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Recipe Reviews 4 reviews
Cream Cake
just made it. add a little extra Baking powder as other suggested and a little extra vanilla 1tsp more. If the batter is any indication of the flavor, it well be fantastic. I can't stop eating it. mine is in the oven now, will let you know how it turns out. ***so I tried it, good taste, but very heavy and dense. I'll try it again to see if I can make it lighter. It is definitely more like a pound cake.

5 users found this review helpful
Reviewed On: Mar. 18, 2011
Hot Fudge Pudding Cake II
it was okay, not great. I used a 8x 11 dish as I did not have a 9x9. It did not spill. You must let it sit for a few minutes the pudding does thicken up nicely. The cake is quite bland. Will try a different recipe next time.

1 user found this review helpful
Reviewed On: Feb. 9, 2011
Candy Coated Pecans
I followed others advise and doubled the recipe. I used 1Kg of pecans about 9cups. I used 4 eggs 2 cups sugar (again following other advice to use some white sugar), vanilla and lots of cinnamon. I ran out of white sugar so I couldn't make it half and half. I used about 2/3 cup white the rest brown. The egg formed stiff peaks. Used parchment paper, no sticking problems. baked at 300 for 30 mins stirring every 10mins as others suggested. Out of the oven I left them on the paper and stirred them every so often. They harddened nicely. As they cool they get harder.

3 users found this review helpful
Reviewed On: Dec. 17, 2010

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