LADYMACBETH7 Profile - (1950410)

cook's profile


Living In: Chicago, Illinois, USA
Member Since: Jan. 2003
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Asian, Dessert, Gourmet
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Recipe Reviews 7 reviews
Creamy Hot Cocoa
I intended to make as is, but decided I didn't want to use up all my milk and have leftover half and half that would just go bad, so I used 1 cup milk and the rest half and half. It was nice and creamy! My only complaint is that this cocoa was too sweet for my liking. When I make again, I will cut back on the sugar. Had I read the reviews, I would have realized that "too sweet" is the main complaint about this recipe.

0 users found this review helpful
Reviewed On: Dec. 2, 2012
Whole Wheat Pancakes
I messed the recipe up, but actually ended up with a great whole wheat Swedish pancake. I wasn't paying attention to what I was doing, and I added the eggs to the mixture without beating them first. Once I realized what I had done, it was too late. So, I whisked the mixture together and then I cooked them on a flat griddle. I tipped the griddle from side to side to get the batter to spread out completely. My husband is Scandinavian, so he enjoyed the healthy version of his favorite kind of pancake. The flavor of this pancake is great - I followed some advice I read in one of the reviews and added vanilla. I also used oil instead of butter to keep it healthy. I can't say anything about the fluffiness of these pancakes, since I messed that part up, but they taste great.

3 users found this review helpful
Reviewed On: Jan. 13, 2007
Raspberry and White Chocolate Roll
My husband actually made this, because I was at work. I talked him through the recipe and told him what the other reviews had said. He baked the meringue in a jelly roll pan (10x15). I suspect that Rowena had a typo in her instructions and that it should read 10x15 instead of 10x12. He had a little trouble peeling the parchment paper off the meringue, after flipping it onto the parchment paper with sugar. One corner broke off, but he just use that as the start of the roll, so no one knew the difference. I had advised him to let his cream cheese sit out until it reached room temperature before mixing with the sour cream so that the filling would stay smooth. He said that he had no problems rolling it up. I think his success was mostly due to the use of the jelly roll pan and baking it exactly 10 minutes. My guess is that if he had over baked it, it would have crumbled when trying to roll it, because the edges which were the most done, crumbled a little. Plus, we followed the advice of another reviewer who said to use parchment paper, not wax paper. Since we ate it several hours after he made it, he didn't wrap it in plastic wrap. Instead, he put it in a 9x13 pan that has a tall lid. Then, he chilled it in the freezer for about an hour, and then moved it to the fridge until it was served. This is a delicious dessert! We will definitely make this again. I think I will try other berries or mixing berries.

11 users found this review helpful
Reviewed On: Sep. 17, 2006

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