BakingBot Recipe Reviews (Pg. 6) - Allrecipes.com (18867237)

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Sicilian Pineapple Pork Roast

Reviewed: Oct. 5, 2009
Decent. We had a 5.5lb roast and I believe undercooked it part of it, despite the meat thermometer saying otherwise and cooking it for >2.5 hours. The flavor works. If you have time, take the suggestions of others and add corn starch to the sauce to thicken it & make gravy. We omitted the sage. I would also be sure to use the grill grate on your roasting pan, as a lot of grease is rendered from cooking. The pineapples are tasty. I would add potatoes on the bottom to suck up the flavor.
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Hawaiian Bread I

Reviewed: Oct. 5, 2009
Wonderful, flavorful, and delicious. I would make this over and over. I used my bread machine to mix the dough, putting in the wet ingredients first and then the dry, with the yeast and sugar on top. Watch it though - the last rising would have overflowed, so I recommend taking it out for the last rise and putting it on a pan to bake in the oven. Split the dough in half and make two round loaves - one loaf is massive, and hard to cook thoroughly. I only made one loaf and it was slightly underbaked, despite the crust being golden brown. I subbed vanilla for the coconut extract.
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Fresh Fig Cookies

Reviewed: Oct. 5, 2009
I baked these as both cookies and bars/cake. Bake them as bars! As cookies, mine weren't bad - they spread out easily and are not as soft as the bars. I used 1/4 tsp cinnamon and 1/4 tsp cloves - it was a good compromise and resulted in a tasty end result. I had half of the dough as cookies (~12 cookies) and put the other half in a 9 x 9 square pan for the bars. My figs were very ripe, and you could taste their sweetness. Overall, the cookies were quite sweet for a spice cookie. **UPDATE** Cookies are better several hours later - they soften up and taste better than the bars. So pick bars if you plan to eat them quickly, cookies if you plan for them to sit out for awhile. Best bet: do a mix, as I did.
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Fig Smoothie

Reviewed: Sep. 9, 2009
Easy to make and very smooth. It has a fairly thick consistency. I was surprised by the lack of sweetness, especially given my figs were pretty ripe. Next time I'll add a tablespoon of sugar.
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Hawaiian Tarts

Reviewed: Aug. 9, 2009
Good. Grease the pans well. You can also use normal muffin sized tins for a larger tart. I actually prefer the larger size, because there is more filling. In the smaller sizes, there is too much of the taste of the crust (which is good), but it overpowers the filling to some extent. Very pretty presentation (see pic).
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Mountain Dew™ Cake

Reviewed: Aug. 7, 2009
Very moist. I used 3 jumbo eggs and don't think you need 4. Cooked exactly 32 minutes, and it was golden. It does not taste like Mountain Dew - the flavor just adds to the citrus taste. Next time I will layer the cake and the topping for prettier presentation. The topping is good too - a very unique tasting combo.
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Pumpkin Cream Cheese Muffins

Reviewed: Aug. 3, 2009
I used 15 oz. of pumpkins and cooked for about 24 minutes. Delicious. I couldn't get enough of the filling in, so it was just a hint of the cream cheese taste - I would have liked more, but oh well. Co-workers LOVED these. They are very moist and fairly quick to make.
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Marshmallow Fondant

Reviewed: Jul. 27, 2009
So much fun! I used gel food coloring - green and purple. Avoid the liquid food coloring unless you must - it makes the fondant sticky and harder to work with. If you want to create letters, it is very easy cut if you use a non-serrated knife. I kept it in the fridge and then let it come to room temp to use.
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Chewy Coconut Cookies

Reviewed: Jul. 27, 2009
These were hit and miss. They didn't disappear as quickly as other types of cookies, but they had a nice consistency and a mild taste. Probably wouldn't make them again unless I had coconut on hand.
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Popovers

Reviewed: Jul. 27, 2009
Turned out well, although a few deflated. The insides are hollow, flaky, and moist - absolutely delicious. I doubled the recipe and used a muffin tin, getting about 16 popovers. I filled alternating cups to the top (it gives you bigger poofs), and filled the remaining cups 1/2 full of water. It keeps them moist. Also, it is ok if your batter is a bit lumpy - overmixing is worse. Some I sprinkled with chicken seasoning for a more savory flavor. Tips others used (my thanks to fellow reviewers): Cook at 450 for 15 minutes, then 350 for 15 minutes, without opening the oven door in between. Bring eggs and milk to room temperature. REALLY grease your pan - I used the works and still had trouble getting them out.
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Berry Tiramisu Cake

Reviewed: Jul. 2, 2009
Delicious, elegant, and loved and devoured by all. The frosting is creamy and has a kick from the cream cheese, the sponge cake amazingly moist and springy, and the fresh fruit lends itself it a gorgeous presentation. A few pointers: 1) Don't use a springboard pan. First, I doubt it will cook thoroughly, and it would make cutting into thirds a hassle. Instead, use two round 9" cake pans, and put 1/3 of batter into one, and 2/3 into the other (approximately). Use the 1/3 cake as the base layer, and cut the other one in half. Wallah! 3 easy layers. I cooked them together for about 35 minutes at 325 degrees. 2) Don't hurt your berries trying to squeeze out the juice. The juice sauce isn't *that* important, and a little pressing will suffice. Most of the sauce is the sugar you add to it anyways. 3) Don't get a single drop of egg yolk in your egg whites or else it will make beating them to soft peaks nearly impossible. 4) To created great whipped cream, leave a glass or metal bowl and your beaters in the freezer. It's a tip my mom taught me after years of making whipped cream for strawbwerry shortcake. Also, I added perhaps a 1/4 cup sugar to sweeten the whipped cream. I didn't pour the sauce between layers - only on top. Also, you have tons of whipped filling, so use it generously between the layers. I used blueberries and strawberries for a patriotic Independence Day cake. Give it a try - it really does taste and look very gourmet.
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Blueberry Coffee Cake I

Reviewed: Jun. 25, 2009
Very moist and delicious. I wanted a lot of cake bars, so I cooked it in a 9x11. I added half the batter on the bottom, sprinkled half of the crumble, sprinkled out the 1 cup of blueberries, covered with the rest of the dough, and then the remaining crumble. I baked for about 40 minutes. Moist, sweet, and the inner crumble layer added a gooey layer that on its own would be reminiscent of cinnamon buns. The crumble was not your traditional crumble, but a soft dough that was hard to "sprinkle". After about baking 15 minutes, I took a spoon and swirled the dough and the melted gooey "crumble." Easy to make and would make again.
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Applesauce Cookies II

Reviewed: Jun. 23, 2009
I found this tasteless and unimpressive. Someone thought it tasted like an oatmeal cookie without the oatmeal. The second batch I add 3/4 cup oatmeal, and they were much better. Granted, I did omit the nuts, which I also advise against. My total recommendations: add 1 tsp vanilla for flavor, add a 1.25 cups oatmeal, and add a glaze of milk and powdered sugar to add some sweetness to an otherwise bland cookie. I would also kick up the cinnamon a notch. The glaze is clutch. It has potential and they are especially soft and moist and hold their shape well. Not too pretty though - reminded me of drop biscuits.
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Frosted Caramel Nut Braid

Reviewed: Jun. 18, 2009
I truly enjoyed this. Easy to make, and not as sweet as some expected. I thought it tasted like a pastry.
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Cream Filled Cupcakes

Reviewed: Jun. 8, 2009
The cupcake and the frosting tasted great, but it was more work than what it was worth. I could not tell how much cream I was piping into the top of the cupcake. Like others, I piped through the top and then frosted them. I doubt I would make this again. Cute though.
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Buttermilk Pie IV

Reviewed: Jun. 3, 2009
This was pretty dang good. I had never had it before, and it tastes of a combination of caramel and toffee with a texture between cheesecake and pudding - it is firm, but creamy. If you have ever cooked butter on the stove and tasted the change, it is similar. I used a store-bought crust - be sure to use deep dish, or else you'll have leftover filling. Everyone at work, to my surprise, raved over this. And it is VERY easy. I will definitely have to make it again.
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Magic Peanut Butter Middles

Reviewed: May 25, 2009
You present a gourmet cookie, without the effort or time typically required. It is SO easy! Tip: I doubled the recipe, but did not double the eggs or butter - healthier, and just as tasty. Everyone raved over these, and I normally dislike the chocolate/peanut-butter combo. Will make again.
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Flax and Sunflower Seed Bread

Reviewed: May 25, 2009
This was quite good, despite 2 mistakes that I made. Out of habit, I added 2 1/2 teaspoons of yeast - it still turned out, although quite tall, lol. Second, I didn't add the sunflower seeds at the appropriate tine, so I just sprinkled them on top, which made it quite presentable. Next time, I'll include it in the dough and save a tablespoon or two for "garnish."
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Honey Wheat Sandwich Rolls

Reviewed: May 8, 2009
Ok. I guess I was expecting them to be sweeter. I used a biscuit cutter to size them. They dry out quickly.
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Grocery Store Frosting

Reviewed: Jan. 28, 2009
I liked this a lot. It tasted good, was easy to make, and is perfect for cupcakes and cakes. The shortening is used in frostings for it to hold its shape at room temperature and to make it non-perishable and thus have no need to keep in the fridge. I halved the recipe (tip: 1 pound of confectioner sugar = ~3 cups) and still had extra frosting leftover after frosting 24 cupcakes. I put the extra frosting into a spritz cooking maker and made "flowers" on top of each cupcake (I posted a photo if you want to see). Top with red sprinkles and a silver ball sprinkle, and your result is quite presentable. Easy, basic frosting.
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