pomplemousse Recipe Reviews (Pg. 8) - Allrecipes.com (18630817)

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Chocolate Yum Yum Cake

Reviewed: Dec. 25, 2013
This is very rich and heavy, but the chocolate lovers I know really enjoyed it. My coworker asked for a chocolate cake for her birthday and she got it. Very easy, too, but incredibly heavy. I greased a bundt pan exceedingly well and it was still hard to get out of the pan. I decided not to make the frosting, so I can't speak to that. Since I made in a bundt pan, it took closer to 1 hour 20 minutes. I baked at 350. Thanks for the recipe!
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Raspberry Cream Cheese Coffee Cake

Reviewed: Dec. 21, 2013
Very nice. very easy, too, and a good little breakfast thing that I brought into work. Everyone really seemed to love it, and ate it within a couple of days (I have a small unit and my coworkers like to nibble). Thanks for the recipe!
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Potato Breakfast Casserole

Reviewed: Dec. 21, 2013
I wanted to bring these into work for breakfast, so I put them in ramekins so as to make individual servings. They were large, and I got 6 out of them. I topped with the toppings instead of mixing in since I have a coworker who is vegetarian so I left the meat out of his. This makes for a really nice, relatively easy breakfast casserole that reheats well. My coworkers loved it. Thanks for the recipe.
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Coconut Buttons

Reviewed: Dec. 21, 2013
Pretty plain without the chocolate, but I really didn't want to dip them in chocolate. I tried dipping in caramel but I didn't like that either, so I left them as is. They turned out okay, but I really wanted more coconut flavor. Perhaps I'll try them again with chocolate. Making the button part was kind of annoying; you have to press the shape in before baking but then press again after baking. I also didn't bake that long; instead, I baked for less time at 350. thanks for the recipe.
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Molasses Sugar Cookies

Reviewed: Dec. 21, 2013
These flatten beautifully and end up very crinkly and pretty on a plate. I like the flavor as well; if you like spice cookies you will really like these. Makes a lot. Thanks for the recipe!
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Cinnamon Spice Drop Cookies

Reviewed: Dec. 21, 2013
Very nice. They flatten well if you just let them cool on the pan and they have a nice flavor of salty, sweet, and cinnamon. Plus, if you underbake slightly you get chewy, yet soft cookies. A great addition to my Christmas cookie tins. Thanks for the recipe!
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Buttermilk Cinnamon Bread

Reviewed: Dec. 21, 2013
I made individual loaves for my coworkers for Christmas, which took 4 batches. I was tired of all the batches and missed the instructions to divide the cinnamon sugar mixture between the middle and the topping. No matter, hubs said the bread was really good. Thanks for the recipe!
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Cream Cheese Bread

Reviewed: Dec. 21, 2013
Very nice. I made this for a work Christmas party and everyone loved it. I didn't make into six loaves but instead divided it into two, making one into a wreath and the other into a loaf in a pan. This turned out extremely well and tastes really nice even without the glaze. The cream cheese has the right amount of sweetness with the light taste of the bread. Thanks for the recipe!
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Spaghetti Soup

Reviewed: Dec. 21, 2013
This is pretty good, but not sure that the tomato soup is necessary. Hubs said he would prefer it without the tomato soup, and I kind of agree. I used tomato paste instead, but either way, we didn't think it needed it. This used up some chicken I had in the fridge and was very quick and easy--exactly what I was looking for since hubs was hungry and I hadn't started dinner. As other reviewers have mentioned, it's best to break up the spaghetti very small otherwise you'll end up with long spaghetti pieces to slurp. Thanks for the recipe!
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Easy Pumpkin Pie Bars

Reviewed: Dec. 14, 2013
When the recipe submitter says this tastes like pumpkin pie, believe her. It definitely does! Now, that's not the greatest thing for me, since I'm not the biggest fan of pumpkin pie, but I know a lot of people are, so we can discount my opinion. I think it's the texture since I like the taste of pumpkin. At any rate, this used up a lot of stuff in my pantry. I had two 15 oz cans of pumpkin so had a bit more pumpkin than called for, and didn't have yellow cake mix so I used vanilla. Still, this worked really well and tastes like a basic pumpkin pie. It makes a ton and I'm hoping my sister in law and nieces like pumpkin pie, since I plan to bring a lot of this to their house when we go over to give them our presents. This is incredibly easy to make; just be prepared to leave it in the oven longer than stated. Mine took an hour and 20 minutes. Thanks for the recipe!
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Different Ham and Potato Soup

Reviewed: Dec. 12, 2013
Perhaps I really adjusted this recipe, but I really didn't think this soup was that bland. I used Cajun Seasoning instead of Creole seasoning--what I had in the house. I don't have chicken bullion granules; what I do have are bullion cubes, so I used 1 can of chicken broth and 4 cups water with 4 bullion cubes. I know that ups the sodium but the last time I checked, it was a cup of water to a cube. At any rate, I also added onions and garlic--I don't know how to cook without garlic. I popped this in the crock pot using peas and celery instead of carrots since I didn't have those either, and hubs added chicken later on. It turned out rather spicy and flavorful, and he keeps gobbling it up. Thanks for the recipe!
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Raisin Coconut Treasure Cookies

Reviewed: Dec. 12, 2013
Hmm. Interesting cookies. I thought these were pretty sweet--not surprising, with all that sweetened condensed milk, and have an interesting taste. A good use of odd ingredients that I needed to use before they spoiled. thanks for the recipe!
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Vancouver Island Cookies

Reviewed: Dec. 8, 2013
These spread like crazy and are very delicate cookies. I use Silpat mats for my cookie sheets and I'd recommend them for these cookies if nothing else. I had to be extremely careful when taking them off the cookie sheet. They are also very thin but chewy when all is said and done--can't speak to how they hold up day in and day out, since I just made them today. However, I imagine they crisp up pretty quickly. I used a small cookie scoop and was able to fit 9 on a sheet but spaced them out pretty well. You need to with these. I also cut the spices by about 1/2--I only used 1 tbsp cinnamon, 1/2 tbs of the other spices and am glad I did. I'm convinced the full amounts would've been too much. I also baked for 9 minutes and allowed to cool on the pan for a few minutes before taking them off. Thanks for the recipe!
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Applesauce Raisin Cookies II

Reviewed: Dec. 8, 2013
These don't spread and you end up with round little cookies. Perhaps if you used butter they would spread. I used my large cookie scoop and ended up with round little cookies and about 4 3/4 dozen of them (I increased the recipe by half). They aren't bad--a sweet, basic cookie. I used dried cranberries and a dried fruit mixture since I'm out of raisins. Thanks for the recipe!
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Cardamom Braid

Reviewed: Dec. 4, 2013
Tasty and delicious, but it rose outward and messed up my braid. Oh, well, you win some and you lose some. I did like the cardamom flavor in this. Couldn't find the almonds in the freezer--hubs must've moved them again--so I left them off but put on turbinado sugar for crunch. Thanks for the recipe!
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Shells with Cherry Tomatoes, Basil and Parmigiano-Reggiano Cheese

Reviewed: Dec. 2, 2013
Very nice. Simple, easy, and quick. it doesn't really need a lot of adjusting, but tolerates that well. I was slow with the pasta water so tossed in some chicken broth to allow it to simmer, and added rosemary and thyme since my mother in law loves both. Very delicious lunch-everyone enjoyed with some salad. Thanks for the recipe!
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Grandma Georgie's Cardamom Rolls

Reviewed: Nov. 20, 2013
I really like the taste of these rolls. I love the taste of the cardamon, and they are sweet enough to eat plain but you could put jam and butter on it and go to town. And, in fact, that is what my coworkers did. I have to say, though, that I'm not pleased with how they rise separately on a cookie sheet. These are more workable as pull apart rolls in my opinion. They rise outward and so when I tried on the cookie sheet, I ended up with flat little disks, so I reshaped and placed in a pan, then let them rise again. Although this made for some funny looking rolls (I don't do consistently sized rolls well), this worked much better. Takes a lot longer to bake, though, but I liked how they rose better. I couldn't fit all the rolls in the pan, so I played around and made five braided rolls, placed them together in a bread pan, then let rise and baked along with the pan. It turned out really well, actually, and made for a small but tasty and pretty loaf. I might do that next time again. Thanks for the recipe!
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Applesauce Oatie Cookies

Reviewed: Nov. 17, 2013
Very easy, and a great use of the applesauce in the freezer. I don't like the chocolate chips in this, but that's my personal preference--and the preference of a coworker, who said she picked them out. Another coworker, however, said she loved them as is so wanted the recipe. These don't make that many, so if you have loads of applesauce you could easily double. Thanks for the recipe!
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Country Bread

Reviewed: Nov. 17, 2013
Nice bread. Make sure to take note of the fact that the 3 eggs are not used in the recipe itself for the dough; only 2 are needed. The third is for the glaze at the end. Pretty easy, you don't taste the ginger, so not sure why it's in there,and it makes a decent, soft white bread. The braid is also optional but easy; just fold it all in and it works perfectly. thanks for the recipe!
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Berry Good Coffee Cake

Reviewed: Nov. 16, 2013
Excellent. Loved it, and so did my coworkers. Incredibly easy and very quick, for lots of reward. I'll keep this recipe in my box. Thanks for the recipe!
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