SweetTooth Recipe Reviews (Pg. 1) - Allrecipes.com (10186451)

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Pineapple Upside-Down Cake VII

Reviewed: Feb. 2, 2013
Waaaa! What did I do wrong? I thoroughly drained the pineapple and assembled as instructed After 30 mins. the cake appeared done (toothpick came out clean) and I let rest 10 mins. When I flipped it over, the cake was only baked around the edges....the middle was raw batter near the bottom of the pan--even though the tester came out clean?! *****FOLLOW-UP**** I flipped the cake back into the pan, returned to the oven for another 10-12 mins and it actually turned out great, all things considered. My son was helping me, and he had added more pineapple to the pan (we used crushed) without draining it. The added moisture caused the cake to need extra baking time. Even though it started as a flop, it is already half eaten. Excellent!
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Blueberry Scones

Reviewed: Jun. 27, 2012
This recipe is quick and easy and very delicious. Scones are not a super-sweet pastry and these are every bit as good as those from Starbucks. I did use white sugar rather than brown and used 1/3 cup rather than 1/4 cup. I was able to get mine shaped and cut into wedges despite their "wetness" but would probably drop by spoonfuls next time, as another reviewer mentioned. As soon as they came out of the oven, I topped them with a powdered sugar glaze into which I grated some lemon zest (about 1/4 tsp). Superb!
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Scrumptious Strawberry Shortcake

Reviewed: Jun. 23, 2010
This was very easy to make and delicious. I realized after making and eating them that this recipe is basically the same as for scones. These are very light and fluffy on the inside and nicely crispy outside. I also left out the cream of tartar, decreased baking powder to 1T (3 teaspoons) and added 1 tsp. vanilla. I used real butter but had to substitute half-and-half, as I did not have heavy cream. I tried making into squares but the dough was too sticky (from the heat and humidity of the season). I would definitely use others suggestions and shape into balls, flatten and then sprinkle with sugar before baking. I am going to try other variations for scones. Wonderful recipe...and so easy.
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Blueberry Pie

Reviewed: Aug. 7, 2008
I was very disappointed in the outcome despite trying the suggested increase in cornstarch and sugar. With 5Tb of cornstarch and 1C sugar, it was literal soup after an hour of cooling...and still tart (although I do have a sweet tooth). Also, I did not care for the cinnamon...would probably try lemon juice, as that is typical for baking with blueberries. My crust was beautiful after 45 min. but I should have covered it with foil and let it bake the extra 10 mins. or so, since the filling had a starchy taste and texture (from underbaking). It is now back in the oven in an attempt to get rid of the starchy taste and salvage what would have otherwise been a beautiful pie. I'll try another recipe next time. With all the 5 star ratings, I thought I couldn't miss. P.S. to earlier review...after another 15-20 mins. at 400 degrees and foil around the edges, the filling thickened quite a bit and the starchy taste was gone and had a much sweeter taste. I increased my original rating to 4 stars..as it is very tasty but seems to need too much "adapting" from the original post.
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