SEKSIJO Recipe Reviews (Pg. 1) - Allrecipes.com (18887156)

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Key Lime Pie VII

Reviewed: Dec. 28, 2012
An excellent result for very little effort. We had Key Lime Pie in Maraton, FL last month and I couldn't wait to make it at home. This recipe tasted exactly as I remembered. I made the recipe exactly as it's written and although I thought it was perfect, others found it was a bit heavy on the lime so I may reduce that to half a cup next time. Also, a tip for those complaining about sore thumbs from squeezing the limes, warm them in a microwave first. It makes them soft and the juices will flow easily when squeezed. Very easy!
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My Amish Friend's Caramel Corn

Reviewed: Jan. 8, 2011
This is a great recipe, I made it for a potluck gathering and it was a perfect dish for munching throughout the night. I did not change the recipe but we like a thick caramel coating so I made more sauce than it specifies. I also roasted my cashews separately from the popcorn so that they'd be properly coated rather than falling to the bottom of the pan. Using disposable roasting pans is highly recommended!
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4 users found this review helpful

Amish Bread

Reviewed: Aug. 30, 2009
The texture of this bread is soft and the crust is not flaky - it's easily the best bread maker recipe I've used. I do like the Portuguese recipe here too but it's too sweet for sandwiches. This recipe makes a great big loaf and is tasty with tuna fish or roast beef. This recipe is a keeper.
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Red Velvet Cake I

Reviewed: Dec. 12, 2008
This cake lacks flavor. I substituted shortening for 1 cup of oil, increased sugar to 2 cups, and increased cocoa to 5T. It turned out perfectly but the cake is bland. I don't know why so many people can't work with this frosting, I think it's excellent. Maybe they're not thickening it long enough before removing it from the heat? It's a tasty frosting and compliments the cake nicely. Will use the frosting again but undecided about the cake.
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Photo by SEKSIJO

Chocolate Cavity Maker Cake

Reviewed: Aug. 10, 2008
I would not say this cake is to die for, but it's a very easy recipe to impress a crowd of friends. I give it 5 stars because the cake turned out flawless and it was easy to make for the results. However, you can tell it's made from a box and that's what you should expect when you're not baking from scratch - but still deserves 5 stars for a box cake. I did not bake the cake in a bundt pan, instead I went with 3 x 8.5" layers. I used the "Cream Cheese Frosting II" for the icing and it was fabulous. I mixed strawberry jam with the icing to put between the layers, and then I added red food colouring for the piped edging. Also sprinkled chocolate shavings across the top; it presented very well - friends were impressed. I complimented the cake with homemade vanilla ice cream also on this site called "Easy Homemade Vanilla Ice Cream"; it tastes exactly like Breyer's vanilla. The crowd loved the ice cream more than the cake, but that didn't surprise me - the ice cream is extremely tasty. I will try other recipes before making this cake again, but it was certainly perfectly suited for the tonight's birthday party.
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Easy Homemade Vanilla Ice Cream

Reviewed: Dec. 29, 2007
I think this recipe is super-easy to prepare and the tastiest too! It has the perfect amount of sweetness, I'd compare it to the Breyer's vanilla - it's great on its own or will be a perfect vanilla base for creating your own rocky road mix. I wouldn't change a thing and rated this 5 stars.
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Lemon Icing

Reviewed: Sep. 30, 2006
Lovely recipe, fast and easy. I substituted butter for low-fat margarine and replaced the lemon juice with orange concentrate. It's a flavorful icing and was a nice topping to my chocolate cake!
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Crepes

Reviewed: Sep. 14, 2006
Amazingly simple. Prepare the recipe ahead of time and leave in blender in fridge until it's time to serve. I served these as dessert with guests last night, and had all the fruit pre-sliced. My guests enjoyed making their own, and while they didn't all use the same fruits - they definitely all used the Nutella! I added vanilla and sugar to the recipe for the dessert affect. Extremely easy to prepare and fast to cook, I give this recipe 5 stars.
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Butter Tarts II

Reviewed: Jun. 5, 2004
This is a very simple recipe for something so good! I left out the lemon juice, I thought it might take away from the sweetness I was looking for. I also cut the cooking time in half, that's very important. I started out at 400 for 10 minutes like the original directions suggest, but then I only cooked them for another 10 minutes at 350 instead of 20 to 25. I've had one to eat already, I didn't give it enough time to completely set so the filling was a bit runny still. They need a good hour before the syrup thickens. I had left over pie crust in the freezer from another recipe I worked with over Easter, so all of this came together very quickly. I will make this recipe again, but next time I'll trim my nails first - it was hard to press the crust into the tins without making slits, hehe!
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18 users found this review helpful

 
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