ACONTORER Recipe Reviews (Pg. 1) - (1467413)

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Wheat Crackers

Reviewed: Jan. 29, 2004
These crackers are adequate but I would not serve them to company. They come out with a quite-dense texture, and are not high in flavor. I cannot see how these are worth the effort unless you're just bored, and even then you might not be very happy with the results. There are better cracker recipes.
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Crackle Thins

Reviewed: Jan. 29, 2004
This recipe is not a true cracker, as it does not contain enough flour to make the leavening work. (In addition, baking powder should have been used instead of baking soda, because without acid in the recipe, baking soda doesn't work.) What you get are completely flat, dense, basically unleavened cornmeal slices. They are actually very edible, but only because plain toasted cornmeal is not too bad. This recipe seriously needs improvement.
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25 users found this review helpful

Deep Chocolate Raspberry Cake

Reviewed: Jan. 16, 2004
This cake is inferior to most I have had. The raspberry filling is lovely, but use that idea with a better cake recipe. The cake comes out with a dry texture and a remarkably plain taste -- frankly the plain chocolate you use in the recipe tastes better than the cake. In addition it's a lot of fat for so little flavor. Furthermore, preparation is quite hard, especially folding the egg whites into the very heavy chocolate-laden batter. I do not recommend this recipe.
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33 users found this review helpful

Banana Cake V

Reviewed: Dec. 20, 2003
When I served this cake to one person the reaction I got was (quoting here) "Oh my God! Thank you for making this! It's SO good. I'm glad you like to bake." It is really moist and deeply flavorful, and quite easy to make. I followed other reviewers' suggestion' by substituting European-style yogurt for the sour cream (great idea), increasing the bananas a bit, and increasing the vanilla a bit. Also I cut the fat by just a bit, about 3 Tablespoons. It's really delicious, and the texture is a winner.
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2 users found this review helpful

Dark Chocolate Cake I

Reviewed: Dec. 4, 2003
This recipe makes a very pure, clean-tasting chocolate cake with a fine crumb and a texture that can be moist or dry depending on how long you bake it and how long you let it air-dry. I followed other reviewer's suggestions: substituting butter-flavor Crisco for butter; creaming with the sugar for over 2 minutes; and baking in a single 10-inch springform Bundt pan. It came out quite well on the first try. I also tried whipping the egg whites separately, but that made little difference, as this is a pretty solid, moderately dense cake, so I wouldn't bother with that in the future. The flavor is such a pure, moderate chocolate cake that it would be perfect as a base for a wide range of desserts using added flavors. Vanilla whipped cream would be a great accompaniment. Unaccompanied, it's nice but a little too plain. Caution: grease the pan quite well, as the cake is clingy when hot and you don't want to tear it.
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