Maryam(: Recipe Reviews (Pg. 1) - Allrecipes.com (14970276)

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Chef John's Buttermilk Biscuits

Reviewed: Mar. 27, 2013
These are the best buiscuits ever!! The texture was perfect and they worked wonderfully with whole wheat flour as well! I ran out of all purpose flour the first time i used this recipe and had to use whole wheat. It was amazing. The difference in texture from the normal ones was...nonexistant. They always turn out wonderfullty and hold shape very well, they don't break or fall apart or crumble when you cut them open. I followed the recipe to a T , remembered not to knead my dough to much(just fold it a few times, made my biscuits a little bigger and thicker than the recipe says and brushed them with buttermilk before baking. These biscuits turn out delicious everytime and i will continue to use this recipe as the whole family loves it!
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5 users found this review helpful

German Apple Cake I

Reviewed: Mar. 13, 2013
This is the most moist cake i've ever baked!! I followed the recipe exactly except i grated half of my apples and diced the other half, and also added a teaspoon allspice. Wowww!! It's so moist! I can tell my cake is ready when i stick a knife in and a few moist crumbs stick to it, i like really moist cakes so i don't wait till it comes out completely clean(it wouldn't be super moist and soft). I baked it in a prepared(oiled and floured) bundt pan and it came out so pretty and perfect and the flavor is really great too! I bit into my piece and got a few bits of diced apple, mmmmm. I would definitely make this when having friends over since it's so amazing. I really wouldn't make any major changes to the recipe as it is already perfect. Except i might add a little bit more cinnamon and allspice next time since i like my apple cake really cinnamon-y. Anyways, today was my first time ever making apple cake and i'm so glad i used this recipe! I'm 13 and this is an amazingly simple and delicious fool proof recipe so i will used it many more times in the future to use up extra apples, or just when i need to have something beside my cup of tea(; P.S i had my cake plain since i couldn't wait, but this would go WONDERFULLY with some plain sugar glaze or freshly made apple syrup.
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Greek Lemon Cake

Reviewed: Mar. 8, 2013
Amazing results!! This is definitely an amazing recipe! I love baking and i always wanted to make a beautiful bundt cake and we just happened to end up with a TON of lemons from our tree. What better idea than to make a lemon bundt cake?? Wow, i picked this recipe since i knew the yogurt would give it a great texture. The results were PICTURE PERFECT. I wish i could submit a picture of my wonderful cake but sadly i don't have any camera on hand or any phone that would be easy to get a picture from ): OH well, the cake also tastes wonderful and is very moist, i buttered and and floured my pan and let it cool after taking it out from the oven for 10 min and it slid out like magic!! Not a single crumb stuck. I followed the recipe exactly except for making my own cake flour(and sifting it) since i only had all purpose, and adding about 1/4 cup of lemon juice and 2tsp lemon rind. It smelled very lemony but barely tasted lemony at all! This wasn't a problem though because it was AMAZING either way. If you like it more lemony then add more juice and rind or you could even omit the lemon and just add vanilla extract or imitation vanilla for a nice vanilla cake. Well, i will be making this VERY often as it is fool proof and absolutely delicious. Note: You're batter will be thick, this is perfectly normal. DON'T TRY TO THIN OUT THE BATTER. And remember to fold your beaten egg whites in at the end(:
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The Best Lemon Bars

Reviewed: Mar. 8, 2013
These lemon bars are amazing! Our family has loved lemon squares for as long as i can remember and even before i was born and after we lost our original recipe, things were never the same. All the other recipes i used were either WAY TOO SWEET or had way too much crust and an almost invisible layer of filling. I used 1/2 cup of fresh lemon juice and added two teaspoons of lemon rind, it wasn't even very tart! Just how i like it. I cooked the crust until it was golden brown on the edges and then cooked it again with the filling. WOW it turned out soo good and the filling was soo gooey and delicious. Remember not to overcook the filling! It should be gooey. Anyways, I've finally found the perfect recipe and will keep it in my recipe box for future use. Thanks so much for sharing THE BEST LEMON BARS EVER.
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