RDCollins Recipe Reviews (Pg. 1) - Allrecipes.com (13684362)

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Flourless Chocolate Cake II

Reviewed: Dec. 26, 2011
A chocolate lover's delight! Very easy and quick to make, excellent flavor and texture, absolutely no need for frosting, IMHO, but ice cream or whipped cream (or both!) is a must. Use good-quality BITTERSWEET (baking) chocolate for best results, as in the original recipe published in Gourmet Magazine in November 1997. (Gourmet also omitted the vanilla, which is unnecessary but can't hurt.) BTW, this is a typical flourless cake -- thin (about 3/4 of an inch thick) and very dense, somewhat like a chewy brownie.
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Oatmeal Pie IV

Reviewed: Feb. 21, 2011
Excellent pie, very similar to Pecan Pie but with a slightly different taste and texture. Good in its own right. However, a few comments: 1. I agree that the timing in the original recipe is off. Like that of another poster, my oven is accurately calibrated (checked it today with an infrared thermometer). I found that after 45 minutes at 325 degrees, the pie was not nearly done as the center was almost liquid. It was much better after 60 minutes, although still a bit soft. I suggest you cook the pie for 60 minutes AR 325, or perhaps 45 minutes at 350 (which is what most pecan pie recipes specify). 2. Regular rolled oats work fine; no need to use quick-cooking oats. 3. A teaspoon of vanilla might be a good addition.
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One Egg Lemon Pound Cake

Reviewed: May 16, 2009
Easy to make, decent flavor, but rather coarse and not quite sweet enough for me. I added the finely grated rind of a lemon, so it was nice and lemony. However, for my money, the Buttermilk Pound Cake II recipe is a far better cake.
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Buttermilk Pound Cake II

Reviewed: Apr. 4, 2009
I've made this cake several times now, and I think it's perfect as written, although the use of fresh lemon juice and zest might be a good modification. My cakes were certainly not dry or hard, which suggests to me that some may have baked theirs too long -- I think 90 minutes @ 325 is the extreme. My oven is well calibrated, and I check the cake after 60 minutes. It's done when it begins to pull away from the sides of the pan. Also, it's important to cream the butter and sugar well, about 5 minutes on medium speed. The flour should be very gently mixed in about 1/3 at a time, only until it's barely incorporated before adding about 1/3 of the buttermilk, then repeating until it's all added. Over-mixing kills cakes! BTW, this is a huge cake, but it freezes well. We cut it in thirds and enjoy it for a couple of weeks, with slices of the frozen cake zapped in the microwave for a few seconds, then toasted in the toaster oven and served with vanilla ice cream. OINK! p.s. Every time I make this cake I have to come back here and double check to make sure I correctly wrote down the amount of baking soda -- it is ΒΌ teaspoon.
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Oatmeal Chocolate Coconut Chewy

Reviewed: Jan. 31, 2009
Great cookies, wonderful mix of flavors, although not the prettiest cookie in the world. BTW, I used one ounce of dough per cookie and got 60 from this recipe.
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