James A. Butler Recipe Reviews (Pg. 1) - Allrecipes.com (1042536)

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James A. Butler



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Grandmother's Pound Cake II

Reviewed: Sep. 8, 2010
I think the individuals that posted bad reviews have no concept of what pound cake is. If you're used to Sara Lee or Entenman's, don't bother. Real pound cake got it's name because you are supposed to use a pound of each ingredient. The result should be a very dense cake. Of course, you have to be careful not to overbake or you'll end up with something too dry!
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48 users found this review helpful

Caramel Cake I

Reviewed: Dec. 1, 2009
This is a great recipie, however it is not for the novice baker. I wish inexperienced cooks would not lower recipe ratings because of their ineptitude. If you the majority of the ratings are positive, isn't that a pretty good indication that perhaps you did something wrong?
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47 users found this review helpful

Spritz Cookies IV

Reviewed: Dec. 19, 2008
Excellent recipe! For those that haven't figured it out yet, don't let it chill quite as long as reflected in the recipe and the consistency will be fine.
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18 users found this review helpful

Sweet Potato Pie IX

Reviewed: Nov. 22, 2007
This recipe is excellent! The only adjustment I made was to reduce the vanilla extract to 1/2 tablespoon and I added 1/2 tablespoon of orange extract. The recipe should also note that the size of the sweet potatoes will determine how much filling you end up with. If you use 3, make sure they're medium to small in size.
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15 users found this review helpful

Quiche Lorraine I

Reviewed: Jan. 1, 2011
This recipe is excellent! Moreover, it can be adapted for any ingredient your imagination can come up with! It shouldn't come out runny if you cook it long enough an allow it to set. Quick and easy!
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13 users found this review helpful


Reviewed: Dec. 22, 2008
I would have given this recipe 5 stars, however, as written it's problematic. Here's the low down I got from my sister who bakes all the time. First off, the dough absolutely needs to be chilled prior to baking. Second, the oven temperature should be 350. I tried this, and the balls were perfect. Lastly, use unsalted butter when baking with a recipe that calls for salt. Using 3/4 teaspoons of salt and salted butter will make the cookies too salty. This same dough can be used to make crescents, or if you don't mind them spreading, they make a very tasty cookie.
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9 users found this review helpful

Janine's Best Banana Bread

Reviewed: Dec. 20, 2008
WOW! This banana bread is awesome! I had to play with my oven temperature (gas stove) for the last 30 minutes because it was getting pretty brown and I still had batter in the center. I turned it down to 325 for about 20 minutes and back up to 350 for last 10 minutes and it came out perfectly. The instructions don't tell you but you need to insert a toothpick in the center to make sure it's fully baked. I think the next time I make it, I'm going to chop up walnuts and put them in. Other than that, it's wonderful!
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7 users found this review helpful

Mom's Rum Cake

Reviewed: Dec. 30, 2003
Good recipie, however, the glaze instructions were a bit unclear. If you cook the glaze too long, you get candy! Also, the instructions don't tell you that the cake get 1/2 cup water and the glaze 1/4. It also says the nuts should be on the top, however, the bottom of the Bundt pan (where the nuts are) is the top. These seemingly minor details tend to cause trouble for the novice cook! You also can add the rum to the glaze while it's reducing to cut the alcohol. Excellent recipe!
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7 users found this review helpful

Easy French Toast

Reviewed: Jul. 4, 2008
First off, French Toast is something that really doesn't require recipe. All you are doing is dipping very stale bread (although fresh is fine) in an egg milk mixture which should be more egg than milk. Some folks like their French Toast heavy on the cinnamon side, and others like it a little dry. I prefer my to have the texture of a custard which works even more if you use hallf and half, or light cream. I also recommend using butter in your skillet as opposed to oil.
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6 users found this review helpful

Buttermilk Pancakes I

Reviewed: Mar. 10, 2012
I'll never buy a box mix again! These make the most delicious pancakes you'll ever eat. I reduced the sugar by about half and added 1 teaspoon of salt. Be sure to use pure maple syrup!
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3 users found this review helpful

Luscious Buttercream Frosting

Reviewed: Dec. 30, 2003
This recipe is easy and tastes great! However, I recommend reducint the vanilla flavoring to 1 teaspoon. Two is a bit overwhelming.
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3 users found this review helpful

Seven Minute Frosting II

Reviewed: May 11, 2012
This was quick and easy to make. I didn't have any grainyness. You must quickly frost your cake as this icing cools rapidly and can become unworkable! I had more than enough to frost a 9 inch layer cake. I used it to frost a coconut cake instead of my usual buttercream.
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2 users found this review helpful

Easy Key Lime Pie I

Reviewed: Jan. 11, 2004
Quick, easy and delicious recipe!
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2 users found this review helpful

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