Mel F Recipe Reviews (Pg. 1) - (18065007)

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Mel F




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Hershey's ® 'Perfectly Chocolate' Chocolate Cake

Reviewed: Aug. 4, 2010
not only does this choclate cake tast good but it smells good and cooks good perfecttecture and yummy frosting!!!!!!!!!!!!!!!
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Triple Berry Crisp

Reviewed: Jul. 20, 2009
I made this for a BBQ and it got rave reviews. I made a few changes that would not change the texture or flavor much. I did not have the nutmeg on hand and I only used fresh black raspberries from my yard. It was so good I had to pick more berries and make it again since there wasn't any left over! I do think the butter could be reduced by 1/4 C and not change the yummy crust or crumble top if you wanted. I thought it was delicious as is, however. This one goes In the recipe box!
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French Silk Chocolate Pie II

Reviewed: Dec. 30, 2004
This pie is delicious and easy to make. I used my Kitchenaid to mix each egg for five minutes as recommended in the reviews. I think it would be aweful to do it by hand and I wouldn't have attempted it. I used the superfine sugar and only used the white of the the last egg since I had a good consistancy and I was afraid of messing it up. It set pretty quickly and was creamy and smooth. I shaved milk chocolate curls on top and it was beautiful.
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White Chocolate and Cranberry Cookies

Reviewed: Dec. 20, 2004
This is a delicious cookie. I took them to a cookie exchange and the feedback was that it was the tastiest cookie there! I don't think it is the prettiest cookie, however. It is thin and so next time I will try using half of the butter and use shortenting for the other half of the missing butter. Also, I found that I needed to reduce the heat to 350 and cook it a few extra minutes to get them done in the middle without burning the edges. I had the best success when I baked them on my pizza stone. I added macadamia nuts and they were so yummy!
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Chocolate Mousse Cake II

Reviewed: Nov. 22, 2004
This cake is so delicious! Even though it is time consuming to make, it is not difficult and it's worth the effort. I made it three times and the only negative feedback I got was that the bottom crust was a little tough but the mousse is perfect! I don't know if it would hold up with a chocolate cookie or graham cracker crust because it weighs so much but that might be softer alternatives. It does require the full time of setting but then you can brag that the cake took you three days to make. Also, make sure to put it back in the fridge after cutting. It begins to sag if left out too long.
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