Lilster Profile - (18253900)

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Living In: Virginia, USA
Member Since: Dec. 2005
Cooking Level: Intermediate
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Recipe Reviews 12 reviews
Moravian Sugar Cookies
These are delicious, and the dough is easy to make. However, this is the stickiest dough ever! I finally figured out that I needed to roll the dough right on the parchment paper, cut out the cookies and remove the scraps, because the dough was too sticky to be transferred. Makes a ton of cookies, so good for a cookie exchange if you're willing to do the work.

11 users found this review helpful
Reviewed On: Dec. 5, 2010
Creamy Banana Bread
Perfectly good, moist, and easy banana bread, although I'm still looking for one with more depth of flavor to it. To note the changes -- I used unsalted butter instead of margarine, used low-fat (not fat free) cream cheese, used 1/4 cup brown sugar plus 1 cup white instead of all white, 3 mashed bananas (probably a little more than a cup, but it's how many I had), and I didn't make the streusel layer but instead mixed the cinnamon in with the dry ingredients and folded in the pecans at the end. Oh, and the recipe doesn't call for any salt, so I added 1/2 tsp of salt to the dry ingredients. I also had one larger loaf pan, and put about 2/3 of the batter into that (bake time of 55 minutes), and put the rest into muffin cups (in liners) that baked for about 35 minutes.

2 users found this review helpful
Reviewed On: Jul. 28, 2007
Sour Cream Banana Cake
The cake was good and easy to make, but it seemed to be lacking something. I used unsalted butter, so if I make it again, I would probably either use salted butter or add more salt. I also made a half recipe in a bundt pan (I only had two bananas), and I didn't frost it or glaze it. I think I would also put a confectioner's sugar glaze on it, or else dust the whole thing with powdered sugar. I had melted the butter by mistake when I was trying to defrost it, so I put it in the freezer for a few minutes while I got the rest of the ingredients together, and blended the ingredients while the butter was still very liquid. I don't think that it affected the consistency of the cake, which was fine.

0 users found this review helpful
Reviewed On: Jul. 22, 2007
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