nrgizrbune41 Recipe Reviews (Pg. 2) - Allrecipes.com (10588470)

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Mmm-Mmm Ice Cream Cake

Reviewed: Apr. 15, 2012
Delicious topping. Much better than store bought fudge topping as it gets very gummy when frozen. I went a step further. First I didn't have what I needed for base & I wanted to make a dessert & I wanted to try the cooked topping. I broke up 8 oz. of Oreo cookies & placed in bottom because thats all I had. Walmart carries full 1/2 gal rectangles of ice cream & I sliced & layered over the cookies. To get it to stick to the cookies so it would cut nicely, I put a large piece of plastic wrap over the ice cream layer & pressed down firmly so the cookies were than stuck to the ice cream. I than froze it while making the sauce. Removed the wrap when sauce was cool, poured on the sauce & returned to the cake to freezer. I waited till that froze, than added a 8 oz. layer of whip topping & sprinkled with salted peanuts. It was so delicious. It was the cooked topping that made it so good. I'm giving it 4 stars only because it didn't have a topping. It looked a bit bare to me to serve. I will make it again & will try the original base. I think my preference will be the Oreos, as that is my favorite store bought cookie!
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Nancy's Chocolate Fudge Pie

Reviewed: Apr. 13, 2012
This pie is quite tasty. I give it 4 stars as the recipe doesn't have a lot of directions. I too, prefer to use cornstarch. It's quicker. When using cornstarch you need only bring to a boil & boil gently for 1 full minute. Longer than that, filling will go back to thin. When using flour, after coming to a boil, it really needs a gentle boil for at least 4 min. to make sure there isn't a uncooked taste. Something I do, makes for a smooth filling. I put all ingredients in a blender & blend till smooth, than cook. This way there is absolutely no pieces of cooked egg. I omit the egg tempering stage by putting ingredients in the blender. (which isn't listed)
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Snickerdoodles I

Reviewed: Apr. 5, 2012
This is a great all time recipe. Don't let brown as they get too crunchy..but if they do make great dunkers! Either way this is a wonderful timeless recipe! Great if your on a budget.
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Pie Crust I

Reviewed: Jan. 1, 2012
This is a favorite pie recipe. The secret to a tender crust is not handling the crust. You can see in the background the pie crust was rolled using a pastry cloth (& rolling pin cover.) I also use a slightly rounded amount of shortening by adding 2 Tablespoons butter at room temp. After cutting dough together, I add liquid, scoop together with a rubber scrapper. Don't handle, warmth of your hand melts shortening making crust tough. Dump on lightly flowered pastry cloth, pull dough into ball by using opposite corners of cloth and cross your hands over & pulling across dough till ball is formed. It may take a few pulls to accomplish. Cut in 1/2 with large knife & push 1/2 aside with knife for the top, again not touching dough. Roll out & place in pan. Crimp & poke with holes. If I'm making a pumpkin pie I pre bake with top edges covered with foil for about 5 min. & than pour filling in pricked crust. No, it won't leak & the bottom doesn't get soggy. I remove foil the last 15 min. baking time so the edges won't over brown.
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Coconut Cake I

Reviewed: Oct. 19, 2011
I loved it. I made a mistake & reversed the sugar & sour cream amounts. Ended up using 2 c. sour cream, 1 c. sugar & the coconut. It was absolutely a delicious mistake! When I make my cake mixes I use milk instead of water & 1/2 oil & apple sauce for the oil. You can't taste the apple flavor but it makes for a very moist cake. No matter what flavor including chocolate. I buy snack cups of unsweetned apple sauce and put oil in the bottom of the correct size measure cup. example: fill 1/2 with oil & a few tablespoons of apple sauce until it reaches the top of the measure cup. The cake is best mellowing over night. Actually any cake is better done the day before. It mellows & infuses the cake with more flavor. I made the filling the night before I made cake mix, just to save time. But, I noticed that the coconut absorbed the liquid from the sour cream & was really delicious & fluffy. I will do this again next time.I also think the sugar can be cut to 3/4 cup. I love sweet & this is plenty sweet. My friends devoured the cake in no time. My coffee gang loved it. Did you know you can toast coconut in a T-Fal type pan with no oil. The coconut has plenty of oil in it. Just use a medium heat & stir constantly & the coconut will toast.
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Luscious Four-Layer PHILLY Pumpkin Cake

Reviewed: Oct. 15, 2011
I added an extra step. I frosted cake with whip cream. I wanted it to be for a birthday cake for my coffee gang. It was gone by the end of the party. The guys all begged for a 2nd piece. I used home made caramel sauce as I find it simple to make a small amount as needed.
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Oreo Mint Cheese Cake

Reviewed: Mar. 20, 2011
Although this is my own recipe it is worth the work as it is excellent!
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Pumpkin Cream Pie

Reviewed: Dec. 2, 2010
I have made this 3 times. This time I used caramel sauce & chopped pecans on the whip cream topping around the pie edges. I also sprinkled a few pecans on my crust along with a 1 Tbsp. of caramel sauce drizzled over the pecans. It was wonderful & decadent!
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Earthquake Cookies

Reviewed: Nov. 17, 2010
These were really good. I followed the recipe exactly. I did add 2/3 cup mini chocolate chips as suggested by another person. There can never be too much chocolate! They were good the night I made them but excellent the next day. I baked them exactly 8 min. If this cookie is dry it's because they were baked too long. I would suggest making the day before so flavors can mellow. I stored them in a tin between layers of wax paper NOT plastic wrap or they will get too soft.
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Brick-Oven Pizza (Brooklyn Style)

Reviewed: Aug. 13, 2010
This was a good recipe. I'm not o fan of crushed tomatoes. The second time I made it I used tomato sauce (NOT pizza sauce) which I liked so much better. I'm trying to duplicate a simple pizza from a local bakery that closed a few years ago. It is the same, so I will try more recipes. The dough was good but for me it takes too long. Often I decide in the a.m. that I want to make it for last minute impromtu dinner & am forced to use a different crust.
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Strawberry "SHORTCUT" Shortcake

Reviewed: Aug. 4, 2010
This is the best darn dessert to make in a hurry! I made it so I could send in a photo. This is one cake I didn't have a photo in my collection. When I take this to a pot luck, I leave in the pan & frost with whip cream. Obviously I can't cut and turn over each piece like I do for at home, but it is just as tastey served this way. I always bring recipe copies, as is one of my requested recipes. I only had a butter recipe mix last night, so I used that & it was just as delicious as with a regular yellow cake mix. This is a great way to have strawberry shortcake "out of season."
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Fruit and Cream Pie I

Reviewed: Apr. 18, 2010
This was really delicious. I rated only 4 star because the first pie turned out all pink and soft. The second time I used the base as specfied and found a recipe to cook the strawberry topping pour over base and it was really wonderful. I used the additional berries and whip cream over each slice of pie.
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Lemon Cream Pie

Reviewed: Mar. 31, 2010
This recipe is really good. I'm giving 4 stars only because it was time consuming. It was tasty and refreshing. The one thing I did different was the crust. I used my pie crust and added in the nuts. On top I put whip cream before serving.
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Texas Brownies II

Reviewed: Feb. 28, 2010
I made this the night before because I wanted them to mellow. They were very good and moist but cake-like in texture. I used sour cream as I didn't have buttermilk. I cooked them About 4 min. less than required. I did put the frosting on while the bars were hot from the oven; for 2 reasons. One because it tends to make a more moist bar and second the frosting will stay shiney and be more like a fudge. I gave this 4 stars only because it was more like a cake than brownies.
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Aunt Bev's Famous Apple Pie

Reviewed: Nov. 23, 2009
It was really quite good. I used Macintosh apples. The only thing I didn't like was the nutmeg. I cut sugar by 1/4 cup. I will make again without nutmeg. I used my own pie crust, which is really tender! I also cover the rim with foil for the first 40 minutes; remove and continue baking. This way even the rim is tender.
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Chocolate Cavity Maker Cake

Reviewed: Nov. 11, 2009
This was delicious! If I make it again I will use chocolate milk in place of the liquor. (I used white cream de cocoa.) I'm not a fan of liquor but wanted to try recipe as written. I also cooked it for 55 minutes and used 1 1/c cups mini chips as sugested by others. I will try next time cutting baking time by 5 more minutes. Cake mellowed overnight and was great. I removed it from the refrigator 30 inutes before serving. I kept it cold because I used a mouse filling for top and split layers. See my photo. The mousse isa very simple and delicious. 1 pkg. instant chocolate pudding, 1/4 cup confectionary sugar, 2 heaping taplespoons cocoa. Mix together and beat in 1 cup milk and fold in 8 ounces of whip topping. I used mini chips sprinkled on top as it was a birthday party.
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Rhubarb Cake I

Reviewed: Nov. 2, 2009
I loved the cake part! I didn't care for the crumble top. Most crumble topping has flour in it and will stay on top of the cake. I am going to make it next time with a favorite crumble topping recipe. I think it would be 5 star. NOTE: I also used 4 cups of rhubarb as suggested by others. As I said the cake part was perfect. Mine baked in 38 minutes.
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Cookies 'n' Creme Fudge

Reviewed: Oct. 29, 2009
I made these using orange filled Halloween Oreos. I have no fault with the recipe except they very sweet. The directions were right on. I did do as suggested & chopped the cookies & used the crumbs left for my grandson to toss on his icecream. This kept the fudge with almost no specks of brown. Note: I used 1/2 a pkg. of an 18 oz. bag of Oreos
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Easy Apple Coffee Cake

Reviewed: Oct. 19, 2009
YUMMY IN YOUR TUMMY! YES I'M SHOUTING! This was soooo good & easy! More time peeling & cutting than making the recipe. I finely chopped 1 of the apples & stirred it into the batter. I did use someones suggestion and stirred sugar and nuts into the fruit just before assembling batter and apples. If you sugar too soon; the fruit will weep and make a lot of liquid. This was moist and dense. I wanted to serve it as a dessert so I made whip cream and served it with some sliced apples as presentation. My coffee crew just loved it & I will be printing several recipes requests this afternoon!
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