pinkumbrella Recipe Reviews (Pg. 1) - Allrecipes.com (16672459)

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Lamingtons

Reviewed: Mar. 21, 2013
Love the recipe! I found that I needed to keep the sponge in a deep dish and it should probably be a self-raising flour otherwise it turned a bit odd. I didn't leave the sponge overnight, but I put it in the freezer for 1/2 hour instead before carrying out the usual procedure.
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Toads in the Hole I

Reviewed: Mar. 18, 2013
I really liked this recipe, I added in some salt, pepper and a couple teaspoons of chopped parsley and it made the whole thing a lot tastier :) It was crispy on the outside, but a little clumpy on the inside for my taste. In future I'll use less liquid.
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4H Banana Bread

Reviewed: Mar. 2, 2013
This is the best banana bread recipe I have ever tried; it's easy to make, light and moist. The perfect combination! I did use 3/4 cup brown sugar (lightly packed) instead of caster sugar though. I baked half the mixture in muffin cases for 20 minutes and they turned out lovely.
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Perfect Berry Shortcakes

Reviewed: Feb. 24, 2013
I only used the biscuit recipe, and it may have been because I used margarine, but there's far to much liquid in the recipe. I only used 1/4 cup of liquid and the mixture was still very moist. I also found that the biscuit needed more sugar as it was plain and floury. Otherwise, it had a decent texture.
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Best Chocolate Chip Cookies

Reviewed: Nov. 25, 2012
Th cookies turned out really, really good. The dough is incredibly wet, so spooning them out is a must. It's also important to keep the batter thick, and as numerous people have mentioned; don't brown them too much! 15 minutes is the maximum time I would leave them in the oven. Spectacular results.
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Photo by pinkumbrella

Kay's Shortbread

Reviewed: Sep. 17, 2012
Love this recipe! The shortbread really melts in your mouth like it ought to do. The only thing is that it's a bit light so I would add the teaspoon of milk like everybody else. I would also advise baking it for a little less so the inside remains moist, otherwise it's stunning!
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German Apple Cake I

Reviewed: Jun. 19, 2012
I brilliant cake! I used 1/2 cup of avocado oil instead of 1 cup of vegetable, and am glad that I did. However, I also put in 1/2 cup raisins and only 3 cups of apples. While I don't regret the raisins, I highly recommend adding in the full 4 cups of apples. It just isn't as nice or moist without them. They came out beautifully with the gorgeous crunchy top that everybody's been talking about. Mmm. I put the mixture into a muffin tin and reduced the cooking time by 5 minutes to compensate for the edges. Highly recommended recipe.
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Orange Cake

Reviewed: Jun. 4, 2012
This cake is beautiful. It has a thin, crispy layer on the outside and a gorgeous moist (yet definitively cakey) layer on the inside. I admit to just using the zest and juice from a whole orange, along with the tablespoons of water. I also had to bake it for a while longer (read: 50 minutes), but I've served it uniced and it's gone down a treat. Making this again, and again!
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Fabulously Sweet Pear Cake

Reviewed: May 29, 2012
This is an amazing cake, and I'm sure it would go amazing with liqueur or some caramel syrup drizzled on top before being put in the oven. Love it! I only used 1/2 a cup of oil, skipped the vanilla and pecans while letting it sit for 1 1/2 hours before adding in the dry ingredients while also only using 1/4 cup of caster sugar. I took it out of the oven for 2 minutes 45 minutes through then put it back in for 15 minutes at 150C for a crispy outside.
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Best Carrot Cake Ever

Reviewed: May 23, 2012
I followed the suggestion of others and added in an extra cup of flour as well as straining the carrots. I also soaked the currents in strong tea until they were hydrated. The cake is extremely dense- so beware! I would suggest baking it for 50-60 minutes rather than 45-50. I also suggest sifting in the dry ingredients to try to make the cake less dense. It's a nice cake though, a wee bit bland but that's because I didn't add in the vanilla, cinnamon or walnuts.
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Sour Cream Torte

Reviewed: Oct. 10, 2010
I loved making it! I didn't expect to be baking for 3 hours straight though, just keep that in mind so you aren't keeping the family waiting for their dessert. I kept a slice for 5 days though and it was really gross by the 4th day so I recommend either keeping it in the fridge until then or not leaving it out. Loved the recipe and will keep on baking it!
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Brownie cookies

Reviewed: Oct. 10, 2010
The cookies were really nice! I baked them for 10 minutes then let them sit over night and now they're crispy on the outside and chewy on the inside!
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Peanut Butter Kiss Cookies

Reviewed: Oct. 5, 2010
These cookies are phenomenal!! Not only are they chewy and delicious but they only ask for 3 ingredients. I recommend having more peanut butter though.
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Peanut Butter Cookies with Chocolate Chunks

Reviewed: Oct. 5, 2010
The recipe was alright. It definitely needs an electric mixer though because I hand mixed it and it turned out too oily. The taste was a little too muffly as well so I recommend peanut butter that has salt in it.
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Sugar Cookie Slices

Reviewed: Oct. 5, 2010
Both my friends and I loved this recipe! It left a bit of a bitter after-taste but I think that might have just been me. It's quite crumbly and delicate so I recommend keeping them thick when you bake them.
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