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    oranjapeel

    East Bay, CA

    Chef #960042

    East Bay, CA

    Joined: Sep 18, 2008

    14 reviews by oranjapeel

    1 - 10 of 14 sorted by Date | Rating | Helpful

    Reviewed Buttermilk Pancakes
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      |  By ~Nimz~

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    "Easy, delicious recipe! The flavor is unbeatable. I usually use a more laborious recipe that calls for beaten egg whites, but this are almost as fluffy and so much faster to make. Thank you!"

    Apr 16, 2011 on Food.com

    Recipe #66241

    Reviewed Peanut Butter Chocolate Chip Cookies
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      |  By HeatherFeather

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    "So tasty!! I made these as an after school treat for my peanut butter-loving son. Due to lack of time, I used the bar cookie method and they were delicious. I also added 2 tsp. vanilla extract since using health food store peanut butter. Thank you, Heather Feather. These will be a new staple."

    Jan 28, 2011 on Food.com

    Recipe #51104

    Reviewed Russian Tea Cakes
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      |  By KitchenCraftsnMore

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    "The quintessential Russian Tea Cake/Mexican Wedding Cake! They taste just like my grandmother's--who knows, she probably used the original Betty Crocker recipe, too! I took others' advice and processed my nuts (using pecans until fine in the blender. Perfect, light, delectable. Everyone loved them! Thanks!"

    Dec 25, 2010 on Food.com

    Recipe #57011

    Reviewed Grandma's Buttermilk Pancakes
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      |  (3 people found this helpful) |  By Sassy Sandra

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    "Scrumptious! I've made these 5 or 6 times now and they're always delicious. The best results have been when pouring the batter with a quarter cup measuring cup as the recipe states. When I used a ladle, the pancakes got too big and didn't cook through. These are the my go-to pancakes."

    Dec 5, 2010 on Food.com

    Recipe #28882

    Reviewed Raspberry Muffins
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      |  (1 person found this helpful) |  By Lvs2Cook

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    "Very good muffin recipe! Resulted in tender, moist muffins that were just the right balance of sweet and slight tartness from the berries. My kids gobbled them up. I used frozen raspberries that I thawed overnight, 1/4 c. butter and 1/4 c. Smart Balance spread and it worked just fine. Thanks, I'll be making these again!"

    Jul 20, 2010 on Food.com

    Recipe #296241

    Reviewed Lemon Squares/Lemon Bar Cookies
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      |  By annbb

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    "Really good lemon bars. The best part to me was the crust: it didn't crumble apart very much like other recipes I've tried. My sons and I made these together, and we all loved them."

    Aug 12, 2009 on Food.com

    Recipe #100146

    Reviewed Surprise! Cream-Filled Cupcakes
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      |  (1 person found this helpful) |  By KrisGoodNews

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    "I used a yellow cake mix with this filling, subbing half the shortening with unsalted butter. I glazed the top with a thin buttercream (more milk, less sugar, no meringue powder, etc. and then decorated with easter sprinkles and pastel sugars. Chose jumbo baking cups, which made for a sinful, generous portion. Everyone loved 'em! Thank you!"

    Apr 13, 2009 on Food.com

    Recipe #344389

    Reviewed Soft and Chewy Rice Krispies (Crispy Treats
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      |  By wyojess

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    "Perfect! Chewy and delicious. The vanilla is a nice touch.I buttered the back of a spatula to press the mixture into the pan. It worked really well.I've made these twice in two days; once for my child's Valentine's Day party, and the second batch to have at home because it was requested by my son who only got one square at school.Two thumbs ..."

    Feb 16, 2009 on Food.com

    Recipe #226479

    Reviewed A 14-Carat Carrot Cake
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      |  By Sharlene~W

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    "Supreme carrot cake! It was moist as could be, and the pineapple adds a lovely hint of flavor and extra moistness. I added a pinch of cloves, used baby carrots grated in my food processor, and used whipped cream cheese (not light in the tub for the frosting. It was actually easier to mix the frosting and I didn't need to add any milk, which I usu..."

    Dec 9, 2008 on Food.com

    Recipe #17480

    Reviewed Crepes
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      |  By MizzNezz

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    "really tasty. i added a splash of vanilla and 2 teaspoons brown sugar along with the salt as i was serving them sweet. a couple of things to note: this recipe made 15 crepes using 2 tablespoons batter in a six-inch crepe pan, and it takes a long time to cook all the batter at once, although the batter could probably be kept overnight."

    Nov 15, 2008 on Food.com

    Recipe #18410

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