PWHITTEN Recipe Reviews (Pg. 1) - (1259867)

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Orange Glazed Sweet Potatoes

Reviewed: Dec. 3, 2004
I thought the directions were a little confusing: 'Add sweet potatoes, boiling water, and salt to a large saucepan' should read 'Add sweet potatoes and salt to boiling water.' My family does not like SWEET sweet potatoes, so I omitted the corn syrup in step 2, and used the juice of a whole orange instead. In step 3, I drained the potatoes after cooking, without saving any liquid, since I did not need it. I prepared the potatoes ahead of time and put them into a casserole with the orange juice sauce and pieces of oranges. I also added 1/2 c. chopped pecans. I covered the dish and heated the dish in the oven (350) for about 1/2 hour instead of finishing on the stove-top.
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Chocolate Mousse Cake IV

Reviewed: Feb. 29, 2004
I made this in a bundt pan, decreased the water in the filling to 1/4 cup, and added 3 T Chambord to the melted chocolate. I split the cake, spread it with the filling, then put rasberries on top of the filling before putting the top of the cake back on. After frosting the cake, I pushed rasberries into the frosting, and sprinkled the cake with chocolate sprinkles. My family raved about the cake (oh my gawd, this is better than sex, etc). The only reason I rated this 4 stars is because I am not fond of chocolate cake made from a mix.
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Raspberry Mousse Cheesecake

Reviewed: Feb. 15, 2004
I added 1/3 c sour cream, then poured the filling into an 8 inch graham cracker crust. The only problem I had was that because of the smaller piecrust, it took almost 45 minutes to bake. My family really loved this dessert.
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3 users found this review helpful

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