St. Louis Cook Recipe Reviews (Pg. 1) - Allrecipes.com (199434)

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Chess Cake

Reviewed: Sep. 17, 2012
This is essentially gooey butter cake from St. Louis. When I make it, I let the stick of butter melt in the pan while I mix the cream cheese and 2 eggs with a fork. Sprinkle that over the melted butter and pat down. In the same bowl (no need to wash), combine the cream cheese, 2 Tbsp of butter, the eggs, and powdered sugar. Pour that over the crust. Sprinkle with more powdered sugar. Bake until the crust starts to crack and is golden brown. The edges are the best part.
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Chicken with Stuffing

Reviewed: Jan. 20, 2012
I had such high hopes for this recipe. It tasted (and smelled) like cat food. So disappointed.
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Poke Cake II

Reviewed: May 30, 2011
For a BBQ, I used a lemon cake, made in a 9x13" pan, with lime jello. Absolutely divine.
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Baked Buffalo Wings

Reviewed: Sep. 24, 2010
These turned out awful. I followed the directions exactly. The coating all slid off the wings in the oven. Sooooo disappointed, as I was making these to take to a trivia night and had splurged on individually quick-frozen drummies (big ones at that). I think I'm going back to frying my wings and then coating them in sauce.
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Cinnamon Rolls III

Reviewed: Oct. 29, 2009
hands down the best cinnamonn roll recipe i've found, and i bake A LOT. added pecans to the inside. used maple cream cheese frosting for the top. shared w/ a friend, who said it was orgasmic. the only cinnamon roll recipe i'm using from now on.
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Maple Cream Cheese Frosting

Reviewed: Oct. 29, 2009
this is my new favorite cream cheese icing recipe. i also add a little maple flavoring to intensify it just a little. i've used this on cinnamon rolls (fantastic), and most recently on pumpkin cake/bread, sprinkled with heath toffee bits. rave reviews there too.
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Country Pumpkin Muffins

Reviewed: Sep. 29, 2008
These are fantastic. The tweaks I made: - milk instead of water - substituted brown sugar for about 1/3 of the total amount of sugar called for in the recipe - made some plain, made some with Heath chips, and made some with Heath chips and semi sweet chocolate chips - baked in mini muffin tins (made 4 pans for a total of 144 mini muffins) The ones with the chocolate chips are to die for, esp warm with a little sweet cream butter. This recipe is definitely a keeper!
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Cranberry Sauce Extraordinaire

Reviewed: Dec. 20, 2005
FANTASTIC. I substituted Splenda for all but a tablespoon of the sugar for my diabetic guest, a former chef. He thought this was the most incredible cranberry sauce/chutney ever, and is now requested for all future thanksgivings. I don't care for regular cranberry sauce, but this was quite nice. I used about 1/2 the nuts called for, dried cranberries, cherries, and apricots, a whole (small) pear with a 1/2 an apple, and added a pinch of ginger and some allspice in addition to the cinnamon. The house smelled wonderful, and it tasted just as good.
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Watergate Salad

Reviewed: Nov. 23, 2005
One of our traditional family recipes - there are few fruit salads that are liked by so many generations in our family. This one is by far our favorite, and a holiday meal isn't complete with out it.
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Southern Comfort Cake

Reviewed: Mar. 18, 2005
Let me preface my review by saying I used this recipe as a starting point. I made some substitutions based on what I had on hand. I used a chocolate cake mix (w/o pudding), a pkg of chocolate instant pudding, and replaced the Southern Comfort with 1/4c dark rum and 1/4c coconut rum. In place of the walnuts I used about 1/2c of coconut and 1/3c pecans (I didn't measure these). I baked 8 mini-loaf pans, 12 mini-muffins, and a small ramekin, adjusting the baking time accordingly. They are SUPER - the only thing I'd probably do differently is either stick with all coconut rum or add a little coconut extract. I imagine it would be equally good using just plain rum if you don't care for coconut. This seems to be a very versatile recipe and will be a keeper for me because of the ease in substituting ingredients. I'm also considering a lemon cake/pudding with lemon bacardi rum this summer to serve with strawberries.
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Chocolate Peanut Butter Bars II

Reviewed: Mar. 16, 2005
These were okay - I had higher expectations, though, and was hoping for something a little less dry. My husband liked them, but I could tell they weren't his favorite either.
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Potluck Pan Rolls

Reviewed: Mar. 16, 2005
I give these 5 stars for the texture of the rolls and the versatility. I added crushed dried rosemary, greased the pan with olive oil, and brushed more olive oil on top for the final rising and baking. I could easily see using the basic recipe as the basis for cinnamon rolls, too, because the rolls were so tender. I bake a lot of bread/rolls, and this is a recipe I'll use regularly.
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Easy Baked Chicken Wings

Reviewed: Mar. 16, 2005
I made this for a church potluck, not quite sure how it would turn out. Frying the wings took awhile. I added dried (jarred) ginger and a little black pepper to the flour and more ginger to the "sauce" - I'd add even more next time. The wings disappeared at the potluck and I thought they were tasty. Just not sure I'd spend the time to make them often, because it was time-consuming to cut apart whole wings and then fry them (my frying pan would only hold 4 comfortably at a time). But for special occasions or potlucks when I'm not pressed for time, I'll keep them in mind.
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