ALIA_26 Profile - Allrecipes.com (1529892)

ALIA_26


ALIA_26
 
Home Town: New York, USA
Living In: Indianapolis, Indiana, USA
Member Since: Jul. 2003
Cooking Level: Expert
Cooking Interests: Baking, Italian, Healthy, Quick & Easy, Gourmet
Hobbies: Reading Books
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About this Cook
I've been cooking for years. My first start in the kitchen is when my dad would call me to stir the box macaroni and cheese. I've come a long way since then !!
My favorite things to cook
Bread and just about anything italian
My favorite family cooking traditions
Every year is the traditional turkey at thanksgiving and Easter Ham. Buckey cookies at Christmas.
My cooking triumphs
Learning how to bake bread from scratch.
My cooking tragedies
Where to even start. I always love experimenting with new recipes and as anyone can atest, whenever you try a recipe for the first time, it's not always a shining success. It certainly doesn't stop me !!
Recipe Reviews 18 reviews
Hester's Red Velvet Cake Icing
This recipe is similar to the filling in good old fashioned twinkies and the original filling type for Whoopie Pies(or Gobs) before the invention of Marshmallow Fluff. To tweak this recipe for flavor: add 1 cup of real butter to the existing ingredients, the shortening must be the Crisco brand or it really doesn't have quite the same flavor/texture,(using butter flavored crisco instead of butter AND Crisco doesn't seem to work). Change the white sugar to powdered sugar and double it to 2 cups, it won't be overly sweet. The powdered sugar also has cornstarch in it that will help to thicken the mixture. The flour can be cut back to 2 Tbsp because of the powdered sugar effects. Double the vanilla to 2 tsp, use clear vanilla if you would like a really white frosting. A faster way than to "cook"(Ermine or boiled milk frosting method): have all ingredients at room temperature. Using a stand mixer (helpful as the mixing process can be long)keep mixing until frosting comes together. (a hand mixer can be used, just have to stand there mixing and mixing for quite some time). The mixture starts off as a runny, globby mess, and the longer it is mixed, it magically comes together into a fluffy white frosting. Depending on the size of the cake, all of the recipe ingredients could be cut in half. One reviewer made an excellent observation, this frosting IS stable at room temperature.

3 users found this review helpful
Reviewed On: Feb. 17, 2013
Cheesy Ranch Potato Bake
I actually used Yukon Gold potatoes as I thought they would be a bit creamier. I seasoned the potatoes with some salt, added the chili powder and baked them in the oven the night before. I did leave out the butter, so many reviews seem to say leave it out or cut it back. I doubled the cheese/ranch dressing as I actually used 5 pounds of potatoes and many reviewers said, increase the amount. I added some garlic powder and minced onion. I only used half the cheese/ranch mixture to marinate the dish overnight and then to bake it the next day. I added some bacon bits before I baked. I agree with many reviewers, even though I salted the potatoes, used minced onion, bacon bits, and some garlic powder there is just something missing. You wouldn't think these would taste "flat" but they really did. Hmmm, maybe it needs a stronger cheese, but one that melts smoothly.

1 user found this review helpful
Reviewed On: Apr. 14, 2012
Simple Syrup
Truly fast and easy to make. I halved the recipe and used my simple syrup to brush across three cake layers I made from scratch. I had to let the cake layers sit out to cool and cover with plastic wrap because I couldn't get to frosting the cake for a while. I wanted to make certain the cake wasn't dry so turned to simple syrup for my secret. I halved the recipe, portioned out what I need and flavored my portion I was using with a few drops of LorAnn strawberry oil for the particular cake I was making. Absolutely perfect !! I placed what I didn't use in the refrigerator. Thanks for the recipe!!

4 users found this review helpful
Reviewed On: Feb. 21, 2012
 
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