Keri Recipe Reviews (Pg. 1) - Allrecipes.com (18207890)

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Irish Cream Bundt Cake

Reviewed: Jun. 2, 2012
Ok, well I took the basic idea and used what I had on hand. Let me tell you, this is an extremely versatile recipe! Here's what I did: First, I didn't have any boxed yellow cakemixes, so I used 2 c. flour, 1.5 c. sugar, 1 T baking soda and vanilla flavoring instead (got the recipe off another site). I subbed milk for the water, and since I didn't have Irish Cream liquor, I used butterscotch schnapps. I also only had butterscotch pudding, which worked out well! I used all the schnapps in the recipe, so I used Amaretto in the glaze. I did what was suggested with the glaze (poured it in the pan and let the cake soak it up), and this cake is AWESOME! Yes, I took lots of liberties with it but that just goes to show how versatile it is. I can't wait to do it with the Irish Cream though!!!
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Simple Baked Apples

Reviewed: Nov. 7, 2009
Oh so simple yet yummy! I have tried it two ways, and both were great. I did it as the recipe goes, except I used Truvia and 1%milk and they were wonderful. The second time I used flavored creamer instead of the milk and wow! It was such a nice "comfort-food" type treat without the guilt.
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Whole Grain Healthy Banana Bread

Reviewed: Nov. 7, 2009
What a great recipe! I did as others suggested ( I am not a big fan of cooking with Splenda either) and used brown sugar. That was all I changed. This is a heavy, moist bread, which I love. My 11-year-old likes it (bot is not crazy about it) so that says something too. I feel like I am having dessert! Thanks Eileen for a great recipe.
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Gooey Chocolate Icing

Reviewed: Sep. 8, 2009
Ok, first let me say my review is not totally accurate, as I did not have choc chips on hand. However, I did add ddark cocoa and butter, and came out with a wonderful thin glaze, which was exactly what I wanted. I drizzled it over the Wellesley Cake (w/o provided icing!) and it soaked in to make a super-sweet super-chocolatey treat!
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Wellesley Fudge Cake II

Reviewed: Sep. 8, 2009
Ok, my review is for the cake alone, not the icing. I cooked the cake only, and added the "gooey chocolate icing" from another recipe on here. The cake alone was wonderful!! It was very light and had a wonderful taste. I didn't do the 3 pans, instead I did one 9x13 glass pan, increased time to 35 min. I also decreased the cocoa to 1/2 cup, as I only had dark chocolate cocoa. When it came out, I cut a small piece to try the cake, then drizzled the gooey choc. icing on it while both were hot. The gooey soaked right in, and what a treat!! Very sweet though. Just how I like it!!!
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