Katy Recipe Reviews (Pg. 1) - Allrecipes.com (13894124)

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Baklava

Reviewed: Nov. 17, 2008
I wanted to take a picture of my baklava, but it was eaten the same day I made it. Needless to say, this is a great recipe. Next time I'm going to add a splash of almond extract to my sauce.
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Photo by Katy

Panna Cotta

Reviewed: Nov. 9, 2008
I've never had Panna Cotta before, but I was very impressed with this recipe. My only problem was with how sweet it is. I'll be cutting the sugar back next time. Edit; I'm going to have to up my rating to 5 stars. On the first day after refrigeration the panna cotta is extremely sweet. However, if you let it sit covered for another day or two (covered) in the fridge the sweetness goes way down and the texture gets much better. It just needs time to settle.
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Photo by Katy

Pecan Pie V

Reviewed: Nov. 3, 2008
I had been hesitant about trying this pie, I tend to lean toward tried and true recipes. However, a friend was looking for a less syrupy pecan pie so I bit the bullet and gave this one a shot. I am so glad I did. I am replacing my old recipe with this one. It's gooey and sweet, but not too sweet. I added a half cup more pecans and the result was perfection. People actually moaned as they bit into this one. I did allow my eggs to come to room temperature before beating. I baked at 350 for 40 minutes until I had a golden brown crust on top. You certainly won't be sorry that you tried this. I sure wasn't.
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No Bake Double Good Dessert

Reviewed: Oct. 29, 2008
This recipe is pretty awesome. I absolutely adore the taste and it was easy to make; a real hit around my house. The "crust" gave me real trouble though. I used graham crackers the next time and it was a real improvement. It's definitely worth a try though.
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Cake Mixes from Scratch and Variations

Reviewed: Oct. 21, 2008
Oh my goodness, where has this recipe been all my life? I hate to think that I've been wasting my money on cake mixes when this was within reach. I tried the white version and it turned out beautiful and tastes even better. I didn't make any alteration and it was still perfection.
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Shortbread Cookies II

Reviewed: Oct. 5, 2008
Maybe it was my ingredients; my cookies came out beautiful but tasted like raw butter. I followed the recipe exactly and am very disappointed in my results.
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Red Velvet Cake I

Reviewed: Oct. 3, 2008
I've made this quite few times over the years and I still love it. It turns out wonderfully every single time. I usually add a bit more cocoa though. A hint on the icing, I use a whisk to mix the milk and flour before heating to prevent lumps. Also, it does need to be refrigerated or you will have a runny mess.
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