BakerSNam Recipe Reviews (Pg. 1) - Allrecipes.com (10241006)

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Blueberry Buttermilk Coffeecake

Reviewed: Jan. 21, 2009
This cake is freaking awesome! So moist and light with bursts of blueberries in each bite... Everyone raved. I decreased the sugar a teeny bit, and followed another person's advice of coating the blueberries in the dry mixture to prevent them from sinking to the bottom which worked perfectly. I added cinnamon, nutmeg, and chopped pecans to the crumb topping- YUM. Next time I'll probably double the crumb topping as I only had enough to cover about half the cake (adding a little more flour to the mix as well for a sturdier crumb).
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Buttermilk Pancakes II

Reviewed: Jan. 20, 2009
Rave reviews all around! I cut down the recipe to four servings and it was enough to feed my family of four. Who knew buttermilk makes such a big difference? Try throwing in some ground flax seed, fresh blueberries, and chopped pecans for a tasty treat.
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Cheddar Bay Biscuits

Reviewed: Dec. 17, 2008
I rated this 3 stars because of all the changes I had to make to the recipe. First, I followed others' advice by putting spices (1 tsp. garlic, 1 tsp. parsley, 1 tsp. Old Bay seasoning) directly into the dry batter mix. In putting the ingredients together, I kept the dry and wet separate until the last minute and prepared it following a different biscuit recipe: I had the baking mix and spices in a large bowl, then I cut the VERY CHILLED (not melted butter) into the baking mix. Then I made a well in the center, and put into it the milk (not water) and cheese to form the dough, being careful not to overmix but doing it as quick as I can so it wouldn't toughen. Then I put it into a preheated 425 degree oven and had to keep it there for about 15-20 minutes, after which I brushed them with the butter and herbs. I've made this twice, once following the recipe and then trying it with these changes and they come out MUCH better with the changes (flakier, lighter, more moist and flavorful). Again, the taste is awesome, I just rated it low for all the changes!
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Glazed Meatloaf I

Reviewed: Nov. 6, 2008
Pretty good! Followed others' advice and only added barely 2 tbsp. brown sugar to the glaze mix, then kicked it up with some oregano and basil and a dash of chili powder. To the meatloaf mixture I added a dash of A-1 sauce, some garlic powder, freshly ground black pepper, and used italian breadcrumbs instead of the bread. Using about 1 cup and a couple of tbsp. of breadcrumbs produced a pretty good consistency in the meatloaf. Also, 1 hour and ten minutes cooking time like the recipe calls for was just fine. Pretty tasty!
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Vanilla Glaze

Reviewed: Oct. 13, 2008
Definitely wait for the cake to cool before glazing. I added a little more butter and vanilla as suggested by others, and watched the amount of milk I put in. I accidentally put in a little too much vanilla which made it taste good but the color was too brown. You might want to sift the sugar before putting it in the pan because even the tiniest lumps which aren't visible in the pan show through when you pour it on the cake, so make sure the glaze is nice, smooth, and lump-free before pouring it on the cake.
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One Bowl Chocolate Cake III

Reviewed: Oct. 12, 2008
I used 1 cup of cocoa, and only about 3/4 cup of boiling water, into which I mixed in a teaspoon of instant coffee. For me this cake was just okay. Right after baking, it had a bit of a "tinny" taste, but the taste did improve after a day. I would like a chocolate cake that is a little more dense, rich, and chocolatey (using something other than water for moisture). If you like a lighter chocolate cake, this recipe might be good for you.
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The Best Lemon Bars

Reviewed: Oct. 9, 2008
Very good! I followed other's suggestions to up the lemon juice (to about 3/4 cup or 5 lemons, which will make a very tart bar but that's the way I like it) plus the increased flour to balance it out (1/3 cup). Added the 1/4 tsp. of salt. Added the zest of 2 lemons. In the end I increased the ingredients by 50% and made it in my lasagna pan, and I thought the thickness of the bar was perfect this way. I also baked the bottom part first for at least 25 minutes (kept my eye on it until the edges were browned), cooled it, then added the lemon custard and baked it for at least 25 minutes, eying it again to see when it looked ready (slightly browned on the top). Next time I'll copy down the exact amount of time it took so I'll know for next time.
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Janet's Rich Banana Bread

Reviewed: Sep. 5, 2008
I would reduce the sugar a little and not add the salt. Also, my bread burned on the outside but I had to keep it in for a little longer because the middle was not done. The taste was good though.
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Apple Pie by Grandma Ople

Reviewed: Sep. 3, 2008
This is indeed one tasty pie. A few suggestions: 1) Make sure to cook the apples thoroughly. My apples were a little too crunchy when the pie was done. Next time I might cook the apples in the sugar mixture before I put it in the pie (and definitely "toss" the apples with the mixture instead of just pouring over). 2) I added the spices as others recommended and it was definitely better this way (cinnamon, nutmeg, cloves, etc.). 3) You don't need 8 apples, it's more like 6 (MAYBE 7). I had a bunch of apple filling left over.
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Zucchini Brownies

Reviewed: Sep. 3, 2008
these...are...SO..GOOD!!!!!!!!!!!!!!! The texture is unbelievable and actually, better than other recipes which use eggs. I accidentally "pureed" half of the zucchini, and the rest I shredded and the consistency was good. Also, I didn't make the frosting so I don't know how they would have been with it, however they stand alone just fine without. YUM!!!
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Chocolate Chip Meringue Drops

Reviewed: Sep. 3, 2008
I used this recipe omitting the cocoa powder. Word to the wise: make sure all the utensils/cookware are clean and grease-free, otherwise your eggs won't reach the right consistency. I even wiped all of the stuff with a little vinegar beforehand to make sure there was no grease. Also, if you can't handle too much sugar, I'd cut the sugar just a bit as it was a smidge too sweet for my taste.
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4 users found this review helpful
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Tiramisu II

Reviewed: Sep. 3, 2008
Absolutely delicious! Guaranteed crowd-pleaser! A couple of suggestions: 1) Definitely up the amount of coffee/rum for the ladyfingers. 2) Definitely make this two days in advance. I've made it the day of, the day before, and I think two is the magic number (though it seems to taste so good in the days following too!). 3) I'd wait until the day of to sprinkle the cocoa on top, otherwise it gets soaked up by the cream and turns into a dark color.
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Homemade Banana Pudding Pie

Reviewed: Sep. 3, 2008
1) REDUCE THE SUGAR!!!!!!!!!! Way too sweet the way is, even after I reduced it, I wish I would have reduced it some more because it was super-sweet. 2) I suggest following another merengue recipe for the topping, as someone suggesting, adding cream of tartar helps it to reach the right consistency. 3) Unless you're okay with more of a "pudding" than a "pie", I would suggest using a ready-made pie crust. The vanilla wafers don't hold too well as a crust (but it is delicious). 4) Make sure you cook the pudding long enough so that it's nice and thick. I think mine was a little too runny and I wish I would have cooked it just a bit longer.
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