Happy7217 Recipe Reviews (Pg. 1) - Allrecipes.com (16375812)

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Overnight Blueberry French Toast

Reviewed: May 12, 2012
This is the best breakfast dish to have with guest or taking out. My mother loved this so much she turned it into a desert! I can't understand why anyone would give this anything other than 5 stars! I have taken this to morning events, served it to guest and I have never gotten one negative comment. If I am going somewhere I get asked to bring it and for the recipe. I would make this once a week at our house if I didn't mind gaining weight, it's not for a dieter! This gets 10 yums in my yummy book! I usully make double the sauce, pour 1/2 on top and the other 1/2 on the side.
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4 users found this review helpful

Cream Cheese Pound Cake

Reviewed: Jun. 3, 2011
I’ve been making this cake for years and it’s always asked for and gobbled up! I was surprised to see no vanilla listed, I use 1 ½ teaspoon vanilla, NO baking powder and a pinch of salt. The secret to making sure this cake turns out perfect is 1) make sure you don’t overcook it! 2) Make it 2 days in advance! 3) Cook it in a TUBE pan, this allowes the cake to form a buttery crust!You won’t need any icing if you do this! You won’t be sorry but you will have a hard time keeping your hands off! Also if you have any leftover take a slice and cook in a buttered fry pan, just LIGHTLY browning on both sides. It will add a nice warm caramelized crust..yum!
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5 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Jan. 5, 2011
I'm a meatloaf lover and I love this! I never thought anything could be too sweet for me, but even I'll cut it back a little next time. I didn't have any saltine crackers so I used bread crumbs and I saved the milk for last to see how much I would need and I only needed 1/4 cup. Very moist!I will be makeing this again!!!!! PS I made this with turket burger and took it to a meeting, no one even thought about it and everyone love it, one of the first things to go!
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1 user found this review helpful

Kentucky Butter Cake

Reviewed: Oct. 25, 2010
YUM! Being someone that loves to bake I reverted to the old fashioned baking trends and creamed my butter and sugar. I then added one egg at a time blending after each. I combined all the dry ingredients and added it to the batter alternating with the buttermilk, beginning and ending with the dry ingredients. I have to say this cake isn’t much to look at but the taste and moistness make up for that. Next time I might try using a tube pan as the top before inverting this cake had a beautiful golden butter split. Not sure how I’m going to do the glaze but I hate to lose the beautiful top, I’ll let you know what I come up with. Again YUM!!!
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Cream Cheese Bars I

Reviewed: Sep. 2, 2010
You’ll be sorry if you don’t make this for the next event you go too! I’ve been making this for years and I always have at least one person ask me for my recipe. I mix in 1 cup pecans with the cake layer (I use the yellow) and it makes cookie dough like mixture that I have a very hard time not eating! For the top layer I use a full box of 10x sugar but leave off about ¼ cup of the total volume so that there’s a small crust like exposure around the sides. This is a 5 yum on my yum-yum meter!
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