ayoung Profile - Allrecipes.com (18847941)

cook's profile

ayoung


ayoung
 
Home Town: Hyattsville, Maryland, USA
Living In: Kensington, Maryland, USA
Member Since: Sep. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Slow Cooking, Mexican, Italian, Southern, Dessert, Quick & Easy
Hobbies: Scrapbooking, Gardening, Hiking/Camping, Photography, Reading Books, Music
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Dogwood
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Recipe Reviews 6 reviews
Absolute Best Pancake Syrup
This is such a delicious syrup!! I think someone else called it "liquid cinnabon" and that's exactly how it tastes!. The only things I do differently is up the cinnamon to 1/2 tsp and use homemade simple syrup (sugar and water) in place of the corn syrup. And I usually don't have buttermilk on hand so I just do the milk and vinegar thing. I have made this several times and never had the problem w/ tasting the baking soda that many ppl have had. I can't figure out why it doesn't work for them. Maybe try doing a little less than 1/2 tsp or even halving it to 1/4 tsp? It has come out great for me every time. I echo what many have said and have not bought store pancake syrup since finding this recipe. It's either this or the real deal maple syrup on my pancakes!

0 users found this review helpful
Reviewed On: Oct. 27, 2013
Three Ingredient Peanut Butter Cookies
You can't find an easier homemade cookie. Although, it's more like 6 ingredients. I added a tsp of baking soda, a dash of salt, and 1/2 tsp of vanilla and make sure to lightly press down w/ a fork. And I found 10 min was a better baking time. These came out sooo good. They're soft and so melt-in-your-mouth-peanut-buttery. They're my daughter's favorite cookie.

1 user found this review helpful
Reviewed On: May 2, 2012
Easy Baked Chicken Cordon Bleu
This was really tasty, although the cheese sticks didn't really melt. In the future, I will use reg mozz and also, if you can't get the chick breasts pounded thin enough (which I can't) it needs to stay in the oven 10-15 min longer.

4 users found this review helpful
Reviewed On: Apr. 26, 2012
 
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