Sarah Dove Recipe Reviews (Pg. 1) - (13213716)

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Sarah Dove




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Easy Key Lime Pie II

Reviewed: Dec. 23, 2014
This is a wonderful recipe, a definite improvement on the Easy Key Lime Pie I (which was already pretty great). Like everyone else, I find that this needs a higher oven temperature and longer baking time than specified. It's become a firm favourite in my family and must always make an appearance at Christmas and on my sister's birthday. Because I'm in New Zealand I don't have access to key limes or graham crackers, but I find that any fresh limes from the supermarket and digestive biscuits are good substitutes. I often add two more eggs to increase the volume of the pie filling, because my pie dish is quite deep.
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Homemade Fresh Pumpkin Pie

Reviewed: Nov. 22, 2013
The filling for this recipe is excellent - smooth and sweet with a spicy warmth. I really want to give it four and a half stars. The only reason I would withhold a half-star is that the crust given here was quite flavourless. My mother happily ate the filling and left the crust on her plate. In future I would make this with my usual shortcrust pastry (made with butter), or perhaps a graham cracker crumb crust. And yes, it's true that this recipe makes only enough filling for one deep pie.
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Carrot Cake III

Reviewed: Aug. 9, 2013
An excellent recipe. I've made it many times and only failed once (because of a defective oven, it wasn't the cake's fault). The cake is moist and dense and sweet and spicy and just what I like a carrot cake to be, and it has been rapturously received by others every time I've served it. I agree with the people who say to use half brown sugar and half white, and on one occasion I didn't have enough cinnamon and substituted mixed spice and was very pleased with the result, so that's my regular version of the recipe. The icing quantities given yield so much that it's easy to make a layer cake and ice it top, sides and middle. Roasted pumpkin seeds make a tasty decoration, too.
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Spaghetti with White Clam Sauce

Reviewed: Sep. 10, 2009
I enjoyed this recipe but the next time I make it I will definitely use much less oil and more garlic. It also works well with prawns instead of clams.
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