Jordan Smith Recipe Reviews (Pg. 1) - Allrecipes.com (10170924)

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Dark Chocolate Cake II

Reviewed: Aug. 30, 2007
This cake is so moist that I can't ever get it out of the pan. That's the only real drawback. I love this recipe. I make the coffee fresh and put two squares of unsweetened chocolate right away, so that they melt. I also throw in another dash of cocoa powder because I find that there is no such thing as too much. I also combine all of the wet ingredients together so that it is actually a two-bowl methods. Having tried greasing, greasing and flouring, and even more greasing and flouring, I say just anticipate that this cake is going to stick to the pans (I use 2-3 9" pans). Very good.
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1 user found this review helpful

Mall Pretzels

Reviewed: Aug. 30, 2007
This is a very delicious, adaptable recipe. I used 2 cups whole wheat pastry flour and less than 2 cups AP flour. I use 4 cups of flour overall, including that sprikled on the counter. The longer you let the dough rise without getting that skin on top, the better the pretzels, in my opinion. Be sure not to roll them out too thin if you like soft pretzels. It only took 4 minutes to brown the pretzels (This could be because I live at 7200 feet above sea level), any longer than that, and they get more chewy than soft. I used canola oil and sea salt, which was good, after I realized that sea salt is much more salty than kosher salt, and adjusted accordingly. I also made cinnamon sugar with cinnamon, sugar, and a dash each of nutmeg and ginger. Definitely a keeper.
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1 user found this review helpful

Pumpkin Cake I

Reviewed: Aug. 4, 2007
Really good cakeness. Reducing the white sugar to 1 cup and adding 2/3 cup brown sugar was a great suggestion. Whole wheat party flour worked great and I left out the walnuts. I forgot the salt, so I just added some to the glaze, which turned out really well. So moist and delicious,
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2 users found this review helpful

Raspberry Lemon Muffins

Reviewed: Aug. 4, 2007
These were okay, but I made a few alterations. Instead of yogurt, I used coconut milk, diluted. The whole wheat pastry flour may have been too much. Needed more lemon juice, and alot less sugar. Blueberries worked great and kept them moist.
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0 users found this review helpful

Wacky Cake VIII

Reviewed: Aug. 4, 2007
I must have done something WRONG because my cake didn't rise at all. Every indentation I made in the batter before I baked it was still there when I took it out. Not tasty. Not really food. Where did I go wrong?
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4 users found this review helpful

Lemon Raspberry Jumbo Muffins

Reviewed: Jul. 29, 2007
Deelicious. For dairy allergies, I used coconut milk, which is great in place of half and half. I used raw sugar, half whole wheat pastry flour, a splash of lemon juice and sliced almonds on top. I'm sure any combination of berries is fantastic, because blueberries and raspberries were great. They rose nicely into perfect little domes. Great recipe.
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19 users found this review helpful

Lemon Icing

Reviewed: Jul. 22, 2007
I've never made Lemon Icing before and this is great. I substituted palm oil for the butter and added lemon zest. This is great on the Lemon Fluff Cake on this site.
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1 user found this review helpful

Lemon Fluff Cake

Reviewed: Jul. 22, 2007
This is a fluffly lemon chiffon cake. I used AP flour and slightly less sugar. I subbed almond milk for the milk and added the lemon zest and juice of 1 lemon. Delicious! I used the Lemon Icing Recipe from this website, and they were a great combination. 2 cups cake flour 1 1/4 cups white sugar 3 teaspoons baking powder 3/4 teaspoon salt 3 egg whites 1 cup milk 1 teaspoon lemon extract 1/2 cup shortening
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1 user found this review helpful

Soft Sugar Cookies V

Reviewed: Jun. 20, 2007
This is not my favorite. The cookies are soft, but they lacked in flavor, even after adding lemon extract and lemon juice. It could be that I'm used to whole wheat flour, but I think they could have used a bit more salt.
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Sugar Cookie Frosting

Reviewed: Jun. 20, 2007
This recipe is reliable. I have used it with many substitutions and it always turns out.
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Raspberry Chocolate Chip Muffins

Reviewed: Jun. 19, 2007
These are really moist. I used extra applesauce and lemon juice for the OJ, whole wheat flour, granulated fructose, and almond milk. And extra raspberries never hurt anyone.
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5 users found this review helpful

Sugar Cookies

Reviewed: Jun. 19, 2007
I used whole wheat flour because that was all I had, and reduced the butter for high altitude, and these still turned out great!
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1 user found this review helpful

Chocolate Muffins

Reviewed: Jun. 19, 2007
These muffins are delicious. I used whole wheat pastry flour and granulated fructose, and I used 2 eggs, 1/2 applesauce, 1/2 coconut milk, and 1/4 cup almond milk. Fantastic!
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Strawberry Cake from Scratch

Reviewed: Jun. 18, 2007
I thought this cake was WAY too sweet and very crumbly.
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Delightful Apple Spice Muffins

Reviewed: Jun. 18, 2007
I love this recipe. I use less sugar and allspice, and add some nutmeg. I've filled them with apricot, raspberry, and cherry jam, cherries, and cranberry sauce. They are FANTASTIC!
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1 user found this review helpful

 
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