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tucson, Arizona

Member since Oct 2009

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Reviewed Fresh Lemon Chiffon Cake

Apr 6, 2014 in on

Great cake and not nearly as difficult as it appears. One note - for those of us who don';t make stiff eggs whites frequently - use the the whisk attachment on your hand mixer and be sure to use a clean dry bowl and clean dryer mixers - any water of fat/yolk will prevent the eggs from forming stiff peaks. Also, will work the same without cream...

Reviewed Sigrid's Carrot Cake

Jan 12, 2013 in Food Network Community Toolbox on

Great base recipe but needs something. Though it's not as heavy and oily as most carrot cakes I'd still reduce oil by 1/3 cup. Also, might add raisons and nuts into the batter and maybe some other spices - nutmeg perhaps and/or ginger. The cooking time was too long for my oven - no one else mentioned it so maybe it's just my oven's calibration. 4"

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