Pami225 Profile - Allrecipes.com (19011989)

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Pami225


Pami225
 
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Member Since: Jun. 2011
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Recipe Reviews 2 reviews
Tres Leches (Milk Cake)
Too much sugar! Next time, I'll cut the sugar in the cake by half. As for the topping, two to three tablespoonfuls of sugar is more than enough to sweeten one cup of cream. IMO, 2/3 cup sugar for the entire recipe should be PLENTY. Other than this, the recipe worked and I will do it again (Cinco de Mayo).

0 users found this review helpful
Reviewed On: Mar. 3, 2013
Sweet Dinner Rolls
I tried this recipe day before yesterday for the first time, then yesterday for the second time and fixing to try it again for the third time today. This is an awesome recipe!! I do it in the food processor (I have a kneading blade that doesn't have sharp edges, and therefore doesn't cut the dough- it merely lets it stretch and break, just like hand-kneading). I thought 1/3 cup sugar was a bit much but I liked the sweetness (I almost never alter a recipe on the first try- to give it a fair chance) so when I made the second batch yesterday, I started with just 2 teaspoons of real sugar (to feed the yeast) then added 1/3 cup Splenda. I also tried it with a cup of whole wheat flour, then whatever amount of all-purpose flour I needed to make a dough (I don't measure flour when I'm making bread- too many variables- I do it by feel). I took a plate of warm rolls to the neighbors and they liked them too. I like the way the crescent rolls look- may have to try those but add butter, sugar and cinnamon to my dough circles before cutting into wedges and rolling up- that sounds good! OR spread with garlic butter before rolling crescents! I made (12) cloverleaf rolls the first time, then (16) medium-sized oval "pillows" with the 2nd batch. OH MY- am I ever happy that you posted this! I think I will re-visit this recipe over and over and over again. BTW, I have been using this site for YEARS, and finally registered this AM just so I could comment on this wonderful recipe. ?

8 users found this review helpful
Reviewed On: Jun. 26, 2011
 
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