LMorland Profile - Allrecipes.com (16565809)

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LMorland


LMorland
 
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Member Since: Nov. 2010
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Recipe Reviews 3 reviews
Key Lime Pie VI
A huge success! I had my trusty bottle of Kermit's Key Lime Juice with me, but I forgot to buy sweetened condensed milk. I felt that there HAD to be a recipe that didn't use it. How lucky that this one appeared as the top Google result! I made sure to cook the filling for quite a while, until it thickened well, and then I cooked it a total of five minutes longer after adding in the Key Lime Juice. ADVICE: keep tasting the filling (I used up lots of spoons and eventually forks!). At first it wasn't "limey" enough for me, and so I kept adding a bit more of the Key Lime Juice until it tasted just right for my friends. (If I were going to eat the pie all my myself, I would have added even more juice.) I had used up all my butter for the crust (I made a graham cracker crust, because it's my favorite), and so I didn't add butter to the filling. 2nd ADVICE: you don't need the butter! I also had no cream of tartar on hand, but guess what, if you whip the egg whites long enough, you don't need that either! (Remember to stop beating the eggs once they reach peak consistency.) 3rd ADVICE: I used only 3 T sugar in the meringue. It's not super easy to spread the meringue on the filling; it takes more time than frosting a cake. Be patient! FINAL ADVICE: Keep an eye on the pie once it's in the oven! Mine got too brown on top. I cut away the too-brown parts and it tasted fine. 5 out of 6 asked for seconds!

1 user found this review helpful
Reviewed On: Dec. 23, 2014
Sam's Famous Carrot Cake
Okay, I've baked this cake over 20 times and so I consider myself an expert on this recipe. (I always mentally thank "Grampa Sam" every time I bake it.) First of all, to "clwguy," who gave this recipe a 1-star rating: YES, LEAVING OUT THE PINEAPPLE WILL MAKE A HUGE DIFFERENCE IN THE RESULT! You can omit other ingredients (I myself forgot to add the coconut last month) and still have a great cake, but *not* the pineapple. Before baking this cake the first time, and even since, I've read through dozens of reviews of this recipe. Here's my advice, based on what I've read, plus my own experience: 1. CUT THE CINNAMON BY HALF, as others have suggested. (Adding a little nutmeg and/or allspice is a great idea.) 2. PECANS ARE PREFERABLE TO WALNUTS, which can often impart a bitter taste. Pecans are naturally sweet, and work much better in this recipe. 3. Consider OMITTING THE RAISINS. Lots of folks just don't like raisins, and in any case I believe they overwhelm the other ingredients. (I've left out the raisins for several years now, and all my friends are crazy about this cake.) 4. DON'T USE YOUR FOOD PROCESSOR to slice the carrots; they'll end up too long and stringy. Grate by hand -- it's worth it! 5. DIVIDE THE BATTER INTO TWO PANS, and test the loaves after 35 minutes. (One hour is way too long for this cake, and would account for a couple of the negative reviews I've read.) 6. Suggestion: try the "WHIPPED CREAM CREAM CHEESE FROSTING" on this site. Scrumptious!

52 users found this review helpful
Reviewed On: Aug. 17, 2013
Whipped Cream Cream Cheese Frosting
This recipe is unbelievably good! I studied the comments, and ended up following the recipe exactly, BUT making sure to chill my beater and bowl in the fridge beforehand. My cream cheese had been sitting out for several hours, and so that was no problem. I also folded the two together carefully and then finished off with 30 seconds with the mixer, as one commenter suggested. It came out BEAUTIFULLY and was perfect for "Sam's Carrot Cake". I realize that one reason I normally feel guilty about carrot cake is that I have to leave the icing behind. No longer! Advice: I used regular (not confectioner's) sugar, and it worked very well. However, I was NOT piping, and frankly it didn't look stiff enough to pipe easily. I almost didn't use the entire amount of sugar because I thought it would be too sweet, but it wasn't. I followed the recipe exactly, and it's just the right amount of sweetness not to overpower the cake. So light and fluffy -- beautiful, really. Thanks for the great recipe!

2 users found this review helpful
Reviewed On: May 6, 2013
 
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