Judith A Corey Profile - Allrecipes.com (11330123)

Judith A Corey

Judith A Corey
Home Town: Sparta, Wisconsin, USA
Living In: Pomaria, South Carolina, USA
Member Since: Dec. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Low Carb, Vegetarian, Dessert
Hobbies: Quilting, Gardening, Reading Books, Music
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Recipe Reviews 13 reviews
Danish Pastry
it came out dry, dull and tasteless. I will try this again and re rate it. The fault here may by my own.

1 user found this review helpful
Reviewed On: Oct. 26, 2014
No Cook Icing
I doubled this, added one extra egg white and left out the cream of tartar (that is really only needed when you are going to have the cake on hand for more than a day or two) I used on tsp of vanilla and one of maple flavoring (I wish I could find the alcohol free flavors) as it was for a butter pecan cake. I have enough icing for a 10 inch layer cake and a bunt cake PLUS some left over. I have a Kitchen Aid mixer and using the whip it took about 12 minutes to get the soft peaks but it spread very nicely and did not tear up the cake. It has been about an hour now, the peaks are still on the cake so it did not "soften slide and fall" and seems to be holding it's form very well. I am not sure if it will get the harder, sticky texture of boiled frosting and if it does I do not mind. Right now I am very very happy with this and will use it often!

0 users found this review helpful
Reviewed On: Oct. 15, 2014
Mama D's Italian Bread
I read most of the reviews before I tried this, and I am glad I did. The oven temp was WAY too high and the time was WAY too long. Lower the temp to 350, and time it for 25 minutes and go from there. The loaves in regular loaf pans is going to take a little longer, closer to 35 minutes, but longer Italian style loaves will be done much sooner. I did put a pan of hot water in the bottom of the oven, but not because I read it here, I bake bread quite often and have used that method for a long long while. I did take some leftover dough, rolled it out in a big circle, filled the middle with pepperoni and mozzarella cheese, folded it back over and baked it for 25 minutes, ugly, but tasty.

3 users found this review helpful
Reviewed On: Aug. 10, 2014

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