Mary Denver Recipe Reviews (Pg. 1) - (13757522)

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Mary Denver




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Pineapple Upside-Down Cake V

Reviewed: Dec. 20, 2010
We loved it! I now see that I made a mistake that was fortunate. I used 20 oz cans of pineapple. Had plenty of juice to use in the cake mix. Also added a little coconut to bottom layer. Used pans that have turning lever to release cake. Next time I'll add the cherries after it's baked so they show better. --Has anyone tried putting rum in? Please advise. Don't want to make it sweeter though...
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Too Much Chocolate Cake

Reviewed: Apr. 18, 2009
I give it a 4 because I can still tell it's a mix cake. Everyone loved it. It was very elegant, I made it in a spring form pan, so it looked like a restaurant chocolate cake. Used previous advice: only 1/2 c oil, low-fat sour cream, and Satiny Chocolate Glaze.
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Satiny Chocolate Glaze

Reviewed: Apr. 18, 2009
Excellent and so easy. No changes.
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Rum and Sweet Potato Casserole

Reviewed: Nov. 28, 2008
WOW! This is a recipe that can be tailored to everyone. Following others advise, I increased potatoes by 2+ cups, decreased sugar to 1/2c. I tried different levels of rum, and ended up with 1/3 cup per recipe. I like the rum, and with extra potatoes it wasn't too strong for me. Biggest change was I didn't use any butter at all. Eliminating butter in sweet potatoes and in topping as previously suggested saved 1300+ calories, and it was GREAT! Thank you for such a yummy recipe.
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Reviewed: Aug. 17, 2008
Followed several reviews and this was a HIT! Not too much tahini, it still tastes like an eggplant dip. Charred eggplants and peeled. Increased basil (1/4 packed cup for 2 eggplants) and garlic (3 cloves for 2 eggplants. Didn't seed the peppers. Sprinkled a little cayenne on top at end for color and zing.
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