Deb909 Recipe Reviews (Pg. 1) - Allrecipes.com (18631529)

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Gold and Silver Cake

Reviewed: Sep. 26, 2005
Quite nice, I took the two halves as two separate cakes to a shared lunch and they didn't last long. The cakes do end up quite similar in colour so add colouring if you want a difference.
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Chicken and Mushroom Saute

Reviewed: Sep. 26, 2005
This is great! I used lots of fresh mushrooms and fresh herbs instead of dried and it turned out fantastic
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Lemon Icing

Reviewed: Sep. 26, 2005
This is great icing. I had to substitute margarine and it still turned out delicious.
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Snickerdoodles V

Reviewed: Oct. 4, 2005
Great! Light and soft. Does need the teaspoon of vanilla. My mix made 30 cookies.
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Ultimate Double Chocolate Cookies

Reviewed: Oct. 6, 2005
These cookies are delicious! I used regular cocoa powder and 1/4 t baking soda. Mine turned out quite large and flat - I would suggest using teaspoon-sized drops if you want neat cookies. I would also halve the recipe unless going to a shared lunch - my batch made 40 very large (3-4" wide) cookies.
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Aunt Johnnie's Pound Cake

Reviewed: Jan. 29, 2006
Perfect flavour, wonderful fine texture. I found that mine took longer to cook - closer to 2 hours.
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Grandma Snyder's Oatmeal Cake

Reviewed: Feb. 13, 2006
This recipe is great!
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Buttery Cinnamon Cake

Reviewed: May 30, 2007
I used oil instead of shortening and the cake turned out very moist and light. Cooked in about 35 min. The cake itself is a bit bland, even though I increased the amount of cinnamon and vanilla. The flavour actually gets better when the cake cools. Use very big holes for the topping - fork pricks are too small. Or possibly cut the cake in half and pour it over the middle. I took this cake to work and had people asking for the recipe - it was very popular!
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Light and Creamy Brown Sugar and Chocolate Frosting

Reviewed: Jun. 13, 2007
A good cream icing. I haven't given it 5 stars because it's nothing spectacular, but it is quite a good recipe.
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Dark Chocolate Cake II

Reviewed: Jun. 13, 2007
Wow! this turns out *so* moist! If you want a really chocolaty taste, you will probably want to increase the cocoa content. I found this takes way longer to cook - more like 1 hour.
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Cinnamon Supper Cake

Reviewed: Jun. 13, 2007
Fantastic! I added more cinnamon to the batter (2 teaspoons). It's very moist and has a good texture. It doesn't make a big cake - I'd do a double amount and make 2 layers for a decent size.
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Dark Chocolate Cake I

Reviewed: Aug. 4, 2007
No alterations needed! This turns out a very moist and flavourful cake.
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Chocolate Banana Bread Pudding

Reviewed: Aug. 5, 2007
Awesome. I substituted sultanas for the chocolate chips and it came out delicious! If you want more texture, cut the bread in to bigger chunks and don't let it soak for as long.
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Beer Biscuits

Reviewed: Aug. 24, 2007
Quite a good recipe, but needs some changes: 1. Cut the salt by half 2. Increase the shortening a bit - an extra tablespoon 3. Use lemonade instead of beer. This avoids problems with taste and makes the biscuit light, moist and fluffy.
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Nutty Graham Cake

Reviewed: Aug. 28, 2007
A good recipe, but don't expect a majorly orange taste - it's actually quite a mild cake. Keep the graham crumbs large if you want a crunchy texture, otherwise you won't notice them at all. I wanted to cut use up oj so I made the glaze from oj, sugar and cornstarch, and it turned up quite well.
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Aug. 30, 2007
Great - chewy, soft, great flavour. Needs no alteration!
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Deep Dish Brownies

Reviewed: Sep. 3, 2007
5 stars if you alter the recipe to 2 eggs and no baking powder. I tried using 3 small eggs and adding some coarse graham crumbs and it turned out great!
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Cinnamon Swirl Bread

Reviewed: Sep. 30, 2007
This bread is delicious. Be careful, it is very heavy, and you can taste a hint of egg in the final product. It does need the foil over the top to prevent excess browning on top. Mine came out with a very thick crust by the time it had been in long enough to cook in the middle.
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Brown Sugar Brownies

Reviewed: Nov. 9, 2007
This is incredible. I used chopped almonds because they were what I had to hand and left the rest as per the recipe. They came out soft, a bit gooey in the middle and with a wonderful caramel flavour.
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Sweet Short Pastry

Reviewed: Nov. 23, 2007
A good recipe. Could cut the salt a bit. Didn't come out as flaky with margarine. More 'pastry'ish than 'cookie'ish
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3 users found this review helpful

Displaying results 1-20 (of 66) reviews
 
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