LAUREN30 Recipe Reviews (Pg. 1) - (18002930)

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Fluffy Pancakes

Reviewed: Sep. 9, 2008
I finally found it!! Eureka - sp? - anyway - tried so many recipes - even read about different techniques - all motivated by the fact that I knew a pancake house flap jack was only a few tweaks away - and here it is - shortening - can't believe I didn't figure it out considering I make and sell biscuits - so here's my approach: lactose intolerant so used soymilk with some lemon juice (mock buttermilk: 1cup milk:1 Tbsp lemon juice or vinegar-let rest for 5-10 min.) - cut shortening into dry mix 'till coarse - not too fine - whisk egg into wet - add to dry - JUST A FEW STROKES will mix - I finally realize how crucial this is and how those lumps and seemingly unmixed portions you just can't stand not blending actually affect the tenderness (and your pancakes won't be lumpy like you think) - ok - the last - i let the batter sit on the counter (probably should have put in fridge) for about an hour - until i saw lots of little bubbles - those bubbles are the key to your incredibly fluffy pancake - when you pour your batter into the pan DON'T mix - you want as many of those little bubbles as possible - this is why letting batter sit even overnight makes such great pancakes - the air bubbles form and create super fluffy cakes!!
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German Chocolate Cake III

Reviewed: Apr. 19, 2008
The best cake I've ever made. Here are my suggestions - will try and keep brief: 1.follow cake recipe - no adjustments needed - for cooking time - different ovens=varying temperatures - stick a toothpick in it - you'll know! 2.use icing recipe on dark choc. box:**3*4&wf=9&recipe_id=51053 recipe of this icing is just enough if you're not heavy handed with it - it's very rich so more would be overkill in my opinion the icing recipe - once you stir in the coconut and pecans it WILL thicken - you'll be surprised - but i definitely toasted coconut and pecans before adding - letting it cool a little will also help it thicken 5. you can simply toast nuts and coconut on the stove top in a non-stick pan - fast and easy
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Flourless Chocolate Cake I

Reviewed: Mar. 27, 2008
Wow! Definitely going in the mainstay - tried and true - file of my recipe book. I'm a personal chef/caterer and last night I catered for a group of very well known classical musicians - beef tenderloin, fresh herb roasted vegetables and new potatoes, field green salad, vermouth roasted shad, prosciutto pesto palmiers, macaroons, and this flourless chocolate cake. I had several marriage proposals, was approached in the kitchen for more of this cake, and was personally brought out and given a toast for the meal (but really the cake). Are you sold? Follow the recipe exactly! I usually change things around - but there is NO NEED TO CHANGE A THING. I used ghiradelli bittersweet chocolate chips (about a bag and 1/2 of 11.5 oz bags). I wrapped my cake pan in foil for the water bath because I used a cheap spring form pan. Amazingly, the cooking times and everything are perfect. DON'T CHANGE. And a big thanks to Maggie. oh yeah - served with whipped cream (heavy whipping cream and a little powdered sugar) and fresh strawberries.
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Meringue Kisses I

Reviewed: Dec. 17, 2007
after a frustrating flavorless and unattractive batch of meringue from a martha stewart magazine - i turned to all recipes (when am i gonna learn to just come here first - i always do that!) and found this recipe for meringue - i made some without chocolate chips and some with - they are fabulous - texture is great - tomorrow i will add small amounts of chopped chocolate and toasted pecans - thanks!!
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