melissa Profile - Allrecipes.com (18359515)

cook's profile

melissa


melissa
 
Home Town:
Living In: Houston, Texas, USA
Member Since: Mar. 2005
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Slow Cooking, Asian, Mexican, Mediterranean, Quick & Easy
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Recipe Reviews 36 reviews
Southern Praline Pecan Cake
Great cake. Very moist and dense. It's sweet, but not any sweeter than an iced cake. I didn't add the extra pecans and it was great as is. I'll have to try it again when I have pecans. I did decrease the oil as suggested and it was fine. It's heavy so it needs to cool before you attempt to remove it. I made it a second and third time with different cake mixes. Love it with a german chocolate cake mix! With dark chocolate it kind of lost the flavor of the pecans and coconut. I also was out of oil once and instead of using oil I used 3/4 cup of unsweetened applesauce. It was great! The cake turned out lighter and far less dense. The icing actually has a lot of oil in it already so the oil is really unnecessary.

0 users found this review helpful
Reviewed On: Dec. 27, 2013
Chewy Chocolate Chip Oatmeal Cookies
These are great. I halved the recipe. Only changes I made were adding cranberries (in place of nuts) and white chocolate chips (in place of chocolate chips). I had an Ocean Spray cranberry and white chocolate cookie recipe, but I didn't like the texture of them. These were much more to my liking. I also added 1/8 cup extra flour (for a halved recipe, as suggested) and melted the butter before (wanted them chewier), and omitted the salt (used salted butter). I let them sit over night in the fridge. Cooked for 12 minutes @ 350. They were not flat. They were chewy with slightly crispy ends. It made 2 dozen delicious cookies.

1 user found this review helpful
Reviewed On: Oct. 19, 2013
Grandmother's Buttermilk Cornbread
This is perfect. I did only put 1/3 cup of sugar because of some reviews, but I think 2/3 would be fine. It was moist and delicious even hours later. There is nothing cake-like about this. Cooked it for 25 minutes in a cast iron skillet. Served it with spicy seafood stew. Delicious! ***************** ETA a few months later - I made this a second time with 2 cups self rising cornmeal mix (has flour in it so I did not add more flour) and milk (I never have buttermilk, so I usually just add 1 tablespoon lemon juice/vinegar and a little under a cup of milk. let it sit and use it.), the full amount of sugar and it turned out wonderfully as well. And FYI, I'm from the South and I like my cornbread on the sweet side. I didn't know true southerners had to remove sugar... I didn't get the memo! Though like I said I do not find this overly sweet. The sugar does a great job at keeping it very moist though!

3 users found this review helpful
Reviewed On: Oct. 16, 2013
 
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