Lilster Recipe Reviews (Pg. 1) - Allrecipes.com (18253900)

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Moravian Sugar Cookies

Reviewed: Dec. 5, 2010
These are delicious, and the dough is easy to make. However, this is the stickiest dough ever! I finally figured out that I needed to roll the dough right on the parchment paper, cut out the cookies and remove the scraps, because the dough was too sticky to be transferred. Makes a ton of cookies, so good for a cookie exchange if you're willing to do the work.
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Creamy Banana Bread

Reviewed: Jul. 28, 2007
Perfectly good, moist, and easy banana bread, although I'm still looking for one with more depth of flavor to it. To note the changes -- I used unsalted butter instead of margarine, used low-fat (not fat free) cream cheese, used 1/4 cup brown sugar plus 1 cup white instead of all white, 3 mashed bananas (probably a little more than a cup, but it's how many I had), and I didn't make the streusel layer but instead mixed the cinnamon in with the dry ingredients and folded in the pecans at the end. Oh, and the recipe doesn't call for any salt, so I added 1/2 tsp of salt to the dry ingredients. I also had one larger loaf pan, and put about 2/3 of the batter into that (bake time of 55 minutes), and put the rest into muffin cups (in liners) that baked for about 35 minutes.
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Sour Cream Banana Cake

Reviewed: Jul. 22, 2007
The cake was good and easy to make, but it seemed to be lacking something. I used unsalted butter, so if I make it again, I would probably either use salted butter or add more salt. I also made a half recipe in a bundt pan (I only had two bananas), and I didn't frost it or glaze it. I think I would also put a confectioner's sugar glaze on it, or else dust the whole thing with powdered sugar. I had melted the butter by mistake when I was trying to defrost it, so I put it in the freezer for a few minutes while I got the rest of the ingredients together, and blended the ingredients while the butter was still very liquid. I don't think that it affected the consistency of the cake, which was fine.
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Coconut Cake IV

Reviewed: May 26, 2007
The cake seems moist and flavorful, but even with Baker's Joy in a non-stick bundt pan, the cake stuck, which has never happened to me before. I took it out of the oven and let it cool for 15 minutes before trying to turn it out, which is also what I normally do. Also, there's no way this cake will fit into a ten cup pan -- I used it in a regular 12-cup pan, and it rose right up to the top. I thought it looked like a lot of batter, and I was wondering about the tablespoon of baking powder. Didn't overflow, though. Because of the patches in the top of the cake, I melted 1/2 cup of apricot preserves with a little water, poured it over the cake, and covered it with shredded coconut, so it looks like a snowball cake now. Only other changes I made were to add 1 tsp of vanilla and I only had 3/4 cup of buttermilk so I topped it off with regular milk. That shouldn't have caused sticking. Tastes good, though. *edited to up the rating to four stars. The flavor was great and everyone raved. Next time, I will just prepare the pans differently.
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Sour Cream Coffee Cake I

Reviewed: Apr. 29, 2007
The cake was a huge hit at church this morning. I made it as directed, except that I added salt to the batter (I used unsalted butter, so it needed salt somewhere) and added 1/4 cup golden raisins and 1/4 cup chopped pecans to the filling in the middle. I used lowfat sour cream instead of full fat. I agree that the addition of brown sugar makes the cake look a little brown (when I saw it cut up on the tray after I came out of the service, I thought it looked kind of dark), but the flavor that it adds is essential, I think. Easy to make, and I'll make it again.
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Amazingly Easy Irish Soda Bread

Reviewed: Mar. 17, 2007
This bread was a huge hit -- everyone was raving about it. I used a stick of butter instead of margarine, and added two cups of golden raisins and 1 1/2 tablespoons of caraway seed. Note -- this is an Irish Soda Bread of the drier, denser variety, not the fluffy sweet variety that always reminds me of a hot cross bun. It's beautiful with butter slathered on it.
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Snickerdoodles I

Reviewed: Dec. 13, 2006
These cookies are better when they've sat for a day or two -- I wasn't sure about them the day I made them. But several days later, they're great. I subbed out 1/2 cup of brown sugar for 1/2 cup of the regular sugar and added some vanilla. The next time I make these, I might also sub out half of the butter-flavor shortening for a stick of butter -- I wouldn't mind them a bit crunchier. But these cookies are exactly as advertised.
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Chocolate Crinkles III

Reviewed: Dec. 9, 2006
Very good cookie -- I used one bar of Ghirardelli unsweetened chocolate, and I added 1 tsp of instant coffee granules to the melted chocolate. They needed to bake a bit longer than the recipe stated, and they still remained chewy. I suspect these would be fantastic with peppermint extract.
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Russian Tea Cakes I

Reviewed: Dec. 9, 2006
These were a huge hit -- disappeared off of the cookie tray. I used salted butter in this, and I eventually used my hands to mix it together -- with no eggs, it's very dry. I had been concerned about the tiny amount of sugar in the batter, but once they were rolled in the powdered sugar, they were plenty sweet.
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Melting Moments II

Reviewed: Dec. 3, 2006
I was looking for a recipe like my grandmother's cornstarch lemon cookies that we always ate at Christmas. These cookies have the perfect consistency. I added the zest of one lemon, a capful of vanilla, and since I used unsalted butter, I added a pinch of salt. These are great! They're not overly sweet, but grandma used to put a lemonjuice/confectioner's sugar glaze on them, which would probably make them that extra bit sweeter and tangier. They probably won't travel all that well, but this kind of cookie never does. But the texture is worth it! Thanks.
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Balsamic Glazed Carrots

Reviewed: Nov. 23, 2006
I was looking for a way to use up a bag of baby carrots, and normally I HATE cooked carrots of any kind. This sounded good, but I did make some changes -- I tossed the carrots in olive oil, sprinkled kosher salt on them and spread them on a cookie sheet in a 425-degree oven. After about 35 minutes (occasionally tossing them around) the started to brown up and roast nicely. I took them out, sprinkled some balsamic vinegar on them, and put them back in the oven to finish up for another 5-7 minutes. I didn't add any sugar, and I do think the salt helped. I now will eat cooked carrots!
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Molasses Cookies

Reviewed: Dec. 17, 2005
Great recipe! I used butter instead of margarine, and the texture was fine -- they flattened out into a nice, chewy cookie. I doubled the cinnamon and was also generous with the ginger. Will make again.
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