Bethany Recipe Reviews (Pg. 1) - Allrecipes.com (11775804)

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Lemon Filling

Reviewed: Jun. 20, 2015
This was lovely and citrusy without being too tangy, a reason I tend not to love lemon fillings. It worked very nicely with a yellow cake and Swiss meringue buttercream without clashing with their sweetness. I did use two egg yolks instead of the whole egg, as recommended by previous reviewers. If a truer lemon filling is desired, lemon zest could be substituted for the orange and the OJ reduced or substituted entirely (probably with water).
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Donut Muffins

Reviewed: Feb. 1, 2015
Holy woooow these are sugary. The nutmeg in the muffin is a nice touch, but I could barely taste it over the cinnamon/sugar coating, even when I had brushed about half of it off.
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Limoncello and prosciutto chicken

Reviewed: Oct. 17, 2014
Try reducing cream.
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Heavenly White Cake

Reviewed: Jul. 25, 2013
I used this cake as the middle of a three-layer wedding cake (sandwiched with chocolate). Per other reviews, I increased the milk to 1 1/2 cups, and threw in a dash more almond extract. This has a lovely silky-soft crumb, just sturdy enough to hold its own against a denser chocolate cake, and froze/defrosted beautifully.
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Fluffy White Frosting

Reviewed: Sep. 1, 2012
This recipe saved me when I discovered at the last minute that my mixer beaters hadn't survived a move. Buttercream was therefore out, but hand-beaten egg whites were perfectly fine for this recipe. It'll take longer, so make the sugar syrup after the whites are done - stir sugar and water together (per another review, I left out the cream of tartar and instead put a pinch of salt in the whites before beating), then heat without stirring until a candy thermometer reads around 235F. Pour slowly (against the side of the bowl) into whites while stirring. Continue to beat until desired consistency is obtained. Marshmallowy, delicious, and still soft and good a couple days later!
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New England Blueberry Coffee Cake

Reviewed: Jun. 20, 2012
I really love the cake, although I substitute a more traditional streusel topping, as this one is tooth-achingly sugary. Made this once with water as I'd run out of milk, and it still came out very nice, albeit a little fluffier and less rich than usual.
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Strawberry Bread

Reviewed: Jun. 20, 2012
I halved this recipe but kept the full amount of strawberries; this was a good ratio. Also reduced the oil to 1/2 cup (so 1 cup if I were making the full recipe). Very cinnamony; might consider toning that down a bit next time.
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Roquefort Pear Salad

Reviewed: Jun. 20, 2012
I omit the green onions. This is otherwise just perfect.
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Kettle Corn

Reviewed: Jun. 20, 2012
I wish I didn't know how lethally easy it is to have amazing kettle corn whenever I feel like it.
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Fluffy Pancakes

Reviewed: Jun. 20, 2012
I don't buy mix anymore. Let the batter sit in the fridge for half an hour and it will cook up into the fluffiest pancakes ever. So, so good.
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Yogurt Chocolate Chip Cookies

Reviewed: Jun. 20, 2012
Yum! Nice, thick, and chewy, just the way I like my chocolate chip cookies. I couldn't find a small container of plain yogurt and so ended up using vanilla yogurt and cutting the vanilla extract in half.
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Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Jun. 20, 2012
Lots of chopping, but really, really good. I was lazy and served this with Stacey's cinnamon pita chips, and everyone loved it.
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Wheat Crackers

Reviewed: Jun. 20, 2012
A really good base for different flavors -- I did some sea salt, some rosemary, some sesame seed, and you could come up with a million other ideas. I used a pizza wheel and did cut them completely before baking, as this gave nice uniform crisped edges to each cracker.
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Slow Cooker Pulled Pork

Reviewed: Jun. 20, 2012
Cooked 10 hours on low, drained, shredded, added BBQ (Big Al's from this site), 1 more hour on low. Served with mini slider buns for a work potluck. People could not stop raving.
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Steamed Fish with Ginger

Reviewed: Jun. 20, 2012
So glad I found this recipe -- my Chinese grandmother used to prepare fish this way, and it was always one of my favorite dishes in her repertoire. I took a page from her book and just microwaved the fish until it flaked nicely, and it still tasted wonderful :-)
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Hungarian Goulash I

Reviewed: Jun. 20, 2012
I tend to use a whole lot more paprika than this calls for, but this is otherwise a really good recipe.
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Displaying results 1-20 (of 54) reviews
 
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