Cher Profile - Allrecipes.com (18538446)

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Cher


Cher
 
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Member Since: Mar. 2006
Cooking Level: Not Rated
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Recipe Box 3 recipes
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Recipe Reviews 5 reviews
Simple White Cake
So, I also did not pay mind to the negative reviews of this cake. Sadly, I should have. I am not a novice cook and just about everything I've ever made from this site has come out great. This is the first time I've felt the need to give a negative review. I made cupcakes with this recipe. As others have said, it has a very dense, corn-bread like texture. It is not sweet at all; in fact, it has almost no flavor whatsoever. And the cupcake tops had hardened so much after just cooling enough to frost that tapping the tops with a knife was audible! The chocolate frosting (my own recipe) I used was delicious but sadly did nothing to help the cake portion of the cupcakes. If you are looking for a flavorful, moist, delicious white cake, skip this recipe and keep looking.

0 users found this review helpful
Reviewed On: Feb. 18, 2014
Cindy's Pumpkin Pie
This Thanksgiving, I made my very first pie. I've always been pretty terrified of making a pie from scatch (I'm a bit of a novice in cooking), but this year I decided to bite the bullet and go for it. I am so very glad I did! This pie came out superbly. I can't believe that it came out of my kitchen! :-) It was light, fluffy and absolutely delicious. Almost like a pumpkin mousse, if you will. Here are some noteworthy mentions: 1) I used a 1/4 measuring cup for the sugar, and put 3 rounded cups in the mix. Not too sweet, not too tart. Perfect! 2) I used Marie Calendar's pre-made deep shell pie shells, so instead of two pies, the batter filled one (and a half). If you use a similar crust, you may have left-over batter, but not quite enough for two pies. 3) I used about 14 ounces of Breyers Frecn Vanilla Bean Ice cream. As other viewers stated, I warmed it in the microwave and saw no seperation. 4) I used 2 tablespoons of Pumpkin Pie Spice, and it was the perfect amount. 5) Don't forget to cover your crust with aluminum foil after the first 15 minutes. While covering the crust sounds easier than it is, it's well worth it; the crust was perfect done. If you, like me, are considering making a pie for the first time, don't hesitate to try this recipe. It came out so good, it has given me confidence to try other recipes. I may make another one and take it to work to make my co-workers think I'm the next Martha Stewart!

0 users found this review helpful
Reviewed On: Nov. 24, 2011
Easy Sugar Cookies
These cookies are unbelievable! After my last few attempts in which the dough came out too dry, I made the following changes and they came out FANTASTIC: I reduced the flour to 2½ cups (loosley measured; don't pack it), ½ tsp. of baking soda and baking powder. I doubled the vanilla to 2 tsps. for greater depth of taste. I was worried that the cookies wouldn't rise properly with the baking soda and powder reductions, but this was not a problem. They came out beautifully. Leave in for 8 minutes for chewy cookies and 10 if you like them crisper around the edges. I also made some of them with a single marchiano cherry on top (cut in half), in the middle. :-) Delish!

1 user found this review helpful
Reviewed On: Dec. 24, 2007
 
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