littlechef98 Recipe Reviews (Pg. 1) - Allrecipes.com (11986450)

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Crumb Cake I

Reviewed: Jun. 29, 2010
This was a great cake! I did make a lot of changes though, not many were necessary, just a matter of I didnt have the right ingredients. I used 3 cups self-rising flour instead of all-purpose and omitted the baking power. Self rising flour contains 1 1/2 tsps baking powder and 1/2 tsp salt per cup, so I also thought about omitting an egg.....and it worked! I only had 2 eggs on hand so I splashed sommore milk in there. I used another tsp of butter with the shortening that I added only to the crumbs. I also added a little cinomman/ sugar mixture to the crumb and a little less to the cake. I only added enough for a hint of flavor to tie it all together, do not make cinomman the main flavor. Overall, great and easy.
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One Bowl Chocolate Fudge

Reviewed: Jun. 15, 2010
This by far was the easiest fudge I have ever made. A while ago I bought fudge "kits" which gave you all the ingredients needed, cost $10, and told you how to make it. This fudge was easier to make and tasted better. I used mini semisweet chocolate chips for 12 oz of the chocolate and 4 oz of milk chocolate chips. I did not use the walnuts and did everything else like the recipe said. I literally measured, dumped, melted, refridgerated. My chocolate only took 1 minute to melt; I checked it to stir it and it was melted without me having to stir it much. Again, it tasted great but the fudge was a little to thin(heightwise) for me. Maybe next time Ill use a 6 inch dish. Great recipe!
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Cannoli

Reviewed: Jun. 12, 2010
This was decent filling. I used everything the recipe said, but omitted the almonds and substituted the almond extract and water. The filling was very runny (I did not read the comments enough to learn to drain it.) but after a bit more sugar and refridgerating it for a while I got it to work. It tastes good, a bit TOO almondy for my taste, but not like a cannoli. I suggest you try it yourself
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Authentic French Meringues

Reviewed: May 8, 2010
I had some meringues at my friends house and loved them at first bite. I was determined to make meringues so I kept looking and finally found this (I always use this site for recipes and searched the first time, didnt find it, then after 3 more days tried again and found it) I got discouraged and.....using my rage as help, finally got the egg whites and lots of powdered sugar(I think I used 3 cups) got the cookies to hit the soft peak stage. I piped them out in rosette formations. I put them on a cookie sheet, buttered and floured, and put them in the oven at 185 degrees, without the door open. I was not sure how to test they were done, because they were crispy after and hour and a half, so I ate one.....I ended up eating most of the batch by the time they were done! Very, very good.....I am just wondering three things. A.) Should I use oil-based extracts? B.) How do I test if they are done(Other than eating...they slid off even when they werent crispy) C.) How would I make these chocolate WHILE still being able to pipe them out? I would love to make Chocolate Chip meringues with regular base, and dip some of them in liquid ganache for my aunt's wedding.
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