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Recipe Reviews 34 reviews
Rainbow Citrus Cake
I've made this cake several times, and it's always a big hit. I don't understand all the problems some of you had, this is a pretty simple cake. I'm 74 years old, and when I was a kid my mother used to bake this for the family, in a coal or wood fired cook stove. I'm still using the same pan's she used. She always used lemon curd for the filling, and I'm still using the same recipe. She made the frosting with whipped cream held up with powdered sugar. Never had to worry about left over cake either. I still don't. The whipped cream/cream cheese frosting is a little different when I make it, I use powdered sugar, and more of it, the frosting stands up better this way.

0 users found this review helpful
Reviewed On: Apr. 15, 2014
Mini Cheesecakes I
This recipe is more like custard than cheesecake. Doesn't even cut like cheesecake. It cuts clean. Bland flavor. The idea is great, but I'll use my own recipe. I have my own eggs, and they are big. Maybe if you used only one (1) medium to small egg would be better with this recipe.

0 users found this review helpful
Reviewed On: Apr. 7, 2014
Chef John's Quiche Lorraine
But, if you want to kick this up to 5 stars, forget the cayenne, or black pepper like most people use, and use Basil, it's a good pepper substitute and I can really enjoy this without getting heart burn from the pepper. Everybody in my house loves this. Also, we like the cream cheese crust the best too.

0 users found this review helpful
Reviewed On: Apr. 5, 2014

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