bwrightwoman Recipe Reviews (Pg. 1) - (10913372)

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Ricotta Cheese Cake

Reviewed: Apr. 4, 2014
I found this recipe while searching for ways to use leftover ricotta & made it for family worship. I made the ricotta mixture earlier in the day, I added some almond extract too, so when I was assembling the cake it was runny. At first I thought to just toss it but couldn't bring myself to be so wasteful & I'm glad I finished the process. The instruction that says to scoop onto cake, well I gave mine a quick stir then POURED it onto the cake it was so thin. It was almost to the very top of the pan. Made it in a bundt pan & before adding anything I sprayed the whole pan w/Pam then swirled powder sugar about 1/2 way up to help release the cake. Because it was so full I put a layer of heavy duty foil underneath to catch spillage but it all stayed in the pan. I had to cook it an additional 15 min due to how runny it was & when done I ran a spatula along the edge then let it sit about 25 min to cool before trying to get it out of the pan. I ran the spatula in the inner/outer circle then started gently shaking the pan back & forth & upwards to REALLY release the cake. I inverted it over my tupperware cake holder then PRAYED! Oh my goodness it's so pretty then my next thought was I should have added pineapple! Next time I will. After study I sliced it up & they loved it. Not a sweet cake & EXTREMELY moist. We ate it as is. Thank you for sharing its a keeper
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Too Much Chocolate Cake

Reviewed: Mar. 23, 2014
I originally made this for some friends but after we did some yard work we came back VERY HUNGRY and attacked this cake. We EACH wolfed down 2 slices along w/ice cream. I used a bundt pan & followed the recipe. The flavor is very good & it's moist. For the frosting I heated up prepared frosting & drizzled it over to cover any boo boos then added some more. This is quick & a keeper. Thank you for sharing
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Old Fashioned Mac and Cheese

Reviewed: Nov. 11, 2012
I love this recipe. Since making it I've used a variety of cheeses and they are all great. Thanks for sharing
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2 users found this review helpful

Garbanzo Bean Chocolate Cake (Gluten Free!)

Reviewed: Feb. 26, 2012
I am so grateful to find this recipe. We have one person that needs a gluten/dairy free diet so I wanted to find her something sweet that she could pig on. This was PERFECT! I followed the suggestions of others and made the following changes (that’s the whole point of this site). To the chocolate, I added 5 T of Butter then melted it. I could not find a 19 oz can of beans so I bought two 15 oz and used about ½ of the second then pigged on the rest. I added 1 teaspoon vanilla and upped the baking powder to 1 teaspoon. When I made this one I didn’t think to put parchment paper on the bottom of the pan so my cake stuck but next time I’ll know better. FYI: I coat my pan w/spray, lay parchment only on the bottom, then spray the paper, then coat the whole pan w/baking cocoa. This cake domed so beautifully then collapsed when it cooled but goodness it was moist had great texture and tasted great. Thanks for sharing If anybody has an idea on how to avoid the collapsing I would love the help.
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6 users found this review helpful

Roasted Red Pepper Soup

Reviewed: Feb. 23, 2012
Wow this was pretty good. I didn't have fresh mushrooms so I used two cans and also added some heavy cream then shared w/some friends and they were just as impressed. Thanks for sharing
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Sour Cream Lemon Pie

Reviewed: Apr. 10, 2008
Hi fellow cooks: I pursue Allrecipes because I'm getting family favorites from contributors with different levels of cooking skills from different backgrounds. Look at the great variety we get!! Submitters know that people are either going to accept it as is or modify to their taste. How do we benefit? They review the submission & include any modifications they may have done. Who cares if they read the reviews & follow those or follow the recipe exactly as is then read the reviews?? Either way you choose to proceed is your business & not the place for others to criticize. GOSH I'VE BEEN WANTING TO GET THAT OFF MY CHEST I love this recipe! I have made this numerous times and made the following changes: milk 1 1/2 c, sour cream 1 c, lemon juice 2/3 c, & zest 1T. I've made this a couple of times w/o the zest & compensated w/lemon extract but it was nowhere near as good as when you add the zest. When I tell others about this pie I ltell them the zest is a must. :-)
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Creamiest Rice Pudding

Reviewed: Apr. 10, 2008
I have made this in vairous combinations: 1/2 milk/hvy whipping cream, 1/2 coconut milk/milk, and 8 cups heavy whipping cream. My daughter loved it with the coconut milk and my favorite was with the 8 cups of heavy whipping cream. I had never had rice pudding b4 but the reviews were so great I wanted to try it. Thanks for a great recipe!
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2 users found this review helpful

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