ajcole002 Recipe Reviews (Pg. 1) - Allrecipes.com (12784194)

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Bee Sting Cake (Bienenstich) II

Reviewed: Sep. 29, 2011
I have been baking since i was 5, and i followed the recipe to a "T" since it was the first time making it. I guess i am like some others expecting something different. the only thing i have ever tried that was harder than this was hard tack back in 3rd grade. the filling reminded me of a tiramisu filling. it was kind of bitter, and the almond extract just seemed very out of place. not sure why it tastes so different from almonds. lol. I am only rating this on my personal taste. I may try to revisit and tweak the recipe. but i was definitely expecting something light and fluffy. i couldn't even cut it into layers to fill it. I had to top it with the filling.
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5 users found this review helpful

Crispy and Creamy Doughnuts

Reviewed: Jun. 6, 2012
We really liked the doughnuts, not so much the icing. I had to use butter in the doughnuts because I was out of shortening, and they still came out well.
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2 users found this review helpful

French Fried Potatoes

Reviewed: Sep. 20, 2011
I have tried the sugar water method before, did not notice any difference than just using cold water. I am a fan of Good Eats, and agree with Alton Brown's method of twice frying. I also use his method of starch conversion for hashbrowns. Placing them in a cold environment (in the fridge) over night. I still soak my fries, but i use salt water , then rinse, and a finally use a salad spinner to help dry them. I then use my fryer at 320F and fry for 5 minutes, drain on paper towels, and cool until close to room temperature. Then i fry again at 350F until golden and crisp.
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Buttery Soft Pretzels

Reviewed: Sep. 25, 2011
very tasty. just made my first batch. the only thing i did different is dampening the rolling surface and my hands. the dough would not roll into a "snake" with out it. It just kept pushing the dough around on the floured surface.
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0 users found this review helpful

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