Teresa Recipe Reviews (Pg. 1) - Allrecipes.com (10862019)

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Peach Pie

Reviewed: Jul. 9, 2010
This comment is for erin1975, who said her crust did not completely cook at the bottom. I have not tried this recipe but I do bake desserts from time to time. I have found that when I bake sweet potato pies I bake my crust about 5 minutes before adding my ingrediernts to ensure the crust gets fully cooked. Works like a charm! Hope this helps.
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Moist Yellow Cake

Reviewed: Jan. 13, 2009
There are two kinds of cake textures, fluffy and light (like a box cake), or dense and heavy (like a pound cake). This cake is one that has a dense texture (if you follow the recipe exactly). I make a lot of cakes and in my experience I have found that cakes using buttermilk and baking SODA has a more dense texture,(cornbread texture, not cornbread taste) and cakes using whole or 2% milk and baking POWDER are more fluffier in texture. May I suggest when making a cake that you keep this in mind. It all comes down to YOU! and your preference of texture.
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Restaurant-Style Coleslaw I

Reviewed: Aug. 31, 2008
This is a great slaw recipe! Have made several times, and my husband who is very ,very picky even liked it. The only fault I had the first time I made it was the end result was to runny. The secomd time I decided to ommit the buttermilk and use half the milk that the recipe calls for. I only had regular white vinegar on hand, did not use any lemon juice. Trust me these minor changes did not affect the taste of this great tasting recipe! * NOTE: The cabbage and carrots will lose water, the sugar will also break down into liquid form. The second batch was perfect, not runny, and oh so delicious!! Thanks for this flavorful recipe it is a keeper!
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Yellow Squash Casserole

Reviewed: Jul. 3, 2008
great recipe! just what I was looking for. If you like squash you will love this recipe. I used four- cheese mexican (shredded)and reduced the amount of milk.
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1 user found this review helpful
Photo by Teresa

Caramel Frosting V

Reviewed: Dec. 1, 2006
I have made this frosting several times, and it is very good. However, there is a secret to making this frosting creamy, light, and fluffy. I experimented, just a little bit and it came out PERFECT. First, set aside 2-3 tbs. heavy whipping cream for later. Next, make sure you let the mixture cool COMPLETELY (refrigerate as others suggested) DO NOT STIR. After about 1-1 1/2 hrs in the refrigerator the mixture should be ready. It will look like a thick, gooey, paste. Remove from fridge, and mix with mixer. Add the 2-3 tbs reserved heavy whipping cream alternately with powdered sugar until desired consistency. MMmmm GOOD!!! (as a suggestion if the frosting is to sweet for your taste try using a store brand POWDERED SUGAR, and cut down on the brown sugar; really cuts down on sweetness) ***UPDATE*** I recommend making this frosting before you make the cake. For maximum results, (for those struggling with this frosting) I suggest leaving in fridge for at least 4 hours. When you begin mixing frosting it is *VERY IMPORTANT* you add powdered sugar for a fluffy consistency. Without the powdered sugar your results will be a caramel glaze instead of a frosting. Hope this helps. Good Luck!
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342 users found this review helpful

David's Yellow Cake

Reviewed: Nov. 18, 2006
After trying this recipe for the first time I found it a little dry, dense, and eggy, so I experimented with it to change the flavor and texture. I used 5 eggs, 3 whole eggs, 2 egg yolks, I added 1/2 cup more flour(all purpose), instead of 3/4 c milk I used 1 1/4 cup low-fat buttermilk (to make more moist). After making these few adjustments my cakes come out just the way I like them Good!
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192 users found this review helpful

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