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Hash Brown Casserole II

Reviewed: Nov. 12, 2012
This was just "okay." I used the cubed hash browns and even after an hour and 10 minutes they were still kind of hard. I thought the sour cream flavor overwhelmed the cheese, and even after cutting the amount of butter in half, it was very oily. If I make this again I'll cut the sour cream in half, omit the butter and use shredded hash browns.
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Granny Kat's Pumpkin Roll

Reviewed: Nov. 24, 2011
This was my first pumpkin roll and it turned out absolutely wonderful. I made it exactly as written (ingredient-wise). I was shocked that it didn't crack, not even one tiny bit! I used a 16x12 jelly roll pan, lined it with parchment paper sprayed with Pam. Baked for exactly 15 minutes & flipped it onto a damp napkin towel (the kind of linen you'd find at finer restaurants, sometimes rolled around the cutlery). I did not sprinkle with powdered sugar as the dampness would have just melted it anyway. I let it rest for one hour while I kept the filling chilled in the fridge. I think the 1 hour was the key to my success in not having any cracks. Everyone devoured it & were even fighting over it! It was incredibly moist and delicious. Three people even suggested I make many and sell them as they'd sell out in a heartbeat!
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Eclair Cake

Reviewed: Jul. 18, 2010
Wow, this is so sinfully delicious! This was my second time making it, and I'm glad I did because the first one I made was not that great. My family and I thought the store-bought frosting I put on the first one was way too sweet, as well as way too much. Also, I used cheesecake flavored pudding on the first one and we didn't really care for that flavor either. This time I decided to use the vanilla flavor pudding (as per recipe) and make a chocolate ganache for the topping. OMG heaven!! I made it the night before to allow the flavors to set and took it to a potluck at work. Everyone was fighting over the leftovers & they all wanted the recipe. I cannot begin to describe how delicious this is for such a simple dessert (took less than 10 minutes to put together). I think the ganache is what really made the difference this time. (2/3 cup heavy whipping cream brought just to a boil, then pour over 1 cup semi-sweet chocolate chips...I used Ghirardelli, whisk until smooth and pour over cake. Then allow to refrigerate overnight to set.) You have to try this recipe...trust me, you won't be disappointed!
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