althorper Recipe Reviews (Pg. 1) - Allrecipes.com (10121405)

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Tangy Cauliflower Salad

Reviewed: Oct. 29, 2008
The combination of cauliflower, grapes and walnuts in this salad was very interesting and different. Thank you, Sharon, for such a great combo. For my family's taste, I wasn't crazy about the dressing and might try a blue cheese or a sweet mayonnaise next time.
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6 users found this review helpful

Lemon Poppy Seed Bundt Cake

Reviewed: Oct. 24, 2008
I have made this recipe many times and for my family's taste, I reduce the poppy seeds to 2 tablespoons and add 1 teaspoon of lemon zest. I don't bother soaking the poppy seeds because I find it makes no difference to the final product. I also top the inverted cake with a glaze of 1 cup of icing sugar (powdered sugar) and 2 tablespoons of lemon juice to a cooled cake so that it drools down the indentations. Pretty and delicious.
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1 user found this review helpful

Apple Cream Pie

Reviewed: Oct. 17, 2008
I was looking for a recipe for Apfel Schnitz Kuchen like my grandmother used to make and this definitely wasn't it--too liquidy and not enough flavour. There must have been eggs in it. I sure wish somebody had asked gramma to write down her recipe.
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2 users found this review helpful

Yummy Yam Casserole

Reviewed: Oct. 17, 2008
Made this casserole just the way it is written and loved the yam part. Lovely texture and not too sweet. Would try to do something to the topping as others have suggested next time.
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Pear Pie III

Reviewed: Oct. 17, 2008
I made this pie for my husband's birthday because he is not a cake man. It was easy to make and got rave reviews. I read the reviews here and made the following changes before I made it based on some of the recommendations and it came out great 1. Peeled and sliced 4 Bosc pears that had been marinated in about 2 tbsp lemon juice to prevent them from browning. The large slices were placed in the outer ring and the smaller slices on the top in the center. When they were covered with the custard, they made a pretty pattern. 2. Sprinkled about 3/4 tsp. cinnamon atop pears. 3. Reduced sugar in custard to 3/4 cup, increased butter to 1/2 cup and reduced vanilla to 1 tsp. I would add the words "spread the custard over the pie." because mine was not really pouring consistency. 4. The pie only took about 50 minutes to cook, but I kept my eye on it after 40 minutes. It is easy to tell when the custard has set and browned. This recipe is a keeper. For a gourmet touch, next time I would stripe chocolate sauce under the pie. I served chocolates on the side this time and the combination of flavours was good. This custard would work with other fruits too such as plums or peaches.
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8 users found this review helpful

Peach Pie the Old Fashioned Two Crust Way

Reviewed: Aug. 22, 2007
After reading reviews, used only 1/3 cup of flour and less than 3/4 cup of sugar and still found filling too stodgy and too sweet. Could hardly taste the peaches and therefore would decrease flour and sugar further and hope for perfect balance. For what I could taste, spices seemed Goldilocks appropriate. Cooking time was perfect.
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