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love2bake21


love2bake21
 
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Member Since: Jan. 2007
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Recipe Reviews 21 reviews
German Chocolate Cake Frosting II
I made this exactly as written and it turned out great. It was not thickening and I read through the reviews here and rather than mess with thickening agents, I upped the heat as others advised. It worked like a charm. I think I will use half brown and half white sugar next time to add some depth to the flavor but my kids were trying to talk me in to letting them have a small bowl of it to eat like pudding. I made 3-8" cakes and put 1 cup of this on each layer and frosted the outside with a thick chocolate cake as some mentioned it not sticking on the sides of cakes well. I didnt dam the edges but had little ooze issues. We havent cut and eaten this cake yet as it is for our 11th anniversary tomorrow night, but it looks amazing, tastes great alone and was a total sucess. Thanks for a great recipe.

1 user found this review helpful
Reviewed On: Jan. 2, 2014
World's Best Lasagna
we have used canned sauce for lasagna for years but I was in charge of food for a pre-wedding dinner and opted to go from scratch. I'm really glad I did. I doubled the recipe to have enough for 12 safely if everyone had seconds. Several did and we still had about 6 peices left over. But we didnt mind. Not only was I able to ensure that the meal was gluten free. (for the groom) But it was so much better. I used fresh basil vs dried and added more than called for. We love basil. And I dont think it was too much. The crowd was so impressed that the whole thing was from scratch, too. I usually cook this was but lasagna is so time consuming anyhow that I skip the sauce. One alteration that I made (as is a traditional family thing) was I boiled 6-8 eggs to hard boiled, mashed them up and mixed them into the ricotta mixture. It bulks that layer and adds a nice flavor. It is just how we have always done it. It feels incomplete without it. Anyhow, great recipe, great meal and great memory.

4 users found this review helpful
Reviewed On: Sep. 19, 2013
Honey Vanilla Pudding
I made this as a quick simple dessert for a cold night. My family enjoys warm pudding and I had these ingredients on hand. However, if I had made it per the instructions it would have been sweet warm milk, not pudding. Being that have made pudding before I watched and added 3 whole beaten eggs very very slowly and cooked until thick. I will also say that I made a batch for 6 vs 4 so if I were making a smaller pot I would use 2 eggs. I also used regular sugar for the honey and drizzled a bit on top after pouring into bowls. It was a hit, even my picky eater said it was really great. I will make again but will recommend using eggs and a wire whisk to any who take this recipe on.

1 user found this review helpful
Reviewed On: Oct. 23, 2012
 
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