yellow_apple30 Recipe Reviews (Pg. 1) - Allrecipes.com (13197446)

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Simple White Cake

Reviewed: Aug. 28, 2010
This is delicious. I only had cake flour on hand, so I subbed that in, and it made the lightest, fluffiest cupcakes I've ever baked. I didn't find the need to beat the egg mixture to death, though, in order to achieve the perfect texture. I just followed directions and ended up with perfection. I did add 1/8 cup more milk as others suggested. I'm really pleased with this recipe and plan to pass it along to my friends.
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3 users found this review helpful

Danish Spiced Rye Bread (Sigtebrod)

Reviewed: Feb. 8, 2011
This bread is unbelievably good! The flavor is off the charts. I couldn't believe I made something this good--it seriously tastes like something you'd order at a bakery. The texture is perfect, and not at all dried out the way whole grain homemade bread sometimes turns out. I don't have a bread machine, so I let it rise 2 hours, separated it into two loaf pans and let it rise another hour. I didn't have the anise or fennel, and I doubled the caraway. I will make this again and again. This is possibly my favorite bread of all time, and I wasn't a fan of rye until now.
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10 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Oct. 17, 2011
This is the bomb! This is the most fantastic cheesecake! I've made many, but I struggled to find the perfect texture. This is it. I'll never go back to the sub-par recipes. I took the advice to reduce the flour to 2 tbs because I prefer an ultra creamy texture. I avoided over beating, used a water bath, and allowed it to cool in the oven. And guess what? No cracking! For the first time ever! It's also delicious, way better than any cheesecake I've ever eaten. I like this with a gingersnap crust. My only issue was the very outer edge browned slightly. It didn't overset or become tough, just slightly golden in a couple of spots. Next time I will take the advice to lower the heat considerably and cook longer. I chalk this up to user error or a wonky oven. It's certainly not the recipe's fault. I absolutely love this!
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My Version of Chantal's New York Cheesecake

Reviewed: Oct. 17, 2011
This is the modification I needed. My first round with this divine recipe slightly browned due to the oven being too hot, but otherwise was perfection. I prefer this with the reduced flour and flavored crust. The water bath helped tremendously. I believe my cracking issues in the past have been from lack of the bath and possibly opening the oven door too soon, even though some recipes call for cracking it open for the remaining hours. Thanks for the revision, I believe this is about as perfect as it can get!
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1 user found this review helpful

Heavenly White Cake

Reviewed: Apr. 27, 2011
Absolutely amazing! This was by far the lightest, fluffiest cake I've ever had. The flavor was perfect, much better than any boxed white cake. I took other reviewers' advice and upped the milk to 1 1/2 cup, and I swapped the almond extract for additional vanilla. Instead of beating in the meringue, I folded it in with a spatula to be sure it retained it's lightness. Other than that, I followed the recipe, right down to the multiple siftings. This is now my go-to recipe for white cake.
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Fluffy White Frosting

Reviewed: Jun. 22, 2011
This worked like a charm! Perfect frosting for those of us who don't like confectioners sugar. I like to actually taste the cake, not just an overpowering frosting. This was exactly like marshmallows. It complimented the white cake I made perfectly. I love this, and it's my new go-to white frosting.
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2 users found this review helpful

 
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