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Grandma's Peach French Toast

Reviewed: Dec. 11, 2011
Cut the sugar totally and just pour enough maple syrup in the bottom of the 9 x 13 to coat it. Yes, buy organic real maple syrup. You will be glad you did.
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13 users found this review helpful

Maryanne's Cornbread

Reviewed: Dec. 9, 2011
WAYYYYYY too much sugar, WAAAAAAYYYYYYY too much butter...what are you doing people? That is more of a corn cake than corn bread, and with so little cornmeal in it... needs a new name - Corny bread! Take it easy on the sugar. I made a allrecipes recipe of Sweet and Sour pork last week and we cut the sugar in half and left out the salt and it was terrific.
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4 users found this review helpful

Mom's Signature Red Velvet Cake

Reviewed: Dec. 4, 2011
This is the original recipe for Red Velvet Cake, I rec'd my recipe in 1963. I have made it numerous times...the icing is luscious. You really have to let the butter and sugar mix until there isn't any grainy bits left in the icing and then beat in the flour/milk mixture. I like making this as a xmas dessert and decorating the top of the cake with marzipan pointsettia leaves and flowers -not the real ones as they are a bit poisonous. Just mix some food colour into your marzipane - yes you might have to make some using almond paste. and then make a template of pointsettia leaves and flowers and have some fun. You can make a large decorative cake and use a large flower for it and then make a 9 x 13 cake and make a smaller flower for each slice.
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18 users found this review helpful

Sweet and Sour Pork III

Reviewed: Nov. 29, 2011
I made this with my cooking class and we increased the amount to make enough for 60 people. The amount of sugar worked out to 10 cups... we cut it to 5 cups and it was really tasty. We can't even imagine how sweet it would be with the full amount of sugar that was suggested. We also didn't deep fry the pork or use the egg whites. We did season the pork and let it marinate for an hour while we got the veggies and sauce ready. Then we cooked the seasoned pork in the oven at 375ºF for 45 minutes - 1 hour until it was fully cooked. We made the sauce separately only using the pineapple juice, the pineapple and the water, ketchup, vinegar, lesser amount of sugar, adding 3 cups of sliced waterchestnuts for crunch. We cooked the sauce ingredients and then thickened it with the cornstarch and cold water. After cooking it for 5 more minutes we mixed in the cooked pork. It was wonderful. We made pork fried rice to go with it. SO THE WHOLE PURPOSE OF MY DIATRIBE IS TO SAY "TRY THE RECIPE WITH ONLY HALF OF THE SUGAR IN THE SAUCE, DON'T DEEP FRY THE PORK AND IT WILL BE MORE NUTRITIOUS." WE used the diced veggies for the fried rice.
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5 users found this review helpful

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