ShireenNS Profile - Allrecipes.com (16416940)

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ShireenNS


ShireenNS
 
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Member Since: Nov. 2010
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Recipe Reviews 4 reviews
Mom's Buttermilk Pancakes
I searched many buttermilk pancake recipes after seeing my guy seriously impressed by some uberperfect ones he ordered in one of my favorite breakfast spots. I decided to give a try to making them from scratch. I usually don't make them, or if I have to, it's from a package mix. This recipe seemed the easiest and made sense, so I followed it almost exactly with a few exceptions: 1: I added 1+ teaspoon vanilla with the wet ingredients. (There were just a few drops beyond 1 teaspoon left in the bottle, so I emptied it!) 2: I only used 1/4 teaspoon salt, after reading the reviews. This was adequate. I wouldn't add more than that when I make them again. 3: I added 1 tablespoon sugar to the dry ingredients. 4: He liked how puffy the ones he ordered were, so I separated the egg, whipped the white till very foamy, almost stiff, and folded it in at the very end. I do think this helped make them more light and fluffy. I think this was a great recipe, and I think it will be the one I use when I make them again. I think the flavor was great and the texture of the ones that turned out right was very nice. I really don't make pancakes often, so I will need to perfect the process of cooking them correctly. I used butter to cook them in and I think it burns too fast. I would either use cooking spray (blech) or canola oil. Also, I'd like to eventually incorporate whole wheat flour to make it a healthier breakfast.

3 users found this review helpful
Reviewed On: Jan. 12, 2011
Quick Nariyal Burfi (Indian Coconut Fudge)
Wow, this was very popular! I did it a little differently and therefore I have some questions. 1: I didn't have enough condensed milk, so I did 2/3 recipe. I added an extra 1/2 tsp. cardamom. This was fantastic! 2: I used unsweetened finely grated coconut. It was plenty sweet - in fact, having tasted it, I think sweetened coconut would be too much. When I make it again (which I definitely will!), I'll use unsweetened coconut again. OK, questions: I did this on the stovetop - I am leary of the microwave for such things... maybe because of my microwave. I waited and waited for the coconut to bubble, but it did not, and since there is more solid than liquid in this recipe, it ended up scorching a bit, so I added a few TBSPs of milk.... the texture ended up possibly a bit sifter than traditional nariyal burfi... any suggestions as to how to correct this? Is the coconut supposed to be completely soft in the final result or would it still maintain some of it's texture? I'd like it a bit softer, but cooking it in the fudge recipe any longer would have really burned and scorched it. I am wondering if I could boil it to soften it a bit before cooking it with the condensed milk, or will i lose some of the coconut flavor if I do this? Thanks for the recipe and for any suggestions you may have. Cheers!

3 users found this review helpful
Reviewed On: Dec. 29, 2010
Double Chocolate Brownie Cake
I have a question - I remember this as a bundt, but I am wondering if anyone has tried it as cupcakes or as 9" round layers? I'd like it to retain it's texture and richness, but in different forms. My first bf's (late) mom used to make this for us and I loved it! I could not remember her recipe until I saw this, so I will be making it soon. I thought she used actual butter instead of the oil. Does anyone know if it would be the same quantity? And should it be melted? If I knew then what I know now, I'd have hung out in the kitchen with her instead of hanging out with him!

10 users found this review helpful
Reviewed On: Dec. 10, 2010
 
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