Pastry_Perfection Recipe Reviews (Pg. 1) - Allrecipes.com (12971381)

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Lemon Square Bars

Reviewed: Jun. 2, 2011
Absolutely delicious! I followed the recipe as written using fresh-squeezed lemon juice, just replacing 1 of the 2 c. of sugar with splenda and 1/2 c. of the butter with 1/2 calorie butter substitute (Move Over Butter) as a nod to health, and the end result is PERFECT (totally no fake-sugar aftertaste)! Definitely a keeper!
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Cardamom Braid

Reviewed: Apr. 6, 2011
This came out delicious and incredibly soft! I was afraid that the all-purpose flour I used (I didn't have bread flour on hand) might change the texture, but it still came out very nicely. The amount of cardamom is perfect, too! This is a perfect dessert/sweet bread, and I'm thinking French Toast with the leftovers is in store for this weekend!
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Sweet Potato Pound Cake

Reviewed: Apr. 6, 2011
This pound cake was delicious and moist, even in spite of my substitutions I made as I didn't have everything on hand. I only had one cup of mashed sweet potato, so I used mashed Yukon Gold potatoes for the other 1 c., and added a few shakes more cinnamon, scant 1/4 tsp. ginger, and 1/4 tsp. ground allspice to make up for the flavor. SOMEONE in my family ate my orange, so I used lemon juice for the glaze and kumquat peel for the zest (I have a tree in the back). The flavor was still delicious! The added spices were perfect: not overpowering but not underwhelming either. The glaze was also a fine compliment even when not orange flavored. 5 stars all the way, and I'm looking forward to making this when I have all ingredients on hand to see how it compares!
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Good 100% Whole Wheat Bread

Reviewed: Mar. 10, 2011
Really good and not dense at all for being 100% whole wheat! I made this the traditional way and added 1 1/2 Tbsp. vital wheat gluten to aid in the rising process. I dissolved the yeast in the water for 10 min. (until yeast bubbles to the surface), then added the sugar, salt (only 1 tsp. to cut the sodium), butter, wheat gluten, dry milk powder, and 1 1/2 c. whole wheat flour. I then added the flour 1/2 c. at a time, then turned dough out onto my floured counter-top and kneaded for about 10 min. (dough was stiff to work with). I let it rise for 1 hr., punched it down, rolled it out and rolled up jelly roll style, put it in a prepped pan, and let it rise for another hour. Baked in a pre-heated 350 F. degree oven for 35 min., and rubbed the top with a tad bit of butter right after pulling it from the oven to keep the crust soft. EXCELLENT is all I can say. :)
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Buttercream Icing

Reviewed: Mar. 10, 2011
Excellent recipe; just be sure to use all butter for a richer taste. I used home-made butter (no bright yellow dyes) and clear vanilla extract to make white wedding cake frosting, and it got rave reviews!
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