Christine Recipe Reviews (Pg. 1) - Allrecipes.com (10518142)

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Black Walnut Cake II

Reviewed: Mar. 13, 2015
Great recipe. I substituted maple syrup (~1/4 cup) for the walnut extract and cut the sugar by half. Perfect sweetness. I think the full amount of sugar would make the sweetness overpower the flavor, but I admit that is personal preference. (I always cut sugar in a recipe by at least a quarter unless it needs it for consistency, like frosting.) made a maple cream cheese frosting and the combo was great, liked by everyone, including kids. Next time, I will either add sour cream or use all yolks instead of whole eggs for moisture. When I felt how dry the exterior of the cakes were after cooling, I quartered an apple and put it under a dome with the cake until serving time to add some moisture back in.
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Butternut Squash Risotto

Reviewed: Jan. 24, 2015
I decided to try this recipe since it was different than the butternut squash risotto I've made before, with sugar and spices in it. I had to add the brown sugar and pumpkin pie spice. This is very bland as-is, and definitely was missing something. I agree with another reviewer that the squash should be added last (another thing that probably made it bland...cooked all the natural sweetness out). Won't make this as written again.
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Fruitcake

Reviewed: Jan. 7, 2014
Great fruitcake recipe. I love the fact that no candied fruit is called for (though I did place candied cherries in the bundt before pouring the batter to make it look more festive), and I used a combo of dates, raisins, plums, and apricots with walnuts and pecans. Soaked the fruit in brandy for a couple of hours, and have been alternating brandy and amaretto to dribble over it every day or two. Will be added as one of the few go-to fruitcake recipes in my book (I do like fruitcake, so I need more than one)!
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General Tsao's Chicken II

Reviewed: Jan. 7, 2014
Very good...I did not have the peppers on hand, but used a bit of ground red pepper and it was great. I'll add crushed red pepper to some next time, but hesitated in case my kids would think it too spicy. I also grated the peel to give it a little more orange flavor. I cut a little of the sugar, and might cut back a little more next time, along with a little less soy (personal preference on both), but this is a keeper...better than most restaurants.
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Peppermint Patties

Reviewed: Dec. 11, 2013
This recipes is so easy and delicious. I did freeze the patties as some reviewers had mentioned, however I only did that for about an hour or so, and mostly to keep them from spreading more and sticking to the cookie sheet since the dough is not completely stiff. I also dusted my hands with confectioners sugar while flattening the patties to help from sticking to the sheet, also, even though the dough is not really sticky. After that hour in the freezer to keep shape, I took them out, flipped them, and continued to flip them occasionally for the next 24 hours. Perfect results. They dried out enough that when they are broken in half, they make that same sound as York. No issues with the chocolate melting the patty as some other reviewers had stated, either. I melted chocolate in the microwave on the defrost setting, added a bit of shortening and wax to make it smooth, give them a nice sheen, and make sure they don't melt on contact with fingers. Will make again, probably tonight, since there's no way these are going to last until Christmas!
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Black Bottom Cupcakes II

Reviewed: Aug. 17, 2013
Very good! I added a dollop of cookies and cream buttercream and a piece of oreo on top. The first to go at an event, plus requests for more.
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Sugarless Banana Walnut Cake

Reviewed: Jul. 21, 2013
Made this for my father-in-law's birthday cake. He prefers things not-so-sweet, always scrapes frosting off cakes, and only has a sliver of anything. To complement the not-too-sweet cake, I made a banana frosting using 1/2 of a banana, 4 tbsp. each of butter and cream cheese, and about 2 cups of confectioners sugar. The frosting really accentuated the banana in the cake, and he ate a big piece of the whole thing, frosting and all...then went back for seconds. He and my mother-in-law also kept the rest of the cake for themselves, something that has never, ever happened. I think I found a winner for them!
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Kale and Quinoa Salad

Reviewed: May 13, 2013
Made some changes based on what I had on hand. Used spinach, fresh mozzarella and parmesan instead of feta, raisins instead of currants, walnuts for pecans, and whole seed mustard plus dry mustard in the dressing. I also tossed the quinoa in the salad warm to wilt the leaves a bit. Small substitutions, but every bit was eaten, plus seconds, including by my 5, 3, and 1 year olds. Will definitely make again and again for a nutritious summer meal.
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Cornmeal Cookies I

Reviewed: Dec. 9, 2012
Great, easy cookie. Came across this as I was searching for a good zaletti cookie recipe. Mine have dried cranberries instead of raisins, definitely worth trying. I've received lots of compliments on it and that it is a little unexpected. A great addition to any cookie tray.
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Pumpkin Cream Eclairs

Reviewed: Nov. 18, 2012
Gone from the potluck before I could try a completed one! Fr. liked them a lot. :)
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No Spread Sugar Cookies

Reviewed: Oct. 25, 2012
Good, no spread...taste like McD's!
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Best Chocolate Chip Cookies

Reviewed: Sep. 25, 2012
Delicious and buttery, with a crunchy edge and chewy center. I added a bit of cream of tarter to the batter and sprinkled the top of each with sea salt before baking, baked them at 325 for about 13 minutes, and they turned out delicious. I also omitted the nuts since I was making them for someone else, but I will definitely revisit these with the nuts.
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Extreme Chocolate Cake

Reviewed: Aug. 17, 2012
Great chocolate cake! Moist with a nice crumb...I got two layers out of this recipe, and it would leave really thin layers if I were to torte it. I cut the recipe for the frosting by 2/3, and used it only for the top and piping around the filled center, which was ganache. Rich and delicious. Will use the cake portion again, for sure. Update: I let this sit overnight in the fridge and upped it from 4 to 5 stars for the cake portion. Letting it sit really brought out the flavor, and the cake itself is just as good or better than any bakery cake. I've been looking for a chocolate cake recipe that is not so dense and heavy or dry, and this fits all three. Definitely a go-to cake recipe.
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Chocolate Cupcakes with Caramel Frosting

Reviewed: Aug. 10, 2012
Cake is light and moist, flavor is so-so, but the frosting is out of this world. Tastes like fluffy praline. I'll definitely be using the frosting if nothing else in the future!
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Lemon Cupcake with Blackberry Buttercream

Reviewed: Aug. 9, 2012
The recipe only made 12 standard cupcakes, but the taste is delicious. Light and slightly lemony, great for spring or summer. I used raspberry jam instead of blackberry, and subbed shortening for half of the butter in the frosting, just so it would hold up better in the heat. I'll be making these again.
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'Secret' Salad Dressing

Reviewed: Jun. 21, 2012
Super simple, quick, and delicious. I subbed red onion and olive oil, used slightly less sugar,and eyeballed other ingredients, and whirred it in a mini processor. Took about a minute start to finish, all with ingredients that are on hand. A slightly tangy French dressing that I'll be using again and again.
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Marshmallow Fondant

Reviewed: Mar. 29, 2012
So easy to prepare and roll, and much less expensive than traditional fondant. Tastier, too! Will definitely be making again in the very near future.
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