CELISEEV Profile - Allrecipes.com (1457830)

cook's profile


Home Town: New Jersey, USA
Living In: Flower Mound, Texas, USA
Member Since: Dec. 2003
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Southern, Healthy, Dessert, Gourmet
Hobbies: Sewing, Needlepoint, Walking, Reading Books, Music, Wine Tasting, Charity Work
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Recipe Reviews 6 reviews
Kulich (Russian Easter Cake)
We are Russian and make Kulich every year to be blessed in our Easter basket on Pascha (this year on May 5, 2013). Usually making it is an all day, arduous process that is done on Great and Holy Saturday, and there's a much panic around "will it come out"? I made this recipe last night (a week early) and not only could I make it with ease, it didn't take all day! Additionally, it was WONDERFUL! It tastes and feels just like the more complicated versions. The only things that I thought were "off" were at step 6 and 8. I needed way more than 2 1/2 cups of flour. It was still more batter than dough until I added another cup (estimated). It was still very sticky when I turned it out to knead, so the kneading in step 6 added another 1/2 cup... All in all, I used 4 cups (which is what my more complicated recipes also calls for). Also, at step 8, I used a variety of can sizes and found that the narrower can produced a nice tall loaf with a "muffin top", which I like. But the shorter cans made the loaf look more authentic. I will say though, they were much smaller than I expected. Next time instead of 4 small loaves, I will do what I usually make, which are two loaves in 12-16 oz coffee tins.

5 users found this review helpful
Reviewed On: Apr. 30, 2013
Mom's Buttermilk Pancakes
I may have rated these years ago, but they are so good I have to do it again. Just making a quadruple batch right now as the kids are getting ready for school - it was a special request from my graduating senior. This might be the biggest thing he misses when he goes off to college. The only thin I do different is use salted butter instead of adding salt - it's perfect every time.

3 users found this review helpful
Reviewed On: May 18, 2012
Moist Yellow Cake
I made this cake last weekend and am about to do it again - it was great. I scaled it to make 2 8inch (by 3inches) rounds and found there was still enough left over to make one 6inch round (by 3inches). I torted the 8 inch rounds and had a 4 layer frosted cake (big hit with the kids), and took the 6 inch and soaked it with Kahlua and chocolate/cocoa powdered top (big hit with the adults). I used cake flour instead of all purpose and Wilton's Cake Release instead of grease/flour combo for preparing the pan (I always use this and it's always perfect). Also due to the depth of the cake used baking strips around the pans (the one's you wet and wrap around the pan to make it bake evenly). If you use cake flour, make sure you convert the amount so you have enough (for every 1 cup of all-purpose flour, use 1 cup + 2 Tablespoons of cake flour).

5 users found this review helpful
Reviewed On: Aug. 21, 2010

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