RWillett Profile - Allrecipes.com (15264563)

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RWillett


RWillett
 
Home Town: Ipswich, Suffolk, England, U.K.
Living In: Norman, Oklahoma, USA
Member Since: Jan. 2012
Cooking Level: Expert
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About this Cook
My favorite things to cook
Traditional English Roasted Chicken
My favorite family cooking traditions
Since my father's family are Armenian, Middle Eastern cooking is one of my favorite things to cook. My mother's family are British so that is also a favorite. Most of my father's family live in New England so much of our cooking is regional...quite a melting pot!
My cooking triumphs
Flourless chocolate cake...almost all cake baking and sage and onion sausage rolls.
My cooking tragedies
Anything that requires shortcrust pastry...and rice pudding. I have tried every recipe known to man and I always fail.
Recipe Reviews 5 reviews
Yorkshire Pudding
I have been making Yorkies for the last 20 years on a weekly basis and have some tips for those people who say that their puds don't rise. First of all, I use yorkshire pudding pans I bought in England. If you don't have these use muffin pans. Second, I use 1 tablespoon of vegetable oil or vegetable shortening per slot. It has a higher smoking point than butter and olive oil. Thirdly, put your pan in the oven for at least 15 minutes before filling with batter. I take mine out of the oven and put the pan over a direct heat from the oven top and I also put the batter in a jug and pour them in while the pan is over direct heat. They will sizzle and set and THAT is the key. Put them back in the oven and set the timer for 25 mins. They will rise beautifully. I usually make the batter about an hour before I put them in the oven and have never had a problem. Do NOT use any leavening agent such as baking powder/soda. They just don't taste right. I also cut the salt to a half teaspoon and add a good grinding of freshly milled black pepper. I hope this helps those who are having trouble getting their puds to rise.

14 users found this review helpful
Reviewed On: Oct. 25, 2013
Poke Cake I
Made this on St. Patrick's day using lime jell-o and have made a rainbow cake using 3 different flavors...strawberry, orange and lime in horizontal stripes and it always gets rave reviews! I made the cake and when it had set I used half on the bottom then inside was a pint of good vanilla ice-cream then put the other half on top and frosted the whole thing with Cool Whip. Put it in the freezer for an hour...ice-cream cake just special enough for a child's birthday!

2 users found this review helpful
Reviewed On: Mar. 17, 2012
Flourless Chocolate Cake II
Before I baked this I read most of the reviews. I used unsweetened Ghirdelli chocolate and 1/2 cup each of both white and light brown sugar. I added 1 1/2 t vanilla and then separated the eggs. I melted the choc. and butter in the microwave then whisked the egg yolks and sugar until lemon colored and thick. Then I mixed in the melted choc/butter. I sifted the cocoa and whisked the egg whites until soft peaks formed. I then folded the cocoa and egg whites alternately until thoroughly blended. I baked it in a pie dish to make it more of a torte and baked for 22-25 mins. Cooled it in the pie dish and decorated it with a white chocolate ganash. then dusted lightly with a mixture of 1 t cocoa powder and 1 t powdered sugar. Served it with vanilla bean ice-cream when still warm and it was lush-ious! Not a crumb left!! My husband raved about it so I will definately be making this again!

6 users found this review helpful
Reviewed On: Jan. 20, 2012
 
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