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    RWC25419

    Falling Waters, WV

    Chef #1925212

    Falling Waters, WV

    Joined: Dec 31, 2006

    9 reviews by RWC25419

    1 - 9 of 9 sorted by Date | Rating | Helpful

    Reviewed Eggnog

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      |  (1 person found this helpful) |  By RWC25419

    "I've never been an eggnog enthusiast, but I've only ever had the commercial stuff that is full of artificial flavors and HFCS. This recipe was a HUGE hit with my Christmas guests. I think it will become a Christmas tradition. "

    Dec 25, 2012 on FoodNetwork.com

    Reviewed Chocolate Peanut Butter Fudge Sundae

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      |  By RWC25419

    "Without the peanut butter, this makes a fantastic, quick and easy hot fudge! "

    Sep 15, 2012 on FoodNetwork.com

    Reviewed Sour Cream Coffee Cake

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      |  (3 people found this helpful) |  By RWC25419

    "I really don't understand all the fuss over using cake flour in this recipe. I used unbleached all-purpose flour, sifting it twice to lighten it, and the cake turned out excellent. I could not find unbleached cake flour, and I refuse to expose myself and my family to the chemicals that are used to bleach flour. If I can find unbleached cake fl ..."

    Jul 29, 2012 on FoodNetwork.com

    Reviewed Hershey's Best Brownies
    Handle

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      |  By Roberta Hughes

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    "Far better than any mix! Mine turned out just a little drier than I wanted, so I'll probably just bake them 5 minutes less next time."

    Jun 5, 2011 on Food.com

    Recipe #10326

    Reviewed Maple-Oatmeal Scones

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      |  By RWC25419

    "I got 28 scones 3 inch diameter. They are absolutely magnificent! I used half white whole wheat flour and half regular all purpose unbleached flour. Ina, you've given us another winner of a recipe!"

    May 12, 2010 on FoodNetwork.com

    Reviewed Raspberry Cheesecake

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      |  (1 person found this helpful) |  By RWC25419

    "This turned out perfectly! Not a crack on top, inside was deliciously creamy and cheesy. You have to follow the directions carefully! Don't take any shortcuts! Refrigerating overnight is important, as it lets the flavors blend and the texture settle. "

    Apr 30, 2010 on FoodNetwork.com

    Reviewed Cold Zabaglione

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      |  By RWC25419

    "I made this for New Year's Eve dessert with friends. They were very impressed! It was actually pretty easy to make, and made a HUGE impression! I served it in large martini glasses with ribbons tied around them to make it festive."

    Feb 13, 2007 on FoodNetwork.com

    Reviewed Master Ganache

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      |  By RWC25419

    "This was an excellent ganache! I used it over a dark chocolate cake, and added a bit of strong brewed coffee."

    Feb 13, 2007 on FoodNetwork.com

    Reviewed French Toast

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      |  By RWC25419

    "The extra step of allowing it to crisp in the oven makes it wonderful! It's crisp on the outside and creamy on the inside. Best if made with Challah bread that is slightly dried out."

    Dec 31, 2006 on FoodNetwork.com

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