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Buttermilk Pound Cake II

Reviewed: Mar. 28, 2010
I enjoy trying new and different recipes, often they work out great but not always! I thought 3 cups of sugar was too large an amount for this cake, so I cut it down to 2 1/2 cups. After only 1 hour at 325 F (my bundt pan was the dark non-stick type), I checked it, sure enough it was baked and looked perfect. The problem was it would not come out of the pan even though I had greased it well. I noticed the lovely golden brown top was sort of crunchy as if it had been brushed with caramel, I realized it was probably that way all around and on the base of the cake. As I was taking it to a "cook-out" I decided to leave it in the pan, it was to be served with whole blackberries, a berry puree then topped with whipped cream. Sure enough it was sticky all around the cake so no wonder it wouldn't come out of the pan. I used my plastic cake server to cut and lift out the cake slices and no-one minded it not being on a plate, the cake actually was perfect with the berries and cream, though a little on the dry side to eat just as a "pound cake" rather crumbly too but the flavor was good. I am sure the amount of sugar was the reason I had the sticking problem, I wish I had followed my instincts and cut it down to 1 1/2 cups. Plus, with the ingredients of 1 cup of butter, 3 cups of sugar, 6 eggs, no way is it a "health friendly" cake. I 'll keep using my tried and true Sour Cream(lite) pound cake recipe which is more health friendly.
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Cheesy Stuffed Shells

Reviewed: Jan. 24, 2010
This is a great simple recipe except for one problem, I used a box of Barilla Jumbo Shells 12oz size and there was not nearly enough filling for them, only filled 1/2 of them. So, either double the filling amount or use only half the box, I can't help but wonder how "Kimber" was able to fill a 1lb box of shells with this amount. The remaining half cooked shells I have I will fill with a salmon (canned) filling recipe I use often, topped with Alfredo sauce. Thanks anyway Kimber.
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Mincemeat Quick Bread

Reviewed: Jan. 24, 2010
I should have gone with my instincts and only used 1 pan for this bread, the 2 loaves came out flat, hardly rose at all, although, the texture was good, quite moist, I only baked them for 45 minutes. I'm also sorry I added the orange zest and juice, it overpowered the mincemeat flavor, milk would have been better. I used Crosse & Blackwell with Rum&Brandy which a friend had given me, I should have used my own"British Recipe"for homemade mincemeat but like to save that for my traditional "mincepies"! I will make the bread again for it is a very simple quick recipe but with the adjustments I mention. Thank you for posting it.
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