NewCakeBaker Recipe Reviews (Pg. 1) - Allrecipes.com (19314536)

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Harvest Pumpkin Cupcakes

Reviewed: Oct. 18, 2014
I just made these for my son's school Harvest Festival bake sale. I didn't notice the corn starch or the pumpkin pie spice! (Not sure how that happened!) They were fantastic anyway. Soft, moist, delicious. I didn't have oranges or orange juice, so I made a different frosting: cinnamon butter cream, with cinnamon oil extract and powdered cinnamon, with butter, whipped cream and a ton of powdered sugar. I sprinkled a touch of powdered cinnamon on each one, and stuck a Halloween decoration on each one. They were so good, I bought one myself at the bake sale!
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Corn Dogs

Reviewed: Dec. 25, 2013
I have made these several times and they are great. I don't have a deep fryer, so I put about 1/2 inch of oil in a cast iron pan. They do come out in the shape of a triangular prism this way(!), but they still taste great. Deep frying would cook them more evenly.
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Perfect Lemon Curd

Reviewed: Dec. 25, 2013
My friend and I made this to fill the layers of a lemon cake (the Lemon Fluff Cake by Carol on Allrecipes), and it was absolutely Perfect. Highly recommended!
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Pumpkin Pancakes

Reviewed: Nov. 2, 2013
Made these for the kids this morning. Light and fluffy! But I used 1 cup whole grain spelt flour in place of one cup of white flour (milder and lighter than whole wheat flour), and added 2t white sugar in addition to the brown sugar (to make it palatable for the kids), omitted the ginger and allspice (too strong for the kids), and put in 1t pumpkin pie spice. Super fast and easy, and with common ingredients. Nice fall breakfast!
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Old Fashioned Strawberry Shortcake

Reviewed: Jun. 30, 2013
I made this for my stepmother's birthday dinner and everyone loved it! I made a couple of changes to make it a touch healthier and even more flavorful! I used half white flour and half whole spelt flour, which is highly nutritious and has a mild, sweet flavor that is closer to white flour than whole wheat. I used 1/4 cup sugar in the strawberries, which worked out great, and I used half the salt it called for. I added a beaten egg and lessened the amount of milk, so it would hold together better. I also did not put butter on the layers- I felt that butter and whipped cream were overkill in the heavy dairy department. Also, I found that the cake was thick and sturdy enough that I was able to cut it into three layers instead of just two. I put strawberries, whipped cream and banana slices in between each layer and on top. The bananas added a yummy, sweet touch. I can't wait to make this again!
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