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Tres Leches (Milk Cake)

Reviewed: Mar. 24, 2013
I made this for a Mexican themed birthday party. I read the reviews that said to separate the eggs, so I did that, and I beat the whites until stiff peaks formed and folded them into the batter. It certainly didn't hurt anything to follow those instructions. It produced a nice sponge cake. The finished cake got rave reviews. Some people asked me if I was of Mexican descent, so props for authenticity.
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Pecan Tassies

Reviewed: Dec. 15, 2012
This was pretty delicious, I have to say. BUT... directions need to say that you need to spray the cups before you put the pastry dough into them. Also, I doubled it, and had a heck of a time dividing up the dough into 48 portions. Near as I can tell, it was about a tablespoon of dough per mini-muffin. My first batch was scant, and the filling spilled over and stuck all the tassies to the pan. Not enough curse words in the world for that.... but lessons learned. And if they're helpful to any of you, all the better.
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Rich Dark Fruitcake

Reviewed: Oct. 7, 2012
I always use this recipe because the proportions work well for a lot of cakes. I modify it a little bit, using as much fruit and nuts as will fill a kitchen-aid mixer bowl, and I like to add chocolate chips. And I sometimes use coffee and orange juice or just orange juice, instead of grape juice and coffee. I usually pour it out into 10 mini loaf pans, and usually have enough batter left over for one large loaf pan as well. And I soak them in some combination of whiskey, rum, citrus brandy, and Frangelico.
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Classic Tiramisu

Reviewed: Jul. 19, 2009
I've made this to rave reviews. It puts most restaurant tiramisu to shame. It's also a versatile recipe - supports many variations.
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Reviewed: Sep. 29, 2007
These were delicious! Light, tender, just the right density. I did adjust the recipe... adjustments as follows: I doubled the recipe, and used approximately 3 tsp of yeast total. Then I added a little bit of honey and some cinnamon and nutmeg. I allowed the batter to proof for an hour, then stirred it and allowed it a second proof. I used a cast-iron skillet on very low gas stovetop heat (slowed the cooking time, but made for fluffier crumpets). I would say it took 10-15 minutes on the first side and 6 or 7 minutes on the flipside. I also had 3 1/2 inch diameter crumpet molds and used 1/3 to 1/2 cup of batter in each. This resulted in a yield of 9 crumpets. The tricky part was not deflating the batter in moving it from bowl to skillet...but with a slower cooking time, it wasn't a big deal.
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