Caroline Recipe Reviews (Pg. 1) - Allrecipes.com (18140252)

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Caroline

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Chocolate Crisps

Reviewed: Feb. 5, 2015
I was really surprised by these cookies: by the ingredients, by the method, by the texture of the batter, and by the result. Mostly pleasantly surprised. I had an egg white to use up and that's how I stumbled across this recipe. I found the batter to be rather liquid, which contradicts another review on here. Dropped by 2 teaspoons yielded 11 cookies. They were good, best eaten straight out of the oven. My only change was to use bittersweet chocolate shavings since I didn't have unsweetened. I baked them on a silpat and they came off just fine. I'm not sure if I will separate an egg just to make this recipe, but if I find myself with one lonely egg white, I'll attempt this again. Nice small portions and as someone mentioned, the cookies feel light so it's easy to eat half the batch.
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Angel Food Cake III

Reviewed: Jan. 3, 2015
I had 6 egg whites to use up after making hollandaise sauce, so I made half of this recipe in an 8" square pan and baked for 25 minutes. Easy and delicious recipe, no need for any changes. Folding the flour in very carefully and gently is the key, as is making sure you don't overmix. It's okay if there are still some small lumps. Will make again!
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Buttermilk Pancakes II

Reviewed: Dec. 28, 2014
Fantastic! Made this recipe to finish buttermilk I bought for another recipe and now I may buy buttermilk just to make this. Best pancakes I've ever made.
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Gramma's Date Squares

Reviewed: Dec. 5, 2014
Very good! I used less sugar than the recipe called for based on others' reviews and it was plenty.
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Apple Pie by Grandma Ople

Reviewed: Dec. 5, 2014
Great recipe! Loved the idea of pouring the filling over top, it made the crust nice and colorful. We used Chef John's pie crust recipe. The filling and pie were delicious. Some did spill out while cooking so I'm glad my husband put a pan underneath. Will make this recipe again!
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Libby's® Famous Pumpkin Pie

Reviewed: Dec. 5, 2014
I'm not a huge fan of pumpkin pie, but it was on my list of things to bring to Thanksgiving so I made this recipe. Even I have to admit that it was good and the pumpkin-pie-lovers agreed.
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Easy Homemade Pie Crust

Reviewed: Dec. 5, 2014
The crust tasted just fine. I liked using the food processor to make it - that should have made it simpler but I made 1.5 times the recipe and I had issues when I added the liquid: it leaked out of my 9-cup food processor! So just a warning, I think it's best to make exactly one recipe at a time. Otherwise, method and flavor are good.
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Sour Cream Cornbread

Reviewed: Dec. 5, 2014
Great recipe! Delicious cornbread - no changes necessary. I can see how you could reduce the sugar, but it is delicious with the full amount, not too much.
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Blueberry Zucchini Bread

Reviewed: Oct. 20, 2014
Didn't change a thing. Super moist and delicious. Will absolutely make again. My family couldn't believe there was zucchini in there until they saw the small flecks of green here and there.
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Sugar Cookie Frosting

Reviewed: Sep. 20, 2014
Sweet frosting that hardens. Worked well on soft sugar cookies IV from this site since those cookies aren't overly sweet.
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Lighter Basil Pesto

Reviewed: Sep. 20, 2014
Delicious. Don't miss the fat.
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Baked Ziti with Sausage

Reviewed: Sep. 20, 2014
Huge portions. Great recipe. Versatile: used what I had, which was black bean burgers instead of sausage and rotini instead of ziti. Excellent. I will make it again for sure and can't wait to try with sausage.
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Jewish Apple Cake I

Reviewed: Sep. 20, 2014
Excellent, moist cake. I will definitely make it again. If I were using a pan where I was going to flip the cake at the end, I would start with apples. I liked having them on top. I used 9 very small Gala apples and followed Janyce's recommendations. (Apples mixed in unmeasured sugar and cinnamon, add juice from apples, more apples, 3 layers of each, 1 tbsp vanilla, order of ingredients.) The batter is very thick and delicious. Cake was a big hit.
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Soft Sugar Cookies IV

Reviewed: Aug. 19, 2014
Wonderful! Great texture and flavor. Don't skip the shortening, as I think it's the key to raising these cookies to amazing status. They are like Lofthouse cookies from the grocery store, but without unnecessary extra ingredients and strange chemical flavor. My husband doesn't like Lofthouse cookies but loves these. I like both, but definitely prefer these. This will be my go-to sugar cookie from now on.
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Chocolate Cavity Maker Cake

Reviewed: Feb. 15, 2014
This was only okay in my opinion. I don't like boxed cakes and I thought adding a few extra ingredients would change that, but it didn't. Adding chocolate chips is definitely a huge improvement, but not enough for me to make this again.
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Photo by Caroline

Giant Chocolate Chip Cookie

Reviewed: Jan. 26, 2014
Delicious and easy! I will definitely make this again. Baked for 27 minutes in a quiche pan and it turned out soft in the center with a great golden crust across the top and on the edges.
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Old-Fashioned Pancakes

Reviewed: Oct. 20, 2013
Delicious recipe for pancakes! Despite the reviews, I used the full amount of baking powder and it was fine - no chemical taste in batter or final product. (Maybe the reviewers with issues used baking soda?!) I used vanilla soy milk because it's what we use, and added 1 tsp of vanilla extract. Perfect. This is now my go-to pancake recipe. Thanks Chef John!
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Photo by Caroline

White Mountain Cake

Reviewed: Sep. 22, 2013
Great cake. Dense, moist, delicious. It's very important to beat the egg whites until they are stiff and to be very gentle when folding them in. I frosted these cupcakes with sturdy whipped cream frosting, which was a bit of a boring combination. The ones where I had added some chocolate chips in the batter were better so I will either do that for all of them next time, or I will frost with chocolate frosting. Overall a great cake.
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Photo by Caroline

Vegan Pancakes

Reviewed: Sep. 22, 2013
I was in the middle of making another pancake recipe when I realized that we didn't have any eggs left. A quick search led me to this recipe and it didn't disappoint! They were fluffy, delicious, and turned out perfectly brown each time. Best when eaten immediately. Because I had already started with another recipe, I already had 3/4 cup rice milk with 2 tbsp vinegar so I filled up to 1 1/4 c with water. I recommend it whether you are vegan or not!
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Heavenly White Cake

Reviewed: Sep. 7, 2013
After reading all of the reviews I was really torn on whether or not to add an additional cup of milk. I decided not to and the cake was fantastic. Perhaps it would have been even better with it, but I didn't want to risk it and was very pleased with the results. It's a great cake: good flavor, great texture. I love the combination of vanilla and almond. I made this into cupcakes and in each, put one medium cookie scoop's worth of batter plus one small scoop. It yielded 24 cupcakes, which I baked for 17 minutes. Thank you for the recipe, Carol!
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