LILPHOTON Profile - Allrecipes.com (18361163)

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LILPHOTON


LILPHOTON
 
Home Town: Seattle, Washington, USA
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Member Since: Feb. 2005
Cooking Level: Not Rated
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About this Cook
originally a scientist, i view cooking as a chemistry experiment. i've even applied some of the tools of the lab in the kitchen.
Recipe Reviews 4 reviews
Cream Cake
I love recipes that have excellent flavor with few ingredients. I consider myself a connoisseur of great cakes, and as such I rarely find recipes on this site to try, since most of them start with "1 box white cake mix." I was thrilled to find an old-fashioned cake recipe like this! I made the cake as described with the exception of halving the salt since my husband's on a low sodium diet. I doubled the recipe for a 2-layer cake, and iced it with a vanilla buttercream frosting similar to Buttercream Frosting, but where the butter is melted first, as this gives much better consistency. I beat the eggs with a stand-up mixer for 10 minutes until they were very airy, and then as I added the heavy cream, I continued to beat it on a high setting. The result was a richly-flavored cake that was exceptionally moist and had a rather light crumb for its heavy ingredients. It was delicious. It was so good, I greedily brought the leftovers home with me instead of giving the to the birthday girl. (Note: do not calculate how many grams of saturated fat are in a double layer version of this cake with buttercream frosting. There's a reason it tastes so good.)

37 users found this review helpful
Reviewed On: May 9, 2009
MMMMM... Brownies
these were okay, but not the dense, fudgie brownies i was hoping for. i also thought they were a little too sweet. (i'm looking for a rich chocolatey taste.) i probably won't make them again, but they're better than the similar ones in my cook book that only have about 1/2 c. chocolate chips and aren't chocolatey at all. eventually, i'll find that brownie recipe i'm looking for.

1 user found this review helpful
Reviewed On: Jun. 11, 2008
Chicken Stock
i really enjoy the ginger in this chicken stock recipe, which is the one thing that really separates it from other chicken stocks i've made. i generally follow the recipe, except that i at least double the ginger, and i add more water (10 cups), too, because 7 cups for 4lbs of chicken (backs) seems too little. (and i'm cheap.) also, i recommend using a large yellow onion, and placing the peel in the stock while it's simmering. this give a rich yellow color. really tasty recipe!

73 users found this review helpful
Reviewed On: Jan. 16, 2008
 
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