jillalex Recipe Reviews (Pg. 1) - Allrecipes.com (12936299)

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Real Sopapillas

Reviewed: Jun. 16, 2014
Just made these for my son's Arizona State Fair project. This was my first time deep frying and it wasn't as difficult as I'd thought. I only had 12 oz of organic high-heat safflower oil so I used organic coconut oil (so much healthier) for the balance. The sopapillas were so light and such a pretty gold! (Didn't taste the coconut at all.) I spent about 30 minutes trying to get the temperature close to 375. I bought a candy thermometer and this was the first time I used it. It only goes up to 400 degrees, but at one point, the oil was far hotter than that! Once I was able to control and moderate the heat, the frying was a breeze. I had a nice rhythm going with the new dough going in and the golden, crispy dough going out. I didn't flour the board enough so when I spatulaed the dough off the board, it accordioned and I had to flour my fingers and stretch it back out. I quickly learned a few things (as long as you're not as concerned with looks or pockets): It definitely doesn't have to be a perfect square--or a square at all. There is a lot of leeway (though you can't really walk away from the oil) between light golden and dark golden--they all tasted good. If you can successfully lay the square on top of the oil, you get a nice bubble. Pockets seem hard to come by, but again, this was my first time out. You can make these as 2" shapes and get many more out of them. I started off big then experimented with small and ended up with about 80! An easy recipe!
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Blintz Souffle II

Reviewed: Apr. 25, 2011
I halved this recipe for a small brunch. I could only find "tofutti" blintzes, but they still came out great. I rolled them in the melted butter before pouring on the batter. I used a little extra orange juice and much less sugar. It's really sweet as it is. I used lowfat sour cream. I grew up with blintz souffles on special brunch occasions. We always served them with thawed frozen strawberries and lowfat sour cream. This time I forgot to serve the sour cream, but the strawberries really hit the spot.
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Passover Sponge Cake

Reviewed: Apr. 20, 2011
Everyone said this didn't taste like a Passover dessert (meaning it wasn't sawdust). It was truly delicious. The cooking time was right on. The parchment at the bottom of the tube pan worked perfectly. I can't believe I didn't think of this before! I added a little orange extract to the orange juice. After the cake cooled, I cut it in half, pulled off the top half, carefully scooped out a moat into the bottom half, and filled it with lemon curd (easy to make, easier to buy). Then I fairly neatly replaced the scooped out mounds. Next I frosted the inside with a "7-minute icing," replaced the top half, iced all over, and coated it in sweeetened shredded coconut. I put toothpicks in it and covered it with plastic wrap (the toothpicks to prevent the wrap from messing up the frosting). I refrigerated the cake until the next day and pulled it out about an hour before dessert time. Easy to cut and serve. Looks marvelous in its coconut glory!
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Passover Choco-Nut Mandel Bread

Reviewed: Apr. 20, 2011
This was better than our family recipe. I added almost a tablespoon of cinnamon to the dry ingredients and was liberal with the cinnamon sugar. (I keep on hand (special, such as Ceylon or Fancy Vietnamese [from Penzey's Spices]) cinnamon sugar made with 2/3 cinnamon and 1/3 sugar. Per our family receipe, when the cooking time was complete, I pulled out the cookie sheets and turned each cookie on its side and baked for 10 more minutes. Then the same on the other side. This makes them extra crunchy and substantial tasting.
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