Rosie Profile - Allrecipes.com (18292391)

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Rosie


Rosie
 
Home Town: -, British Columbia, Canada
Living In: -, British Columbia, Canada
Member Since: Dec. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Asian, Italian, Nouvelle, Mediterranean, Dessert, Quick & Easy
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About this Cook
I'm twenty-one, and although instant noodles and Coke kept me going through college, I now live with my boyfriend who can't quite live on that. So I cook. Or try to, anyway.
My favorite things to cook
Pie (savoury), cookies, new things, medieval things.
My favorite family cooking traditions
Lemon Sponge Pudding.
My cooking triumphs
Ground beef pie with broccoli and cheese sauce.
My cooking tragedies
Three tiered cake that turned out salmon pink and lopsided.
Recipe Reviews 15 reviews
Country Pound Cake
Excellent recipe! I got interrupted halfway through making this cake and had to leave the batter in the fridge overnight in a saran wrapped bowl. I worried it would affect it, but it came out just lovely. I used margarine instead of butter and shortening, because that's all I had. Also, I made cupcakes with this instead of loaves. Made about three dozen, and cooked up nicely in about 30-40 minutes, depending on the size of your cupcakes.

0 users found this review helpful
Reviewed On: Apr. 30, 2013
Caramels
This one is going in my recipe box. The only changes I made was to add vanilla seeds instead of liquid vanilla, because I like that better. I cooked it until precisely 250 degrees, and I'm right at sea level. I used as a layer in dipped chocolates, so I worked with it while it was still pretty warm, then threw the centers in the freezer before dipping. It worked really nicely.

0 users found this review helpful
Reviewed On: Dec. 6, 2012
Cream Cheese Frosting II
Lovely! I used Victoria Island cream cheese (which is by far my favorite cream cheese; tastes less processed than Philadelphia cream cheese, in my opinion), but found it a bit too thick to spread, so I added a bit more vanilla (probably doubled it) and the consistency/taste was good. My cake still crumbled a bit while I was spreading, but once they taste it, who's going to look at it? I filled and topped a double layer chocolate cake (Dark Chocolate Cake, from this site), and added half a can of cherry pie filling on top. Looks fantastic! Tastes good, too. :P This recipe was enough to do one double layered 9" cake and one double layered 6" cake, not being very generous on the icing (I figured I ought to cut down a little with the cherry topping! Didn't want to overdo it). Thanks for the recipe!

0 users found this review helpful
Reviewed On: Oct. 10, 2007
 
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