Kate Recipe Reviews (Pg. 1) - Allrecipes.com (12534484)

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Glorious Sponge Cake

Reviewed: Apr. 3, 2011
Excellent! My recommendations: use lemon juice, not extract, but increase to 2 tsp. Regular flour instead of cake is fine, as long as you sift it. Cream of tartar is not needed - instead, add the lemon *juice* to the egg *whites* before whipping (lemon juice & cream of tartar are interchangeable as egg white stabilizers).
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Jenny's Black Forest Cake

Reviewed: Aug. 26, 2012
Made this 3 times this summer. Recipe doubles & even triples well. If you run out of cocoa you can (as I did) substitute 150g melted dark chocolate whisked in at the same time as the sour milk. The result is more compact but still delicious.
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Black Magic Cake

Reviewed: Nov. 3, 2011
Delicious & easy, this is about the best chocolate cake/cupcake recipe you'll find. I usually need to extend the baking time a bit. If you open the oven or take out the cake too early, it will sink & not regain it's fluffiness. This doesn't affect the flavor but ruins the appearance a bit. Don't open the oven door before the surface of the cake is completely still (no tiny bubbles). Mini-cupcakes take ca 15 min. Bake the night before if you want to split & frost it.
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Eggplant, Roasted Pepper and Chicken Pitas

Reviewed: Sep. 25, 2011
I roast the eggplant in the oven & generally buy roasted red pepper just to make it easy. The veggie mixture is divine, regardless of which vinegar you use. It really is best with the breaded chicken plus feta and flat-leaf parsley with the vegetables - but grilled//broiled chicken is also good. Great for picnics!
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Apple Pie by Grandma Ople

Reviewed: Dec. 1, 2013
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).
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Chewy Peanut Butter Chocolate Chip Cookies

Reviewed: Apr. 3, 2011
I've been making these for years, they are always excellent - salty, sweet, nutty, chocolatey! Our favorite is to use crunchy peanut butter & a mix of dark & milk choc.
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Sesame Lime Steak Wraps

Reviewed: Apr. 13, 2011
I've made this many times, also with chicken. After frying the meat I move it to a plate, then stir fry vegetables in a bit of extra oil before tossing the whole thing together. Onions, peppers, carrots, snow peas, etc. It's always a hit.
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Gobble Up Granola Snacks

Reviewed: Apr. 3, 2011
Put plastic wrap in your pan, then fold it over the sticky mixture and press hard with your hands. Otherwise they are quite crumbly. Less mess too this way!
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Fluffy White Frosting

Reviewed: Oct. 26, 2013
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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Sam's Famous Carrot Cake

Reviewed: Apr. 3, 2011
The best carrot cake. I doubled the recipe and baked it in 1 round springform pan + 1 loaf pan.
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Mother's Applesauce Cake

Reviewed: Mar. 2, 2014
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.
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Lemon Cupcakes

Reviewed: Sep. 11, 2011
I don't have access to self-rising flour so added 1 tsp baking powder to each c flour (as did others). I agree with another reviewer that the cupcakes were dense rather than airy. But I loved this texture - the top became firm, crisp & almost caramelized and the inside a bit chewy. Topped with cream cheese frosting. I will make these again!
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Chocolate Cream Pie II

Reviewed: Apr. 27, 2011
Very tasty and light in texture for a chocolate dessert. I followed the advice of others and added 1 extra egg yolk and used 4 tbs cornstarch. I would advise to taste the mixture before adding all the sugar - 1 c was enough for my taste. I added the seeds from 2 vanilla beans instead of using extract.
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Cocoa Quickies

Reviewed: Jul. 22, 2011
I substituted 3/4 c oats with 1 c rice puffs (they bind the mixture less well). Recipe doubles well!
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Apple Brownies

Reviewed: Nov. 3, 2011
I have made these many times, always as muffins. They take ca 25 min to bake. Do not underbake, they remain very gooey even when baked until quite dark golden brown. You must use paper to line the muffin tray as the brownies themselves served this way are not very attractive (hence only 4 stars) - but the taste and texture is phenomenal.
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Brown Sugar Brownies

Reviewed: Nov. 20, 2011
Extremely sweet, serving these with ice cream made my teeth ache. Nice chewy consistency. I increased the salt to 3/4 tsp to add a salty caramel edge.
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Caramelized Spicy Pumpkin Seeds

Reviewed: Nov. 7, 2012
A reduced the sugar with 1 tbs. Can't stop eating them.
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Bourbon Whiskey BBQ Sauce

Reviewed: Apr. 10, 2011
Very tasty although the smokiness dominated the bourbon. Next time I'll decrease the liquid smoke to 1 tbs & increase the bourbon to 1 c.
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Playgroup Granola Bars

Reviewed: Apr. 3, 2011
Very tasty although they crumbled a lot and were quite heavy to eat. My 3 year old couldn't manage more than a small square although adults fared better. If you're looking for a lighter (texture-wise) snack, try Gobble Up Granola Snacks from this site.
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Whipped Cream Cream Cheese Frosting

Reviewed: Apr. 3, 2011
This was too sweet and had a strange consistency - more fluffy than creamy. If you love & want a classic style cream cheese frosting, look elsewhere!
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3 users found this review helpful

 
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