EMMITSKA Recipe Reviews (Pg. 1) - Allrecipes.com (18841017)

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Cranberry Upside-Down Coffee Cake

Reviewed: Nov. 8, 2011
Excellent excellent excellent cake! I replaced the sour cream with greek yogurt and the cake is so fluffy and less fatty. I agree about the advice on the cooking time. I lowered by 25 degrees and added 15 minutes of cooking time.
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4 users found this review helpful

Cranberry Orange Cookies

Reviewed: Dec. 13, 2010
Each year I bake cookies for the Holidays and each year they turn out dry. I think the 2 sticks of butter help here but don't tell anyone ;) This recipe is incredible; The cookies turned out so moist. Color/texture is exactly what you would expect. Usually, if you want a little color, they tend to be dry. Not those cookies. I love that fresh cranberries are used and add kick to the sweetness of the cookies. I did not do the glaze and I think they are moist enough to enjoy like that. Thanks!
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9 users found this review helpful

Old Fashioned Pineapple Upside-Down Cake

Reviewed: Aug. 5, 2010
This is one of the most popular Pineapple Upside-Down Cake on this site. My mother has an easier version where you don't need to beat the egg whites separately. Whisk together whole eggs and sugar until the liquid becomes light yellow and foamy. This means the chemical reaction is almost equivalent to beating the egg whites in the end batter. It is also easier that way when you mix in the dry ingredients to the batter because there is always enough liquids. I also pour the juice from the can on the cake after taking it out of the oven. It makes it so moist and even more pineapple cake.
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30 users found this review helpful

Red Velvet Cupcakes

Reviewed: Apr. 1, 2009
Everything was perfect with this recipe. They were my first cupcakes that I made. I used a regular muffin dish in aluminum and had the cupcake liners but 20 to 25 minutes cooking time was too long for me and the cupcakes were a little burned at the bottom. Next time, I'll cook 18 minutes. Enjoy!
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2 users found this review helpful

Easy Swedish Apple Pie

Reviewed: Feb. 12, 2008
I made it yesterday. I replaced half of the sugar with brown sugar to get a nice dark color. I added the spices like most of the reviews advise and also some powdered vanilla. My batter ended up quite thick to the point where I could not "pour" it on the apples so I got adventurous and added three table spoons of low fat milk. I let it cooked for 20 minutes longer than on the recipe and it ended up beautifully! Nice and crunchy on the edges and "flan" like inside. Not liquid at all... I'll definitely make it more often and bring it to work. It's very easy!
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2 users found this review helpful

Zucchini Bread III

Reviewed: May 28, 2007
I just love this bread, even though it is summer right now!! I followed some reviews and I replace all the oil with apple sauce (the texture of the cake was so perfect). I also put a full 2 cups of whole wheat flour instead of the mix. And I put 1/4 cup of wheat germ as well as 1/4 cup flaxseed meal. I buy everything organic. When I eat it in the morning with my two eggs, it makes me feel really healthy:) I brought it to my coworkers one day and they keep asking me to bring some more. It is also very easy to make:) And, I have yet to try, but I am sure that you can replace the zucchini with grated apples and here you have the perfect apple cake!
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9 users found this review helpful

Mall Pretzels

Reviewed: Sep. 28, 2004
Wondeful recipe! I used it to make little stuffed buns and this is great!
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1 user found this review helpful

Sauce Anglaise

Reviewed: Sep. 27, 2004
sure, this is the ONE...! But do not forget that you can use some flour to thicken the cream. I prefer a sauce with a yogourt aspect...
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3 users found this review helpful

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