewed On: Apr. 12, 2009
 
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