CLOVERDALE1 Profile - (1990734)

cook's profile


Member Since: Jan. 2003
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Healthy, Vegetarian, Dessert, Kids, Quick & Easy
Hobbies: Knitting, Gardening, Hiking/Camping, Camping, Biking, Walking, Photography, Reading Books, Wine Tasting
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Recipe Reviews 85 reviews
Ninety Minute Cinnamon Rolls
I read several reviews so I decided I would make these for breakfast this morning. I have mad many batches of Cinnamon rolls for at least the last 20 years. I have had a batch with this texture. I am not saying these were awful but they weren’t exactly brad like either. I found them to be more biscuits like and taking over the 1 1/2 hours to come out of the oven I would say I would use my recipe for quick bread and have almost the same thing in less than an hour. I think I will stick to my regular recipe and they don't don’t have that much more work. Yes they have to rise twice for almost an hour each time, but I but I do other things during that time, so really I am multitasking. I will say my husband enjoyed them. I didn’t use all the butter called for in the recipe so I didn’t have a messy oven and I use unsalted butter in most all of my cooking and baking makes for a "truer" flavour and I am on a salt restricted diet so I save the salt where I can. I did let this recipe rise for 30 minutes the first time because it just seemed so dense and like the gluten hadn't relaxed enough and the second rising almost an hour. Yeast still takes time to develop. I do use my oven to rise dough’s, I turn my oven on till it reaches 100 degrees or less turn it off and leave the light on keeps just enough heat so bread dough’s rise beautiful and away from drafts.

4 users found this review helpful
Reviewed On: Jun. 21, 2009
Tacos in Pasta Shells
We loved this and it was better the next day. I didn't have taco sauce so I whizzed salsa in the processor and I added a little cayenne pepper (I like things spicy). One thing I would do next time is to pour a little sauce on the bottom of the casserole. We found the shells got a little crispy. I mixed the cheeses and (I substituted corn chips) corn chips together then sprinkled over casserole. My daughter suggested that this would be good even without the shells. Will defiantly make again and again.

85 users found this review helpful
Reviewed On: Feb. 25, 2005
Sour Cream Chocolate Cake
I was so disappointed especially after reading the positive comments. I followed the recipe to the letter. I do agree that the cake isn't overly sweet, but the cake has a gummy texture, it tested done with a knife. I also don't think there was enough of a chocolate flavour to the cake. I was more pleased with the frosting but I would use less shortening I found it a little greasy. I found putting the saucepan in a bowl of ice-water and using my electric hand beater an effective way to cool and thicken the frosting. I don't think I will be making this cake again. But nothing ventured nothing gained.

10 users found this review helpful
Reviewed On: Jan. 20, 2005

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