e_thang Profile - Allrecipes.com (1656198)

cook's profile


Home Town: Kuching, Sarawak, Malaysia
Living In:
Member Since: Feb. 2002
Cooking Level: Not Rated
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Italian, Middle Eastern
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Recipe Reviews 7 reviews
Cream Cheese Brownies III
I wanted a thicker cheese layer so I increased the cream cheese to 8 oz while keeping the same amounts of sugar, flour, egg and butter. And I just topped the brownie with the cream cheese layer without swirling. That came out very well. Overall the brownie was extremely good, gooey and not too sweet (our family is the "less sweet the better" type). It stores very well in an airtight container, still gooey and chewy after almost 18 days in the fridge (I have one tiny piece left as proof). Have also doubled the brownie layer with an 8 oz cream cheese layer, baked in a 10 inch springform pan for 40 mins. Have tried double the brownie layer and double the 8 oz cream cheese layer....doesn't work. Too much cheese but that was just my own opinion. One thing though .... it's terribly difficult to cut. Tried many ways with : damp/dry cold knife; damp/dry warm knife, a length of string, plastic knife, rubber spatula.... and sorry haven't found a no-mess way yet. P.S. I cheated .... I cut 1/4 cup of sugar from every quantity of the brownie part. Have also mixed white and brown sugars in varying parts with no noticeable difference in the results.

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Reviewed On: Feb. 12, 2009
Apple Crisp II
This recipe has good texture and aroma but too sweet for our taste even after reducing all sugars by 1/4 cup each. Did not have cornstarch and was not sure about using plain flour so just melted the sugar in the water, used only 3/4 of the syrup because it was too much for my pan. It still came out nice and gooey. Had to bake an additional 10 mins at increased temp (200 deg C) for the syrup to bubble (probably due to not adding the cornstarch). Yummy out of the oven (even though we got a sugar jolt at 1 am). The sweetness was tempered after the pie went in the fridge overnight. But will try again with more reduced sugar.

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Reviewed On: Jan. 21, 2009
Honey Bun Cake I
Made this recipe several times already in the last few weeks since I found it. Have tried reducing oil and sugar and found a happy medium now. Using only 1/2 cup veg oil and 3/4 cup lightly packed brown sugar but increased cinnamon to 2 tbsp because the boyfriend, his really picky eater son, future in-laws and I of course, all love cinnamon. We all rave over this recipe. Have used white, french vanilla, golden vanilla (all came out fantastic) and butter yellow (not as good)cake mixes. P.S...reducing brown sugar below 3/4 cup makes the cinnamon swirl less gooey.

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Reviewed On: Oct. 4, 2006

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