Liane Recipe Reviews (Pg. 1) - Allrecipes.com (10139053)

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Lemon Chiffon Cake

Reviewed: Jan. 14, 2012
Amazing recipe. I only subbed all lemon juice instead of water and changed the method, whipping the yolks, sugar and zest until thick and then adding the other liquid and finally the dry. I filled it with lemon buttercream made from homemade curd and my own buttercream recipe and it was fantastic. The cake is light and not overpowering in sweetness, which is nice since I like a sweeter filling on a cake, not in the cake itself. I did fold the batter together with a whisk the second time I made this and it worked much better. Will make this cake again and again.
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Photo by Liane

Marshmallow Fondant

Reviewed: May 25, 2011
Better tasting and much cheaper alternative to store bought fondant. It really does take some work to get it smooth and workable, but it's worth it. I used non-stick spray on my hands when kneading, reapplying as needed, and it turned out fine. Make sure it comes to room temp before trying to work with it or it will crack. The sugars need to be warm and soft or you will get a lumpy and hard to work with mess. Also, I would bypass the stand mixer for this one unless you really do want to burn out your machine. The dough is way too thick to knead all the way in the mixer.
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Photo by Liane

Simple White Cake

Reviewed: May 17, 2011
Very good. The cake can dry out a bit if you are not serving right away. I have added an extra 1/4 c milk and that seems to keep the moisture in. I also filled the cupcakes with lemon curd and topped with meringue to make Lemon Meringue Cupcakes. I've never gotten the cornbread problem others have written about. The texture has been soft and fluffy especially with the added milk.
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Photo by Liane

Dark Chocolate Cake I

Reviewed: May 17, 2011
Great basic cake! Amazing as is, moist and very chocolatey, but can be dressed up in many ways. I added cherry preserves to the batter and a cherry buttercream filling and made Black Forrest type cupcakes. This has become my go to chocolate cake.
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Grandma's Lemon Meringue Pie

Reviewed: Dec. 12, 2010
I was really optimistic about this pie after tasting the custard and the meringue Pre-baking. Both were super tasty and I was psyched about how it would turn out. I took others advice and subbed milk for water and it was creamy and yummy. I baked the crust, made the meringue and then made the custard so I could follow the directions to top the hot filling. 10 minutes later I took it out to cool and that's when it went downhill. 5 minutes out of the oven the meringue started to weep and shrink. Now it's a shrunken meringue sitting on a pool of syrup over the tasty custard. Really not sure what went wrong, but I still rate the 3 stars because the separate parts are so tasty.
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Royal Icing II

Reviewed: Nov. 17, 2010
Perfect basic royal icing. I've used it on cookies, cakes and making flowers and butterflies. To help for flooding, I use liquid food coloring to both color and thin it out. It works better for me than using paste and adding water. I also recommend using a hand mixer, not a stand mixer, to be sure the mixture isn't beaten past the consistency you're looking for. It's really easy to go from soft to super stiff in the blink of an eye.
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Apple Stuffed Chicken Breast

Reviewed: Nov. 9, 2010
Great recipe! Made some changes because of what I had on hand. I made crumbs with whole wheat bread and Italian seasonings and added a pinch of brown sugar and cinnamon like many suggested. I used mozzarella since that's what I had and gala apples. I butterflied the chicken, stuffed and rolled it and seasoned the outside with salt and pepper. I deglazed with apple cider and chicken stock since I had no wine and wanted more flavor than water would add. I served this with steamed brown rice and the sauce was amazing over the normally bland rice. I would suggest upping the liquid for the sauce to at least 1/3 cup since I love a lot of sauce. Two chicken breasts fed my husband and myself. I will make this again definatly.
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To Die For Blueberry Muffins

Reviewed: Jun. 15, 2010
One of the easiest and most tender muffins I have ever made! The only reason I rated 4 not 5 was the crumb topping. It melted and ran right off the top. I made these again with my go-to topping of 1/3c brown sugar, 2tb flour, 1/4tsp cinnamon and 1tb butter cut together and they were perfect! I also made them with whole wheat flour and the deeper flavor was a very good contrast with the blueberries.
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Easy OREO Truffles

Reviewed: Mar. 29, 2010
Great go-to recipe! I've made these three times in the past month and they have disappeared in the blink of an eye all three times. I use chocolate bark coating kept melted over a double boiler for dipping and it works like a charm. The dipping is a bit time consuming, but it's worth it for the final product. I will say that crushing 9 cookies for topping is a lot. I used the crumbs I crushed for the first batch for topping all three batches. The crumbs keep well in a air tight container, so it worked out well. I can't wait to try this recipe using all the different flavors of Oreos.
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Biscotti

Reviewed: Feb. 8, 2010
I love this recipe! It's so easy to customize and the possibilities are endless. I've added pecans and topped them with a maple glaze and I've also added dried chopped cherries and topped with white chocolate. No matter what, these come out amazing.
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Coconut Macaroons III

Reviewed: Feb. 8, 2010
This is now my go-to for macaroons. They held together unlike many other recipes I've tried and were wonderfully toasted on the outside and chewy in the middle. One thing I always do is whip the milk with the extract for about 3-5 minutes while I'm prepping the other ingredients. This adds to the fluffy texture and the base never melts into a 'foot' while baking. I also always dip the base of these in dark chocolate. The bitter chocolate off sets the sweet macaroon perfectly.
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Sugar-Free Peanut Butter Cookies

Reviewed: Feb. 8, 2010
Very nice recipe. A little dry, but that was to be expected with the ingredients. Perfect with a milk chaser. Made even better with 1/2 tsp. sugar free jam (I used raspberry) in the center.
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Pastry Cream

Reviewed: Dec. 12, 2009
This is a great, fast and easy recipe! I thought the sweetness was great when added with puff pastry and fruit. It does take some muscle to whisk until it thickens, but it did so beautifully. On my gas range, I used just above low heat and it took about 10 minutes to thicken and boil. It's also nice to find a pastry cream recipe that's rich but doesn't use heavy cream or half and half. I'm definalty keeping this one close to me when I'm in a pinch for dessert.
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Snow Flakes

Reviewed: Oct. 2, 2007
Perfect for the cookie press. This cookie was great alone or either dipped in or drizzled with melted dark chocolate.
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Coconut Macaroons

Reviewed: Oct. 2, 2007
The batter was a little too wet to hold together in the dome shape I wanted, but the taste got rave reviews!
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Basic British Scones

Reviewed: Oct. 2, 2007
Amazing basic scone recipe! I added about 1/2 a cup more sugar and some lemon zest for wonderful blueberry scones. I used this recipe again, following it exactly for ham and cheese scones. This is the best foundation for any scone you can imagine! Thanks so much, I will use it again and again!
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