sheri Recipe Reviews (Pg. 1) - (1873097)

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CheckerBoard Cookies I

Reviewed: Dec. 13, 2009
I would stack the full layers- twice before cutting, if that makes sense.
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Breakfast Cake

Reviewed: Jun. 13, 2009
Loved this! Super moist and delicious. I used coconut oil in place of shortening, threw in a handful of mini chocolate chips and a dash of cinnamon in the batter. I also baked it at 350. Will try it with frozen blueberries next time.
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Blueberry Dump Cake

Reviewed: May 7, 2009
I adore this recipe! I have made it a hundred times and changed up the liquid on top and the fruit. To cut back on calories I use 1/2 cup of buttermilk instead of butter- I just tip the pan a few times to cover all the cake mix. I also add a sprinkle of sugar and cinnamon to the top before baking. If any spots aren't wet after tipping- just drop a pat of butter or a little more buttermilk or skim milk. This recipe equally as yummy with different berries or apples. I have had perfect results with buttermilk, half or half or skim milk in place of the butter
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Flourless Chocolate Cake I

Reviewed: Jan. 20, 2008
Loved it! Rave reviews from everyone who tried it Changed recipe a smidgen I didn't boil the water- just used hot tap water,stirred it until sugar mostly dissolved- then added water and eggs to a bowl- whipped it super well with a mixer. Melted chocolate in the micro and then waited to it was cool enough to stick a finger in- the added to egg mixture (if added too early it would make scrambled eggs) Baked it in a square 8x8 inch pan, since I need to transport dessert-no need to invert it-kept it in pan to serve. Baked it 55 minutes- need some extra time- I am guessing because of pan .
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