Angelica Profile - Allrecipes.com (18001735)

cook's profile

Angelica


Angelica
 
Home Town:
Living In: Winder, Georgia, USA
Member Since: Oct. 2004
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Italian, Southern, Healthy, Dessert, Kids
Hobbies: Scrapbooking, Gardening, Hiking/Camping, Biking, Walking, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work
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Recipe Reviews 17 reviews
Gluten Free Banana Bread
Great GF recipe! Like others, I did make minor adjustments: I used Earth Balance Coconut Spread as a replacement for the butter to make it dairy-free, I also added 1/2 teaspoon of xantham gum, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, and used 1/2 cup of unsweetened applesauce in place of the sugar. The texture is wonderful - not crumbly or rubbery as some gluten-free products tend to be. The muffins rose nicely and were moist and very delicious! Thanks so much for sharing this recipe!

1 user found this review helpful
Reviewed On: Apr. 6, 2014
Pizza Casserole
LOVE! Thank you so much for such a great, easy recipe. My picky 6-year old absolutely loved this dish. I modified it for a gluten-free/dairy-free diet by using Tinkyada spiral shells (I've tried other GF brands and Tinkyada is by far the best), omitting the 4 T of milk and using a dairy-free cheese, such as the Daiya mozzarella shreds- came out fantastic! I read where a previous reviewer expressed their doubts whether a 14 oz. jar of pizza sauce would be enough or not- I thought the same thing but sure enough, the 14 oz. is just the right amount! Not dry or swamped with too much sauce. I also used Italian ground sausage instead of beef. The best thing about this recipe is that you can customize it the way you want, much like ordering a regular pizza. Thanks again for sharing!

0 users found this review helpful
Reviewed On: Jun. 11, 2012
Dark Chocolate Cake II
AWESOME CAKE!! This is truly the BEST chocolate cake recipe EVER. Seriously. I followed one reviewer's advice and substituted the 1 cup of milk with 1 cup of whole fat buttermilk - WOW. Amazing how it turned out. I baked it in a bundt pan for about 30 minutes. I had no problems with the cake falling or any dryness at all. This was extremely rich & moist and very easy to make. Thank you SO MUCH for sharing this incredible recipe!

1 user found this review helpful
Reviewed On: Dec. 6, 2009
 
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