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rowlett, Texas

Member since Sep 2010

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Reviewed waffle cones

Mar 24, 2014 on

There is something wrong here. I halved the recipe EXACTLY, using 1.5c heavy cream beat to a loose mousse consistency. I triple checked my measurements. The fat wanted to explode out of the waffle iron, and came out paper thin, super delicate and crispy but with 1/4" to 1/2" holes. The flavor was great, but clearly too delicate and holy to hold...

Reviewed Graham Crackers

Jun 9, 2013 in Food Network Community Toolbox on

I've made these several times now and have it down. I couldn't find graham flour, so after some experimentation, ended up with this:
8 5/8 oz AP flour
3/4 oz wheat bran
3/4 oz wheat germ
(this replaces both the graham and AP flour in the recipe)

I also added 1/2 tsp ground ginger, did the half-n-half...

Reviewed Lemon Cream Fillo Napoleon

Jan 31, 2012 in Food Network Community Toolbox on

Absolutely incredible! Knew I had a winner when I tasted the lemon cream (similar to a lemon meringue pie filling). The fillo baked up flat and super crisp, and since it is pre-scored (and partially pre-cut) it is easy to assemble. You can make both the cream and the fillo the day before, but store the fillo in a gallon ziploc with a paper towel...

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