Sandy B Profile - Allrecipes.com (18923274)

cook's profile

Sandy B


Sandy B
 
Home Town:
Living In: Winnipeg, Manitoba, Canada
Member Since: Feb. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Dessert, Gourmet
Hobbies: Camping, Boating, Fishing, Wine Tasting
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Double Layer Pumpkin Cheesecake
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Recipe Reviews 7 reviews
Tiramisu Layer Cake
I took this cake to a Holiday Potluck with friends, a real hit. I decided to jazz it up for the party. I made the cake into 3 pans, 2 a little fuller than the 3rd, and I cut them in half, making 5 cake layers. I drizzled each layer with a liquor, Bailey's, Kahula, Choco liquor. I also took 1 cup of filling and added chopped cherries and 1 cup with Skor choco bar copped up. 5 layer cake, with different fillings in the middle.

3 users found this review helpful
Reviewed On: Dec. 24, 2011
Bou's Chicken
Made this for dinner last night. After reading a few reviews regarding more flavour, I decided to saute 1/2 c each of celery/onion with 2 cloves of garlic in the bottom of the pot first. I then added the cut up chicken pieces on top and simmered for about 5-6 minutes, browning chicken a bit. I then added the sauce mixture over the chicken with a few whole celery tops (with leaves) and 2 bay leaves. Simmered for about 1 hour with the lid on. Took out bay leaves/celery tops and served over rice. It was fantastic, great sauce and my family loved it. Will definately be making again, and again.

5 users found this review helpful
Reviewed On: Mar. 6, 2011
Double Layer Pumpkin Cheesecake
Excellent Cheesecake and quite easy to prepare. I used a combination of a gingersnap crust and graham wafer, it was a good mixture. I followed a few modifications as referred to in other reviews; 3 pkg of cream cheese, 1/2 sour cream after the eggs and I also added 1T of Kahlua to this bottom layer only. I topped with some pecans and a caramel drizzle. This was a big hit at Thanksgiving dinner this year. I always bake my cheesecakes in a water bath, if you are worried about the water getting into your crust, I invert a tin pie plate in the water bath lifting my pan about 1", but I also use tin foil just to be sure.

2 users found this review helpful
Reviewed On: Oct. 10, 2009
 
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