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ramsey_luver


ramsey_luver
 
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Member Since: Jul. 2011
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Recipe Reviews 9 reviews
Fast Rice Pudding
I'm the baker in the house, but my hubby is rice pudding master. He has a recipe from his grama that takes 1/2day to make in the oven and includes a yummy custard topping- the hrs of prep and wait are TOTALLY worth it. But 10pm last night we were craving rice pudding so i jumped over here and found this. I'm not so crazy to think the results of 15min pudding can come NEAR grama M's recipe, BUT, this wasn't bad for what it is. I didn't read reviews before making but already knew 1TBS of cinn WAY too much. cut that in half to begin with. cinn on it's own is 1-dimentional for me, i think nutmeg would have helped expand the flavor, will try 1/4 t next time. I also knew it needed vanilla by tasting as i mixed, I used about 1TBS. I did end up using the full 1/2c sugar with the 1 can cond. milk, but added the sugar gradually and figured since we were missing custard i'd make it a lil sweeter than it need be, but could have stopped at 1/4 or 1/3c. the rice i used wasnt leftover, i microwaved 2c instant and let it stand for 10mins before adding it hot to saucepan of roomtemp milk on med-high heat and continuosly stirred. By the time it was oatmeal consistency i took it off the burner, maybe 10-12 mins on elec stovetop? i think it does need egg which would need to go in 1st before rice, will try next time. Texture of this was a bit chewy/grainy (prob my instant rice method didnt help) but for about 20 mins of work this satisfied a craving. Thanks for sharing, its a good start point

0 users found this review helpful
Reviewed On: Mar. 15, 2015
Peanut Butter Blossoms
I wanted to respond to caliboo. First, thanks for trying my recipe, hope you enjoyed (assume so given the 4 star rating). In my oven, I find it IS important to rotate the pans since i bake 4 dozen cookies on 2 large cookie sheets per bake cycle. So it's up to each baker to decide whether rotating is needed or not, but I would recommend it if you're POWER BAKING :) It helps keep a consistent color to all your cookies. Also I would have to disagree with the idea that adding flour will not affect the texture. Flour will stiffen the dough, which may help hold the form of the cookie/prevent spread, but there will be a slight difference in the texture (and flavor). it will be a little bit more dry and crumbly. I do like your tip on using mini muffin tins :) Also I wanted to clarify something, Allrecipes changed my title from what I submitted, which included the words DOUBLE BATCH. They left my ingredient list as written, but the yield shown on the published version is 4 doz, which is incorrect. This recipe is for about 8-10 doz cookies depending how small you make the balls. (I aim for no bigger than 1.5" diameter cookies when baked, or about 2 tsp of dough) One last note.. These are almost impossible to ruin. I thought I did this year, I forgot to add the milk when mixing everything until was ready roll them & knew they'd crumble, balls were not holding form. So I added the milk last, re-chilled 15 mins, and they may have ended up my best batch ever :)

1 user found this review helpful
Reviewed On: Jan. 5, 2015
Pumpkin Crumb Cake
I made orig recipe as written, but topping was WAY dry, not near enough butter to make a nice crumbly topping from that much dry ingredient. Someone else suggested cream cheese, which i used about 3 or 4T in addition to the 3T butter. Baked 350 for 50mins in a 9x13 nonstick pan coated in veg spray. Topping was still a little dry even w like 1/2c butter+crm cheese mixed in. The end result was good, not great. very sweet, like triple pumpkin pie sweet, CANDY sweet. Too rich and more yellow cake flavor than pumpkin. This was a lot of cinnamon, which for me was not enough layers of spice flavors, sort of 1 dimensional, and very little pumpkin flavor. The pumpin was kind of an after taste on your palette, but mostly the white sugar and yellow cake batter overwhelms. Next time will try some modifications, a little less sugar in the whole recipe (1/3c ea), and definately double the filling to make in a 9x13 pan. I may even just try Libby's pre-spiced pumpkin pie can mix (brown label 30oz can) because their spice IMO is just right. I might also try a white cake mix and add a touch of vanilla. And I think the topping needs some TLC, needs brown sugar (may try half each brown and white, enough to equal 1/3c total sugar) and a pinch of spices. --UPDATED-- the next time i made this, used white cake mix and the other modifications i mentioned above. i also used the Lg libby prespiced pumpkin. MUCH better with these changes! i'll upgrade my rating to 4 stars with my modifications.

1 user found this review helpful
Reviewed On: May 4, 2014
 
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