India74 Recipe Reviews (Pg. 1) - (10132408)

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Cottage Pudding - Upside Down Cake

Reviewed: Jun. 14, 2008
This cake was good, but not five star material IMHO. First of all, it should not be called cottage "pudding," as it is essentially a cross between a pound cake and an angel food cake. I topped it with raspberries, which was OK, but really was too many seeds. It sort of tasted like jam on top of pound cake when it was done. But, I don't think it's fair to judge a recipe based on substitutions, so I rated the cake part, not the cake as I made it. If I had, this would have been 3 stars, not four.
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Chantal's New York Cheesecake

Reviewed: Jan. 20, 2008
Outstanding! I used whipped butter, which made mixing easier, even though I don't think it's meant for baking. It gave the cheesecake a very light texture. Mine cracked, but it was b/c I stuck it in the freezer to cool -- it was just for family, so didn't need to be pretty, just taste good. It was excellent with blueberry topping, but I suggest keeping it on the side for those who are blueberry purists. This is a cheesecake lover's cheesecake!
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Photo by India74

Downeast Maine Pumpkin Bread

Reviewed: Nov. 4, 2007
This is a fantastic recipe! The only modifications I made to the actual cake were to add an extra 1/2 tsp. cinnamon (personal taste preference) and I made it in a Bundt pan rather than several loaf pans. I also added a rum glaze to the top (mix a 1 1/2 tbsp. rum, 1 c. confectioner's sugar, and 1 tbsp. water --or enough water until you reach desired consistency. Mix and drizzle over top of warm cake.). It was fantastic! It was kind of funny though, since the bread rose in the bundt pan, it made sort of a doughnut shape, then with the rum glaze on top, it definitely looked like a giant glazed doughnut! But I thought it was still very pretty. I uploaded a photo if you want to see what it would look like.
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Yummy Peanut Butter Cookies

Reviewed: Aug. 22, 2007
Excellent recipe! I used natural peanut butter since that's what I had at home, and added an extra half teaspoon each of the vanilla and almond extracts to compensate for the reduced sweetness. Also I only had a 1/2 cup of brown sugar at home so I upped the white sugar to a cup and a half instead of a cup. The one warning I would offer is if you are making these cookies for company, pay attention to the directions about how far apart to spread the cookies and make sure you shape them into a ball, otherwise they will run into each other and you won't see the criss cross design as well. My later batches were much more attractive than the first one when I put the balls too close together and didn't fully shape the balls of dough. If they are just for you and your family, though, it doesn't really matter, you will love these cookies no matter what they look like!
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11 users found this review helpful

Grandmother's Corn Pudding

Reviewed: Jul. 24, 2007
This recipe was sensational! Definitely add the maple flavored bacon to the recipe as Tassel adds just the right amount of saltiness to offset the sweet corn pudding. Would be great for brunch, or the day after a big event -- great as comfort food!
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