anchrista Profile - (1958236)

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Member Since: Jan. 2003
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Recipe Reviews 40 reviews
French Silk Frosting
Great recipe. I've been making this for over 25 years. However I never ever have unsweetened chocolate. So I always use this substitution. 6 Tablespoons of cocoa powder and increase butter in the recipe 7/8 of a cup. that will be a total of 14 Tablespoons of butter for the recipe. It works very nicely.

1 user found this review helpful
Reviewed On: Feb. 15, 2015
Aunt Mary's Delicious Bunny Cake
This is a really good pound cake. The citrus flavors were very subtle. I may add a tad more extracts next time or even some orange or lemon zest to make it more flavorful. I used a lamb mold and there was extra cake batter after I filled the mold to the top. So I just found a small ramekin and made the extra in that. Make sure to leave the cake cool in the mold for the 15 mins that the recipe calls for; if you unmold while its too hot, your cake will fall apart. Also I froze the cake after standing it up on my platter prior to frosting it. I also had to put in a couple of long skews to hold the head a bit. I was extra careful this year because last year my lamb was in crumbs (I used a box cake mix - don't' ever do that!;-)), so I may have overreacted. All in all, this will likely be my cake mold recipe from now on.

4 users found this review helpful
Reviewed On: Apr. 20, 2014
Cheesy Amish Breakfast Casserole
Made this recipe for Easter brunch. It was good but it needed salt and pepper, and perhaps some paprika to give it some flavor. It was quite bland.

2 users found this review helpful
Reviewed On: Apr. 20, 2014

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