Ruth Recipe Reviews (Pg. 1) - Allrecipes.com (10697955)

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Chocolate Pound Cake III

Reviewed: Oct. 29, 2007
Fabulous cake. Very dense and rich, full of flavor. And for those of you who like to lick the bowl, the batter tastes like chocolate mousse!
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2 users found this review helpful

Cake Mix Cookies III

Reviewed: Jan. 26, 2008
2 cups of chips is way too many. I ought to have used just 1 cup. I had awful trouble trying to form the dough since all those chips made it crumbly. Very sweet, too. I don't think they need that extra 1/4 cup sugar.
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3 users found this review helpful

Coconut Cake IV

Reviewed: Jan. 26, 2008
Very good! I loved it, and so did everyone else (that likes coconut). It tastes best the first day or two - the taste and texture deteriorates a bit after that. I couldn't resist eating some warm out of the oven. Awesome! I ought to mention that I used natural dried grated coconut, not angel flake, so it was in tiny pieces, and unsweetened. The recipe seems to be intended for this type of coconut. If you use the grated coconut, you will not need to cut back on the amount of sugar, or chop the coconut in the blender. I hope this helps someone!
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4 users found this review helpful

Fish Tacos

Reviewed: Jan. 27, 2008
wonderful recipe. The sauce is just the best ever - I double it every time. I've made this recipe many times; my family just loves it.
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1 user found this review helpful

Cake Mix Cookies VIII

Reviewed: Feb. 2, 2008
Very good for a fast chocolate cookie. My 3yo helped me make them. We got 32 cookies out of the batch. I followed the suggestions to add 2T oil and a teaspoon of vanilla. I'm thinking next time I will just use more butter, and double the vanilla. Although mint extract might be good!
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Country Fried Steak and Milk Gravy

Reviewed: Feb. 21, 2008
I searched everywhere to find a recipe for this. This is good! I doubled the gravy, and fried in olive oil instead of lard. It wasn't the best I've ever had, but it was pretty good for making it at home! I might play with it more when I make it again.
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Photo by Ruth

English Caraway Cake

Reviewed: Feb. 22, 2008
Delicious recipe! It was perfect. I must say though, that "pour into pan" is impossible. You have to pat it in like biscuit dough. The texture was fabulous, very tender, with a lovely crust. I'll be making this again and again!
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16 users found this review helpful
Photo by Ruth

My Grandma's Shoo-Fly Pie

Reviewed: Feb. 22, 2008
This recipe is very tasty. Very like the original shoo-fly I had that I've been searching for a recipe for. I followed the directions to a T, but had a slight layer of liquid on the bottom. Perhaps I should try cooking it a little longer next time? Other than that, we loved it!
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Creamy Chocolate Frosting

Reviewed: Feb. 22, 2008
This recipe worked really well - I made 1 1/2 it so it would fill and frost a 9 inch layer cake, and it was just enough. I used unsalted butter, and it tasted a little bland - I think either salted butter or a dash of salt would have been better. Chocolate always seems to need a bit of salt.
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118 users found this review helpful

Crab and Shrimp Delight

Reviewed: Feb. 26, 2008
My hubby made this tonight. He used rice noodles instead of angel hair, cream of celery soup instead of cream of shrimp, and cream cheese and ricotta instead of mayonnaise. We all liked it pretty well. I think a milder cheese would work better on top, like a montery jack. We used sharp cheddar, and it was pretty strong. This was cery easy to make, though, and we did enjoy it.
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3 users found this review helpful

Molasses Banana Bread

Reviewed: Apr. 3, 2008
I enjoyed this recipe, but many who ate it did not. I used 1/2 cup molasses, since I use blackstrap, but I think I could have cut it back more, or added some honey for more sweetness. I wish the recipe said which sort of molasses the recipe is supposed to use. Next time I'm going to try 1/3 cup molasses and 1/4 cup honey.
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4 users found this review helpful

Really Rich Banana Bread

Reviewed: Apr. 3, 2008
I accidentally overbaked this bread, so although I thought it was quite good and everyone liked it, I'm going to have to make it again to give it a good trial. I think perhaps it has one egg too many.
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18 users found this review helpful

Sour Cream Coffee Cake

Reviewed: Apr. 3, 2008
Good recipe. However, I think a 13x9 pan is too big. Next time I will make it in a 7x11. And I agree with the person who said to put more than 1/2 in the middle. I think it would be better to put all of it in the middle. The top was too dry. The only way I changed the recipe was to use 1 cup spelt flour to replace 1 cup of all-purpose flour. That worked well.
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15 users found this review helpful
Photo by Ruth

Shoofly Pie II

Reviewed: May 30, 2008
This is simply the BEST Shoo-fly pie. Don't look any further! I use butter instead of shortening in the crumb mixture.
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17 users found this review helpful

Six Threes Ice Cream

Reviewed: Jun. 19, 2008
Good recipe. I made it with peaches instead of bananas, and I think it needed less lemon that way. It was still good, though, and very easy.
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1 user found this review helpful

Five Flavor Pound Cake II

Reviewed: Jul. 14, 2008
Five stars for flavor and texture! I must say, however, that the recipe should state that it will not fit in a bundt pan. I kept out some of the batter to put in a couple small pans, but everything ended up running over a bit. This is a rich, super sweet dessert - perfect for those special occasions!
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Irish Ginger Snaps

Reviewed: Jul. 17, 2008
I adjusted the recipe a bit, using 1/4 cup butter in place of some of the shortening, and doubling the ginger. I really liked these cookies, and so did my kids. If you make them the size the recipe says (teaspoonful), you will get 83 cookies - I did. And they are the typical gingersnap size. I did not have any issues with the dough holding together. Perhaps those cooks who did used too small of an egg, or are not experienced with cookie making? I did press mine down a bit with a glass, like most gingersnap recipes say to; I figured this recipe accidentally left that part out. I baked mine on stones, so they needed more like 7-8 minutes instead of 5-6. Watch out, they are quite addictive!:-)
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15 users found this review helpful

Cream of Pumpkin Soup

Reviewed: Jul. 28, 2008
I made this dairy-free, using olive oil instead of butter, and rice milk instead of cream. I added two carrots, doubled the pumpkin, halved the onion, doubled the spices, and added 1/4 cup packed brown sugar. It was quite good! I am sure it would be awesome with croutons, but we are avoiding wheat...I think next time I'll toast some pecans to sprinkle on top. I also think almond milk would have been a richer choice for replacing the cream, but we all loved it the way I made it.
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Flourless Chocolate Cake I

Reviewed: Sep. 14, 2008
This deserves 5 stars because it doesn't just taste great, the recipe works perfectly, and the cake looks beautiful, too. Other flourless cakes fall in the center, but not this one! It was pastry chef quality, and we all loved it!
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Scotch Eggs

Reviewed: Sep. 14, 2008
I loved the idea, but it didn't work so well. First, I only needed 1 beaten egg, so I was glad I decided to beat only two instead of 4. Second, I baked them rather than fried them, and there was just not enough sausage - it shrank too much. Maybe because of the baking? But they tasted quite good. I will try making them again, but I don't think this is the recipe to follow. I'm thinking the ones that use just 4 boiled eggs are probably better.
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