WesternStars Recipe Reviews (Pg. 1) - Allrecipes.com (11924527)

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Irish Soda Bread in a Skillet

Reviewed: Mar. 20, 2011
Loved it. We doubled the batch and made it in the cast iron skillet. Had to add about 21 minutes to the cooking time. Also, we melted butter over the top. Even when I accidently tossed in cocoa powder for the log cake we were making and was unable to get quite all of it out, it turned out lovely. (Although it may have been a bit more brown!)
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Heavenly Angel Food Cake

Reviewed: Jul. 21, 2010
Excellent. Very light and fluffy with that wonderful flaky layer too. Yum Yum.
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Pastry Cream

Reviewed: Jul. 21, 2010
Used it in a Strawberry Angel Food Cake Trifle. Was very yummy. Wasn't sure if I was supposed to add all the milk or not (as in later), so...I did. And it was still good..it just was stiffer before. So...still good!
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Fresh Strawberry Upside Down Cake

Reviewed: Apr. 13, 2010
I didn't use a box cake. I used "Lemon Gold Cake" from this site, replacing some of the lemon-ness with extra berryness. And this dessert was still wonderful. We ate it warm. It was gooey and fluffy and very good! I will definitely be making this again. (Oh, and I made it in an angel food cake pan which required longer baking, after lowering temperature after 40 minutes, but it still was great!)
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Lemon Gold Cake

Reviewed: Apr. 13, 2010
It was a great consistency. I actually did use cake flour, but I didn't make it lemon, I made it "berry", by replacing the lemon with berry jam and then just a tsp of lemon juice. And then I used it with "Fresh Strawberry Upside Down Cake" on this site, as the yellow cake, cooked it all in an Angel Food Cake Pan and then inverted it. Sides a bit messy, but it was ok for that type of cake. Also, the top seemed to get really brown while baking (but still swishy), so I turned heat down to 300 and cooked a little longer. Really yummy.
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