TeaMarie Recipe Reviews (Pg. 1) - (19844585)

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Snickerdoodles I

Reviewed: Sep. 30, 2011
After a bit of research and searching for a snickerdoodle recipe to try out, I settled on this one. In the end they turned out great -- granted I did make a few alterations out of necessity. I didn't have enough shortening, only about 1/3 cup. So I took that, the remainder of the softened butter I had used earlier in the day, again about 1/3 cup, and filled the rest of void in my measuring cup with vegetable oil. My other change was substituting 1/4 cup of white sugar with dark brown sugar, and about a teaspoon or two of vanilla. Straight out of the oven they were delicious, and even after about an hour and a half of cooling. The inside remained moist while the edges stayed crispy These are definitely going to be made again.
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Gluten-Free Yellow Cake

Reviewed: Jun. 16, 2011
Decided to give this a go for my grandmother's birthday since she has to eat gluten-free. My parents and I were absolutely shocked at how the cakes came out. I took the advice of a few other reviewers, letting the batter mix for ten or so minutes before panning it up and baking it in order to let the rice flour hydrate a bit. Straight out of the oven they were delicious and fluffy, but were even better overnight. They lost the last of the slight graininess that came with the rice flour, and are absolutely delicious. And as an added bonus, it holds up extraordinarily well to being carved out for fillings -- Even more so than your regular yellow cake.
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