JulieBlair1979 Recipe Reviews (Pg. 1) - Allrecipes.com (1252468)

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JulieBlair1979

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Four Egg Yellow Cake

Reviewed: Mar. 28, 2011
Great flavor, very moist, but a very fragile cake. I made this as a 2 layer cake and it broke apart on me. It stood up well with the frosting though (swiss buttercream!) This does have the perfect moist, crumbly sweet homemade "corn bread" taste that a good yellow cake should. I definitely didn't hate it, but would probably not make it again.
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3 users found this review helpful

Soft Baked Custard

Reviewed: Feb. 16, 2011
Perfect proportions!!! Perfect sweetness. I love that it's 1 egg / 1 c milk. Easy to multiply! DELICIOUS.
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5 users found this review helpful

Best Buttercream Frosting

Reviewed: Feb. 2, 2011
This is THE holy grail of cupcake frosting. Yes, use powdered sugar. Make sure the flour is cooked. Beat it, whip it forEVER. Pipes like a dream. If it's not the best frosting you have ever tasted, throw it out and start over. A-MA-ZING.
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1 user found this review helpful

Coconut Macaroons German Style

Reviewed: Nov. 24, 2009
This is a simple, fool-proof meringue cookie. I piped these with a huge star and it worked well-- go fast though!! The fat in the coconut starts breaking down the egg whites rather quickly. If you're having problems, read any online tipsheet for meringues. They're really rewarding and fun!!
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3 users found this review helpful

Scrumptious Penuche Frosting

Reviewed: Oct. 12, 2009
Delicious and fudgey just like it's supposed to be! I like this frosting because it can be enjoyed warm and didn't melt into the still-warm cupcakes. Perfect!
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5 users found this review helpful

Pineapple Upside-Down Cake III

Reviewed: Mar. 4, 2009
PERFECT. I knew this was the recipe for me b/c of everyone saying it was too bland. My fave versions are fluffy and biscuity and not really cakey... this was awesome. The #1 trick is to get the brown sugar, butter, and pineapple cooking while you make the cake and when it's bubbling pour the batter on, it makes a big difference.
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6 users found this review helpful

Vegan Brownies

Reviewed: Feb. 5, 2008
These are great, as is. Ridiculously simple, this recipe can surely meet a LOT of different needs (cheap, fast to prepare, vegan, etc) and it is definitely less complicated and more tasty than a lot of vegan brownies I have tried! Bake them now!
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1 user found this review helpful

Pastry Cream

Reviewed: Nov. 28, 2004
I was desperate for pudding and had no cornstarch so tried this recipe... weird that I had a vanilla bean. I was worried about using the flour as starch, fearing sweet gravy, but was richly rewarded! It was totally lumpy but adding a touch of milk and a few minutes with the electric mixer and all was solved. A little sweet, but wonderful silky texture and NO flour taste. This has now replaced my previous vanilla pastry cream stand-by!! Next time I will maybe use 1/3 cup sugar.
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9 users found this review helpful

Butterscotch Brownies I

Reviewed: Apr. 23, 2003
These are great... but you will enjoy them more with a little help. There is a LOT of sugar here, and that carmelizes when it bakes, so if you overbake these they become hard as a rock when that sugar solidifies on cool down. Watch carefully, and these may seem a little raw when you pull them from the oven. Walnuts ruin these, IMO. Skip those and use shredded coconut instead. Even if you don't like the flavor... it bulks these up and helps retain the moisture and keep these chewy. YUM!
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117 users found this review helpful

Apple Dumpling Cake

Reviewed: Sep. 24, 2002
I made this recipe 3 times within a month over the holidays last year, and finally found this again on this site (I had forgotten what it was called!) This is an incredible dessert, and vanilla ice cream just makes it better. The pastry has so many textures within itself. A total delight.
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5 users found this review helpful

Chewy Peanut Butter Brownies

Reviewed: Sep. 24, 2002
These are awesome. I make them over and over and my room mates always ask for more. Even better than semi-sweet chocolate chips is just 2 Hershey bars broken up and placed on right after they come out of the oven. Then smear the chocolate all over when it melts. These are amazing and fast.
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33 users found this review helpful

 
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