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Strawberry Shortcake

Reviewed: Feb. 20, 2011
Not bad at all, but indeed reduce the baking powder a bit. To all those who wrote 1-star reviews, complaining about this not being a "pound" or other plain white cake -- take note: It is not supposed to be. Shortcake is a very specific type of batter, which is much more like a scone or biscuit. It is supposed to be that way!
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5 users found this review helpful

Pure Maple Candy

Reviewed: Aug. 31, 2010
This is an excellent recipe, and it works well. For those who are having trouble, I suspect (but don't know) you have never, or rarely, made candy or fudge. It takes practice. The person who ended up with bricks crumbling over-boiled the syrup. The person who ended up having to use a mixer under-boiled it. The latter is easily corrected by putting the syrup back on the stove for probably another minute. The first thing I'd check is the thermometer, if you were using one. It may be off -- try it in boiling water, as that is something which is consistent in temperature. If it is off there, then it is off for everything else. If you are not using a thermometer (it is not needed) the timing and mixing will come with practice. Try making fudge first -- it is a bit more forgiving. Also, try leaving out the nuts the first couple of times. This will allow you to learn the proper consistency of the mix for moulding.
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117 users found this review helpful

Steak Pie

Reviewed: Aug. 9, 2010
This is a very good base recipe for steak pie. Personally, I would add mushrooms, but it should be noted that traditional steak pie is steak only. It is worth pointing out to the people who have commented about "bland" etc., that many of them are confusing "steak" pie (which is traditional UK) with "meat pie" (which is more American). Traditional steak pie has steak, at top crust (or both, if desired -- increase baking time considerably if using double crust), and gravy. Nothing else. This fits the bill perfectly.
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3 users found this review helpful

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