emilee Recipe Reviews (Pg. 1) - Allrecipes.com (13212469)

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Basic Biscuits

Reviewed: Jan. 5, 2014
The taste of these biscuits were yummy but mine did not rise like I thought they would. I was disappointed when they didn't look like the picture. I was careful to not overwork the dough and they were still pretty flat.
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Mexican Spoon Bread

Reviewed: Mar. 10, 2012
This is a very tasty recipe! I used regular milk and a can of creamed corn. We ate this with chili and it added a nice sweetness.
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9 users found this review helpful

Favorite Old Fashioned Gingerbread

Reviewed: Dec. 23, 2011
This is a GREAT recipe! I actually used this for cupcakes and it worked wonderfully! I added a half cup of applesauce to make the cake more moist. For a filling, I caramelized some pears (cored the center of the cakes and filled with pears). To top them, I made a marscarpone frosting and finished with a little drop of caramelized pears on top. They were a big hit! I would have given this recipe 5 stars if I didn't have to make an adjustment. I will make this again (i'm sure several times ;)
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3 users found this review helpful

Country Pumpkin Muffins

Reviewed: Oct. 2, 2011
I edited this recipe to make it a bit healthier. I only used 1 cups sugar and substituted the following for the all purpose flour. 1 1/2 cup unbleached flour, 1 cup wheat flour, and 1/2 cup wheat bran. I really enjoyed this recipe and felt that the raisins provided some sweetness which is why I cut back on the sugar so much.
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Extreme Chocolate Cake

Reviewed: Oct. 4, 2009
I made this cake for a birthday and it was a big hit. I added some VIA (Starbucks new instant coffee) to the milk for the frosting and it was a nice balance to the rich chocolate. Everyone requested that I make it again.
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Plum Blueberry Upside Down Cake

Reviewed: Aug. 9, 2009
I really liked this recipe and only made a couple changes based on what was in my kitchen. Instead of plums I used peaches, sweet cream butter instead of margarine, and cupcake tins for a cake pan. The first time I made it I put to much batter in the pan. 1/4 c works best depending on how much fruit is in the bottom. TO serve I put some whip cream on a plate, shaved the bottom of the cake to make it sit flat and was ready to go.
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Black Bottom Cupcakes I

Reviewed: Mar. 29, 2009
I really liked the recipe by itself but decided to make a couple changes. To make the cake batter more fluffy and light, I sifted my flour. To the cream cheese mixture, I increased the sugar to 1/2 c, added 3 Tablespoons of Malibu coconut rum, and 1/2 a cup of finely chopped sweetend coconut. I followed the baking instructions, but with 10 minutes left, I added a pinch of shredded coconut to the top to toast it and give it a crunch. I brought them to the elementary school where I work and they were a huge hit!
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