Cooking with Kel Recipe Reviews (Pg. 1) - Allrecipes.com (18272515)

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Melt In Your Mouth Blueberry Cake

Reviewed: Jul. 30, 2014
First of all, this is a delicious cake. It's fluffy (but not too light) and has great texture. It's also not overly sweet. My kids devoured it. I think fresh berries always makes a huge difference in taste and should always be used if possible. A few notes, though: I think it's much easier to whip the egg whites THEN make the batter, that way you don't have to clean your mixing bowl. If you use a KitchenAid to beat the whites, it's a breeze and then you could just reuse the bowl. The way the recipe is written, you have to really clean the bowl before you beat the eggs. Also, I doubled the recipe to put it in a 9x13 pan and it's much more difficult to deal with because there's a lot of batter. It can be done, of course, but just be aware that it may almost be easier to make two batches instead of one big one.
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Black Magic Cake

Reviewed: Jan. 30, 2014
Wonderful taste and moist texture! I did add hot water instead of coffee since I don't like coffee. Oh, and if you grease and flour the pan, it comes out without any problem. I will definitely be making this again.
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Classic Rice Pilaf

Reviewed: Jan. 20, 2014
Delicious and easy way to make rice! I have also used beef stock and thought it was very good. Try to resist the urge to peek under the foil after you take it out of the oven. Just trust that it will be good and don't let that steam escape! Just a note that my daughter thought it was a bit too spicy, although my husband and I thought it was just right. I personally love the very slight kick of the cayenne, but if you have kids, you may want to cut down on the cayenne just a TAD.
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To Die For Blueberry Muffins

Reviewed: Jul. 22, 2013
Every year I make these with fresh blueberries and the result is always just okay. Next time I will omit the cinnamon, as I think it gives them a funny taste. Maybe these would be better with store-bought berries because the fresh are a bit too tart for the batter.
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Blueberry Crumb Bars

Reviewed: Jul. 22, 2013
These were wonderful. I prefer these to a pie because the amount of blueberries is perfect. Of course, the amount could be adjusted to taste. Fresh blueberries give it a slightly tart flavor, which I love. I used half shortening and half butter and the result was crispy and gave it texture.
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Old Fashioned Coconut Cream Pie

Reviewed: May 28, 2013
This is a very good recipe, but I would probably either add more coconut or coconut milk the next time. If you're not expecting a huge coconut flavor and more of a custard flavor, it's fine. I made mine with whole milk since I didn't have half-and-half, but it set just fine.
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Butter Rich Spritz Butter Cookies

Reviewed: May 29, 2012
These always are delicious and they're extremely easy to use with a cookie press. I've made them numerous times now and I have never had a problem from the first pressing to the last, as with other recipes that soften way too much with time. They come out crispy on the bottom but have a light, airy texture. My husband's grandmother always made cookies like these but would never give me the recipe. Well, ha! I found it!
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Eclair Cake with Chocolate Ganache

Reviewed: Mar. 1, 2012
This cake is amazing. It's one of the first desserts I've made that was completely finished by my family. It is even better the next day, so I would recommend making it the day before you plan on serving it so that the flavors really meld. The ganache should be properly chilled in order to get the eclair texture. I used semi-sweet chocolate chips and the ganache tasted great. Please don't substitute anything else for this crust, either--the crust what makes the cake taste like a true eclair. The pastry shell stays firm enough to support the filling without getting soft or soggy. I have tried other eclair cake recipes that call for graham cracker crumbs in layers and they do not have the delicious and realistic eclair taste that this recipe has. Freeze the beater(s) along with the mixing bowl and your whipped cream will form stiff peaks faster. And make sure your bowl is completely clean before attempting to whip the cream; that's why you whip it before you mix the pudding. Fold in pudding with a spatula and don't overmix and it will stay fluffy. Hope this helps!
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Scalloped Potatoes and Onions

Reviewed: Dec. 8, 2011
This recipe is even better than those recipes made with milk. I used boullion mixed with hot water. Adding hot water to the flour mixture makes it thicken much faster, too. The chicken broth adds an extra oomph that I never realized was missing from using milk.
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Parmesan Baked Potatoes

Reviewed: May 5, 2011
These were delicious. I used the cheese in the green can and I think they were very tasty. I used 3 russets, cut into rounds, and kept the butter and cheese the same amount. I will definitely make these again.
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4 users found this review helpful

Creme Brulee Cheesecake Bars

Reviewed: Mar. 27, 2011
These are very good. I debated whether or not to use the cookie crust and I'm glad I did. I think it's a very nice compliment to the cheesecake filling. Keep in mind that these are cheesecake bars, so the creme brulee taste is mixed with cheesecake. Simply delicious. If you crush some toffee bits until they are almost a powery consistency, when you add it to the hot pan the toffee will "melt" into the cheesecake layer and it will produce something very similiar to a torched creme brulee topping.
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Apple Crisp III

Reviewed: Nov. 23, 2010
This is absolutely delicious! I made it exactly as written, but I baked it at 375 degrees for 30 minutes. Don't be put off by the liquid which remains at the bottom of the pan after it's cooked--it makes it juicier than apple pie with a similiar taste. Four cups of apples was four large MacIntosh apples, btw.
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Sweet Dinner Rolls

Reviewed: Oct. 20, 2010
These were great, but you probably already knew that based on all of the great reviews! They reminded me of the rolls you get at Texas Roadhouse. After the first raise, I just pulled the dough into a long rope then cut into 8 pieces. Then I placed them on the cookie sheet and let them rise as is. I also brushed them with melted butter right out of the oven and it gave them a nice color and flavor. I split the recipe in half and made cinnamon rolls with the other half since there's only three of us. It was a heavy carb night, but they were worth it!
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Herbed New Potatoes

Reviewed: Jul. 24, 2010
Very good! I will definitely be making these again. I didn't have fresh dill, so I used dried. I used about 1/2 tsp and I thought it was a bit too much, so next time I'll try 1/4 tsp. If you don't have red potatoes, you could just peel some russett or yellow potatoes and boil them until tender, but firm. Then add butter mixture to them. They turn creamy and taste similiar to the inside of a dressed baked potato.
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Savory Herb Rice

Reviewed: Jul. 13, 2010
Pretty good, but I don't think I'd make it again. It tasted a little too much like boxed stuffing.
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Southern Style Banana Split Cake

Reviewed: Jun. 23, 2010
This was terrific and even better the next day. I added some defrosted frozen sliced strawberries and chocolate shavings on top, just to replicate the taste of a real banana split. The advice to freeze the graham cracker crust before trying to spread out the cream cheese mixture was very helpful. I will be making this again especially since it comes together so easy and it's no bake! Thanks for a great recipe.
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Old-Fashioned Strawberry Shortcake

Reviewed: May 18, 2010
This is an EXCELLENT shortcake recipe. It was exactly the recipe I was looking for because it's not very sweet, but it's not a tasteless biscuit either. Mine came out moist and fluffy, but it's important to only mix until moist when adding the egg and cream. (Although I used 2% milk since I didn't have any cream.) Also, here's an idea: instead of cutting it in two and putting strawberries in the middle, just cut off the top crust slightly. It exposes the soft inside. Then when you put the strawberries on top, the shortcake soaks up the strawberry juice. Make sure you let the strawberries and sugar sit out for a while to bring out the natural juices of the strawberries. I think it's also good to mix fresh with a little bit of smashed (previously frozen) strawberries. Delicious! Thanks so much for this recipe.
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Mushroom Rice

Reviewed: Mar. 23, 2010
Great recipe! I actually didn't have mushrooms the first time I made these, but it still was very tasty. It's a great way to jazz up plain white rice to go with basic meals.
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Irish Cream Bundt Cake

Reviewed: Mar. 23, 2010
The cake itself was very moist, but I wasn't a fan of this recipe. I guess I was expecting (and hoping) that the Irish Cream would be the dominant flavor, but it just wasn't. I think the cake itself was great, though, and I would make it again, but maybe use milk instead of the Irish Cream and then a citrus glaze.
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The Best Lemon Bars

Reviewed: Mar. 23, 2010
I LOVE these and I'm making my second batch of the week! I have made these using a 9x13 pan and then an 8x11 pan, as someone else suggested. The 9x13 was just right. Be careful not to overbake, though; 20 minutes is perfect.
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