The Purple Baker Recipe Reviews (Pg. 1) - Allrecipes.com (12114953)

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Quick and Almost-Professional Buttercream Icing

Reviewed: Apr. 21, 2011
This recipe was good. I didn't love it, but I usually dont like any plain buttercreams. If you're going to pipe the frosting, don't add the milk. If you are going to add food coloring, add it before the milk (or else it might get too liquidy).
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Almond Bear Claws

Reviewed: Jul. 2, 2011
These were delicious! I made the blitz puff pastry and it got 10 bear claws (I may have rolled the dough too thick). The filling makes enough to fill at least another batch of puff pastry. I made it a few days in advance and kept it in the refrigerator, but it lost its flavor. Next time I will make the filling right before baking the pastries. It was also very pasty, so I will leave out one egg white next time I make the filling. The bear claws definitely need the egg wash to come out shiny. I put sliced almonds on top before baking, and only one really browned.
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15 users found this review helpful
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Peanut Butter Cupcakes

Reviewed: Jul. 25, 2011
Amazingly delicious! These cupcakes taste like fluffy peanut butter cookies. You must use OIL instead of shortening to make them very moist. Don't even try using shortening. It made about 32 cupcakes. Some were slightly cracked like cookies on the top, and to prevent that I recommend baking them spread out (6 cupcakes per 12-cup muffin tin).
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12 users found this review helpful
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Carrot Cupcakes with White Chocolate Cream Cheese Icing

Reviewed: Mar. 31, 2013
Excellent! I like this recipe best than putting regular carrot cake batter in cupcake tins because it's less spastic in the oven. These did sink after they came out, but were moist and delicious. Tip: Bake at 400 for 8 minutes and then reduce heat to 350 and bake until done. This encourages domed cupcakes. It should make around 12 cupcakes; I made the mistake of putting too little batter in each cup because of past experience, and the cupcakes weren't high enough to pass the tops of the liners.
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10 users found this review helpful
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Lemon Cupcakes

Reviewed: May 19, 2011
Excellent! Very light and fluffy. I didn't have self-rising flour, so I used 3 cups of flour plus 3 1/2 teaspoons baking powder and an extra 1/2 tsp salt. I baked these for about 12 minutes because they started browing around the sides. I used lemon cream cheese frosting- very delicious!
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9 users found this review helpful
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Gingerbread Cupcakes with Cream Cheese Frosting

Reviewed: Dec. 29, 2011
These were so delicious! I added an extra 1/4 tsp each of ginger and cinnamon. I got nice domes because I used the oven trick- bake at 400 degrees for 5 minutes, turn the heat down to 350 and bake until ready. They were perfect with cream cheese frosting, but they were so moist they could be eaten plain!
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8 users found this review helpful
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Chocolate Ganache

Reviewed: Jul. 30, 2011
Great recipe! I used dark chocolate and added a bit of powdered sugar to sweeten it. I used it to coat an ice cream cake! It does get thicker if you let it sit about 30 minutes.
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8 users found this review helpful
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Blitz Puff Pastry

Reviewed: Jul. 2, 2011
This worked perfectly! I was worried I didn't roll it out right (the rotations confused me), but it was great. Even the scraps worked well in the oven! I used this recipe for bear claws. I think I left the dough too thick when I baked it, because I didn't get as many as I expected. Also, I rolled the dough out on wax paper. This really helped when I had to fold the dough the first few times (it would have just fallen apart).
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Amaretto Cheesecake I

Reviewed: May 8, 2011
Awesome! I did add a lot, though. First, I made an almond crust using 9 graham crackers, 1/2 c toasted almonds, 1 1/2 tbsp sugar, and 1/4 c melted butter. Bake at 350 for 12 minutes. For the cheesecake, I reduced the cornstarch to 1 1/2 Tbsp and increased the amaretto to 1/3 c. I baked it for an hour in a water bath, then turned the oven off and cracked the door open. I let it sit there for an hour, took it out, and refrigerated it when it had cooled. I had no problem with cracking. I let it sit in the frige for 2 days for the flavor to develop. Then I cut out an 8" circle of wax paper and layed it on the cake. I sprinkled the edges with toasted chopped almonds and removed the wax paper. Last, I piped on a glaze made with 1/4 c powdered sugar, 2 tsp milk, 1/2 tsp corn syrup and 1/4 tsp almond extract. It tasted good, but got watery and spread out when I piped it on. The cheesecake was very creamy and the flavor was great.
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Whole Wheat Bread III

Reviewed: Feb. 20, 2011
Delicious! I used 1 1/4 cup milk instead of the water and milk powder, and only a teaspoon of salt and no sugar. I made the dough in the bread machine and then formed them into 13 rolls. Let them rise after shaping in a warm place. I baked them at 325 degrees for about 18 minutes. I will definately make these again! *UPDATE: I made this recipe into a loaf and baked it for about 25 minutes. It's to die for! I also used 1 cup + 1 Tbsp milk and 3 Tbsp oil instead of the margarine and water/milk powder this recipe calls for.
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EAGLE BRAND® Chocolate Fondue

Reviewed: May 1, 2012
Excellent! I used baking chocolate instead of chips, and I added 2 extra Tbsp water because it was very thick.
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6 users found this review helpful
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Fried Okra

Reviewed: Jan. 30, 2012
Not exactly identical to restaurants' okra, but it tastes delicious. I used 3 eggs and a bit of milk for a pound of frozen okra. I coated the bottom of a cast-iron pan with oil and fried them in 3 batches. Serve them right away because they get cold quickly!
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6 users found this review helpful
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Harvest Pumpkin Cupcakes

Reviewed: Oct. 16, 2011
These were delicious! I used 2 tsp cinnamon, 1/2 tsp. ginger, 1/2 tsp nutmeg, and 1/4 tsp cloves instead of the pumpkin pie spice. I also used half brown sugar and half white. I also added a teaspoon of vanilla. I made plain cream cheese frosting, cinnamon cream cheese frosting, and this orange cream cheese frosting. All were delicious! This recipe produces white frosting, so I added orange food coloring. Beware: Baking time was around 15 minutes, not 30!
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Almond Butter Icing

Reviewed: Aug. 13, 2011
I used a fourth of this recipe with only a stick of butter. I used 1/2 tsp almond extract and 1 tsp vanilla. It generously frosted 12 cupcakes!
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6 users found this review helpful
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Crispy and Creamy Doughnuts

Reviewed: Aug. 1, 2011
Five stars for taste! I fried them at medium low heat, because at a higher temperature they burned on the outside and were doughy on the inside. The dough was extremely sticky and could not be removed from the wax paper I put them on to rise. I ended up having to reshape the doughnuts after peeling them off. I recommend using lots of flour! Doughnut holes were easier to make and cooked better. The doughnuts were very flat and crispy on the outside. *UPDATE* I added at least 1 cup of flour and the dough wasn't sticky! I put each donut on a separate peice of greased wax paper on a jelly roll pan and covered them loosely with greased plastic wrap. I slipped them in the fridge overnight, but they didn't rise much so I put them in a warm oven in the morning. Half were excellent, but one tray stuck to the wax paper and deflated when I peeled them off. Still, this time was much more successful! Also, for the icing add an extra cup of powdered sugar and a bit more water. It wasn't sweet enough for my family. NOTE: I omitted the water, used butter instead of shortening, and made the dough using a bread machine. Half the recipe made 10 donuts plus donut holes.
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Slow Cooked Pork Barbeque

Reviewed: Jun. 23, 2011
Use one large bone-in pork butt. After it's cooked, pull the meat off the bone and put it in a hamburger bun for a delicious barbeue sandwhich! (You'll get lots of servings)
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Mocha Chocolate Chip Banana Muffins

Reviewed: May 30, 2011
Delicious! I used 3 Tbsp coffe dissolved in 3 Tbps water. I also replaced the margarine with oil, used only a cup of sugar and 3/4 cup chocolate chips.
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6 users found this review helpful
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Blue Cornmeal Pancakes

Reviewed: Mar. 27, 2011
These were delicious! I used yellow cornmeal and omitted the pine nuts. I cooked on medium heat on a griddle. These pancakes brown very quickly, but the insides remained undercooked. This made them very hard to flip, so I recommend making smaller pancakes. This recipe made 14 4" pancakes, each using 1/4 cup batter. You've got to try these!
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6 users found this review helpful
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Nutty Whole Wheat Bread

Reviewed: Feb. 27, 2011
I love this recipe- even if I don't have yogurt, I replace it with milk!
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Mini Cheesecakes

Reviewed: May 28, 2012
These came out excellent! I used a mock Oreo crust (I submitted the recipe, so look under my name) and filled 24 regular cupcake liners. I only baked them for 14 minutes (until the sides are firm, but the centers are still wobbly), so for mini muffin tins I would guess the baking time is too long!
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