Pat Levin-Kell Recipe Reviews (Pg. 1) - (15669840)

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Pat Levin-Kell



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Pineapple Upside-Down Cake III

Reviewed: Jan. 6, 2012
I loved this cake but did make a few changes; I doubled the brown sugar and used one can of crushed and one can of pineapple tidbits for the topping. I omitted the cherries - too sickly sweet for me. I used butter instead of shortening and I also doubled the vanilla. After reading the reviews, I was concerned the cake was going to be too dense but it was just perfect - light and airy with just the right sweetness. What would I do differently next time? I would caramelize the brown sugar prior to mixing with pineapple. I would also like to try this with either coconut or almond extract - both work so well with pineapple. Note: I did not give it a 5 because of the adjustments necessary to the recipe however with the changes made - it was def a 5!
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Glazed Almond Bundt Cake

Reviewed: Jan. 31, 2012
Followed the recipe exactly - except as so many had posted - I used 3 tsp of almond extract and checked the cake @ 40 minutes, and took it out of the oven @ 50 minutes. Cake looked beautiful and easily came out of my bundt pan (prepped as suggested). Now... up until this point all is well, and I’m pleased as punch as I’m more of a cook than a baker. On to the icing I go. The icing (I used powder / icing sugar) calls for wayyyy too much milk. Double the recipe BUT use 2 tsp of milk. I kept re glazing and still couldn’t achieve the nice white contrast shown in the picture. My icing was pale and translucent (cake was cool so not sure why). In the end, I just sprinkled more almonds on and it still looked fine, but cooks be warned - pick a better icing recipe! I gave this recipe 4 stars because of the icing - though the cake on it’s own truly deserves a 5. I will make this cake again - great for meetings / events / bridge etc.
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Vanilla Glaze

Reviewed: Feb. 16, 2012
My thanks to Jamie for submitting this. Have used this recipe twice now - excellent results both time just add more milk as others have noted, otherwise I would have rated it 5. My changes: I used buttermilk only because it was all I had and it was even better than when I used regular milk! I used amaretto and almond extract instead of vanilla as I made this to drizzle on an almond bundt cake. This is a reliable recipe that could be used for cookies as well - just play with the milk and sugar quantities until you have the consistency you need. Lastly, if using this to drizzle on a cake, my suggestion would be to double the recipe. One batch wasn’t enough.
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Tzatziki Sauce

Reviewed: Aug. 18, 2012
Like many of the other posts - I also found this recipe way too runny the first time round and was left with a watery mess. I very quickly added some sour cream to thicken it up (needed to serve it right away) which of course diluted the flavour and never really did thicken it up much more. Second time around, I drained the cucumbers and yoghurt over cheese cloth in the morning and by mid day (roughly 6 hours later) I combined all ingredients, blended by hand, and left in fridge to until our late evening meal. PERFECTO!
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Yia Yia's Tzatziki Sauce

Reviewed: Aug. 18, 2012
Excellent and authentic! I tried two other recipes on here for Tzatziki and this is by far my favourite with one exception - I added approx 1/4 cup freshly squeezed lemon juice (1/2 lemon). I gave the recipe five stars because it deserves five - I just happen to like my tsztsiki with lemon. My thanks to Auntie and Jess.
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Orange Juice Cake

Reviewed: Oct. 20, 2012
FANTASTIC! I highly recommend you try making this absolutely delicious and super moist cake. And with a few simple tweaks - it can burst with even more flavour! Hubby had not one, not two, but three good-sized pieces in one sitting. Then another HUGE slice at breakfast today. Thirty-six hours later and the entire cake is gone. Although this cake would be perfect at any time of year, it fits nicely with an Autumn, Halloween or Thanksgiving theme. A great cake to bring to a harvest brunch or buffet. Despite the changes I made, I still gave this cake five stars - it’s just too yummy for anything less. I liked it so much I’m going to try making a lemon version this weekend. My changes included: Baked cake @ 335 in bundt pan for 50 - 55 minutes; Replaced water with frozen orange juice (thawed but not diluted); Added 3 tsp real orange extract to batter; Added 2 tsp real orange extract to glaze; Added zest from 1 large orange to batter, a pinch to glaze; Glazed cake while still warm and sprinkled with 3 tbsp finely crushed orange candy; When cake cooled, I added a light dusting of icing sugar. Note: I used a standard yellow cake and pudding mix only because my grocer was out of orange. The orange cake mix would have produced a nicer colour. Lastly, reduce glaze by half - I had enough glaze for two cakes.
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