DLHDLH23 Profile - Allrecipes.com (1586971)

cook's profile


Home Town: Lakeville, Minnesota, USA
Living In:
Member Since: Apr. 2003
Cooking Level: Intermediate
Cooking Interests: Baking
Hobbies: Gardening, Camping
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Fruit Cocktail Cake
Bunch of Strawberries
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Recipe Reviews 3 reviews
Fruit Cocktail Cake
My husband liked it a lot, though thought it could of used some spice as well. I think I'll add a bit of nutmeg next time. Best when eaten same day while the top is still crunchy, it goes soggy pretty fast, though I did put it back in the oven for a bit the next day and it was still pretty good. If you like sweet, this is a good cake.

7 users found this review helpful
Reviewed On: Feb. 7, 2008
Strawberry Fruit Balls
I remember making these too as a kid. Since they are a favorite, I doubled it so I used 2 big boxes of Jello with the 2 cans of condensed milk. Then I just threw in the whole bag of coconut - came to a bit less then 5 cups. I used less finely shopped nuts (pecans) - about 1 cup total. I chilled overnight then rolled up the strawberries, but made them much smaller then this recipe yield states - my double recipe came to exactly 100. I used a size 100 cookie scope for consistancy and ease - just the right size. I think the smaller size is better since they are so sweet. I just rolled them in red sugar mixed with a 1/4 of regular sugar for sparkle. On the tops, my mom had the plastic strawberry tops so I picked some up as well from the Sweet Celebrations store locally. They were only 3 bucks or so for the whole 100 of them. I left the formed fruit out for several hours to "harden" up a bit - easier to handle and eat. To share, I put 3 or 4 in a paper muffin cup and centered it on a red saran wrap square and wrapped up and tied loosely. They do not require refrigeration, though if you are going to keep for some time, they freeze nicely. Thanks so much for publishing this recipe.

21 users found this review helpful
Reviewed On: Dec. 16, 2007
Triple Berry Crisp
This recipe is really easy to make. I made two modifications to the original recipe - I used all fresh raspberries (4 1/2 cups worth)since they are in season and we have them readily available and I sprinkled granulated sugar on top (just enough for a light cover. I didn't measure, it was maybe 2-3 tablespoons) to get it more crispy on top. I thought is was very "dessert" like, great flavor - I really enjoyed it. My husband liked it as well, but thought there needed to be more "crisp", so next time I will probably cut down on the raspberries (I'm going to try 3 1/2 cups) to get the ratio of crumble mixture to fruit more to his liking. I would recommend the sugar on top - it was nice and crunchy on top, even the next day.

3 users found this review helpful
Reviewed On: Jul. 21, 2003

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