Casseopeia Recipe Reviews (Pg. 1) - Allrecipes.com (11591715)

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Fresh Strawberry Upside Down Cake

Reviewed: Feb. 12, 2012
I've made this cake about a half a dozen times. It's sooooo yummy. I wish I had enough people to feed to justify making it more often. The only caution I have is that it seems to take mine over an hour in the oven before it's done. My latest is in the oven now. I used strawberry cake mix for a Valentine's Day Special!
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Coconut Macaroons III

Reviewed: Jul. 4, 2011
Maybe it's me, but this one is going down as one of my kitchen disasters. Not only did they taste bad (probably the old-a$$ coconut), but they came out unrecognizable as coconut macaroons. My boyfriend actually spit it out asking me what the main ingredient was. i said 'coconut' and he asked,"No. What's this gooey bready stuff?"
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Slow Cooker Pulled Pork

Reviewed: Jul. 2, 2011
MegaG, you are right on. Boston shoulder is the best cut to use, not a tenderloin. There's not enough fat in it. This is very similar to how I make carnitas, except O put cilantro, dried chilies, garlic, jalapeno, etc. in with the Coke, or Pepsi. Root beer sounds yummy. I'll have to try that version if I can manage to keep the root beer around ling enough. And Sweet Baby Rays BBQ sauce is the best. I like the brown sugar honey one.
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Mother's Applesauce Cake

Reviewed: May 9, 2011
I baked this cake yesterday. I made all kinds of changes, not because I thought the recipe was lacking, but because I had to accommodate some ingredient shortages. I added one chopped apple to make up for a shortage of applesauce. I had to add some white sugar and a bit of molasses to compensate for s shortage of brown sugar. I didn't have raisins or dates, so I used a dried fruit trail mix instead. The cake turned out wonderfully. Very moist. Delicious. Six pieces were eaten before I got around to the icing, so I thought I'd just serve with whipped cream. No need that! The cake is perfect, just perfect all by itself! Exceptional. All we need it a photo to do it justice.
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World's Best Pumpkin Pie

Reviewed: Dec. 13, 2010
best pumpkin pie I've ever made. I added only pumpkin pie spice. Otherwise, it's just fantastic.
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Photo by Casseopeia

Pumpkin Fudge

Reviewed: Nov. 20, 2010
Wonderfully easy to make. I had no trouble at all. I added a layer of chopped walnuts on top and pressed them into the warm fudge.
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New Orleans Eggplant Casserole

Reviewed: Nov. 17, 2010
Even people who claim to hate eggplant have loved this dish.
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Photo by Casseopeia

Greatly Improved Granny Kat's Pumpkin Roll

Reviewed: Nov. 11, 2010
Sorry Granny, your pumpkin roll is delicious, but there is no way made the way described above will turn out looking like the photo. I had to make several changes to this recipe but after three tries, I think I have it. First off, do not make it in a 9x13 cake pan. The cake portion of the roll will be too thick and will not be cooked after 15 minutes. I used a 16x12x1 jelly roll pan which I think is the MINIMUM size you should use.
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Granny Kat's Pumpkin Roll

Reviewed: Nov. 11, 2010
Sorry Granny, your pumpkin roll is delicious, but there is no way made the way described above will turn out looking like the photo. I had to make several changes to this recipe but after three tries, I think I have it. First off, do not make it in a 9x13 cake pan. The cake portion of the roll will be too thick and will not be cooked after 15 minutes. I used a 16x12x1 jelly roll pan which I think is the MINIMUM size you should use.
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5 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Oct. 11, 2010
Very tasty cookies but in all the batches I cooked from the one recipe, I could not make mine look like the photo. It didn't matter if I flattened them a lot or a little. It also didn't matter if the dough was ice cold or just cool.
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Stuffed Fig Amuse-Bouche

Reviewed: Sep. 10, 2010
Wonderful use of seasonal fruit.
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