BakerGal Recipe Reviews (Pg. 1) - (12035616)

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Microwave Lemon Curd

Reviewed: Jan. 19, 2013
I like this recipe's ratio of lemon juice and sugar--a bit tarter than some other lemon curd recipes. I made this reciped on the stove, double quantities, and it came out beautifully. It is a quick recipe! I even canned some of it--for using a little later. I used Meyer lemons and zest, too.
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Honey Cornbread

Reviewed: Jan. 4, 2011
Very moist cornbread--I baked the recipe in three mini-bread pans rather than muffin tins or a big pan. Took out of oven when bread temperature was 185 degrees. I only had polenta on hand and not cornmeal--so I will try the recipe again using cornmeal. This recipe is to cornbread what cream is to cream biscuits--adding cream as the fat and liquid without having to melt the butter. That makes it a little easier to make.
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Glazed Almond Bundt Cake

Reviewed: Jan. 1, 2011
This is a wonderful cake--beautiful to look at (golden crust and crusty top). It is a tender, light cake--not at all heavy. The suggested cooking time was too long for me. I used a thermometer to test for doneness and I pulled it from oven at 200 degrees--that was at 50 minutes for my oven--so watch closely and test early. The glaze didn't sound right--so I used powdered sugar instead of white sugar. It was still too runny so I added more, but I still had to scoop up the runoff and reapply. It still tasted great. As many have suggested, it would make a great shortcake. I will serve it with whipped cream to the side tonight.
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