HRNEWBIE Profile - (1413923)

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Member Since: Nov. 2003
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  • Peach Pie
  • Peach Pie  
    By: Marcia Kammann
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Recipe Reviews 34 reviews
David's Yellow Cake
I'm on the hunt for a scratch yellow cake recipe and tried this one tonight. It's okay but isn't great. I made cupcakes to test it. IMO a good cake recipe should be able to do both cakes and cupcakes. So while this may make a good cake, as others attest, as a cupcake it was not good at all. They rose oddly and spread out rather than in a standard dome and after cooling they sank a bit in the centers. (My leavening agents are fresh and used frequently so it's not an ingredient problem.). The cake itself was mottled in color rather than a uniform golden. Quite unappetizing in appearance, to be candid, which was disappointing because the batter was beautiful! The taste was okay. I actually liked the flavor of the cake but it was very dense and too dry. I was sure not to over mix and to follow the directions precisely to ensure the best results possible. I'm disappointed in how my cupcakes turned out and won't use this recipe again, although I am happy to hear others enjoyed it nonetheless.

1 user found this review helpful
Reviewed On: May 29, 2013
Split Pea and Ham Soup I
I was a little skeptical because of how simple this recipe is and yet it turned out wonderfully. I usually follow things to a tee but for this I did take the advice of previous reviewers and made a few tiny alterations: - I used about 3/4 pound of peas and added the last 1/4 pound at the end so there would be some non-disintegrated peas in the soup. - I added carrots and celery to the onions to add some additional veggie goodness. - I threw in a chicken bouillon cube or two with the water, as well as some herbs I had on hand. (Literally, I just grabbed things out the cabinet and used them :-) This may well have been the best pea soup I have ever had. The consistency is soupy, not thick or goopy, which I'd feared. I will definitely be making this again and again.

6 users found this review helpful
Reviewed On: Dec. 28, 2009
Mrs. Sigg's Snickerdoodles
Having never eaten, let alone baked, snickerdoodles, I am very happy with hos this recipe turned out. I bake with butter-flavored shortening, no matter the ingredients called for, and decided to stick with that instead of the butter & shortening prescribed. It worked beautifully. The only adjustment I'll make next time is in the cinnamon-sugar coating. I'll use raw sugar instead of regular white sugar to add some texture and I'll decrease the amount of cinnamon as I thought these were a bit heavy. But totally great otherwise. My husband isn't a cookie person and he went back three times for more. This recipe has earned a spot in my recipe box.

1 user found this review helpful
Reviewed On: Oct. 14, 2007

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