SweetTooth Profile - Allrecipes.com (1502443)

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SweetTooth


SweetTooth
 
Home Town: Detroit, Michigan, USA
Member Since: Apr. 2003
Cooking Level: Intermediate
Cooking Interests: Baking, Indian, Southern, Dessert, Quick & Easy
Hobbies: Hiking/Camping, Walking, Photography, Reading Books, Music
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  • Moussaka
  • Moussaka  
    By: PEGGY AYSCUE
  • Kitchen Approved
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Recipe Reviews 14 reviews
Banana Cake VI
This cake is all it's cracked up to be. I followed the cake recipe with just a few adjustments: (1) for half of the flour, I substituted whole wheat flour; (2) for half of the sugar, I substituted brown sugar; (3) I used white vinegar mixed with milk instead of buttermilk (1 1/2 T vinegar, plus milk to equal 1 1/2 cups, then let sit for 10 minutes); and (4) I added 1 tsp orange zest. Following the baking instructions, it took 75 minutes for the toothpick to come out clean. The freezer thing felt weird, but I did it, and I wouldn't do it any other way in the future. The cake was so moist and delicious! There is no doubt in my mind that I will make this again. My husband and I both loved it! Since I was only doing a 13x9 cake, I halved the frosting recipe, and that was just the right amount. I'd only do the full frosting amount if I were doing a layer cake.

1 user found this review helpful
Reviewed On: May 1, 2014
Buttermilk Pancakes II
I really like these pancakes! I modified the recipe just a tad: I added 1/2 tsp vanilla and was generous with the sugar (my 3 tablespoons were probably more like 4). Other than that I made the recipe as is, with the amounts called for. It made about 14 pancakes. I had 7 left over, so I froze them with a piece of parchment paper in between the individual pancakes, and they were great microwaved. This will be my go-to pancake recipe from now on. Soooo much better than boxed pancake mix!

1 user found this review helpful
Reviewed On: Aug. 27, 2013
Grilled Spicy Lamb Burgers
Yum!!! We altered the recipe a bit: used minced rosemary (fresh) instead of cilantro, because we're not fans of cilantro; used red wine (a cab sav) instead of sherry, simply because we had a bottle open and wanted to use it up; used 1/4 tsp cayenne pepper instead of red pepper flakes, which we didn't have on hand; and omitted the allspice. But man oh man were these burgers delicious! This was our first time trying to make our own lamb burgers, after having loved some real gems at restaurants, and this recipe made us wonder what took us so long to try it ourselves. The only thing we'll do different next time is cook them a little less time. We did 4 minutes per side, and that gave us burgers brown all the way through, but still juicy. But I prefer some pink in the middle, so next time we'll maybe try between 2 and 3 minutes per side. We served with tzaziki (using a video recipe also on this site, which was produced by foodwishes.blogspot.ca, where the actual ingredients and amounts are written out). Feta, I think, might overwhelm the pure goodness of these patties. Taste the burgers first, before deciding whether to add feta. You may find, as we did, that it's completely unnecessary.

1 user found this review helpful
Reviewed On: May 5, 2013
 
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