TheBakeress Recipe Reviews (Pg. 1) - (19073767)

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Heavenly White Cake

Reviewed: May 11, 2014
This is an amazing recipe!! Like other reviewers, I used 1.5 cups of milk and made the meringue right before folding it in. I did not have cake flour, so I subtracted 2 tbsp of flour per cup (but I still sifted it before measuring and then three times more with the other dry ingredients); I also 1.5x the recipe, which made an 8 in round, a mini loaf pan, and a 10'' x 2'' round (don't ask, it was for a french project). Additionally, I really wanted to try to make rainbow cake (first time!) and this worked beautifully! I divided the batter to make orange, red, green, blue, purple, and yellow, then dropped globs of batter into the pan. Next, I used a toothpick to swirl the colors together, which made a nice marbled effect. I baked the cakes at 325 and just eyeballed the time (I always bake at this temp because my cakes cook more evenly this way). The color was great, and after cooling, I wrapped them in plastic wrap to keep them moist. Thank you so much, Carol! (P.S. I'll add a photo once I finish decorating!)
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Best Ever Crab Cakes

Reviewed: Sep. 18, 2011
These were really good! I didn't have tarragon on hand, so I used fennel instead, and I also broiled them instead of making them in a skillet. I also substituted crushed garlic croutons for the buttery round crackers and the crab cakes held together nicely. I served baked sweet potato fries as a side. Delish!
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Photo by TheBakeress

French Silk Chocolate Pie I

Reviewed: Aug. 10, 2011
Taking the recommendations of other reviewers, I doubled the recipe. I attempted to rid the pie of its grainy texture by separately beating the egg whites; sadly this didn't work for me, but because of this pie's great flavor and richness, it is still five stars to me! I used a 9-in pastry shell. I let the pie chill for four hours in the fridge, then decorated it with cool whip, two squares of Ghirardelli dark chocolate, and cocoa powder. yummy :)
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Korean BBQ Chicken Marinade

Reviewed: Jul. 25, 2011
This marinade was fabulous! Like other users, I added 1 tsp. of minced garlic, and I also used 1 heaping tsp. of crushed red pepper in place of the chile paste. I also used 1/3 cup of sugar and 1/3 cup of Splenda. I took chicken breast and cut it into chunks, put it into a baking dish, and covered it with the sauce. I baked it at 350 for 20 min. I made a stir fry of snap peas, broccoli, and carrots using sesame oil, and then added water and cornstarch to the remaining sauce to pour over the cooked veggies as a side to the chicken. When the chicken was finished, I added cashews and then let it warm in the oven at 200 degrees. So delish!
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