Debbie/Ocala, FL Recipe Reviews (Pg. 1) - Allrecipes.com (10274814)

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Debbie/Ocala, FL

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Fresh Peach Cobbler I

Reviewed: Jul. 24, 2011
This recipe is identical to the one in my Betty Crocker cookbook from the '70's. I have used this trusty recipe for several decades and have made only slight modifications over the years. Sometimes I'm in the mood for more fruit, sometimes more dough. Whether you add more of one or the other is the cooks preference. I substitute a tablespoon or so for part of the shortening to add to the taste. AND I definitely cut back on the salt. Everything in that BC cookbook from the 70's called for more salt than what we care for now. You still need some or the dough will taste flat. I also sometimes add a little cinnamon to the peaches. I'm careful not to over bake the cobbler as we prefer a slightly doughier biscuit.
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Egg-Yolk Sponge Cake

Reviewed: Mar. 25, 2011
I'm really sorry to leave a negative review but everything about this recipe fails. I went against my better judgement in following a recipe that calls for adding boiling water to beaten egg yolks, which "cooked" them and killed the leavening agent before it even went into the oven. I followed the recipe exactly (I understand the importance of careful beating and folding.) However, the cake didn't rise, was beyond spongy (rubbery) had so-so flavor (could have benefited from vanilla or almond in addition to the orange zest and lemon extract.) and was over baked at 60 minutes. I come from a long line of bakers and will stick with the trusted sponge cake recipes handed down from my grandmothers in the future, none of which is any more difficult than this. I'm annoyed with myself for wasting all the ingredients on this one. My husband took one bite and said it wasn't worth eating. I ate a small piece and saved a slice for my mom (a professional baker) who guessed just what was wrong without my telling her about the recipe instructions. We both agree this is an inferior sponge cake. The biggest problem is the boiling water dumped into the egg yolks and leavening.
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