Mamzie Profile - (187293384)

cook's profile


Home Town:
Living In: Atlanta, Georgia, USA
Member Since: Jan. 2013
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Healthy, Dessert
Hobbies: Gardening, Hiking/Camping, Biking, Walking, Fishing, Reading Books, Music, Painting/Drawing, Wine Tasting
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About this Cook
I run and operate my own small business, have many interests, including a love of cooking. I especally love to bake, particularly for my husband, family and friends.
Recipe Reviews 2 reviews
Bread Machine Challah I
Yes, I too am joining the chorus for this positively delicious and easy bread. I've made it several times already and it's always fantastic. I did make some changes after reading the reviews of other users, namely: I added 3 eggs (room temp!); used 1 cup of milk; scalded the milk;I used extra light olive oil rather than margarine; had to add additional flour due to more liquid from egg/milk, probably about 3 tablespoons but, with all breadmaking, watch your ball, i.e., sweetbread, it should be slightly glossy, very, very, slightly sticky, which is okay, since after taking it out of the machine to punch down, one adds flour on a kitchen surface to shape, etc.; as such, I did remove the dough from the machine, punched it down and braided it; made two loaves rather than one large one; gave them an egg wash; have sprinkled with either sesame seeds or poppy seeds (I've posted two pics); one time braiding them and shaping into a circle in cake pans (see pic); I baked for 22 minutes at 350, turning the pan with the loaves halfway through baking process in order to evenly bake them; I also covered with aluminium foil about 11-12 minutes into baking so as not to overbrown. With this recipe, I won't ever have to buy Challah again at the store or bakery !

1 user found this review helpful
Reviewed On: Feb. 5, 2013
Georgia's Tennessee Jam Cake
My family and I really enjoyed this cake and found it as described. It does not taste like blackberry jam; however, the jam does impart a very unique flavor to the cake, especially alongside the spices, and also adds to the texture of the cake, which is quite dense, but not heavy or leaden. Also to be mentioned is that the next day, the cake tasted even better, the flavors melded, were enhanced and the cake was very moist. I think next time I will make it the night before and store it. NOTE: It makes a ton of batter, enough for two bundt cakes, so I recommend halfing the recipe or making two cakes. In American recipes, I always half the sugar (1 cup), which I did with this recipe. Especially with the jam, which has loads of sugar in it anyway. The sweetness was perfect. I also substituted 1 cup of toasted pecans, because we do live in the south where they are plentiful and reasonably priced. I omitted the raisins. I dusted the finished cake with powdered sugar and garnished with fresh blackberries. Also, had some canned whipped topping for each plate. Very elegant. I would recommend this cake as it tastes delicious and unique, plus it makes a beautiful presentation. (I have posted a pic.) Thanks to Amy and her gramma for this traditional recipe !

3 users found this review helpful
Reviewed On: Feb. 4, 2013

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