calfiremonkey Recipe Reviews (Pg. 1) - (11466567)

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Marble Swirl Pound Cake

Reviewed: Mar. 29, 2012
I've made this recipe before and I'm currently baking my brother's wedding cake using it. You must must must cut the flour by 1/2-2/3 of a cup or else it will be DRY! Also, cream your butter and sugar first, then add the eggs (1 at a time) and vanilla. Alternate the mixed dry ingredients (sifted) and the milk and you can't go wrong. This cake is dense but it's so moist. The wedding cake I'm making is 4 tiers high and it's the perfect density for stacking!
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Lemon Curd

Reviewed: Mar. 22, 2012
I just made this recipe and had to rush back to review it. First off I'm not big on stuff like this, but needed a good lemon recipe that I could use as a cake filling for an order, and this is FANTASTIC!!!! One thing that the directions fails to say is that with any curd you MUST cover with plastic wrap to prevent a skin from forming. Other than that, super easy to make and so so so good!! Will be using this again!
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Corned Beef and Cabbage I

Reviewed: Mar. 18, 2012
I've used this method of cooking corned beef for several years. What I am rating is the fantastic sauce recipe that I found in the comments. I doubled it since I had 2 briskets and it was so so good!
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1 user found this review helpful
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King Cake in a Bread Machine

Reviewed: Feb. 21, 2012
Love love love this recipe. It's hard to find a King Cake where I live, especially one that's any good so I was thrilled when I came across this one last night. I decreased the amount of sourcream by about 1/4 of a cup. I increased the amount of butter that you brush the inside with before you add your filling. I also added brown sugar to the white sugar and cinnamon mixture to make it more like a cinnamon roll. I used to make hundreds of King Cakes when I worked in a bakery in Mississippi and I actually prefer this recipe over the one we used! So good!
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3 users found this review helpful

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