Dorayne P Recipe Reviews (Pg. 1) - Allrecipes.com (10738444)

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Dorayne P

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Sweet Potato Pie II

Reviewed: Mar. 18, 2010
This is an excellent pie. Very sweet, but that's the nature of sweet potatoes! Don't cut corners and add the eggs all at once as this ruins the fluffy texture. I will definitely make this pie again.
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Sweet Potato Pie

Reviewed: Mar. 18, 2010
I tried this just because of the tomato soup. It turned out well, with that darker "crust" or film on top and the custard ligher on the inside just like my grandma's pies at Thanksgiving. I've never been able to get any sweet potato or pumpkin pie to do that before. Like most custard pies of this type, it takes about 1/2 hour longer to cook than what the recipe states, but I expected that. The tomato soup slightly tempers the sweetness of this pie (though don't get me wrong, it's still very sweet!) and nobody would ever guess that tomato soup is the secret ingredient. This is my second favorite sweet potato pie recipe. It has good flavor and the texture is perfect.
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Cake Balls

Reviewed: Mar. 18, 2010
These are very sweet! Make them bite size. The recipe works well up to dipping the balls. There is definitely a learning curve to this part of the recipe. As others have said freeze the balls before dipping. I found the bark too difficult to work with and instead melted 1/2 bag of baking chips with 2tbsp vegetable shortening and just rolled the balls in the bowl. These are definitely at their best when refrigerated. Don't think of these as cake because they are really like a truffle or little desert you might buy from those magazines at Christmastime.
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Five Minute Ice Cream

Reviewed: Mar. 18, 2010
This is one of my favorite recipes! It reminds me of the scoop of homemade ice cream I used to get from my favorite cafe back when I lived in Chicago. Ever since I found this recipe I've been trying different flavors. So far peach and apple are my favorites (if you try apple you need to up the cream or it will be grainy). Some people mentioned that it doesn't freeze very well but I've also noticed that these are the same people that are substituting other dairy products for the cream. Don't! Cream freezes differently and anything other than cream will give you those ice crystals. If you want it creamier just add more cream. I usually add 3/4 to 1 cup cream per 10 ounces frozen fruit. (you have to use frozen fruit for this to work!) Different fruits will give different consistencies so it's all about experimenting. Also, I can't see this working with a blender as it would take too long to get everything to mix and ruin the texture. If you get a milkshake or smoothie consistency you've done something wrong. I always freeze this several hours before eating as it is more like soft serve right out of the food processor.
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Easy Whipped Cream

Reviewed: Mar. 18, 2010
Think of this as gourmet Cool Whip. I made it to top a sweet potato pie and everyone liked it. It was still stable in the morning and I ended up eating the rest for breakfast (no pie, just the cream!). The first time I made this I did follow others suggestions and used 1/4 cup sour cream and 3/4 cup heavy cream. I upped the powdered sugar to 1/3 cup because some mentioned it wasn't very sweet. I usually don't modify recipes the first time I try them but I was feeding someone who typically doesn't care for sour cream and I was unsure how strong the original recipe would be. The second time I followed the recipe exactly (except for 1/3 cup powdered sugar, not a major change) and it was still delicious with just a slight tang reminiscent of cheesecake. If you don't tell anyone there's sour cream in this I doubt anyone would ever guess. I never had a problem getting it to stiff peaks with a deep, chilled bowl and whisk and my stand up mixer. It didn't take any longer to whip than just whipping cream would take. I can't wait to try this on apple pie.
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