UNCLEBEN1980 Profile - Allrecipes.com (1941223)

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Recipe Reviews 18 reviews
Cream Cheese Frosting II
This served as a great starting point, but like other reviewers I found the proportions to be off; namely, the recipe does not include enough confectioner's sugar. For me it had nothing to do with sweetness or flavor (I happen to like a cream cheese frosting that really does taste like cream cheese), but with consistency. The frosting this recipe yielded was far too soft and thin to put on the cake for which I made it-- it would have all dripped right off in a matter of minutes. Luckily, it was the week of Christmas, and I was doing lots of cooking/baking, so I just happened to have an additional bag of confectioner's sugar on hand; and it took almost the entire bag to get the frosting to a consistency that would not drip like goo off the cake. Having said that, once the consistency was corrected, the taste was perfect. I'll temper all this by also saying that it was pretty rainy the whole week leading up to Christmas, so perhaps the air was more humid than normal and that accounts for some of the problem? At any rate, I'd suggest giving this recipe a try, but be prepared that you might need to add extra confectioner's sugar. Fortunately, the sugar isn't expensive, so buying an extra bag isn't cost-prohibitive. Also be prepared that if you must add as much sugar as did I, you will end up with almost twice the frosting you probably need! You'll have to find reasons to smear cream cheese frosting on different foods for days (not the worst problem in the world :-) ).

0 users found this review helpful
Reviewed On: Jan. 29, 2013
I'm sure I'll make this again. It was pretty close to what I was hoping for; to be just perfect, I would have liked the bread to be a bit moister and chewier. It was just the slightest bit too dry for me. I am very surprised to see how many reviewers have commented on the sticky-ness of the dough. I followed the recipe to the letter (and double-checked over and over again to make sure I had done it right), and I kept thinking that the dough (the sponge especially) was not nearly as wet as I would have expected; I suspect that this is why the final product was a little drier than I would have wished. Who knows? Maybe it was just the weather around here. At any rate, the bread was good enough that I am willing to go through the process again. And let me just say that this bread makes wonderful toast and is absolutlely superb on a panini grill or counter-top grill for *delicious* sandwiches. Give it a try for sure. Next go-'round, I think I'll add fresh rosemary to the dough and a little coarse salt on top before baking.

2 users found this review helpful
Reviewed On: Aug. 6, 2005
Cocktail Meatballs
What can a say that hasn't already been said? Excellent recipe. Since finding this recipe I have made literally hundreds of these meatballs-- for a couple of wedding receptions, several family gatherings/parties, birthdays, and holidays. They are always a huge success. Once I made them for a wedding reception, and two weeks later one of the wedding guests and I saw each other at the store and she was STILL talking about how great the meatballs were-- nothing about the flowers, or the dress, or the music, or the bride and groom! A million thanks-yous for this great recipe. The cranberry sauce adds a great taste. Sometimes (depending on the crowd)when I make a large batch, I use half the cranberry sauce and replace the other half with the more traditional grape jelly. This way works well too.

4 users found this review helpful
Reviewed On: Jul. 26, 2005
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