Karen Sullivan Recipe Reviews (Pg. 1) - Allrecipes.com (13281819)

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Butter Cream Frosting I

Reviewed: Oct. 6, 2012
Excellent fronsting. Smooth and creamy, just as frosting should be. I used one whole egg, beat very well before adding in and a little half & half rather than milk, although milk would do just fine. The trick with this frosting as with any buttercream is be very careful adding the liquids, and don't try mixing by hand. Use an electric mixer for the right consistency and spreadability. Oh, I also added a touch of coffee flavor. Three heaping teaspoons instant to one tablespoon hot water, and let it cool in the fridge before using. With this frosting you can use just about any flavoring you want, just remember to decrease your milk.
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Fruit Cocktail Cake VI

Reviewed: Sep. 20, 2012
I've been looking for this recipe for years, it's the same as my grandmother made and it's wonderful. This cake is rather a family tradition; I make it for my father who is diabetic and use Splenda instead of sugar in both cake and frosting. But for my family I make the the standard way. And I do add 2 tsp. vanilla.
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Porcupines

Reviewed: Jul. 4, 2009
A good recipe, my family really likes it, it just needs a little spicing up. I use a beef bullion cube melted in 2/3 cup water, chop the onion VERY fine, and add finely chopped red bell pepper. You don't need as much salt using the bullion cube. You can also substitute canned beef broth for the water and/or bullion cube. I also add in soft bread crumbs, about 2/3 cup--helps hold it together. And I use pre-cooked rice, just seems to work better. Last thing I do is use some thyme, and a touch of cider vinegar to spice up the tomato sauce.
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Blueberry Pound Cake

Reviewed: Jun. 19, 2009
Excellent cake--flavor and texture perfect, nicely moist. I've made a lot of pound cakes, but this is about the best of all. Since I found this recipe, I've made almost a dozen cakes for family, friends and for my husband to take to work to share with the guys. I've also found you can use other fruits with this cake. I've used peaches, pineapple and pears so far. You can also put different flavored glazes on it, or a fruit sauce, this helps it stay moist longer. This cake has become one of my family's most favorite desserts.
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