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    ricky ricotta

    Member since May 2012

    Chef #2274241

    From United States

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    4 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed New York Cheesecake

    Handle
    Sunday, Sep 2, 2012 on Food.com
     |  156 Reviews  |  By Bev
    LinMarie says:

    "I used a 9x3 springform pan but had enough mixture left over to make a small 7" pan also.
    So making at least 3 cups of the crust is a good idea. The mix in the springform got about 2.5 inches over the top while baking and I left the mixture 1 inch lower than the top of the pan, so it did crack, even letting it cool in the oven for half an hour..."

    Reviewed Sour Cream and Lemon Pound Cake

    Handle
    Wednesday, Jun 20, 2012 on Food.com
     |  25 Reviews  |  By Bev
    LinMarie says:

    "I just made this cake today, it came out absolutely awesome. Lemony sweet with a nice touch of sour. I almost under cooked it by automatically setting the time for 1 hour, lucky for me I read the recipe again while it was in the oven and saw it was 90 minutes. Thanks for posting."

    Reviewed Sour Cream Coffee Cake

    Handle
    Saturday, Jun 16, 2012 on Food.com
     |  55 Reviews  |  By bert
    LinMarie says:

    "Great tasting cake, even had to bake another right away so rest of friends and family had a piece. Photo uploaded"

    Reviewed Orange Walnut Cake

    Handle
    Friday, May 25, 2012 on Food.com
     |  1 Reviews  |  By na #2
    LinMarie says:

    "nice and easy and a great tasting cake. I increased the the OJ to 1/4 cup though (1 large orange)"

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