REDENG Recipe Reviews (Pg. 1) - Allrecipes.com (1047687)

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Angel Food Cake III

Reviewed: Apr. 16, 2013
This came together beautifully, and baked up wonderfully to a lovely golden brown. Unfortunately this cake has the same cloyingly sweet taste and gummy texture all made-from-scratch angel food cakes seem to have. I made the day before I was going to serve it and ended up making the good ol' Betty Crocker boxed angel food cake in the morning to serve instead. This one will likely end up in the freezer for use in a trifle or something else where it's not the centre of attention and the sweetness can be balanced out or masked a bit. A waste of time and ingredients.
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3 users found this review helpful

Tortilla Ham Pinwheels

Reviewed: Sep. 28, 2008
I made these for a buffet lunch I was catering - what a hit! People couldn't stop taking "just one more" =)
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1 user found this review helpful

Salmon Pasta Salad

Reviewed: Sep. 28, 2008
This was excellent. I made it for a buffet lunch I was catering and it went over really well. I used canned sockeye salmon which worked really well. I also used more pasta, and the dressing was still sufficient, I didn't need to increase it.
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9 users found this review helpful

Acorn Squash with Apple

Reviewed: Oct. 10, 2007
I made this for thanksgiving for a family that has never had squash as part of thanksgiving dinner before. In fact, my sister and I are the only ones who even think of squash as a side dish. We made a double recipe, however, hoping that it would be deemed acceptable - it got rave reviews and was thoroughly enjoyed, and out of 18 people, I think only the youngest refused to try it. The only change I'll make next time is likely to omit the walnuts, but that's just a personal preference.
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2 users found this review helpful

Rhubarb Bread I

Reviewed: May 24, 2007
This recipe turned out really well. A couple of changes: I didn't use any oil, instead I replaced it with unsweetened applesauce. Next time I'll reduce the amount a bit though, since it was a really wet batter and took longer to bake - more like an hour and a bit. Also, I did add cinnamon to the batter, but next time will only sprinkle cinnamon and sugar on top and forget about the margarine/butter. I might wait part way through the baking process before sprinkling it on, so it won't sink. Also, I used pecans, and extra rhubarb.
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1 user found this review helpful

Apple Scones

Reviewed: May 11, 2007
I loved these scones. I made half the batch, but still used a whole granny smith apple, diced up. Likely too much apple for the dough, but I loved them. I also added cinnamon to the batter, since I love cinnamon. I also replaced the butter with light Becel margarine, next time I'm going to try replacing the sugar with Splenda and see how it goes.
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0 users found this review helpful

Bread Pudding II

Reviewed: Jan. 26, 2006
I made this for a group that meets at my church and they absolutely loved it. I'm making it again for a potluck at church, I know it will go over very well.
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Apple-Raisin French Toast Casserole

Reviewed: Dec. 28, 2005
I've made this every year for three years for Christmas brunch - my family loves it! I've always made it exactly as the recipe states and have never had a problem with soggy bread. I always use day-old bread since it's drier, that may make the difference.
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6 users found this review helpful

Rhubarb Meringue Squares

Reviewed: Jun. 23, 2004
I made these squares for an open house at my church and everyone loved them! They looked lovely too. A great way to use up some of my abundant rhubarb.
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5 users found this review helpful

Curried Pumpkin Soup

Reviewed: Jan. 10, 2004
This soup was wonderful. It smelled so lovely I didn't want to wait the 25 minutes to let it simmer, but it was worth it. The only change I made was to double the onions and garlic, and they still weren't over-powering. Lovely!
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