SHELLY48 Profile - (18096197)

cook's profile


Home Town: Ohio, USA
Living In: Ohio, USA
Member Since: Dec. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Dessert, Quick & Easy
Hobbies: Knitting, Sewing, Gardening, Reading Books, Music
Recipe Box 1 recipe
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Recipe Reviews 7 reviews
Simple White Cake
I made this for the first time yesterday and added more milk and vanilla as suggested. The cake tastes great, but for me, it came out a little dry. I baked it the full 40 minutes in a 9x9 metal pan. I'm willing to experiment and try making this again because it's a great tasting cake.

0 users found this review helpful
Reviewed On: Sep. 10, 2010
Poppy Seed Bundt Cake II
This recipe is really, really good! I made this particular recipe because I already had the ingredients. I made it with 3 eggs since that's all I had and beat it longer in the stand mixer. It came out light and moist. It did fall a little in the middle, but that really didn't matter since it rose to the top of pan. I did sprinkle the pan with a tablespoon of sugar (after spraying with Pam for baking) and it didn't burn. Thanks for the recipe! I'll make this again and maybe try it with half applesauce since it's pretty heavy on the oil.

5 users found this review helpful
Reviewed On: Dec. 2, 2008
Shepherd's Pie V
My guys absolutely loved this. I did make some of the suggested additions and it was slightly spicy and very tasty. Here's how I made it. For the meat, I used water, onion soup mix, 1 clove minced garlic, 1/2 tsp basil, 1 tsp steak seasoning, 1 TBSP each of ketchup and Worcestershire. I omitted the beef buillion so it wouldn't be too salty. Since I already had sour cream and cheddar, I mashed the potatoes with salt, pepper, 2 pats butter and sour cream. Then I mixed in about 2 tsp dried onion flakes and 1/4 to 1/2 cup of shredded cheddar. Put the mixtures in the casserole,dusted with paprika and baked at 350 for 20 minutes and then broiled it to brown the top. Absolutely fantastic. The potato topping came out tasting like a loaded potato. I was afraid all the different flavors could become cloying but they didn't. Give this recipe a try. It's really good.

2 users found this review helpful
Reviewed On: Oct. 28, 2008

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