Trish Recipe Reviews (Pg. 1) - Allrecipes.com (1838347)

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Frozen Strawberry Yogurt

Reviewed: Jun. 26, 2011
I very rarely take the time to write up a review, but this frozen yogurt was so, sooo good. By far one of the most flavorful frozen yogurts I've made at home, and no icy texture or overly yogurt-y tang. Don't hesitate, go make this, now!
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Champagne Cake I

Reviewed: Jan. 13, 2009
This was an interesting recipe. I followed it to the letter, and the batter was more like cookie dough before the egg whites, and not much better after. The taste was interesting- my fiance said they tasted like Jiffy muffins! Maybe there was too much baking powder? I don't know. The texture was dense and almost chewy, not what i expected in a cake. Either way, i don't think we'll be making this recipe again.
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Marbled Pumpkin Cheesecake

Reviewed: Nov. 16, 2008
This is a great recipe, and i've made it twice, the first time it was OK, the second time was perfection. The 2nd time, I did what other have recommended and added more spice to the pumpkin cheesecake mixture (nothing specific, a couple shakes of clove, 1 tsp cinnamon, 1/2 tsp nutmeg), but after reading a lot of "how to make cheesecake" websites i decided against refrigerating the mix before baking- the marbling looked perfect without it- and, unlike the first time i made it, i didn't whip the mixture "to make it fluffy." Apparently air is bad for cheesecakes. I was also very careful to make temperature changes gradual; starting with room temp cream cheese and eggs, not refrigerating the batter, and baking the cake at 325 instead of 350, with a pan of water set on the lowest rack of the oven to increase humidity in the oven. I let the cake bake a full 45 minutes before i even peeked (which, btw, it was hard not to look!) and then when the cake was still slightly soft and jiggly in the middle (around 55 mins), turned the oven off, propped open the door with a peice of full rolled up to keep the oven door about 2" open, and let it rest in the oven for about an hour. Moved to the counter, slid a knife around the edge, covered with a plate, rest another hour, and then rest in the fridge for about 4 more hours. Lots of resting! But in the end, this cake came out PERFECTLY, with not even a crack in site! the texture was exactly right for a cheesecake, and it was yummy, yummy, yumm
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Sweet and Sour Chicken III

Reviewed: Oct. 16, 2008
Wow! This is probably the second chinese food recipe i've made in 5 years- and it's going to be a weekly dish from now on! I loved this! I followed others suggestions; seasoned the chicken, doubled all the ingredients in the sauce except the soy sauce, and added a little bit of ketchup. This was awesome, I would definitely recommend it, and WILL make again!
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Michelle's Soft Sugar Cookies

Reviewed: Dec. 24, 2006
I am in the middle of making these cookies and i'm not impressed by the results. I used cookie cutters, and the cookies are coming out all puffed out and i can't even tell my "bells" from the "trees" they just look like triangular blobs! The taste is just OK, and the texture is fairly crumbly and soft. I wouldn't recommend these for cutters or for icing since they are so tender.
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Aunt Rosie's Gob Cake

Reviewed: Sep. 18, 2006
I only used the gob part of this recipe; used a cooked icing recipe from another source, but the cake turned out great! I dropped a small amount of batter onto parchment paper and sandwhiched the icing between 2 halves in the more traditional way of making gobs. They came out very well, i'm keeping this one for the future!
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Bagels I

Reviewed: Aug. 4, 2000
as a 16 year old with free time during summer, i love cooking and these bagels are wonderful. they don't take too much time to make, aside from waiting for the dough to rise, but forming the bagels into a nice shape is tricky (i haven't been able to make them look like decent ones yet) but they taste delicious, wonderfully chewy and yet not the least bit rubbery.
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30 users found this review helpful

 
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