Sarah-Jane Nash Recipe Reviews (Pg. 1) - Allrecipes.com (10326345)

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Sarah-Jane Nash

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Caramels

Reviewed: Aug. 1, 2010
After reading other reviews, I took this off the heat at 245 deg. Recipe wise, I used 200gm of salted butter and cardomom infused evaporated milk. I poured my caramel into a silicone lasagne tray mould and a silicone 8 x 8" square brownie / fudge pan mould. I did not grease or line either. I took a blunt knife round the top edge to free the caramel from the sides of the mould and then simply pulled it out. THe set was soft and chewy. Perhaps a tiny bit too soft..... I might leave it on a degree or two more next time. The caramel was really nice. It took about 45 mins in total to get to pouring temperature. Portion wise, mine were pretty big bits - at least 1" sqare and I had about 150+ of those - so wrapping took some time ! Cutting it was a breeze - no problem at all. I have uploaded a photo (mine is the one with the knife at the top). I made two large boxes of caramels, one smaller box and 4 gift bags plus some more left to spare. Good recipe to make for including in Christmas hampers. Next time, I'll add some macadamia muts or pecans. I think I'd wrap half as is and coat the other half in chocolate. This is definately one for writing in my recipe book. Thanks for sharing
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Photo by Sarah-Jane Nash

Home Made Farmer's Cheese

Reviewed: Jan. 15, 2012
I followed the comments and used vinegar instead of lemon juice. Also added quite a bit of salt (couple of pinches) before adding the vinegar. I used 1/4 cup white distilled vinegar with 1litre of milk just to try. Ended up with a small fist sized cheese that I rolled in crushed black pepper.
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Chocolate Zucchini Cake III

Reviewed: Jul. 22, 2010
I've rated this 4 stars as I think the amount of oil does make this cake a big greasy. Could easily be reduced to 1 cup by adding some applesauce or milk. I'd be tempeted to throw in a load of chocolate chips too for more of a real chocolate hit. It's very moist and quite a fragile type cake. Not too sweet and can carry icing or a glaze well. Refrigerated it should keep a couple of days nicely and freezes well. I added 4tsp of cinnamon and 1/2tsp nutmeg. It was still subtle.
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Bundt Dutch Apple Cake

Reviewed: Jul. 13, 2010
Thanks for sharing your recipe. I've made this a few times now. Like the others, I find cooking time to be a bit less than stated - 50mins in my oven. As I made it this time in a castle shaped silicone bundt cake mould, I had to increase the volume and didn't want big lumps of apple. I grated the apple instead of slicing. I also added a tsp of bicarbonate of soda and added a little more liquid. This does make quite a heavy but delicious coffee type cake and in my opinion is well worth trying.
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Photo by Sarah-Jane Nash

Apple Bundt Cake

Reviewed: Apr. 18, 2010
Pretty good cake ! I modified spices and added a little extra chopped apple. As it was made in a standard type cake pan without hole in the middle - it did take a long time to cook. This was even better the next day as the apples had released more moisture into the cake after it sat overnight
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