EAVENGER Recipe Reviews (Pg. 1) - Allrecipes.com (18862344)

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Creamy Vanilla Pudding

Reviewed: Jun. 11, 2007
Yum! I had a lot of leftover eggs and this was a tasty way of using them. I did alter this slightly by adding an extra yolk and tempering the hot milk mix into the yolks and cornstarch (blended using about 1/2 cup reserved milk). Very, very tasty!
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Slow Cooker Baked Beans

Reviewed: Oct. 8, 2004
Who needs a doctored CANNED recipe when you can make them better from scratch? I also rated this shy of a 5-star, only due to tweaking. I soaked the beans ahead, then added them in with the rest of the ingredients to the crockpot, using a ham shank and subbing 2 Tbsp. maple with molasses. I cooked them about 8 hours overnight only to find the water had absorbed and the beans had begun to crisp - Aaaah! I quickly added about 2 more cups water since the beans were only a little toasted, then let them cook another 8 hours, adding 3 more cups water about halfway through. The ham cooked right off the bone, making yummy meaty morsels among super-soft beans, now chocolatey brown (maybe from some of the toasting!). They were delicious! I added more ketchup to my bowl because that's the way I like 'em, but I might add a little more ketchup to the pot itself when I make these next time. They also freeze very well - don't be afraid to make the whole recipe if your friends/family like baked beans, they'll love them just as much as mine did both the first and second time!
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Reviewed: Aug. 13, 2004
This recipe didn't work perfectly for me - however, I think it was due to the room temp when i was mixing and piping - little too hot - and the fingers spread out and turned out rather gummy. However, I saved a little batter in the fridge; I piped and baked a few fingers the next day and VOILA! Poofy and cakey, as they should be. So if you notice a first panful goes flat, try cooling the batter and trying again later.
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Heavenly White Cake

Reviewed: Aug. 9, 2004
Made some minor changes here - folded the beaten whites in rather than beating them in (holdover from culinary school - always fold in something you've whipped), omitted the almond extract, and baked in a 9x13 pan rather than 10x15. It came out lovely and fluffy - and seems to stay moist with the amount of milk recommended, if kept tightly covered. Served it with fresh blueberries and sweetened creme fraiche one night and homemade hot fudge another - it's also great on it's own! Thank you, Carol!
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