Kate Profile - Allrecipes.com (12534484)

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Home Town: Ostergotlands, Sweden
Living In: Ă…tvidaberg, Ostergotlands, Sweden
Member Since: Apr. 2011
Cooking Level: Expert
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Recipe Reviews 20 reviews
Mother's Applesauce Cake
Made it several times now, every time the results are excellent - dense and moist. I halve the cloves based on general preference (personally I could keep the full amt). I have made it without the dates & raisins, substituting chopped apple & white chocolate. I have compensated for sweetened applesauce by halving the sugar to 1 C. The recipe is not sensitive to these kinds of adjustments, everything works great. When baked in 2 loaf pans @ 325, it takes ca 50 min. Do not overbake to preserve the excellent moistness.

0 users found this review helpful
Reviewed On: Mar. 2, 2014
Apple Pie by Grandma Ople
Mixed the sauce with the apples, just saving enough to brush on the crust. I used muscovado sugar instead of brown and added 2 tsp cinnamon + 1 tsp nutmeg. I used Perfect Pie Crust II from this site. I served the pie reheated rather than still piping hot (to avoid the runniness that other reviewers complained of). This is certainly one of the best apple pies I have ever had, thank you Grandma Ople! Next time I will just sprinkle the crust with sugar & cinnamon or only brush with egg yolk. I think it makes for a prettier pie (the sauce turned the crust dark brown).

0 users found this review helpful
Reviewed On: Dec. 1, 2013
Fluffy White Frosting
Standard recipe for Italian meringue aka marshmallow frosting. The sugar-water mixture should be at soft ball stage or just below before you add it to the egg whites. You don't need cream of tartar unless you're planning to frost your creations days ahead of time (cream of tartar increases stability).

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Reviewed On: Oct. 26, 2013

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