Mogtastic Recipe Reviews (Pg. 1) - Allrecipes.com (14589206)

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Amazing Lemon Scones

Reviewed: Jan. 24, 2013
These were very good. They turned out very soft, almost cake-like. It isn't precisely what I was expecting but they are tasty!
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11 users found this review helpful

Mile-High Lasagna Pie

Reviewed: Sep. 29, 2012
Tastes amazing and looks very pretty on the table. The carrots and zucchini don't add much flavor but they provide a pleasant texture. Easy to add ground beef or pork to cater to those with a more omnivorous diet.
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9 users found this review helpful

Sour Cream Blueberry Coffee Cake

Reviewed: Sep. 18, 2013
For everyone who had trouble getting it to spread out and look pretty: I read the reviews for this beforehand, so I knew what to expect when layering the coffee cake, and I took a risk. I added about a tablespoon of milk to the 2nd half of the cake batter after spreading the first down, and that thinned it out just enough to spread out easily without affecting the way it baked. This was an excellent coffee cake! Rich, buttery, nice texture, definitely an A+.
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7 users found this review helpful

Mamon (Sponge Cakes)

Reviewed: Jan. 10, 2014
I've made these several times now and they're just marvelous. The as-is recipe nets 3 8" round cakes. I've made the traditional small cake too, and always end up with more than 16 and they bake in ~25 minutes. My dad's Filipino girlfriend brought store-bought mamon over a few months ago and this absolutely satisfied the craving I've developed for them!
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4 users found this review helpful

Gingerbread Men

Reviewed: Dec. 23, 2012
This is the best cookie dough I have ever worked with. I did not have any problem with it being too dry; I attribute this to using butter that has been left out overnight. These cookies are firm but stay chewy and soft after baking and are perfect for decorating. The recipe is fantastic as-is, and also makes a fabulous base for any flavor of rolled cookie. You can use vanilla pudding mix, swap white sugar for the brown and nix the spices for a standard sugar cookie dough that will not get too sticky while rolling out. If I'm making spice cookies, I substitute nutmeg for the ginger and add a 1/4 tsp. of ground cloves. As others have pointed out, you can save yourself lots of frustration by rolling & cutting your dough on a sheet of parchment paper. Peel away the scraps between cookies and slap the whole sheet onto your pan for super easy and even baking.
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2 users found this review helpful

Italian Cream Cake II

Reviewed: Jan. 27, 2013
Thanks for this recipe Cyndi! I was craving a cake last night and this did not let me down. Any recipe with as much sugar as flour is going to be dense, regardless of how many egg whites you fold in! I used coconut oil in place of margarine and left out the shredded coconut just because we don't care for it. I also added 1/2 teaspoon of salt. It turned out very tasty. I will definitely make this again. I used a silicone Bundt pan and baked it for about 50 minutes.
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1 user found this review helpful

Spinach Cheese Pie

Reviewed: Jan. 18, 2013
The potential is definitely there for this to be an awesome recipe, but I found it to be quite bland.
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1 user found this review helpful

Tomato Soup Cake I

Reviewed: Jan. 5, 2013
Thanks for this recipe Debbie! It is a very good tomato soup cake. I have been trying to emulate my great-grandmother Jenke's cake and this one gets pretty close. I didn't find it too salty However, I always use unsalted butter, and I'm from the south, so that might have something to do with it! A very simple tip I picked up over the years is to toss the raisins in with 1/4 of the flour before you combine everything. It keeps them from sinking down to the bottom of your cake. Overall, it was the tiniest bit bland, so I might add a bit more of the spices next time. Very good though.
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1 user found this review helpful

Cherry Salad

Reviewed: Nov. 17, 2012
I have been making this, with pineapple tidbits and walnuts added, for at least 10 years. When I make it during the holidays, I garnish it with cordial cherries because they're in abundance. EVERYONE loves this, and now my 5 year-old son loves helping me make it, too.
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0 users found this review helpful

 
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