DOJAGRAM Profile - (18111374)

cook's profile


Home Town: Cocoa, Florida, USA
Living In: Orlando, Florida, USA
Member Since: Jun. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Italian, Southern, Dessert
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Blog...  6 posts
Jul. 7, 2010 10:42 am 
Updated: Jul. 10, 2010 8:12 am
It's just too hot to eat ... yet I get hungry. I love salads, just don't like to make 'em. It's like the noble sandwich, something which always tastes better when made by somebody else. In my household we eat salad wraps (my recipe¬†soon to be¬†published) a lot, and they are quite filling, easy… MORE
Funny Face!
pumpkin cheese bread II
About this Cook
My cooking tragedies
old-fashioned cooked fudge; dropped the beaters during the last phase of beating until the gloss was gone and had a kitchen decorated in splats and splatters of brown; even the mini blinds did not escape! Fudge ended tasting good, surprisingly... :)
Recipe Reviews 16 reviews
Patriotic French Toast
I used Texas toast size bread when I made this which pretty much used up all the egg mixture as well as the cream cheese mixture; I appreciate the reviewers clarifying the ingredient amounts. This is a very rich recipe but delish.

8 users found this review helpful
Reviewed On: Jul. 7, 2010
New York Cheesecake II
I made this a couple of weeks ago with some of the changes suggested, and made an additional change as well. I made it in a 13x9 pan, added about 1/2 tsp cinnamon to the graham cracker crumbs for the crust (I always do, makes the crust a bit more interesting). I also used 1 cup sugar (generous cup), 3 large eggs and five 8-oz packs of cream cheese. I baked it as the others stated, 10 minutes at 400, turning the temp down to 200 for 45 minutes, turning off the oven and letting the cake cool. I liked making it in the 13x9 pan, makes cutting it and serving it much easier. This recipe freezes well too, by the way. I also added some fresh lemon juice to the batter, which enhanced the flavor, in my opinion. A keeper recipe..thanks a bunch.

8 users found this review helpful
Reviewed On: Mar. 10, 2007
Chantal's New York Cheesecake
Wish I could rhapsodize about this recipe, but I cannot. It not only cracked, it split wide open, was the worst damage I've ever had making a cheesecake. I've never used milk in a cheesecake recipe, nor have I used flour. I don't know if adding these made the results so much worse-appearing than other recipes I tried, but... In addition, this cake was too "custardy" tasting and not dense like a NY cheesecake. I'll just keeping looking, as this one is not the "one for me."

6 users found this review helpful
Reviewed On: Feb. 21, 2007
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