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Buttermilk Pound Cake II

Reviewed: Apr. 26, 2010
Don't know what the problem was, but the cake fell while baking (somewhere between the 45 minute and 1 hour mark). The oven door was never opened (I have a glass door). I did notice that it did not seem to be rising in the initial baking time as I expected. So disappointed to waste such good ingredients.
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Chocolate Ganache

Reviewed: Oct. 25, 2010
Tried making this with half and half (didn't want to make a trip to the store). A complete failure--it wouldn't set up (thicken) even after a prolonged period in refrigerator. Stick to the original recipe ingredients. FYI--one previous reviewer said she had success using half and half; another (like me) said it didn't work.
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6 users found this review helpful

Nanna's Banana Bread

Reviewed: Jan. 22, 2011
Great recipe! I subbed sour cream for the buttermilk (same amount) since I didn't have any. Didn't seem to affect the texture or taste at all. Just need something acidic to use with the baking soda. Made muffins and baked at 325 degrees (convection) for 25 minutes.
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4 users found this review helpful

Scrumptious Penuche Frosting

Reviewed: Oct. 23, 2011
I wanted to halve this recipe to ice half of a 9x13 cake. Needed to shorten boiling time of butter and dk. brown sugar to about 90 seconds. I could tell by the smell that this was necessary, probably because of the reduced amount in the pan. I also only added 1/2 cup of confectioner's sugar. The icing set up fine for a sheet cake and was still plenty sweet.
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