wee red Profile - Allrecipes.com (1447092)

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wee red

wee red
Home Town: Berwyn, Pennsylvania, USA
Member Since: Jan. 2004
Cooking Level: Intermediate
Cooking Interests: Baking
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Recipe Reviews 3 reviews
Cinnamon Raisin Bread I
This bread should be a staple in anyone's recipe box. And if you don't make bread, this is a fantastic recipe to start with. I didn't change a single thing - even for a yeast bread, the directions are clear and easy and finished loaves are SO tasty - plus! easy to freeze - plus! make the world's greatest toast in the morning (the melted butter with the cinnamon swirl is perfection). Try it - you will love it.

7 users found this review helpful
Reviewed On: Mar. 11, 2006
Special Buttercream Frosting
If you're looking for the definitive buttercream recipe, then look no further. Here are a few reasons why this recipe rocks my world: 1) Consistancy: It's PERFECT. Not too gloopy or too stiff. Just right. EVERY time. 2) Flexibility [part 1]: You can easily adjust ingredients to suit tastes of the cake-eaters. Butter instead of shortening is unbelievably rich but a firm favourite for older eaters. The shortening-only version tastes a lot like bakery icing, so popular with a younger crowd. And a mixture of the two gives you the best of both worlds. 3) Flexibility [part 2]: Recipe here makes a shedload. Great if you need to ice cupcakes for a couple thousand of your closest friends, but proportions are such that it is easily halved (to ice one normal sized cake) without losing any flavour or needing a degree in calculus to figure out what the measurements would be. Make it. You won't regret it.

1589 users found this review helpful
Reviewed On: Oct. 11, 2005
Apple Pie by Grandma Ople
Believe the hype. I made this for the first time for a dinner party I had last week - mostly because I wanted to see what all the fuss was about. And it did not disappoint. Women were begging for the recipe. Men were saying it was the best apple pie they had ever tasted. There were riots over who was going to get the last piece. I followed everyone's suggestions here... prepared the lattice ahead of time and kept it in the fridge til ready... mixed a tsp of cinnamon to the butter and sugar mixture... brushed egg whites on bottom crust to keep from getting soggy... poured 2/3 of mixture over the apples first, then the rest over the top of the crust... baked at 350F for the whole time to avoid burnt topping... put baking tray in bottom of the over to catch the drips. Hence forth I am eschewing all other apple pie recipes. Truly spectacular.

3137 users found this review helpful
Reviewed On: Oct. 11, 2005

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