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Strawberry Cake from Scratch

Reviewed: May 8, 2014
The original cake was a bit dense. here is what helped the 2nd time i made it. 1. Use 1/2 c butter, 1/2 c butter flavored crisco instead of 1 c butter. 2. use cake flour, and use sifted flour for your measurement. (if you don't have cake flour remove 2 Tbps flour per cup and replace with 2 Tbps cornstarch) 3. beat the egg whites until peaks then fold into the batter. With the changes, it was a 5 star recipe for me. but the original i give 4. good luck!
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Caramels

Reviewed: Sep. 20, 2013
Very easy, and good recipe! Tastes like Worther's Soft chews! Summary of my experience and advice. 1. Use 1/2 white, 1/2 brown sugar. The Brown Sugar adds a nice richness. 2. I replaced the whipping cream with Light Cream, and it turned out just as well as the original. 3. you will be standing at your stove for awhile, so get comfy. Remember the key to keeping it from burning is to start low, go slow, and KEEP STIRING! You can let it set for about 5 seconds, then you need to move it around a little. Start it out on low heat (my stove goes from sim-7 i started on about a 3) when the temp on the thermometer stalls out bump up the heat just a little (i went to 3.5) and.....KEEP STIIIIIRRRRIIINNGGG!!! i bumped mine up all the way to a 4.5-5 by the end. But remember to make a good carmel speed is not your friend, the sugar needs a good amount of cooking time to turn into a nice rich flavor 4. the first time i made this i took it all the way to the reccommended level of 250, i thought it was a little on the tough side. The second time i made it i stopped around the 242-245 mark. I liked this temp better as they were not as tough but still chewy. 5 . This is excellent in cookie bowls. Press cookies into minimuffin tins making bowls. Bake as directed. Let them cool. fill with carmaely goodness and let set up. They'll rock your face off! :D
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Hawaiian Bread II

Reviewed: Aug. 10, 2013
i hate when i try something and i can't get it to the level that everyone else finds it. as far as appereance and texture go, this turned out pefectly....but in the land of taste buds....BLEH! I cannot figure out what i'm doing wrong, but i have made this 3 times. the dough rises well. i have tried it with both active yeast and rapid yeast. but all 3 times i've made this it has a fermented flavor which is just not right tasting. all the ingredients are fresh, so i know it's not rotten juice, b/c i even drank a glass to make sure it was ok. it's almost like the yeast is fermenting the pinapple juice. i'm a pretty experienced baker so i've tried, adding the salt, increasing the sugar, adding flour, etc, etc to get it to an edible flavor. i've read a lot of reviews that say it tastes as good as store bought, and i can't get past the fermented flavor to agree. if anyone has suggestions i'm totally for it, i desperatly want this recipe to work. but after 3 attempts, i have to give it a 1 star.
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