hungryinphilly Recipe Reviews (Pg. 1) - Allrecipes.com (11069052)

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Strawberry Angel Food Dessert

Reviewed: May 29, 2010
This recipe was great! I made my own angel food cake to try to cut down some of the sugar and I made this as a trifle. I cubed the cake and made 2 layers as instructed in the original recipe. I used strawberries and blackberries. I also made my own strawberry glaze with 3/4 quart of strawberries in a sauce pan with 1 cup of splenda, splash of vanilla extract and 2 tsp of corn starch. Once the strawberries were heated up (it happens quickly) I used my masher and let the sauce simmer a few minutes. I also used reduced fat cream cheese and lite cool whip. I almost wish I doubled the cream cheese mixture, but honestly it was great as is. Thanks for the recipe!
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7 users found this review helpful

Yellow Cake

Reviewed: May 29, 2010
I made this and followed other user's suggestions by adding 1 add'l cup of flour and reducing the egg by 1. It was WAAAAAY to floury. If I were to make this again I'd try adding an additional 1/2 cup of flour instead. I love that this had no butter, but other than that the flavor was lacking.
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2 users found this review helpful

Angel Food Cake I

Reviewed: May 29, 2010
I made this cake today to be used in a fruit trifle. I'm not devastated by the outcome since it will be cubed and mixed with other ingredients, but generally speaking it was a flop. I used splenda blend and carton egg whites, both which could have had a direct impact on the final results. The egg whites never formed stiff peaks - even after mixing for about 15 minutes, however they formed soft peaks. I baked the cake in a bundt pan (a quality non-stick) and I used a rubber spatula to loosen the edges - the cake came out of the pan perfectly. The flavor is good, it's just very dense. Closer to a pound cake. I probably will not make this again.
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4 users found this review helpful

Fresh Broccoli Salad

Reviewed: May 28, 2010
This recipe has been in my family for a couple of generations. It's always a big hit w/ women, for some reason the men in the family have never taken to it. I use 2/3 cup of raisins and I use splenda instead of sugar (no one ever knows and the calories saved are huge!). I use light mayo and throw in toasted almonds.
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0 users found this review helpful

Baked Maryland Lump Crab Cakes

Reviewed: May 15, 2010
These are absolutely excellent. I've made these 4 times already and they get great reviews. So easy to make. I use 2 eggs instead of egg substitute. Also I cut the old bay down to 1 tsp to reduce the saltiness. I followed another user's recommendation and put the crab cakes in the refrigerator for 20 minutes before baking - and it really made a difference. Love love love this recipe.
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4 users found this review helpful

Overnight Apple Cinnamon French Toast

Reviewed: Mar. 30, 2010
This is a decedent tasty recipe. I modified it slightly although I am sure the recipe as is works just as well. I used raisin challah bread and sliced it in 1" thick slices. I was able to fill the pan with approximately 9 slices of bread. I used only 1 can of apple pie filling. I used the recommended amount of milk and eggs, but when pouring the mixture on top of the bread I only used about 1/2. The finished product was excellent! Next time I will cut down the sweetness a bit by browning some fresh apple slices on the stove top first in lieu of the canned apples. Definitely try this recipe as you will not be disappointed.
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1 user found this review helpful

 
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