chkentsugarhill Recipe Reviews (Pg. 1) - Allrecipes.com (19716870)

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David's Yellow Cake

Reviewed: Oct. 15, 2012
I was hesitant because of some of the negative reviews, but this cake was totally scrumptious - moist and light textured. I doubt if I will ever make a yellow cake from a mix again! I made it as a birthday cake in a 13x9x2 pan with Caramel Frosting and everyone raved about it. Like some other reviewers, I did not have a use for the leftover egg whites, so I used 4 eggs instead the 8 egg yolks. I only had one cup of cake flour, so I used White Lily All Purpose for the rest. I did beat the butter and sugar thoroughly and then beat each of the eggs in one at a time (they were cold from the fridge). Then I beat about 3 minutes once all the ingredients were in the mixing bowl. I didn't sift the flour or do anything special. So if mine came out as well as it did, I can't imagine how anyone has it come out like cornbread! I think if it comes out dry, it may be that womone is overcooking it. I did bake at 325 instead of 350 as my oven runs a little hot, and took the cake out the second the center wasn't wiggly. This will be my go-to yellow cake recipe from now on. Thanks for sharing the recipe!
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Slow Cooker Cranberry Chicken

Reviewed: Sep. 4, 2012
I followed the recipe exactly except I only used 3 breast halves as I was not sure about it. I wanted to try it because it looked simple and I love cranberry sauce. But no one in my family really liked the finished product of this unusual combination of ingredients. The cranberry taste is completely lost in the Catalina and onion soup flavor. I shredded the finished cooked chicken and served it on buns. The chicken had a vinegary taste, somewhat reminiscent of barbecue. We all agreed that while it was edible, we like traditional barbecued chicken much much better than this. I will not make this again.
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Rick's Special Buttercream Frosting

Reviewed: Jul. 17, 2012
I followed the recipe except used 1/2 shortening and 1/2 butter; it had a great texture if you're using it to decorate, but it didn't taste like much to me and my daughter. She said it tasted too much like bakery frosting. To salvage it, I melted 4 squares of unsweetened baking chocolate and beat it into the frosting. My granddaughter said that made it great. I may try it again with all butter next time as I am more interested in the taste than decorations.
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White Almond Wedding Cake

Reviewed: Jul. 16, 2012
I followed the recipe exactly except used cake flour and 2 whole eggs as some other reviewers suggested. I did sift. Good texture & I thought the taste was really good, but I wasn't certain if it was worth the extra work. The acid test was my family of 6, usually lukewarm about cupcakes. I made over 30 cupcakes and in 3 days, they were all gone! All loved them! I recommend and will definitely make this again!! Thanks for the recipe!
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Pecan Pie V

Reviewed: Jan. 31, 2012
After reading other reviews, I was concerned about not filling up a deep dish crust. I doubled the recipe, but increased pecans to 3 cups total. As another reviewer suggested, I toasted the pecans for 6 minutes before adding them and used the brown sugar/splenda variation of another reviewer. Had plenty of filling to fill up 2 deep dish crusts. Absolutely yummy! Mu husband loved it! The only reason I didn't give it 5 stars is that there is a lot of fat - 1 stick of butter per pie. So I definitely would not double the filling to make 1 pie - too much fat.
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