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Grandma's Sour Cream Pound Cake

Reviewed: Oct. 24, 2009
The best pound cake ever!! You must beat the sugar and butter about 10 minutes before you add the eggs and beat after each one for at least a minute. This is a must for any cake that says to beat until light and fluffy. Everyone loved it and I will bake again and again.
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8 users found this review helpful

Homemade Fresh Pumpkin Pie

Reviewed: Nov. 1, 2012
This was my first attempt to make pies from a fresh pumpkin. I knew it had to be cooked, but I had no idea how to do it. The instructions at the bottom of the recipe are perfect and very easy. My pumpkin was big enough to have two dutch ovens full to cook, but they steam perfectly with the inch or two of water in the bottom of the pot. After cooling, they peeled so easily. I then put them in my electric mixer and didn't add anything and just let it mix. All the strings wrap around the beaters. Just take the beaters out and wash off. I had to do it twice per bowl. So don't rake off the pumpkin from the beaters, just take them off and wash the strings away. I also do this on my sweet potato pies. If you add any liquid, it will not remove them. We do not care for the cinnamon, nutmeg or ginger; just cooked them plain and they were magnificent. I had to cook about 50 minutes, but that could have been the difference in the ovens. I will definitely use this recipe over and over. Thanks!
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1 user found this review helpful

Roasted Pork Loin

Reviewed: Jan. 1, 2010
I made this today for my New Year's Day meal. It was wonderful - very moist and very tasty. I didn't have rosemary or garlic cloves, but I used 1 tsp garlic powder, 1 tbs of olive oil, 1 tbs of honey, 1 tbs of red wine, salt and pepper. Made the paste, stuffed it into the slits that I had made and rubbed the rest all over it. I stuffed in dried cranberries wherever I could find a place. I put it on a rack with 1/2 c of broth in the pan and roasted it at 350 degrees with a foil tent over it for an hour, then removed the foil, lowered to 325, and cooked until it reached 160 internal degrees. It was 3-1/2 lb roast, so it needed about another hour and a half cooking time. Everyone loved it and wanted the recipe. I will definitely cook again and again.
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2 users found this review helpful

Pumpkin French Toast Bake

Reviewed: Nov. 24, 2011
Just made this for Thanksgiving breakfast and it was amazing, everyone loved it. I tore off all the crust of the bread, then tore each slice into about 6 pieces and set aside while I mixed up the filling without the cloves, as we don't care for it. And as another reviewer said, I put the bread into the large mixing bowl and folded it together along with a big handful of pecan halves and then poured into the dish and sprinkled the topping on it. Cooked mine at 325 for 30 minutes. I had maple syrup, creamy whipped topping, and honey on the table. The whipped topping was the favorite. I will definitely make this over and over. What a delicious and easy dish. Would make a good supper on a cool evening or as a dessert. 5 stars for sure!
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Chicken, Asparagus, and Mushroom Skillet

Reviewed: Mar. 8, 2012
This dish is so easy and so tasty. I used 'No Salt - Zesty Blend' which had all the spices and added a pinch of extra basil. Fabulous! I've already made it twice and cooking again tonight for me and hubby. Hope there are leftovers; it's even better the second day!
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2 users found this review helpful

Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Jun. 17, 2012
I love this recipe! I've used a similar one for years made with a beef sirloin roast, sliced thick for added taste throughout the meat. I cooked with a pound of fresh mushrooms and served over rice. Both meats cooked with the dry onion soup mix are so tasty and ones that I save for that special meal. Don't leave out the wine; it gives it a very special taste.
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6 users found this review helpful

Easy Peach Cobbler

Reviewed: Oct. 14, 2013
Great tasting and very easy. I used canned peaches and measured out the 1 cup of juice which was basically all of it, so next time I will omit the measuring and just dump the 2 cans in the pan. I cut each slice in 2 or 3 pieces. I also left out the cinnamon as a personal preference. It was pretty, it was easy and it was very good. Will definitely keep a cake mix in my pantry to make again.
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4 users found this review helpful

Aunt Bert's White Cake

Reviewed: Feb. 9, 2011
This cake is good even though I misunderstood the recipe. I sifted the dry ingredients together like it said which normally includes the soda. I had read over it, but was thinking more of souring the milk. When it came time to add the soda, I had already added the soda to my dry ingredients. It's good even though I did it wrong. I made the proper notes on my printed version and when I try it again, I will repost.
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2 users found this review helpful

 
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