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Blueberry Sour Cream Coffee Cake

Reviewed: Sep. 1, 2013
I suspect it is my fault that half of the cake stayed stuck in the pan when I turned it over, in spite of it being a non-stick Bundt pan and using copious amounts of non-stick spray. Perhaps reading down to the bottom of the recipe where is says to "cool in the pan" for people like me it should read "cool completely in the pan, not 20 minutes, dummy." The cake is very tasty but even for a sweet-tooth afflicted person like me I think it could have done with less sugar. I used plain yogurt in place of sour cream and since I had some unsalted cashews, I ground them up to use in place of pecans. As another reviewer mentioned, I'd prefer to use 1/2 the struesel in the bottom of the pan and the other 1/2 in the middle. I too, tossed the blueberries with one tablespoon of flour and they didn't sink or turn the batter blue. Worth trying again. Docked it a star for the excessive sweetness, not because it fell apart.
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Hot Water Pie Crust I

Reviewed: Sep. 1, 2013
I have never been able to make a decent pie crust until I discovered this recipe. It has never failed me and it's so easy. Depending on the amount of humidity in the air I often have to increase the water to 1/3 cup to prevent the edges from cracking when I roll it out. Just mix it up, divide into two pieces, roughly shape into a circle (about 5-6 inches) and put in plastic bags for 15-20 minutes and it's ready to roll. Fantastic! And always flaky. No worries about "pea-size" pieces of shortening or using ice water and being extra careful about mixing. As others have suggested, rolling out between two pieces of wax paper helps to keep it from sticking to your pastry board, kitchen counter, or whatever you use. I recommend it to anyone who mentions they're planning to bake a pie.
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