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Dessertlover's Classic Caramel Sauce

Reviewed: Apr. 25, 2014
May take a couple of tries to get this recipe right, but it's worth it. I have made this recipe half a dozen times and here's what I've learned: 1) It will take way longer than 10 minutes for your sugar to dissolve and caramelize -- just leave it alone until it starts to turn golden brown and has a distinct caramelized aroma 2) SLOWLY pour in the cream -- otherwise you will have a gloopy mess (I usually let the cream sit out and come closer to room temp while the sugar is caramelizing) 3) Use all white sugar -- with brown sugar it's difficult to tell when it has caramelized and it might come out grainy 4) Use 1/4 cup less sugar -- as written, 1 1/2 cups is too sweet. Overall four stars for the misleading directions overly sweet taste when made as directed. Once you decrease the sugar and figure out the right time to add the cream, this is a five-star recipe.
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Key Lime Pie VII

Reviewed: Dec. 2, 2013
I have made this recipe twice now and I just can't get enough of it. Sooo yummy and sooo easy! The first time I made it I used a store bought graham cracker crust (mistake!) and used Mexican limes because that was all I had. Honestly, other than the crust, I thought the Mexican limes tasted just fine. So, the second time I made it, I used another reviewer's suggestion of replacing one of the cans of condensed milk with an 8 oz. tub of whipped cream cheese. Divine! I will be making it that way from now on...with the homemade graham cracker crust, of course. I can't wait for another "pie" holiday to come around so I have an excuse to make this again.
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Plain and Simple Sourdough Bread

Reviewed: Dec. 1, 2013
This recipe is outstanding! It is definitely getting added to the recipe book. I had tried "San Francisco Sourdough" from this site, but didn't like the texture -- it didn't seem like a true sourdough to me. I don't have a bread machine, so I took the advice of some of the other reviewers and proofed my yeast in my stand mixer bowl with a pinch of sugar and 1/4 cup warm water. I then added all of the ingredients (adding more flour as needed) and mixed on low with my dough-hook until I had a nice non-sticky texture. I then "kneaded" it on speed 4 for a couple of minutes. I let it rise for about an hour and then made a dozen rolls. I let the rolls rise for about a half hour until I cooked them at 375 for 15 minutes. One thing I did that no one else has mentioned is spray the rolls with water throughout the baking process. Since I cooked the rolls for 15 minutes, I spritzed them every five minutes or so -- that's how you get that nice chewy crust. I can't wait to make these again as my starter keeps maturing. Huge thumbs-up!
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Cajun Blackened Catfish

Reviewed: Aug. 26, 2012
This was my first time making catfish, and the whole family thought it was outstanding. I actually made two different versions, one for my husband and me, and the other for my little girls. I mixed the seasonings exactly as written, except I omitted the cayenne pepper for my daughters. I grilled the mild fish, and then used the cast iron skillet for the spicy fish for my husband and me. Both versions were very tasty. I agree that the balance of the spices is what really makes this recipe so good. The one suggestion I might have is if you don't like spicy, you might want to cut back a little on the cayenne. We will definitely be making this recipe again. In fact, I'm looking forward to using the leftovers for catfish cakes.
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Sturdy Whipped Cream Frosting

Reviewed: Jun. 12, 2012
I pretty much became an AllRecipes member just so I could review this recipe. I make several different frosting recipes and this has become my new favorite. Now, the first time I made it, it wasn't perfect. I used granulated sugar and didn't whip it long enough and had a gloopy mess on my cupcakes. So, after reading some of the reviews, I added some powdered sugar and whipped it some more. Perfection! Now I know just to use all powdered sugar (I use a heavy cup). I also chill the HEAVY whipping cream in the freezer for several minutes beforehand. I tend not to chill my bowl because it makes it difficult to cream the (full-fat) cream cheese and sugar together. I then make sure to pour the whipping cream in very slowly and to whip it long enough (between 1 - 2 minutes with my KitchenAid on high). I also use all vanilla extract and omit the almond. As per suggestions from other reviewers, I've even made this with mascarpone cheese when I didn't want the tang of the cream cheese and it makes the perfect sturdy whipped cream frosting for cakes and cupcakes. So, if at first you don't succeed, please try, try again because this recipe is definitely worth getting right. :)
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