jbonaduce Recipe Reviews (Pg. 1) - Allrecipes.com (12011535)

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Yellow Cake Made from Scratch

Reviewed: Jan. 8, 2011
Definitely scale back a bit on the baking powder and oven time (maybe this was for high-altitudes). I also spit the shortening with unsalted butter for a little richer flavor. Substitute pineapple juice for milk and this makes a GREAT pineapple upside down cake.
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Pumpkin Bavarian Cream Tart

Reviewed: Dec. 17, 2012
Delicious! My first try was a little loose. Second time, I tempered the eggs into the pumpkin mixture, added the gelatin, and brought the whole thing back up to a low boil. This activated the gelatin and protein in the eggs giving a much more stable custard. And be sure to whip the cream to stiff peaks before folding in. I've also layered the pumpkin with Frangelico (or hazelnut favored) whipped cream in parfait glasses. Sprinkle with chopped toasted hazelnuts. A HUGE hit at brunch.
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Country Breakfast Casserole

Reviewed: Dec. 17, 2012
Of the many breakfast casseroles I've tried, this is a huge winner. Add some extra panache with chopped asparagus and crimini mushrooms and substitute the bread with brioche or slightly stale croissant. Or go all the way country and use waffles! Drizzle a little maple syrup on that as it comes out of the oven. Yum!
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Easy No-Bake Milk Chocolate SMore Bars

Reviewed: Dec. 26, 2012
These are delicious! I've also substituted a few cups of graham cracker cereal. Less prep and a bit easier to cut them smaller without as much crumbling. Nice for littler mouths (and portion control - if there is such a thing where s'mores are concerned).
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Cheddar Biscuits

Reviewed: Dec. 26, 2012
A huge hit with my cioppino! I used extra sharp cheddar and an additional 1/4 cup of fresh grated Parmesan. These are every bit as good as those famous ones at the lobster restaurant.
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Cream Cheese Frosting II

Reviewed: Apr. 13, 2013
Amazing! Perfectly tangy and rich. I've gotten slightly fluffier results when I whip the butter, sugar and vanilla together first, then add the butter/sugar mix to thoroughly beaten cream cheese. [Note: You really need to use the classic 'brick' style cream cheese. Not the loose, spreadable stuff you put on your bagels. There's far too much water in it, and your frosting will be soup.]
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