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Replied to Butterscotch-Pecan Blondies Recipe : Food Network Kitchen : Food Network

8 days ago on

I have found this to be true with a lot of cake-type recipes I've tried from the internet. They're all just too dry. The directions say to "pour" the batter into a pan... but I would often have to SPREAD it like dough. I'm tempted to just keep adding liquid until whatever I'm making looks more like it would from cake mixes, which are really fo...

Reviewed Catfish Parlour Hush Puppies

Aug 29, 2014 in on

These are pretty good and this is the second time I';ve made them. The fried "shell" around the hush puppy seems a bit TOO stiff to me, but fried for 7-8 minutes at 350º, they will begin to float. I fry them a little beyond this and they seem nicely done in the middle with a nice golden color on the outside. I also divided the recipe ...

Reviewed Mama's Pound Cake

Mar 8, 2012 in Food Network Community Toolbox on

Well, I didn't know about a 1000-word limitation on reviews until after I had written my 3000-word review, procedure, and alterations, so I'll now try to condense it: The recipe didn't specify salted or unsalted butter; I used 1.5 tsp of salt and three sticks of unsalted butter, which comes to about half the amount of salt found in three sticks o...

Reviewed Tres Leches (Three Milks Cake, Latin America

Dec 19, 2011 in Food Network Community Toolbox on

I followed this recipe to the letter, EXCEPT, I accidentally left out one egg white.

Additionally, while the recipe did not say to do this, I should have known to poke holes in the top of the cake to make the liquid absorb more evenly. I did not poke holes in my cake and for a few hours the cake just floated in the three milks...

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