Steph Recipe Reviews (Pg. 1) - Allrecipes.com (11761237)

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Satiny Chocolate Glaze

Reviewed: Apr. 21, 2011
I've made this several times and it is perfect every time, whether done with the double boiler method given in the recipe or by microwave. I've also increased the amount by 1 1/2, depending on the size of the cake it's for.
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3 users found this review helpful

Slow Cooker Reuben Dip

Reviewed: Oct. 30, 2010
This recipe is a winner! It's a hit at every party, and at home. I usually double the recipe, and took the suggestions to add a few squirts of deli mustard with horseradish. I use Bavarian kraut, and thick-sliced corned beef from the grocery deli, cut into small pieces with kitchen shears. Next time, I plan to make the "Slow cooker corned beef for sandwiches" from this site and use that, just to ramp it up a notch. :-) Serve with toasted marbled rye.
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Chocolate Pound Cake III

Reviewed: Feb. 4, 2011
Wonderful pound cake. Incredibly moist and yes, it's dense-- it's a pound cake for goodness sake, it's supposed to be! Anyone complaining about the density must not know what a pound cake is supposed to be like. I did add a heaping Tbsp extra cocoa, and used instant espresso since it's what I had on hand. It didn't remind me of a brownie at all, and wasn't tough or greasy on the outside as a few others experienced. Glazed with the satiny chocolate glaze from this site. Amazing.
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4 users found this review helpful

White Velvet Cutouts

Reviewed: Dec. 30, 2009
Wonderful! Didn't feel like cutting them out, so I just rolled them into little balls and flattened into 1/4" thick circles. Perfect, and so yummy. :-)
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2 users found this review helpful

Chocolate Fudge Buttercream Frosting

Reviewed: Nov. 14, 2009
My family loved this! I made 1 1/2 x the recipe, which was more than enough to generously frost a 9" two-layer cake (we like lots of frosting). After reading the reviews, I used Nutella instead of fudge topping, heavy whipping cream in place of the milk (just a tiny bit more than the recipe called for), and all butter instead of butter + shortening. The taste and consistency were perfect. I put this on a 'doctored' Duncan Hines white cake (3 whole eggs instead of egg whites, buttermilk instead of water, 4 Tbsp melted butter instead of 2 Tbsp oil, plus 1/2 Tbsp vanilla and approx. 3/4 cup sour cream)- Yum! Will definitely make again.
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Apple Bavarian Torte

Reviewed: Nov. 24, 2009
This is so good, a definite keeper. I didn't pre-cook the apples (Gala) as some suggested (in a hurry and forgot) but they turned out just fine. I made two tortes, one with the amount of cream cheese filling the recipe called for and one with 1 1/2 x that amount. Both were yummy- for me, the amount called for was perfect. Thanks for this wonderful recipe!
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Butter Icing for Cookies

Reviewed: Dec. 27, 2009
Loved this icing! No changes other than adding 1/2 tsp almond extract (along with the vanilla) and had no problems at all. Just had to stir it a couple of times which is no big deal. If you're also adding colored sugar, it's best to sprinkle on immediately after frosting each cookie...it sets up pretty quickly so waiting until they're all frosted might mean your sugar rolls right off. If this happens, just gently pat it into the icing. Thanks so much.... this one's a keeper!
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Aunt Edith's Baked Pancake

Reviewed: Oct. 3, 2010
Our family loved this! Made it as written, served with homemade syrup- yum! Can't wait to try some of the ideas posted in the comments. I love the ease of this recipe, the presentation and all the possibilities. The perfect breakfast treat after our annual Oktoberfest celebration with friends.
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Rosenmunnar

Reviewed: Dec. 15, 2010
Can't believe I haven't rated this recipe- I've made these many times and everyone loves them. I don't add extract; I love the traditional flavor of these, and prefer to make them as written. I usually bake mine on a baking stone, and 20 minutes seems to be perfect. I always use various flavors of an "all fruit" spread. They're rarely quite as perfect as the picture, but still pretty and melt-in-your-mouth delicious. :-)
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Chicken Tikka Masala

Reviewed: Dec. 7, 2010
This is very good. Per other reviews, I did cut the salt in half, as well as the cayenne and left out the jalapeno, mostly to be sure it wasn't too 'spicy hot' for our youngest child. Also replaced the cinnamon with garam masala since my husband is sensitive to cinnamon, and while our garam masala does have cinnamon, it's not too much. The added spices in the mix is a real bonus to this dish. I actually added more salt to my own bowl, served over jasmine rice. Used Greek yogurt for the marinade (overnight) and baked the chicken on a rimmed sheet in the oven. So tender! Also doubled the sauce per other reviews, and added a finely chopped medium onion with the garlic (3 cloves) for the sauce. If the heat is too much for some, take the suggestion made by other reviewers to add a dollop of plain yogurt. This is what they do at our favorite Indian restaurants if a dish is too hot/spicy for someone, and it takes care of the problem without compromising the flavor.
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