MKA Recipe Reviews (Pg. 1) - (11556510)

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Kentucky Butter Cake

Reviewed: Aug. 23, 2014
This is pretty close to a typical pound cake recipe except that it is much lighter, less dense than pound cakes. Its tenderness is between a pound cake and a birthday-type cake. I really like it. Made cake exactly as recipe calls, except used almond extract instead of vanilla. The cake was done in 45 minutes, much longer than the indicated 60 minutes, and I realized that I baked it at 350 instead of 325. Needless to say, it was more than golden brown so the cake was probably dryer than it should be, based on everyone's comments that it is so moist. So I'm going to try it again but bake it at the correct temp next time. The flavor of the cake is excellent. I worried about the butter sauce making the cake too sweet but added it anyway. The next day, the cake was perfectly sweet! The parts if the cake with butter sauce are a nice surprise to the rest of the cake. I don't think it would be a good idea to saturate too much of the cake with butter sauce because this contrast is nice. I didn't have any problems taking the cake out of the pan despite using a pan that is NOT nonstick. I sprayed it with Pam and made sure there were no puddles of oil. Then I floured it well. While the cake was cooling, I took a butter knife and worked it around the sides and middle of the pan to loosen the cake from the pan. With a bit of wobbling, the cake popped right out. Definitely a keeper!!
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Middle Eastern Rice with Black Beans and Chickpeas

Reviewed: Feb. 20, 2014
DELICIOUS!! Did as others suggested and added 1/2 onion, 2-3 cups spinach, only 1/4 cup parsley and 1/4 cup cilantro, and seasoned turkey before browning. My family loved it. Will be a regular weeknight meal....SO QUICK TO MAKE!!
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Tres Leches Cake

Reviewed: Nov. 19, 2011
This cake is delicious!! I made it for my daughter's birthday yesterday and all five of us loved it. We usually purchase tres leches cake from a nearby fine bakery for $36, and this recipe comes very, very close in taste and texture to their cake. I just need to learn to decorate :) I always make recipes as written first, then if there is potential for improvement, I tweak them. THIS RECIPE NEEDS NO TWEAKING!! What makes it so much better than other recipes I've tried? * The chiffon type cake is light and fluffy so the milk mixture absorbs quickly. Poke those holes! I used a skewer. * The milk distributes throughout the cake. I have made recipes where when you eat the cake there are parts with and parts without milk. Even the sides of this cake were moist with milk. *Milk ratios are perfect creating a mixture with the right consistency - not too runny, which creats a sopping mess. By the way, if you bake this cake for 30 minutes (15-20 minutes less than recommended), your cake will sink. There cannot be any moisture or wetness in a chiffon type cake so bake it as directed. Even if it ends up slightly overcooked/dry, the milk will put moisture back and you will have a high, level cake.
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Banana Sour Cream Bread

Reviewed: Sep. 9, 2010
This is the best banana bread recipe I've tried (and I've tried a lot). Changes I made: I halved the recipe; used one whole egg plus one egg white to equal 1 1/2 eggs; used 1 cup of sugar; baked for 1 hr 15 min. PROS: 1. The sour cream does give it a more dense texture but it also imparts more moisture. 2. The flavor is light but complex with the cinnamon, sour cream and vanilla. 3. It browns beautifully with a nice, crisp top. I realize this is a personal preference. 4. Not too sweet but I did use one cup of sugar instead of the 1 1/2 that it asked for CONS: 1. I halved the recipe thinking I only wanted 2 loaves but after loading the first pan I realized that the two loaves would be very short, so I put all the batter into one 7X4 pan. It rose impressively and looked appetizing! I don't think the recipe should suggest 4 loaves, but when made as written should be 2 loaves. However, my one loaf did take 1 hr and 15 minutes to bake. 2. The cinnamon sugar dusting made the edges overly sweet for me, but my 3 teenagers loved the 'chewy' sides. I will try the recipe without the sugar dusting. 3. I would NOT add the dry ingredients individually to the wet. FIrst, mix the dry ingredients in a bowl and add in bulk to the wet, then MIX ONLY TO COMBINE. There will be some specks of white flour but no clumps of white flour. Do not mix til smooth; DO NOT overmix or the bread will be tough.
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