srobinson Profile - Allrecipes.com (14592293)

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srobinson


srobinson
 
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Member Since: Sep. 2012
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Recipe Reviews 6 reviews
Four Egg Yellow Cake
This recipe was PERFECT. I substituted butter for shortening like many others and halved it to make about 15 just above the liner cupcakes (you could squeeze 16 cupcakes out of half this but I'm a habitual batter eater). I've already eaten two before they've cooled because they're too yummy I didn't want to wait to frost them! To those negative reviewers, I imagine that they didn't really mix things in. You need to seriously cream your sugar and butter before proceeding (thank heavens for mixers) and add the other ingredients SLOWLY. I did cheat and add the baking powder and salt just tossed in before the milk and flour instead of mixing it in with the flour because I was too lazy to get out another bowl. Then I added 1/3 cup flour, then 1/4 milk, alternating til I'd done it all and making sure the previous addition was fully integrated before proceeding. It gave me a perfectly light spongy, moist cake. I also suspect many people are unhappy it does not taste like a box cake, but I think it tastes much better, and certainly more natural. This is plain and simple good baking.

0 users found this review helpful
Reviewed On: Jun. 9, 2013
Grandma's Corn Bread Dressing
I was looking to recreate my grandmother's classic cornbread dressing- this was exactly what I was looking for. Perfect taste and texture!

2 users found this review helpful
Reviewed On: Apr. 11, 2013
Apple Crisp II
Delicious! I used 4 large apples and 1 small (3 pink lady, 2 fuji) and that seemed like a good amount. I baked them in an 8x8 glass pyrex and like others did half white half brown sugar and also just put a splash of water in with it. I also added nutmeg and a hint of cloves as I love those flavors in my apple baking. Four stars because it wasn't as pretty as I'd hope for, I felt like need modifications, and the texture wasn't quite what I wanted. But its taste is superb!

1 user found this review helpful
Reviewed On: Nov. 18, 2012
 
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