Ayne Recipe Reviews (Pg. 1) - Allrecipes.com (11950895)

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Apricot Brandy Pound Cake I

Reviewed: Jan. 21, 2012
I read this twice before making the first one...without any changes. It was great with just a powdered sugar dusting. I put a paper lace mat on top before dusting to add a bit of glam. I'm baking another right now to take to a church meeting tonight. This one will have a light apricot glaze drizzled over it with a few sliced almonds on top. The cake is SOOO good as it is, but a friend wants to make one usibg cherry brandy. YUM, too, I bet.
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2 users found this review helpful

Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 2, 2011
I have made this twice. Everyone loves it but this year I will use ground Italian sausage, pkg & sold by the pound. A tiny 'trial batch' using the italian sausage & fresh hurbs was AWSOME. I, too use an egg and a splash of white wine.
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5 users found this review helpful

Lasagna Toss

Reviewed: Oct. 21, 2011
I love this recipe! It's easy and everyone loves it. I also use my oun sacue and on "creative" days I add a layer of chopped, well drained ( frozen and thawed) spinach. This recipe needs 2 boxes or a fmly- sized bag. Great stuff and you get to sneak in a veggie.
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5 users found this review helpful

Rosemary Chicken with Orange-Maple Glaze

Reviewed: Sep. 28, 2011
I made this exactally as dirrected, using all large chicken breasts. I found no need to use any 'thickener' or to cut down on some ingredients. Patience is the key to the perfect sauce this makes and, when served over rice, is just the right amount. My friend used Turkey breasts, halved and slightly pounded, and said it was great!
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4 users found this review helpful

Fairy Bread

Reviewed: Jun. 16, 2010
I LOVED the idea of this as we were about to have 6 little kids for a week-end breakfast. We toasted Texas bread, cut it into big circles, squares and triangles. We spread with a variety of things, all spread thin; peanut butter, honey, butter and greap jelly. Then we used a scattering of mult-collored sprinkles and finished with a light dusting of clear sugar crystals. It made them sparkle and the kids gobbled them up. I was even able to coax most to eat some scrambled eggs and fruit, just to get more "glitter-bread". Will for sure use this idea when the G.kids visit!
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19 users found this review helpful

Chocolate Cherry Cake with Rum Ganache

Reviewed: Apr. 13, 2010
I have made this cake twice...both time with rave reviews! The first was exactally as the recipe. This last time I used half semi-sweet and half bitter-sweet chocolate for the ganache and substituted Kirsh for the rum. I poured 2 layers of it over the cake and then drizzled with whisps of white chocolate. Topped with a few well-drained stem-on cherries, it looks professional and tastes WAY better! Only draw back is...there are no crumbs to bring home!!
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25 users found this review helpful

 
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