missz174 Recipe Reviews (Pg. 3) - Allrecipes.com (11481447)

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Strawberry Dream Cake I

Reviewed: Sep. 12, 2010
This cake was a BIG hit. They couldn't stop saying how good it was. Easy to make. I didn't make the white choclate topping, but instead made the Easy Whipped Ceam (w/ a hint of the juice from the strawberries) from this site. It was a nice accompaniment to the light strawberry flavor of the cake. I did think it was a little dense even though I added 2 cups pureed strawberries. I also added a tsp of strawberry extract for added flavor. I think next time I will add a 1/4 - 1/2 cup water just to make it a little less dense.
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Easy Whipped Cream

Reviewed: Sep. 9, 2010
This has to be the easiest thing I have ever made. Very light and lots of flavor. I used the advice of the the other reviews and used 1/4 c. sour cream and 1/3 c. confectioners sugar. I put my metal bowl and paddles in the freezer (while I got my ingredients together). I had no problem whipping it into peaks. Hold your mixer straight up and move your bowl in circles instead of moving the mixer. It creates a smooth and even mixing motion that allows for smooth and even texture. Just my personal experience. No more Cool Whip for me!
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Sloppy Joes II

Reviewed: Aug. 29, 2010
Very tastey. Easy to make. You have to double the sauce otherwise it's too dry for the amount of meat. I also add 3/4 cup spaghetti sauce to the sauce (personal preference). I cooked it in the crock pot for 3 hours on low.
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Kentucky Butter Cake

Reviewed: Aug. 29, 2010
Delish!!! Wonderful flavor and moist. No more box cakes for me. Only changes I made was I used 1 tablespoon vanilla and 1 tsp butter extract. This cake does tend to stick to the pan but using Baker's Joy the second time worked perfect. Cake fell right out of the pan. Will absolutely be making this again and again. Thanks!
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Basic Flaky Pie Crust

Reviewed: Aug. 29, 2010
Super easy and tastes good too! This was the first crust I have ever made from scratch and it couldn't have been any easier. I used butter instead of shortening becaue it tastes better. I put the flour, salt, and butter in my food processor and ran it until it looked like crumbs (maybe 30-40 seconds). Put it in a bowl, added the water, and done. How easy is that?! I rolled it right away, put it in the pie dish, then put it in the fridge for 30 mins. It was so easy to handle. It never ripped or stuck. I rolled it out on a piece of plastic wrap sprinkled with flour. The taste was wonderful, light and flaky. I used this crust with the Grandma Ople's Apple Pie recipe from this site. Delish!!! :-)
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Apple Pie by Grandma Ople

Reviewed: Aug. 29, 2010
Stop Looking! This Is It! I will never buy another store made pie again. Believe all the wonderful things you have read about this pie, it is the BEST apple pie I have ever eaten. It was simple to make, no fancy ingredients required. It's honestly a no fuss, no mess recipe. After reading the reviews, I did make a couple minor adjustments, 1.) I used 6 large apples (3 granny smith & 3 red delicious) because 8 was too many. I didn't use all Granny Smith because I was afraid it would be too tart (personal preference). 2.) I added 1 tsp. cinnamon, 1/4 teaspoon nutmeg, and 1 tsp. vanilla to the sauce (again, personal preference). 3.) I poured the sauce over the apples, then put the top crust on. I left out a couple tablespoons of the sauce, added a teaspoon of water to it, and brushed it on top of the crust. 4.) Pre-heated the oven at 425* but baked the pie at 350* for 1 hour. I turned off the oven and left the pie in there for another 15 mins just to make sure the apples were cooked all the way. The crust never burned and the pie never boiled over. Speaking of crust, I used the Basic Flaky Crust recipe from this site, also very easy to make and easy to handle. I egg washed the bottom crust and baked it for about 7 mins before I added the apples just to make sure I didn't end up with raw crust. Thanks for the delicious recipe Grandma Ople!
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Displaying results 41-46 (of 46) reviews
 
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