Sarah R Recipe Reviews (Pg. 1) - (18611918)

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Sarah R



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Soft Chocolate Cookies

Reviewed: May 29, 2012
These are exactly as described - soft chocolate cookies. Not cakey though, if that's what you're looking for (I personally do not prefer a cakey cookie). I added a little more cocoa because I like a strong cocoa flavor (3/4 c. instead of 2/3) and added chocolate chips. Delicious. This will be my go-to chocolate cookie recipe and I'm glad I found it.
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3 users found this review helpful

Fried Cabbage and Egg Noodles

Reviewed: Mar. 2, 2011
I made this exactly as written, it was delicious! Next time I will back off the butter a little bit and will use garlic salt. It would probably be fantastic with chopped ham or sausage, although it's already pretty rich so in that case I would cut way back on the butter. Will definitely make this again!
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3 users found this review helpful

Wedding Cake

Reviewed: Feb. 23, 2011
I did make some changes: 2 1/4 c cake flour, used 1/2 butter and 1/2 shortening + 1T water, added 1 t almond extract and 3/4 t salt. I separated the eggs and whipped the whites to soft peaks before putting them in. But with those changes I will use this recipe for all wedding cakes to come! It is very important for all ingredients to be at room temperature for good texture, and also very important to take it out of the oven right when it's done or it will get dry. It is NOT a white cake (butter and egg yolks!) but turned out very pale yellow, has a fine crumb, is soft and delicious. I love it, and I am very picky about cakes.
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24 users found this review helpful

Pumpkin Muffins II

Reviewed: Nov. 7, 2008
I thought these muffins were very good. I made them once according to the recipe and once with several of my own changes, and liked the second batch better! 1)I used one 15oz. can of pumpkin, 2)used half whole wheat, half all-purpose flour, 3)and reduced the eggs to 2 based on others' advice. 4)I added a little oil (about a T or two), 5)reduced the cinnamon to 1tsp, 6)added 1tsp of ground ginger, 7)used 1.5 tsp baking powder and 8)only 1 tsp of baking soda. 9)Then I added 1.5 c chocolate chips. They were fabulous! Everyone who ate one asked for the recipe.
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1 user found this review helpful

Rolled Fondant

Reviewed: Aug. 11, 2008
I've made this recipe several times (including for my own wedding cake last summer). If you are making it on a humid day, don't be tempted to add extra powdered sugar to take away the stickiness, refrigerate it for an hour instead. Also, do not refrigerate it after it's on the cake, sometimes it will sweat and melt. If you're making a cake in advance, it will be fine in a cool room loosely covered in plastic wrap for a day or two (or three).
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3 users found this review helpful

Our Favorite Chocolate Cake

Reviewed: Aug. 2, 2008
I hate to be the first with a negative review, but I found this cake to be fairly dry and crumbly. I am a good baker and am not sure why it didn't turn out well. I DID make two changes: I used butter instead of shortening (which I always do and have not experienced a problem before), and I added an extra ounce of baking chocolate. The flavor was pretty good, but the cake crumbled too easily. I made a 12" round cake and it was done in exactly 24 minutes. I didn't make the icing but used a rolled fondant icing instead. There is a chance that I made a mistake and it's not the recipe's fault, but I don't think that's the case. I'll keep looking.
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16 users found this review helpful

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