EROSPERT Profile - (18184192)

cook's profile


Home Town: Cuyahoga Falls, Ohio, USA
Living In: Delaware, Ohio, USA
Member Since: May 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Dessert
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Recipe Reviews 5 reviews
Fresh Southern Peach Cobbler
I decided to give this recipe a try and it is to die for! It's all in the topping. I was a little unsure of adding the boiling water to the crumb topping and almost omitted it. I'm glad I followed the directions and added it. We're a family of 6 with 4 teenagers so I decided to double the recipe and use a 9x13 inch pan. I also added about 3/4 cup of toasted pecans to the topping. I baked it for approximately 25 minutes after adding the topping. This is my new go to recipe for cobbler. Can't wait till apples are in season to try in place of the peaches. Thanks for a great recipe.

0 users found this review helpful
Reviewed On: Aug. 11, 2014
Banana Sour Cream Bread
I've used this recipe ever since I discovered it. However, I can tell you it never comes out the same twice. Over the years I've discovered that it all has to do with the size of your bananas and eggs. When I've used large bananas and only had extra large eggs on hand, this bread doesn't turn out when the recipe is used as posted. There is too much moisture/fat and the bread doesn't rise nicely. If the batter is very light in color while it's baking I can be guaranteed that the loaves won't turn out and will be heavy like bricks. I've thrown many loaves out. I've tried using extra large eggs with smaller bananas and using 1-1/2 to 1-3/4 cups sour cream and had good luck with that. I'll continue to use this recipe even if I haven't tweaked it to perfection. The flavor is perfect and if you can get the moisture/fat content right it's delicious. My family can't get enough of it.

0 users found this review helpful
Reviewed On: Nov. 6, 2013
Absolutely Sinful Chocolate Chocolate Chip Cookies
I have always preferred a cake like chocolate cookie but gave up finding a recipe until I came across this recipe. It's absolutely PERFECT. Big and fluffly and not too sweet. Because I wasn't in the mood for a lot of chocolate I omitted the melted unsweetened chocolate. I doubled the recipe due to the size of my family. I replaced have of the butter with Crisco. This helps to keep the cookies moist and soft and retain their shape. I also replaced half the white sugar with brown sugar. Again, the moisture in brown sugar helps to keep the cookies soft. I beat the butter and Crisco until light and fluffy then slowly added the sugars then added the eggs and vanilla. Last step was to add the flour alternating with the sour cream. Next time I'll try it with the unsweetened chocolate. Awesome recipe. It's my new go to recipe for chocolate chip cookies Thanks so much Emma for sharing your recipe.

3 users found this review helpful
Reviewed On: Apr. 22, 2012

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