Angie C. Profile - Allrecipes.com (18634075)

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Angie C.


Angie C.
 
Home Town: Chicago, Illinois, USA
Living In: Flowery Branch, Georgia, USA
Member Since: Sep. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Italian, Southern, Healthy, Quick & Easy, Gourmet
Hobbies: Sewing
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Italian Cream Cake II
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Recipe Reviews 8 reviews
Baked Kale Chips
I was pleasantly surprised at how much I liked eating them. They're crispy and just kind of melt in your mouth. That along with the taste of the yummy olive oil (I just drizzled, so I'm sure I used more than 1 Tbsp.) and salt (I used kosher). What you're left with is the after taste of having just eaten collard greens, which is to be expected...I mean, it's kale! And I like collard greens. On the down side, your kitchen will be pretty stinky while they're cooking...which I didn't read in any of the other reviews that I read...so be warned! I got a few interesting comments from my teen-aged son! Let's just say it's very "cabbagy" smelling and leave it at that! So, my take away...I'd make them again...but not quite a 5 star recipe.

6 users found this review helpful
Reviewed On: Oct. 21, 2010
Rick's Special Buttercream Frosting
I am so glad that I tried this! After reading the reviews, I made similar changes...and added a little of my own. I did half butter and half shortening...a pinch of salt, 2 t. of clear vanilla and ended up using about 7 c. of powdered sugar. I used the full cup of whipping cream and it was the perfect consistency to decorate and pipe (although, as mentioned, it does "melt" in your hand quickly, so move fast...use small amounts, and/or refrigerate in between...but not too long, because it does harden quickly in the fridge). Okay, my special touch??? I added just a touch of butter flavored extract. It was missing that little "umf" that really makes it "butter"cream frosting. I think that was the key. I tasted it before and after, and that made it...it's JUST like good bakery frosting...and I LOVE BAKERY FROSTING!!! Decorated a barbie cake with it and it did wonderfully. Thanks, Rick!!

2 users found this review helpful
Reviewed On: May 17, 2010
Fortune Cookies I
I decided to try these ahead of time so we could perfect them before our Christmas Eve Chinese Feast! :) I haven't tried putting the paper in yet, but I'm confident after the test run that it'll be fine. So, here's what I did...following some tips already given by others. 1. Reduced sugar to 2 Tbsp....plenty sweet! 2. Added 1/2 Tbsp. of water to batter. 3. Baked at 375 for about 7 minutes...just until edge is starting to brown and center is set. 4. FOLD quickly!!! In half like a taco shell, then pinch the edges together...then over an edge of a bowl or pan or something to form the horse shoe bend. 5. Placed in muffin tin (see my picture) to keep them from unfolding. Now, at this point, even after cooling, they are still not crispy enough to "break open". So, once we were done, I turned the oven off...and about 10 minutes later stuck the muffin tin back in and just let it sit in there and dry out. They got a little more brown (like you are used to seeing at a restaurant)...and NICE and crispy! More tips...I got 4 out of this recipe, but they were kinda big...so I think the "6 servings" is correct. I made 2 at a time on a jelly roll pan sprayed with Pam...it worked perfectly. I just formed them in my hand...wasn't too hot. Next time I think I will double the recipe and do half vanilla and half orange extract. THANK YOU for this recipe!!! I'm not trying any others...this is the one, it just needed a little tinkering to make it perfect!

37 users found this review helpful
Reviewed On: Dec. 19, 2009
 
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Cooking Level: Intermediate
About me: I am a stay-at-home mother of a beautiful 4 year… MORE
 
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