morcar Recipe Reviews (Pg. 1) - Allrecipes.com (11821304)

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Grandma Ople's Apple Pie

Reviewed: May 4, 2015
Best apple pie I've ever made, and I've made a few. I did mix in 1/2 tsp cinnamon to the sliced apples and I like the results a lot. I did not make a lattice top; I poured the sauce on the apples, made a solid top, and vented. But next time I think I will make the lattice top, as per the recipe. I also sliced it too soon, and of course the filling ran out because it hadn't set yet. Next time I will TRY to let it cool for a few hours before slicing. We'll see.
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Citrus Wild Blueberry Sauce

Reviewed: Jun. 22, 2012
Good. Tart. Citrusy. Easy.
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Too Much Chocolate Cake

Reviewed: May 24, 2012
I followed the recipe exactly. It baked beautifully and looked great, and even tasted all right. But it was too oily for my tastes. There was a very noticeable film of oil on the plate or fingers after eating it. It was too much for me - and I have a high tolerance for fatty foods. I WOULD use this recipe again (I want to!), but I would follow the advice of others and DEFINITELY halve the oil - and maybe add applesauce to replace the liquid.
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Slow Cooker Pulled Pork Roast

Reviewed: Apr. 4, 2012
This was really good! - but a little too vinegary for my tastes. I did not marinate, just blended everything together and poured a little into the bottom of the cooker, then put in the roast, then poured the rest of the sauce over the roast. I used only about 1/2 tsp black pepper and did not have coriander, and at least doubled the molasses - otherwise, I followed ingredients list. I accidentally cooked it a little too long and so the meat above the sauce line was dry, but the rest of it was really, really good! The sauce as too vinegary for my tastes. I like my sauces sweet and smoky. Next time I think I would cut the vinegar to 1/4 cup because there's plenty in the mustard too. And I would still add more molasses or brown sugar. But I would totally use this recipe again. Thanks, Heinz!
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Cinnamon Rolls I

Reviewed: Jul. 20, 2011
Hmm, this was not bad, just not as good as I expected. I'm a fairly experienced yeast bread baker, but maybe I just need to practice cinnamon rolls more. They came out dry - I think 400 degrees for 20 minutes was too long. Surprisingly, the 1 Tbs cinnamon was a little too much (I honestly didn't expect that, because I really like cinnamon, and I realize this is subjective). Also they didn't rise enough in the frig overnight, but they did rise fine on the counter top when I took them out for about an hour before baking. I'm not going to say this was no good, but maybe it needs some tweaking and practice for my family & our tastes. Thanks for the recipe, though! I enjoyed trying it out.
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Oven Fried Chicken III

Reviewed: Jun. 14, 2011
I gave it 4 stars for taste, because it WAS tasty, but I would rank it lower for greasiness. I used only 1/2 cup mayo, and I only had about 8 drumsticks, not a whole cut up chicken. The half cup was too much, so I smeared some off, that was OK. And like I said, it WAS tasty, but it was far too greasy for me, even greasier than pan-frying the old fashioned way in a cast iron skillet. It might have been good on white meat, but I couldn't test that. I don't think I'll do this again, since I tend to buy legs only anyway. Thanks for the recipe though, I like trying new methods. :)
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Kalacs (Hungarian Cinnamon Swirl Bread)

Reviewed: Nov. 22, 2010
I made this over the weekend. I had a few problems. Maybe somebody here has some suggestions? First, I halved the recipe. It did not rise as quickly as I expected, it took well over one and a half hours to double. My yeast is new and alive, I've used it in other recipes with good results in recent days. Also I kept the rising dough in a warmish, draft-free place. Should I have INCREASED the yeast, even though I halved everything else? The layers separated while baking, so I was left with big gaps in the swirl. It was tasty, but dry. So what can I do next time to: 1) make it rise in a more timely fashion 2) not separate 3) be less dry and more moist? Thanks, all suggestions welcome!
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RICE KRISPIES® TREATS® on a Stick

Reviewed: Sep. 16, 2010
The basic recipe is great. When it came to shaping into balls, I had trouble - the rice krispie/marshmallow mixture would not form balls and stuck to my buttered hands and came apart. I *suspect* it is because it was still to warm and needed to cool/set enough to shape. But I didn't have time to experiment (bake sale tomorrow!) and so I pressed into a pan per the old fashioned way. I still spread with melted choco chips and covered in sprinkles and they look great. I'd love anybody's feedback to tell me if my idea of cooling/setting more is what I need to do for next time.
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