75077 Profile - Allrecipes.com (13063927)

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Recipe Reviews 4 reviews
Pumpkin Cake III
Lots of changes necessary if you're a pumpkin fan & want to make it yummy. I did all the oil, but agree with others that it can be reduced. The Libby pumpkin roll recipe doesn't even call for oil at all. My cake is hot out of the oven, but I cut into it anyway & I do think it could get too moist as usually cake gets more moist as it cools & seasons. Definitely cut out 1/4 cup. If you think about it - cake mixes don't ever call for that much oil & cake mixes aren't using moist pumpkin. Mine needed more salt - it was super duper bland without extra salt. It also needed extra cinnamon, ginger, allspice and nutmeg to help the pumpkin really stand out. You really don't need that much sugar either, especially if you plan to frost the cake. If you're not frosting, then it's fine. If you're surprised by the 5 stars - think back to all the pot lucks & bake sales you've been too & store bought pumpkin pies that are orange, bland with very little spices in them. That's how it got 5 stars!!

1 user found this review helpful
Reviewed On: Oct. 5, 2014
Fresh Strawberry Pie I
Use cold water. Only use the amount of sugar you need based on sweetness of berries. For 1 pie do all the same but 2 tablespoons of strawberry jello. Cook the sugar, cornstarch & water until it's clear. It's not going to be completely clear - rather not white anymore. It will bubble slightly & then get it off the burner. It will be thickened fine. Then add your jello. All should be well unless you took your berries out of the fridge & tried to use them cold. They will weep & you'll end up with a mess.

2 users found this review helpful
Reviewed On: Jun. 8, 2014
Pierogi Dough
I've made peirogi (Ukrainians call them Varenyky) with many a Ukrainians. I really liked this recipe because I could make the dough disk thin & load them up with filling without having thin spots or holes poked through when I was boiling them OR frying them. I hate eating a bunch of dough - so loved this recipe. In the past I'd either rip them up in the boiling process or frying - so pretty much made a mess. My son loves them so I was stuck making them! At last I can do it with success! This dough didn't taste any different to me, so I don't know what others are talking about taste. Thanks for the recipe Linda.

5 users found this review helpful
Reviewed On: May 21, 2011
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