Linda Recipe Reviews (Pg. 1) - (10473344)

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Mary Oppenhiemer's Butter Cake

Reviewed: Oct. 27, 2011
I gave the cake a "good" rating since I found it too dense and not a lot of taste,but the caramel icing is definitely the "BEST". Just the right consistency for pouring over a bundt cake, makes a nice covering on the cake. I use this icing on a banana nut cake recipe (instead of making two loaves, it makes one bundt) and the spices, bananas and nuts are fabulous with this caramel icing. Always get raves!
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French Bread Rolls to Die For

Reviewed: Oct. 11, 2010
I was looking for the "perfect roll" recipe for Thanksgiving and this is it! I wasn't able to get the rise I wanted in spacing the balls/rolls of dough 2 inches apart; as soon as I placed the rolls touching in a round, greased pan, the rise and texture was perfect. I also just used a tea towel over the dough/rolls in rising, found that the damp towel stuck too much to the rolls. But the second time I made them, they were perfection and just what I was looking for! Thanks!
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Blueberry Buttermilk Coffeecake

Reviewed: Jul. 24, 2008
Just like this site, this cake was fabulous! I added nuts and a teaspoon of cinnamon to the crumb topping as others suggested and everyone raved over this cake. So moist and flavorful, wonderful texture and great presentation if baked in a 9" springform pan. [Although you do not have to use all the batter if baked in a springform pan.] Thanks for making my research to find the best coffeecake so easy!
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Reviewed: Apr. 16, 2008
This is a great recipe! I have found though that if you use 3/4 evaporated milk and 1/4 milk or 2% milk instead of all evaporated milk, you get a more interesting texture. Dense but also with a slippery, lighter texture also. And I usually just coat the bottom of the casserole lightly with Karo Dark Corn Syrup which is foolproof and gives a caramely sauce at the bottom.
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