Christine Alling Recipe Reviews (Pg. 1) - Allrecipes.com (18241245)

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Christine Alling

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Pastry Cream

Reviewed: Aug. 31, 2007
Good recipe and I prefer the corn starch to flour. I have made this with 3 whole eggs as well--lighter texture, kind of dull in color. I have a good tip--when the pastry cream is warm, put it through a mesh strainer and you will not have any lumps. Works every time. I put almost every type of custard through my strainer.
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207 users found this review helpful

Kay's Shortbread

Reviewed: Jan. 11, 2007
This is a fantastic recipe--they're so delicate and delicious. I actually roll out the dough and use cutters with it. I've shaped them into "fingers", dipped them in caramel and chocolate and made homemade Twix bars. They were amazing.
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9 users found this review helpful

Butterfinger Cookies

Reviewed: Jan. 19, 2007
I made these and had no problems. I got a lot of compliments on them. I also found this recipe with the purpose of getting rid of Halloween candy. I think chilling the dough is very important.
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8 users found this review helpful

Polly Welby's Excellent Chocolate Mousse

Reviewed: Jan. 8, 2009
This is an excellent chocolate mousse to make for kids (no raw eggs). I have altered the recipe a bit--I make chocolate ganache and fold it into the whipped cream. This prevents the forming of chocolate chips in the mousse because the ganache will not harden like the melted chocolate.
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6 users found this review helpful

Sugar Cookie Icing

Reviewed: Nov. 27, 2010
I love this recipe because it hardens quickly (and completely) and it tastes good too. I've used clear vanilla as well as lemon extract to flavor it. You may have to adjust the amount of milk you use, depending on you thick you want it, but if it gets to thick, try warming it. You can buy cookie icing and it's so expensive. This tastes better and it works well. I put the icing in a squeeze bottle and warm it up in the microwave. It's so easy to work with.
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3 users found this review helpful

David's Yellow Cake

Reviewed: Oct. 21, 2012
I love this recipe. I do use 4 yolks and 2 eggs instead of 8 yolks. I also use sour cream instead of milk. It comes out great. The sour cream adds some extra moisture and the whole eggs lighten it up a bit. I think the key to this recipe is to mix the ingredients correctly and for the right length of time. DO mix the butter and sugar for a long time. DON'T overmix in the dry ingredients.
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2 users found this review helpful

Corn Medley

Reviewed: Jan. 11, 2007
I made this for Christmas and it was delicious. I didn't expect corn to be this good!
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2 users found this review helpful

Cream Cake

Reviewed: Dec. 31, 2012
I live in a high altitude city, Denver, so trying new recipes can be tricky. This cake was a great success. I did make some changes - I used 1 1/2 tsp. of baking powder and 1/2 tsp. of baking soda. I also used cake flour (1 1/2 cups), doubled the vanilla and added 2 tbs. of sour cream. I actually doubled the recipe (3 9" layers) and baked it at 350 degrees for 18 minutes. If you don't live in a high altitude, I'm not sure if you should follow my changes - but if you do live in high altitude, you know how a good cake recipe can go wrong, just because. This is the best white/yellow cake (it's not quite yellow b/c there's no butter and not many eggs) I've ever made. It came out moist, tender, fluffy, delicate and flavorful. I am a seasoned baker and not using butter or oil was concerning to me (which is why I added the sour cream), but I think the heavy cream makes for a wonderful texture (along with the cake flour). This recipe is a great find!!!
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1 user found this review helpful

Creamy Blueberry Pie

Reviewed: Feb. 2, 2009
I had some issues with this recipe. I thought the topping and fillings were way too sweet. They also lacked flavor. I guess I expected a custard like pie with blueberries. It was mostly blueberries with a little bit of unattractive (in texture) custard. I expected the sour cream to have a nice tang to it, but I didn't even taste it. Maybe if there were more custard (with less sugar) and it was a lemon custard, it would have worked.
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Allie's Delicious Macaroni and Cheese

Reviewed: Jan. 11, 2007
I'm really surprised to see negative reviews of this recipe--especially for being "bland". It says that you should add spices "to taste," so, if it's too bland, you didn't follow the directions. I do add some dry mustard, use 4 oz of cream cheese as part of my 15 oz of cheese. I also substitute bacon for the ham and top it with a mixture of bread crumbs and butter. What I love about it is the ratio of creamy cheese sauce to pasta--it's really creamy. I always get compliments on this recipe.
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