bellabusta Profile - Allrecipes.com (1402080)

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bellabusta


bellabusta
 
Home Town: Chicago, Illinois, USA
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Member Since: Nov. 2003
Cooking Level: Intermediate
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Recipe Reviews 15 reviews
Cinnamon Coffee Cake II
Wonderful! But if using a bundt pan, START with a layer of the streusel topping, next a l layer of batter, next remainder of streusel, and finally, remainder of batter. If you follow the recipe as written when using bundt pan, you will not have a streusel layer on top after you invert your cake. I used a combo of French vanilla and white chocolate pudding, and added a drizzle glaze on top. Couldn't be easier or quicker to make. Caution...this cake is addictive!

6 users found this review helpful
Reviewed On: May 13, 2013
Spaghetti Squash I
I am baffled how much some reviewers change a recipe then give it a rating.....they are really rating their own version, not the original! Anyway, this was great just as written. Please don,t skip the feta or substitute Parmesan because the feta adds just the right flavor layer, yum. I have been making spaghetti squash for 35 years, I even grew it in the garden years ago, but this is the best recipe I have ever found--- thank you

64 users found this review helpful
Reviewed On: Aug. 4, 2012
Mom's Zucchini Bread
I wondered how one Zuke-bread recipe with no special ingredients could get this many raves but I am on the bandwagon with this one! Perhaps it is the generous amount of vanilla? Whatever, it's fabulous. I TOTALLY agree with the reviewer who is annoyed with people who change the recipe, then rate it with their own changes. However I must admit that in order to reduce the fat I subbed 1/2 of the oil with 1/2 cup mashed ripe Bananna.....everything else including cooking time (1 hour) was exactly as written. To those who thought the temp was too low, it's not.....just follow the instructions to let cool 20 mins....it will continue to cook internally and the crumb will be tender and perfect. This is a great recipe. I wonder how it would taste with pastachios instead of walnuts for variety's sake? (I plan to make this a lot!)

3 users found this review helpful
Reviewed On: Jul. 15, 2012
 
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