Twila Davis Reed Profile - (196945)

Twila Davis Reed

Twila Davis Reed
Home Town: Spokane, Washington, USA
Living In: Triangle, Virginia, USA
Member Since: May 2000
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Italian, Nouvelle, Middle Eastern, Mediterranean, Dessert, Quick & Easy, Gourmet
Hobbies: Photography, Reading Books
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Recipe Reviews 32 reviews
Maple Pumpkin Cheesecake
This was fantastic! That maple glaze is totally worth making. Because there's pumpkin in the mix, this easy cheesecake is more resistant to cracking and you don't have to do the crazy water bath or anything. And if it does crack a little, it's going to get covered up by the glaze anyway. The spice blend is just right and it's not overly sweet. Rich, but not cloyingly so. I don't like graham crackers, so I used pulverized crumbs from Cinnabon cereal. The flavor was perfect, although, next time, I wouldn't add as much sugar since the cereal already has a lot. We also didn't add nuts because of allergies and they were not missed. This is a total keeper recipe!

1 user found this review helpful
Reviewed On: Nov. 27, 2014
Day Before Mashed Potatoes
I've been making these for several years and they're always a hit. No need for's kind of gilding the lily! My sister-in-law calls them "Naughty Potatoes" LOL. I like to use ground white pepper and instead of the garlic powder, I use fresh garlic cloves that I microwave with a little butter until they're soft then mash it well. These are excellent!

1 user found this review helpful
Reviewed On: Nov. 26, 2014
Apple Raisin French Toast Strata
This was demolished! I do have a hint for those who thought parts of it stayed too dry. Instead of layering the bread in the pan then pouring the custard over it, mix up the custard in a very large bowl, then pour your cubed bread into that and mix well. THEN, put a layer in the pan, put on your fruits and then add the rest of the bread and pour over any leftover custard. If you let it soak for a minute in the custard and stir it up well, it makes it nice and evenly moist. I also used fat free half and half and added about an extra teaspoon of cinnamon and half a teaspoon of nutmeg since along with about a teaspoon of vanilla extract since I use that on my french toast normally. 1 granny smith apple and an extra large handful of golden raisins make it perfect. Cube your very cold cream cheese into tiny bits so every bite has a little but doesn't overtake the bite. Good stuff! I think this will go into our weekend guest rotation since it's so easy to put together the night before. Next time, I think I will use egg beaters and light cream cheese to reduce the calorie count but not the flavor. Use real maple syrup and you won't be sorry!

1 user found this review helpful
Reviewed On: Aug. 11, 2014

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