Cas in NYC Recipe Reviews (Pg. 1) - Allrecipes.com (16559288)

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My Grandma's Shoo-Fly Pie

Reviewed: Nov. 24, 2010
Sorry, but even though I'm well aware pie preferences and versions vary, this is NOT a traditional Shoo fly. Shoo Fly pie, in all my experiences, resembles a puddle of thickened molasses with islands of crumbs afloat and throughout. This became (though delicious) one big incorporated mass; the crumbs which bareley had enough moisture to form the "meal" consistency were completely consumed and it created a more English pudding cake consistency than the gooey-with-chunks pie we all expected. So adamant am I about how NOT right this is that to not disappoint the Shoo Fly lovers I am baking another set of pies tonight to serve tomorrow. This one will be called "Cas' Molasses Pudding Pie" -- it will NOT be passed off as a Shoo Fly because it simply is not. And believe me I had NO problems with the amounts, temps, setting up while it baked or anything. It was a DREAM to make... and will be DELICIOUS to consume. But as much as I love peanut butter I wouldn't eat a big spoon of it and say "wow, that's delicious cheddar cheese!" It just ain't.
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Sugar Cream Pie I

Reviewed: Nov. 26, 2010
I'm not allowed to show up for Thanksgiving anymore without this pie since I started making it from this recipe in 2009. No matter what the other dessert selections, from my own oven or otherwise, this is the one that goes and goes fast. I know to make two, because one is just a tease. I had never heard of Sugar Cream Pie, until a friend from Indiana mentioned it as being as much a staple at dessert as coffee and tea. The first time I made it (and I could NOT believe the simplicity) I had also spent hours and hours on a hundred ingredients and a thousand steps, making the infamous Momofuku Milk Bar Crack Pie. As delicious as that concoction was, there were leftovers because people went back for seconds and thirds of the Sugar Cream. On behalf of my foodie Italian family (and we're New Yorkers -- we'll tell you when you displease us) THANK YOU.
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Plain Cake Doughnuts

Reviewed: Apr. 10, 2011
Oh. My. GOODNESS! This took 2 minutes to mix up and less time to fry! I wanted donut holes, and boy did I get them! I found the dough the perfect consistency for rolling, needing even less dusting flour than I'd thought. And knowing it would require re-rolling of the scraps anyway, I didn't roll the entire batch out but rather did about 1/3 at a time (which also allows for a good kneading each time to keep the dough together better). So this was really no fuss. I used a 1-1/4" cutter and this yielded about 30 holes when I halved the batch (I admit, I sampled the raw dough so it might make a bit more). I will use this recipe CONSTANTLY and try variations. When I figure out the red velvet version and the appropriate cream cheese ganache (I intend to make cake pops) I will share :)
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Breakfast Loaf

Reviewed: Apr. 22, 2011
I love recipes like this because, as long as you make a trip to the store for the loaf of bread, literally any combination of savories from the 'fridge can go inside at a moment's notice. My few tips are: to address the bottom getting too crispy, a quick brush with milk before wrapping and baking solves that. And in general, when I do stuffed breads using a pre-baked bread "shell", there's a lot of magic to be found in the presentation and surprise of cutting into it to reveal its hidden treasures. So Instead of slicing off the top, turn the loaf over and cut out the BOTTOM, a half inch or so in from the edge, the same way you'd cut the stem-top off a jack-o-lantern. Bake inverted, and then serve right side up. The form of the original loaf will remain intact, and its secret entry will be hidden beneath.
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Waffles I

Reviewed: Nov. 25, 2012
These were wonderful, in texture and flavor and workability while cooking. I used my Belgian flip iron, and they turned out perfectly: golden brown and crisp outside, soft and moist inside. The only problem I had -- and I'm not deducting stars, because more than likely it was totally my fault -- is that the batter, sitting in the fridge, just about doubled in size and did a nice, slow explosion that required more cleanup time than prep and cook time. It's a REALLY thick batter, and REALLY has a lot of baking powder, so it's volatile to begin with. My mistake, but I'd do it again in a larger bowl that can contain the beast, was using honey instead of sugar -- and honey is acid and a reactive with bicarb. A real crowd please.
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German Spaetzle Dumplings

Reviewed: Dec. 22, 2012
I cannot give these enough stars. The batter came together in 3 minutes. They boiled for barely that same amount of time, and after shocking and draining were ready to eat so quickly that I couldn't have gotten a plate of boxed, store-bought pasta on the table any faster. So amazed by the taste and process was I that I instantly turned around and ran a second batch through my spaetzle press (which this recipe deflowered, as the press was straight out of the shipping carton and waiting for the perfect recipe). Second batch I enhanced with the addition of 1/2 tsp. of onion powder. This is now committed to memory as everyone who tasted these and subsequent batches deemed this recipe a new staple side dish. Thank you!
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Absolute Best Pancake Syrup

Reviewed: Jun. 4, 2013
This syrup was simply Smack-yer-Mama good. But seeing as it was Mothers Day and, and I'm from the North, I refrained both from calling her "Mama" and from smacking her. Regardless, everyone at brunch agreed that this was just amazing, and you know to believe such reviews when folks are complaining they're full, but they're still sitting at the table eating this by the spoonful. I had none of the problems anyone else reported; while it will indeed get foamy, if you're used to making caramel corn (which I do constantly... sort of a culinary tic of mine) you know how to give it room and gently coerce it into submission. To wit: a firm but not overly aggressive whisking off-heat will help calm it down. And if the aesthetics of serving it are vexing you, what little foam remains skims off easily with a cool, dry spoon. My real reason for sticking in my two cents is to share that I, being totally dairy intolerant, made buttermilk of good, creamy Almond Milk with a spoon of white vinegar, and I substituted a high-quality natural margarine for the butter. Not only was it amazing (and doubly so for me, who could partake if not guiltlessly then at least painlessly), but my guests could not stop eating this version either, which was almost imperceptible in its difference from the Mother Syrup. This syrup is perfect over heartier breakfast sweets, like strata, bread puddings (shoot me now, I beg you) and stuffed French toasts. Also on grilled, buttered bread. Thank you for this.
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Cream Corn Like No Other

Reviewed: Jun. 17, 2013
I hate you. This is so good, it should replace cold water in my kitchen sink tap. All I need is HOT and CREAMED CORN. Cold I can get from a bottle. I have now made this twice. I wouldn't change a thing. The amount of cheese is so subtle it just adds dimension, nothing heavy-handed, and I'd miss it without. Everyone absolutely raved, and I modified it (unnecessarily but happily) by using all Half & Half simply because I didn't need any leftover heavy cream or whole milk tempting me, and a pint of the combo fit the bill perfectly (one cup in per your instructions, one cup mixed with the flour and then added); it didn't affect it a bit. I also used an immersion blender to puree it by about a third, so it took on a yellow tint and had a more homogenized feel than with just the whole kernels. THANK YOU.
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