Cocoanut Recipe Reviews (Pg. 1) - (14575332)

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Sam's Famous Carrot Cake

Reviewed: Jun. 22, 2013
I first made this recipe about 6 months ago, and enjoyed it very much. It had a coarse, tender crumb and a wonderful cinnamon-and-carrot aroma that couldn't be beat.(The crust also turned a deep golden brown when baked, which made it quite attractive.) However, the pineapple flavor was a little too much for my taste, and overwhelmed the beautiful flavor of the carrot and spices that distinguishes a carrot cake. This time when I made it,I substituted applesauce for the canned pineapple and, as others suggested, used some nutmeg and cloves along with the cinnamon called for in the recipe. Finally, I used sultanas in place of the raisins (I like the milder, sweet flavor) and added an extra 1/4 tsp of salt to bring out all the flavors.
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The Best Rolled Sugar Cookies

Reviewed: Oct. 12, 2012
I did not have any trouble with the stickyness of the dough, and they held their shape fairly well while baking, but I have to admit, the flavor was lacking. It was a bit floury, and really didn't really taste like anything. One good thing about this was that is was very easy to make with small children, as long as you keep the dough chilled.
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Reviewed: Oct. 6, 2012
Good recipe, but with a few adjustments it could be even better. First, when you dissolve the yeast, add the sugar in at the same time. It gives the yeast something to "eat", and tends to give it a bit of a boost.Also, if you want to go a little more classic Indian, use ghee(clarified butter)in place of regular butter. Ghee is simply butter without the milk solids. To make it, melt the butter down on low heat(without stirring), and then scrape the white milk solids off the top.
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