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Recipe Reviews 6 reviews
Whipped Cream Frosting
This was a great recipe, and I would make it again. Here's what I did different, based on other reviews: chilled bowl, whip, and whipping cream in freezer for 10 minutes before whipping it up; used 1 pint whipping cream, 1 pint HEAVY whipping cream; used approximately 3/4 cup powdered sugar in place of granulated (measured it first, then sifted into cream cheese mixture). SO! It was yummy and I will be making it again! I highly recommend this recipe if you are looking for something nice and light-tasting (but not light calorie wise!)

153 users found this review helpful
Reviewed On: Jun. 1, 2005
Aunt Johnnie's Pound Cake
I thought this cake was just okay, flavor-wise. It just wan't "buttery", I thought. I even reduced the shortening to 1/4 cup and increased the butter by the same amount. I really liked the texture, though. Very dense and had a really good feel in the mouth, but it was just kind of bland. My husband even asked if it was low-fat. So....This is just one person's opinion, and obviously alot of people really like this recipe. I just would like something more buttery.

0 users found this review helpful
Reviewed On: Apr. 23, 2005
Bran Flax Muffins
This recipe is AWESOME. I just made them and ate 1 and half! (shared the other 1/2 with my almost-5-year old). Based on the reviews/comments of others, I did the following: used 1 C whole wheat pastry flour + 1/2 C all purpose; reduced the ground flax seed to a little more than 1/3 C (40 g to be precise) and made up the difference with rice bran (50 g - again, about 1/3 of a cup). I also used buttermilk in place of the skim milk, 1 egg + 1 egg beater (fake egg!), and didn't put any raisins or nuts, as my daughter wouldn't touch them in that case! SO....I did make some changes, but these muffins are definitely a keeper. Very moist. I did only get 12, and cooked them for 21 minutes. I probably filled the tin too full. Thank you for the great recipe, Jane!

4 users found this review helpful
Reviewed On: Mar. 15, 2004

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