jcranepyle Recipe Reviews (Pg. 1) - Allrecipes.com (11958907)

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Sour Cream Pumpkin Bundt Cake

Reviewed: Oct. 20, 2010
Delicious! The perfect dessert for a fall dinner party. Didn't alter the batter, except to add more spices; and I followed the advice of other reviewers and made a cream cheese frosting. The bake time was spot on for me. Only thing I'll change next time is to double the streusel filling.
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3 users found this review helpful

Baked Stuffed Apple

Reviewed: Oct. 11, 2010
I loved this recipe, and will definitely be using it again. I used Honeycrisp apples, which are large and very light of texture, and they bake beautifully. A couple of other reviewers mentioned texture problems with the filling; I did not have that problem. The filling was creamy, rich, and oozed deliciously over the tender apple flesh; broken open with a spoon. Next time, I may hollow out a slightly larger cavity in the apple, sacrificing a little bit of apple flesh to have more room for filling.
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16 users found this review helpful

Easy Chocolate Chip Cookies

Reviewed: Jun. 21, 2010
Certainly easy to make, but I thought they were just okay. The texture was fine--chewy and soft--but the flavor was not a satisfactory stand in for a more classic chocolate chip cookie. The cookies seemed to have a sugary, preservative flavor that I didn't care for. If you're looking for a traditional chocolate chip cookie, this is probably not the recipe for you.
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2 users found this review helpful

Fresh Rhubarb Pie

Reviewed: May 15, 2010
As people before me have mentioned, this pie was outstanding, and perhaps the easiest pie I've ever made. My husband and neighbors loved it so much that I made three of these pies in two days. With the first two pies, I followed the directions exactly, and the pies came out perfect--the baking time was spot on. The third time I baked this pie, I added some frozen raspberries I had on hand, and sprinkled the top crust with sugar. It was another winner. All in all--a fast, easy and delicious way to use your fresh rhubarb. Enjoy!
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Glazed Lemon Bundt Cake

Reviewed: Apr. 12, 2010
Great cake. Made it for Easter dinner. I followed the directions exactly. The cook time was much closer to 45 minutes, and I recently confirmed the accuracy of my oven's temp. Be sure to poke a lot of holes in the cake before pouring the glaze. I doubled the glaze for an even wetter cake, and garnished with powdered sugar and fresh raspberries (which were delicious with the light lemon glaze over them).
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2 users found this review helpful

 
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