xxkari101 Profile - Allrecipes.com (15078515)

cook's profile

xxkari101


xxkari101
 
Home Town: District 12, Alabama, USA
Living In: Hogwarts, Alabama, USA
Member Since: Nov. 2011
Cooking Level: Not Rated
Cooking Interests: Dessert
Hobbies: Reading Books, Music, Painting/Drawing
Recipe Box 2 recipes
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  • Type
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  • Member Rating
"Plum Cakey Tart I"
About this Cook
My cooking triumphs
-pecan pie (using the recipe Pecan Pie V, watching the "How to make Pie Crust" video on this website, following the Betty Crocker recipe for pie crust); -plum cakey tart (make way too often); -crepes (J'adore les crepes! I have learned how to make the best crepes... thanks to my French class)
My cooking tragedies
-spent a good two hours trying to make meringue with white sugar instead of granulated sugar by HAND-WHISKING (I didn't own a mixer then!!!) It was pure torture. All I got was sugary goo. So I ended up just having a lemon pie. :( ; -was trying to bake scones once. Mistook baking soda for baking POWDER. Ergo = Worst. Scones. EVER.
Recipe Reviews 2 reviews
Plum Cakey Tart
I MAKE THIS WAY TOO OFTEN. It's SO good that it's almost addicting! A great way to use leftover plums. 1 cup of all-purpose flour is fine if you don't have whole wheat - it worked for me! I tried this with gala apples, but the apples came out pretty dry, shriveled and flavorless. Will experiment with other apples. I tried this with nectarines too - delicious! I dipped each nectarine slice in some honey before I placed them on the dough then added the cinnamon and sugar. They came out beautifully golden and sweet!

5 users found this review helpful
Reviewed On: Nov. 23, 2011
Pecan Pie V
UH. MAY. ZING. Loved how it wasn't overwhelmingly sweet! I did use 1 tbsp of Splenda in the place of the white sugar to cut some of the calories. Also I made sure to temper my eggs when adding the hot butter, and strained the egg-butter mixture to prevent cooked egg pieces in the pie. Took the advice of some of the reviews and reduced the temp gradually - ended up with a nice, crispness on the top of the filling. Tried this for Thanksgiving this year - was a big hit with my family, so much that they requested I bake another one!

0 users found this review helpful
Reviewed On: Nov. 23, 2011
 
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