Baricat Recipe Reviews (Pg. 6) - Allrecipes.com (131039)

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Pumpkin Cake

Reviewed: Nov. 4, 2011
Lovely, moist, perfectly spiced autumn treat. I have used both pumpkin, as written, as well as mashed sweet potato, which I quick-cooked in the microwave, then slipped them out of their skins and mashed. No discernible taste difference. Absolutely fantastic! I always cut the sugar back to 2 cups, and it comes out just right to our palates. I also add a tsp of ground ginger, which complements pumpkin/sweet potato to perfection. Wonderful, heritage-calibre recipe.
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9 users found this review helpful

Cranapana Bread

Reviewed: Oct. 25, 2011
Meh. I loved the name, so I just had to make it. The texture is nice and moist. No problem with its rising, and no problem baking it through in 60 minutes. Not dense at all, relatively light/airy for a quick bread, presumably because of the high proportion of baking powder in self rising flour. We liked the burst of tart cranberries in it, as well as the hint of banana flavor. The apples are lost in the flavor, but they contribute moisture, and that's about the extent of their role. In fact, the overall taste is rather bland and unexciting in its totality. It's not very sweet when you consider that those cranberries are pretty darned tart. 3-1/2 stars would be more appropriate, as 3 is too low and 4 is too high. There are so many other quick bread recipes on this site that are knock-outs that it makes no sense to go with one that only offers a mediocre taste that goes nowhere. Not bad, but certainly unremarkable, and for us, just not worth the calories. For this reason, after a slice to sample the finished product, sadly, the rest was trash can fodder.
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6 users found this review helpful

Homemade Pancake Syrup

Reviewed: Sep. 27, 2011
Why ever pay a fortune for expensive syrup from the grocery store anymore, when you probably have most of the ingredients to make this in your pantry already? Maple extract isn't very expensive and one bottle will make several batches. I added just a dash of cinnamon to the syrup before simmering. If it's not thick enough to suit your tastes, you can simmer it another couple of minutes, even if you only make that discovery after cooling. Just put it back into the saucepan, bring it to a simmer, and continue for another 2-3 minutes (longer if you like it really thick.) If you accidentally boil it down too long, so that it gets too thick, add a touch of water and blend in. When the syrup was cool and I tried it, the maple flavor needed to be just a little stronger, so I added another 1/4 tsp extract to satisfy our palates. Also added about 2 tsp butter, and it tastes just like Mrs. Butterworth. Now I just use the bottle, and fill it with this. Great money saver, and better flavor.
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4 users found this review helpful

Original Lemon Crinkles

Reviewed: Sep. 24, 2011
One of Trevor's favorites
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1 user found this review helpful

Sherika's Easy Corn Fudge

Reviewed: Sep. 19, 2011
What can I say? I'm simply speechless.
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12 users found this review helpful

Microwave Fudge Brownie Cupcakes

Reviewed: Sep. 3, 2011
Try at 1 minute 10 seconds. May seem slightly overdone, but can overbake in a couple of seconds. Add a little more sugar. If using cocoa, only use 8 Tb total, not 10. Don't forget an extra pinch of soda to neutralize the acidity. Add an extra Tb of flour, as it's pretty light and the cupcakes fall apart if eaten too fresh.
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1 user found this review helpful
Photo by Baricat

Mom's Buttercream Frosting

Reviewed: Aug. 30, 2011
This is an old chestnut! I've been making this recipe for over 30 years. One ingredient that is missing is salt. You need to add a couple of nice, big pinches in order to counteract the blandness which shortening imparts. Measure flour into your saucepan with the salt, then whisk in the milk, little by little, to banish lumps. After it has been cooked (low heat, whisking constantly) long enough that it starts to boil (this has to be done in order to activate the flour's full thickening power, thereby eliminating an unpleasant "floury" taste) remove from the heat, and press a piece of plastic wrap right onto the surface of your paste. This is the best way to make sure your paste doesn't form a "skin" as the paste cools. The sugar should be added in a very slow, very tiny stream in order to incorporate it sufficiently, then the mixture should be beaten vigorously for 5-10 minutes, depending on the power of your mixer, to eliminate grittiness. Then incorporate your chilled paste. Add your flavoring (I add a dash of lemon and orange extracts to the 2 tsp vanilla for a beautifully complex finish) and beat for another few minutes. Not the heavy texture of your conventional buttercream, but, as others have noted, more of a whipped cream kind of texture. Light, luscious, not too sweet. It's the perfect finish for any cake. Best not to attempt to decorate with it, however, as it's not as sturdy as a conventional decorator buttercream. This is always served to raves.
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32 users found this review helpful

Pumpkin Spice Microwave Cupcakes

Reviewed: Aug. 29, 2011
From Chocolatier October 1991 Edited 9/19/2011: Bake total of only 2 minutes when using half Splenda. Frosting: 2 Tb flour whisked until smooth with 1/2 cup milk and 1/16 tsp salt. Cook over low heat until smooth and thick. Press plastic wrap onto the surface and put in fridge to cool. Cream 1/4 cup margarine (or butter), 1/4 cup shortening, 6 Tb sugar until light and fluffy. Add cooled flour mixture and beat 5 minutes. Add 2 tsp vanilla, dash lemon.
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1 user found this review helpful

Five Flavor Pound Cake I

Reviewed: Aug. 19, 2011
Yum!! Went heavier on the vanilla, and lighter on the coconut, since we're not huge fans. It was wonderful. Nice dense texture with moist, fine crumb. Works well for torting, as shown in the picture. Excellent.
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10 users found this review helpful

Ginger Bars

Reviewed: Aug. 16, 2011
Lovely, spicy, tasty bites. Since my crew loves their ginger baked goods to have a pleasantly warm afterglow, I added a full tablespoon of ginger and several good shakes of cayenne pepper. Then sprinkled the top with sugar to ensure a crackly crust. These didn't disappoint. I'm perplexed by the reviews that call this recipe "cake-like" because mine were nice and chewy, with a thin, shiny crust that shattered when bitten into. To be fair, I need to note that I used only all purpose flour, as I didn't have any whole wheat. Maybe that made the difference? Another possible explanation I can think of is overbaking. They were devoured in no time flat, and one friend who is a major fan of gingersnaps said he actually prefers these because of their chewy texture - the flavor is virtually the same. These are easy to whip up in no time at all - much quicker than making individual cookies. I always keep molasses on hand, and this is just about as good an excuse as any I've found for continuing to do so. A+
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27 users found this review helpful

Slammin' Salmon

Reviewed: Aug. 9, 2011
Epic! Add yet one more voice to the Greek chorus praising this recipe. It's easy to tailor this to your taste. We're not people who like things real hot, so in place of the crushed red pepper flakes, I used about 1/4 tsp cayenne. Also didn't have green onions, but I did have one very lovely leek, so I chopped up the light green part. No peanut oil, so I subbed extra virgin olive oil. I also finely grated the zest of one lemon into the marinade. These changes presented no problem. It was INCREDIBLE. In place of salmon, I had some 2" thick marlin fillets. We grilled it over charcoal, and I'm telling you, this was darned near nirvana! Moist, full of smoky, earthy, delectable taste. Salmon is coming next. But be aware that it translates perfectly into other firm-meated fish, such as ahi (fresh tuna,) shark, mahi-mahi, or swordfish. Beg, borrow, or steal the ingredients to make this one. Yes, it IS that good!
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14 users found this review helpful

Sour Cream Pound Cake

Reviewed: Aug. 7, 2011
This only just misses the coveted 5 star rating by a whisker. It's a solid starting point. However, it loses a half star because 1) it benefits greatly from the addition of flavoring and 2) the instructions are incorrect. No way around it. The temperature is too high, and the timing too long. Had I baked it at the indicated 375 degrees and left it in for 50 minutes (subtract 10 minutes to compensate for the larger pan I used - read on) the result would have been a dark brown outside, and and a dry inside. It should be baked at 350 degrees. Because I don't have the loaf pan size specified, I used a 9"X5" pan, and 45 minutes resulted in a perfectly baked cake. The texture is spot-on for a pound cake, dense, with a moist, velvety crumb. Excellent keeper, presumably because of the sour cream, which imparts a lovely flavor. I used 1 tsp vanilla, and 1/2 tsp each of orange and lemon extracts. This can be tailored to your tastes. 1-2 tsp vanilla will give you a flavorful plain cake, but you can use any combination you'd like, such as almond, coconut, anise, lemon, rum, maple, orange, or a little of all of them. If you like citrus, fold in 1-2 tsp finely grated zest. Infinitely variable. It's fast and easy to throw together in no time at all. Freezes well, but do not store for more than 4 months tops, double-wrapped in plastic for optimum quality. Looks like a Sarah Lee or Entenmann's cake, with a far superior flavor to either. With these minor modifications, stellar!
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33 users found this review helpful
Photo by Baricat

Chocolate Frosting III

Reviewed: Jul. 29, 2011
Good flavor, but definitely needed work. I wanted it to look shiny, so I added about 3 Tb corn syrup. Thin, as has been pointed out before, so I placed it in a bigger bowl with ice and water, and stirred gently until it firmed up. Do not use a mixer over the ice and water, unless you want the color to lighten up considerably. I was going for a dark, fudgy look, so I just stirred it with a rubber scraper. It will thicken up on the bottom, where the bowl makes contact with the icy water. Not to worry. Just take it out of the ice water and stir until the thicker part has blended in. Then return to the icy water and continue stirring until it reaches your desired consistency. I was using it for my 9-layer vertical torte, so I increased it by 50%. Held its shape very well, and with the addition of the corn syrup, it sported a lovely, appealing sheen.
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5 users found this review helpful

Aunt Johnnie's Pound Cake

Reviewed: Jun. 29, 2011
Hard to imagine how anyone could take exception to this excellent recipe. Super moist, flavorful, with a fine, tender, velvety crumb. It's nice and dense, exactly as a proper pound cake should be. What's not to like?? It's a recipe that can tolerate all manner of changes in flavoring, and turn out consistently like champ. I've made it plain, subbing vanilla for the almond (we don't like in-your-face almond flavor in this house,) and have dressed it up, as well. To do this, I use 1/2 tsp each of coconut, rum, maple, almond, lemon, orange extracts and 1 tsp vanilla. I know this is about double the extract called for in the recipe, but it still works perfectly. I have also used buttermilk in place of the milk in order to use it up, but when I do that, I add 1/4 tsp soda to neutralize the acidity you get from buttermilk. It's perfect to layer with strawberries and cream, or just to enjoy with a cup of tea. I have used it to make a trifle - just wonderful. Any way you choose to make it or serve it, this recipe will do you proud each and every time. Watch the timing scrupulously, and check with a toothpick or skewer in the center to determine doneness. Overbaking will make this dry. A little watchfulness will be rewarded.
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10 users found this review helpful

Cowboy Cookies III

Reviewed: Jun. 24, 2011
Made as written, with only two minor changes. I subbed margarine for half the butter, as I knew this would help with the flattening of which many have complained. Also, part margarine will contribute a chewier texture, and this is exactly what I got. The second change was to double the chocolate chips, ensuring abundant distribution throughout. Superb recipe for a hearty, satisfying cookie. Rolled oats, as opposed to quick oats, ensure a nice, chewy texture, as well. With a couple of these in one hand, an ice cold glass of milk in the other, life is absolutely wonderful!
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7 users found this review helpful

Ham and Potatoes Au Gratin

Reviewed: Jun. 2, 2011
Homey and hearty. Four and a half stars would be more accurate. I felt more onion should be used, about 1/4 cup (4 Tb) to enhance the cheese flavor. It should be sauteed until lightly browned in the butter, as raw, crunchy onion lends, to our taste, an unwelcome distraction in flavor as well as texture. Parboiling the potatoes (about 6 minutes for 1.5" cubes) before folding them into the sauce will ensure that everything is adequately cooked within the stated time. In order to amp up the flavor, I used half chicken stock in place of 3/4 cup milk. The sauce tightened up considerably while waiting for the oven to preheat, so another 3 Tb of milk was needed, stirring to incorporate evenly. Thinning it this way allowed for the perfect texture in the finished casserole. All in all, a very good, solid recipe that with a few minor tweaks can become a memorable meal. It's comfort food that will bring 'em running to the table.
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37 users found this review helpful

Hot Buttered Chocolate Rum Sauce

Reviewed: May 17, 2011
Incredible!
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1 user found this review helpful

Crusty French Bread

Reviewed: Apr. 22, 2011
Fabulous recipe. Fine, moist crumb, with a shiny, thin crust. I spritzed the loaf periodically during baking with water to ensure crispiness. It was crisp for a short time, but then became chewy, which was OK. It's delicious both ways. Perfect baguette, none better.
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5 users found this review helpful
Photo by Baricat

Peanut Butter Chocolate Chip Cookies from Heaven

Reviewed: Apr. 15, 2011
Tender, sable texture, aided along with the addition of cornstarch. As a result, these are more delicate than classic peanut butter cookies, so know ahead of time that they break and crumble easily. This accounts for the 4 star rating. Since I firmly believe that you can't have too much of a good thing, I added Reese's Pieces and chopped up Snickers to the chocolate chips. There was just enough cookie to tie everything together. The caramel in the Snickers partially melted, then added a lot of chewiness when cool. No way can you stop at one. Don't forget to flatten significantly before they go into the oven, because with this dough, what you see is what you get, i.e. no spreading whatsoever. These freeze very successfully, and, unfortunately, they were even wonderful directly from the freezer. Not good for weight management...
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9 users found this review helpful

Displaying results 101-120 (of 364) reviews
 
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