SeagramGildaMrT Profile - Allrecipes.com (16914438)

cook's profile

SeagramGildaMrT


SeagramGildaMrT
 
Home Town: Rockford, Illinois, USA
Living In: South Beloit, Illinois, USA
Member Since: Nov. 2010
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Quilting, Sewing, Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Fishing, Hunting, Photography, Reading Books, Music, Genealogy, Painting/Drawing, Wine Tasting, Charity Work
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 2 reviews
White Chocolate Macadamia Cranberry Dreams
Followed recipe exactly, and they were a hit! Definitely going in my recipe book!

2 users found this review helpful
Reviewed On: Feb. 13, 2011
Double Layer Pumpkin Cheesecake
A good starting recipe. I followed the advice SOUTHERNBELLE0908 posted in her review and made a few tweaks of my own. I increased the vanilla extract to 3/4 of a Tablespoon and I folded in 1/2 Cup Sour Cream after the eggs were added and increased the pumpkin puree to 1 Cup. I also omitted the individual spices and substituted 2 Tablespoons of 'Spice Island' Pumpkin Pie Spice. If using McCormick or Tone's, I suggest using 3 Tablespoons. Immediately after the puree and sour cream are folded in, pour the filling in to a 10" springform pan and place it in a water bath with boiling water half way up the springform pan. Bake in a preheated 325 degree F oven for 50 minutes to 1 Hour or until center is jiggly like jello. Turn off oven and open oven door and let sit for 1 hour. Transfer to refrigerator and let sit 3-4 hours or overnight. Serve with warm caramel sauce or vanilla bean ice cream....Yum! Enjoy!

8 users found this review helpful
Reviewed On: Nov. 9, 2010
 
ADVERTISEMENT

In Season

French Toast
French Toast

French toast is such a perfect breakfast, light lunch, or even supper on these warm days.

Crisp Cucumber Salads
Crisp Cucumber Salads

Try one of our 100-plus cool cucumber salads.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States