Anna Profile - Allrecipes.com (18712605)

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Anna


Anna
 
Home Town:
Living In: Mankato, Minnesota, USA
Member Since: Mar. 2004
Cooking Level: Expert
Cooking Interests: Asian, Mexican, Indian, Italian, Mediterranean
Hobbies: Gardening, Walking, Reading Books
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Recipe Reviews 22 reviews
Banana Cake VI
I can only give this a 3 stars out of 5 for a few reasons. 1) way too much sugar. I used less than half the amount (just one cup), and it was still plenty sweet. I can't imagine how sweet it would have been w/ 2 1/8 cup. 2) the baking instructions are more complicated than they need to be. I baked mine at 350, in a jelly roll sheet (a cookie sheet w/ sides), for 30 minutes and it was perfect. No freezer needed. Totally moist. I know my way around the kitchen, and but I've seen the freezer step before in recipes I've tried. I just don't understand the reasoning behind it. If anything, it could cause your cake to fall. I even ran the idea by my mom, who is a baker w/ 50+ years experience in the kitchen, she hadn't heard of it either. I'm glad that plenty of you found success w/ that step included, but I don't think it's necessary to have a moist cake. Other than that, the cake was fine. Good banana flavor, good texture, good taste. I'll make it again, but without the freezer step, and I'd use half the sugar, again.

1 user found this review helpful
Reviewed On: Apr. 27, 2012
Rhubarb Strawberry Crunch
Very, very good- and I didn't tweak it much at all. Had more strawberries to use up, so I probably had about 4.5 cups of strawberries, and I used a little less butter in the topping, but I thought the amount was just fine- you need to have a decent amount of crunch topping! As for other's complaints about sweetness, I have a husband who never had rhubarb before he met me, so it has to be sweet or the rhubarb's tartness scares him off. This was sweet enough for him, and I still felt that there was enough tang of the rhubarb for my tastes too- I wouldn't alter the sugar amount unless you REALLY want a lot of tartness to come through. I made this when my in-laws visited (who aren't big on rhubarb), and it lasted less than 24 hours (4 adults and 2 young kids). Very good!

1 user found this review helpful
Reviewed On: Jun. 19, 2011
Balsamic Cream Sauce
I wasn't sure if I would like this, but wow, it was divine! LOVED the flavor, even if my onions got a little too done. Just before serving, I added a couple handfulls of chopped fresh baby spinach, then served this over grilled chicken and cheese tortellini. Will make again!

0 users found this review helpful
Reviewed On: Jul. 7, 2010
 
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