TOMANDKARA Recipe Reviews (Pg. 1) - Allrecipes.com (18378805)

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Whipped Cream Cream Cheese Frosting

Reviewed: Mar. 22, 2008
I had no problems at all with this recipe. I chilled my bowl and beater (used a stand mixer) before whipping the cream. I added a third of the sugar and vanilla in with the cream while it was whipping. I then transferred it to another bowl and whipped the cream cheese, remaining sugar and vanilla, salt, and a pinch of allspice (my cake had allspice in it) with the paddle beater. When the cream cheese mixture was nice and light, I folded in the whipped cream on "stir" setting (the lowest mixer setting) and it maintained its density. Tastes great - light and fluffy and sweet enough without being sickening. I used it to ice a banana cake (Banana Cake VII from this site), and it was delicious! Thanks for a great recipe!
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Banana Cake VII

Reviewed: Mar. 22, 2008
This came out beautifully! I separated all of the eggs and whipped the whites separately and then folded them in at the end. My cakes rose perfectly and were nice and light. I used the whipped cream cheese frosting from this site, put some mini chocolate chips in the frosting between the layers, and caked the sides of the frosted cake with walnut bits. Thanks for a great recipe!
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Truck-Stop Buttermilk Pancakes

Reviewed: May 27, 2007
I added vanilla, blueberries, and cinnamon and these pancakes were still bland. I made the recipe exactly as it's written (decreased the servings to 5 using the allrecipes tool), but I used buttermilk powder, so I don't know if that's the reason for the blandness. They were not fluffy, as other reviewers have stated. I will keep looking for another recipe.
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Ukrainian Red Borscht Soup

Reviewed: Oct. 7, 2006
This was EXCELLENT! Even my husband, a card carrying member of the I-Hate-Beets Society, loved it! Like a previous reviewer, I boiled the beets in their skins in the two quarts of water and then shredded them in my food processor after removing the skins. I also used olive oil instead of vegetable oil to sautee the onions and I added the juice with the diced tomatoes instead of draining them. I will definitely be making this soup again!!! Thanks so much for a wonderful and very healthy recipe!
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Hamantashen

Reviewed: Dec. 25, 2004
GREAT RECIPE! More time was required for cooking (about 12 minutes total) as I took the prepared hamentashen out of the freezer only long enough for the oven to preheat. I would be interested to know how long the original submitter leaves them out of the freezer before cooking them. I also think I will cut them a bit bigger next time, just so I can fit more filling inside. I used cherry pie filling (our favorite) and they came out terrific. Highly recommended!
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