ALENCHIK Recipe Reviews (Pg. 1) - Allrecipes.com (1681230)

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Lemon Poppy Seed Biscotti

Reviewed: Jun. 21, 2003
These were the first biscotti I have ever made. They turned out pretty well, considering the simplicity of the recipe and absence of fat. I used 2 whole jumbo eggs, brown sugar, unbleached flour, ground poppy seeds, and freshly squeezed lemon juice instead of lemon extract. Also added a bit of almond extract. I sprayed the wax paper with a little oil to prevent sticking. The recipe doesn't specify dimensions of the logs, so I improvised and made mine about 3" wide and 10-12" long. Baked them for 25 mins, not 30 to prevent burning, and for another 5-7 mins once sliced. The lemon flavor is very faint but, overall, the biscotti are crunchy and enjoyable. However, if you're looking for that rich, buttery flavor many "authentic" biscotti have, you might be disappointed.
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Cafeteria Carrot Souffle

Reviewed: May 1, 2003
This was pretty good. No fireworks but tasty, filling and versatile. I didn't use nearly as much sugar as the recipe called for because I didn't want it to be a dessert. So, I only added about a tablespoon of brown sugar. Easy to follow, not time-consuming, baked very evenly.
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Paul's Pumpkin Bars

Reviewed: Mar. 3, 2003
Terrifically moist and tasty but the recipe calls for a massive sugar overload, especially in the icing. I used 3/4 of the recommended amount and it still came out way too sweet. Otherwise, pretty delicious and seemed to get even better after 1, 2 days (refrigerated). Just awfully sweet for any taste, I think. TIP: using brown sugar instead of white is fine too.
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Sour Cream Pound Cake

Reviewed: Feb. 19, 2003
Had a spare container of sour cream that was a few days past expiration date, so I was glad to build a recipe around it. Worked fine! Added a teaspon (each) of vanilla and almond extract to mine for a strong flavor. Threw in some raisins too. Cake came out very moist inside and very mildly crispy around the edges. It's probably not for everyone and not exactly explosive on taste but still pretty good esp. for those who like moist pastries. Good with jam, etc.
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Potato and Shiitake Mushroom Gratin

Reviewed: Feb. 19, 2003
Awesome recipe. Tasty, fragrant, and overall delicious. Highly recommended.
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Jam Muffins

Reviewed: Jan. 23, 2002
Just made these. A breeze to prepare, quick to cook, and delicious. Added chopped walnuts and chocolate morsels to mine. Not sure what the previous reviewer meant by using a syringe to insert just the right amount of jam - as far as I understood the recipe, the jam goes right into the batter and gets mixed with the rest of it. No danger of bursting. Depending on the sugar concentration of the jam/preserves used, the added sugar could be scaled down. Great stuff, try it out yourself.
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