samclark Recipe Reviews (Pg. 1) - Allrecipes.com (12652026)

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Chantal's New York Cheesecake

Reviewed: Apr. 27, 2011
I used this recipe for a catered party at work. It went over so well I made another for the other cooks. Garnished with candied orange peels and simple hulled fresh strawberries, this was wonderful, smooth and delicious. New York cheesecake is a classic and this recipe was no exception. Thank you Taliesen! The only thing I changed on my second batch, was used toasted ground hazelnuts in the crust mixture, about a half cup or so. wonderful
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1 user found this review helpful
Photo by samclark

Kalacs (Hungarian Cinnamon Swirl Bread)

Reviewed: Apr. 23, 2011
The day after baking, this bread takes on this really delicious crusty flakey texture on the outside, but still so soft on the inside from all that wonderful sugar and cinnamon. I didn't double the amount of filling, but I didn't measure it either. I mixed and matched until it looked and tasted right to me. Already have requests for more.
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3 users found this review helpful

Fried Ice Cream

Reviewed: Apr. 8, 2011
coated with honey bunches of oats with macerated strawberries! YUM! Also tried a variation of mango and green tea ice cream minus the cinnamon and added a touch of sugar and topped with fresh raspberries and whipped cream. wow
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3 users found this review helpful

French Herb Bread

Reviewed: Apr. 8, 2011
What a great bread. Flavorful and soft. TO THOSE who are having texture problems, or troubles with the dough rising. My suggestion is to always proof the yeast before the baking process. I know active dry yeast is appealing in the sense that you can just mix and go. But that re-assurance that the yeast is healthy and ready to go is priceless in making great bread. I'll be making this again, trying more savory and perhaps some sweet options!
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2 users found this review helpful

Cake Balls

Reviewed: Apr. 6, 2011
They're cute, simple, and by taking the time to decorate them nicely, everyone figures you bought them somewhere. yum yum yum yum yum. Perfect to make for all those picky eaters out there. Packaged cake mix is inexpensive, so making a variety of flavors is so easy. I used my own homemade frosting. awesome
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1 user found this review helpful

Brownie Biscotti

Reviewed: Apr. 2, 2011
I used a mint chocolate drizzle...oh so good!! I used both hazelnuts and almonds. So get creative, this is the kind of recipe to experiment with!
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7 users found this review helpful

Yellow Clooney Cake

Reviewed: Apr. 2, 2011
I'm a sucker for yellow cake. No frills, no fancy technique, just simple lovely cake. Very moist, very very delicious. Will be my go to yellow cake recipe (sorry grandma...) Also love that buttermilk was used. It makes this cake all the more rich and delightful
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24 users found this review helpful

Fluffy White Frosting

Reviewed: Mar. 26, 2011
Just needed a a good frosting for some cupcakes, it was delicious!
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2 users found this review helpful

Danish Cinnamon Snails

Reviewed: Mar. 24, 2011
Don't shy away from cardamom!!!! it's your friend. Not many people know its in the ginger family, it's strong! and earthy, and slightly citrus in taste. That 1/2 tea. really make these pop! Make sure you butter and eggs are at room temperature. Forgot to take them out of the fridge? Just pop them on top of a pre-heating oven for 30 min. Active dry yeast works just great if you don't have cake yeast. Made this spur of the moment when I just wanted to bake something quick and easy. Also: I will always substitute a light brown sugar for white granulated sugar in regards to dough . But thats just me.
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44 users found this review helpful

Basic Flaky Pie Crust

Reviewed: Mar. 24, 2011
I used this crust recipe when I found myself in desperate need of pumpkin pie. Make sure your water is ice cold, and if the dough is hard to roll out, but it back in the fridge for an additional 20 min. I couldn't find my pastry blender, My hand held mixer did the trick just fine. REMEMBER to use flour sparingly! more flour=less flaky.
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1 user found this review helpful

Ninety Minute Cinnamon Rolls

Reviewed: Mar. 24, 2011
These were a huge hit! For an icing I used a basic cream cheese frosting. Making them in the cupcake pan worked flawlessly
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1 user found this review helpful

Miriam's Not-So-Secret Challah

Reviewed: Mar. 24, 2011
For a richer flavor I opted to use all brown sugar. Make sure you don't over kneed this dough, or you will loose all of that awesome texture. Sweet, flaky, dense but airy...One I will make over and over again!
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3 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Mar. 15, 2011
When they say it tastes better the next day...listen! I made the recipe as written and made one loaf and one dozen cupcakes, (which I added chocolate chips to! delicious!) And I was bummed to find it bland right out the the oven. The next day, it was like a totally different bread. The middle of my bread took a while to set, I was worried because I had to bake mine 20 min past cook time. But it finally decided to be ready, and in the end I got a perfect pumpkin bread! Better than anything you can buy, unless ofcourse they're using this recipe
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13 users found this review helpful

 
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