Laura Profile - (1398778)

cook's profile


Home Town: Santa Rosa, California, USA
Living In: Monument, Colorado, USA
Member Since: Jun. 2001
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Photography, Reading Books, Wine Tasting
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Recipe Reviews 36 reviews
Banana Cake VI
This recipe is wonderful! I have made it into cupcakes a couple times. I made some adjustments as I live in Colorado at 7200 ft. So if you live at high elevation here is my adjustment: Butter: 1/2 Cup + 2 TBSPN, Sugar: 2 Cups, Flour: 3 1/2 Cups, Baking Soda: 1 tsp, and all other ingredients remain the same. Be careful to only fill muffin cups no more than 3/4 full or they will overflow as high elevation tends to make baked goods rise more than usual.

2 users found this review helpful
Reviewed On: Jun. 9, 2013
Awesome and Easy Creamy Corn Casserole
I add a squirt of honey, 1/4 cup white sugar, and a 1/4 cup flour as I live in Colorado at 7200 feet. Everyone raved about how great this dish was. Thanks for the recipe! I use a large 9x13 dish and it fills it out nicely. Be sure it is cooked all the way through before you remove it. It should bounce back lightly at the touch and come clean with a toothpick.

2 users found this review helpful
Reviewed On: Jun. 9, 2013
Mini Cheesecakes III
These turned out great! I substituted extra vanilla in the place of the lemon juice so the total vanilla was 1 3/4 tsp and I didn't add any lemon. I wanted the traditional cheesecake flavor which was perfect. I did substitute butter for margarine. I also used a mini muffin pan size so I made about 22 mini size. I didn't use wrappers so it was tricky getting them out. Next time I will use the wrappers. Mini size was a perfect bite size. Took about 10-11 mins but I used a convection oven at 300 degrees.

4 users found this review helpful
Reviewed On: Jan. 28, 2013

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