Feliciaann68 Recipe Reviews (Pg. 1) - Allrecipes.com (10009883)

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Pignoli Cookies I

Reviewed: May 29, 2009
I made this recipe this past Christmas and it was awesome. The cookies taste and look great, the recipe was easy and my friends loved them too! There is an Italian gourmet store up the street from me and these are very expensive to buy there, like $13 for a small container. I made them at home for less than that and mine were fresh!
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Pizzelles I

Reviewed: Dec. 22, 2009
Forgive my ignorance I had never heard of them before moving to PA a few years ago and the only ones I have tasted, sorry I haven't made the recipe yet, were store bought ones and they were soft. I thought by looking at them they would be the texture of waffles cones or fortune cookies but they weren't. I like the Anise flavor I just didn't care for the soft texture.
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Fruit-Topped Buttermilk Pancakes

Reviewed: Nov. 17, 2007
I am not a huge pancake fan, but tried these for a quick dinner one night. I made just the pancakes and they were wonderful! Not the belly dragging heavy ones our mothers made but light and fluffy, like a cross between a pancake and a crepe. I did not follow the directions but blended the wet ingredients and then stirred in the baking soda and powder followed by the salt and flour. The batter was nice and foamy, not too thick or thin. The pancakes cooked up with no problems and were good enough that hubby and our 15 month old tasted them plain! I did add a pinch more sugar and vanilla but I like things sweet. We are making them again tomorrow morning!
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Authentic French Meringues

Reviewed: Dec. 16, 2008
Incase this wasn't suggested, use unsweetened kool-aid to flavor the meringues. It cuts down on the sweetness and doesn't add any liquid to the recipe. Try raspberry flavor and add mini chocolate chips. I heard yesterday on Martha Stewart's show there is also powdered vanilla that can be used. And please, stop whining about it tasting too sweet, what did you expect egg whites and sugar to taste like?
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To Die For Blueberry Muffins

Reviewed: Jul. 5, 2010
Wonderful! The batter is really thick and the end product comes out very moist. The muffins aren't too sweet and the topping makes them a little extra special while adding another layer of flavor. I also put a little sprinkle of cloves in the topping because I like the flavor with blueberries. I've tried it with the original topping and the other suggestion of a brown sugar topping. They were both good and neither made my muffins sink. Personally, I did not care for the whif of molasses I got when biting into the brown sugar topping but I am not a huge fan of molasses. Everyone loved them and my father-in-law asked what they were made with because they were so moist. The best home made muffins I've ever made or ate!
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French Toast Casserole

Reviewed: Jan. 7, 2007
It not out of the oven yet but it smells and looks wonderful! For the cook who doesn't like people experimenting........honey, that is the heart and soul of cooking! I like the reviews because I can see what works and what doesn't and exchange ideas with other cooks. For the people who got soggy bread, try using larger chunks of bread and maybe a shallower pan like a large cookie sheet with sides. What I did: eyeballed the eggs and milk, yep I like to live dangeriously! Mixed up the custard in a measuring cup using 3 eggs to start and eyeballing the milk and sugar, used cinnamon and nutmeg, vanilla and a shot of brandy for extra flavor. Poured the custard over the bread in a bowl and mixed it with my hands to see how the dry/wet ratio was. Needed more wet so mixed another egg with a little milk and there you go! Placed it in a single layer in a greased pan, sprinkled on more sugar, cinnamon, and nutmeg and drizzled with melted butter. This recipe is so versitle you could use egg nog in place of the milk for holidays or add cubes of cream cheese and or strawberry preserves for a stuffed french toast, even adding a little orange peel would change the flavor. Be creative, have fun!
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Gingerbread Boys

Reviewed: Dec. 20, 2009
I used this cookie recipe last year and it was very good. Its a good dough to work with. I substituted molasses as some suggested. The orange can be a bit overpowering so the easy solution is to cut back on it and see how you like it. I'll be making it again.
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Cranberry Orange Cookies

Reviewed: Dec. 20, 2009
I tried this recipe the other day without the frosting and it was very good. I usually use a recipe that is more like a chocolate chip dough with dried cranberries. I like the fresh cranberries used in this one, they are more tart and obviously fresh tasting. This cookie is a little more light and delicate sort of springy cake like than the other one, can't decide which recipe I like more, but either way I go I'll definitely be using fresh cranberries from now on!
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Ricotta Cookies III

Reviewed: Dec. 20, 2009
I just made these cookies on Friday and they turned out well; soft and moist. I used the vanilla extract and then added lemon peel and fresh lemon juice. For the frosting I used a little butter, lemon peel, lemon juice and powdered sugar......it packs a heck of a lemon taste! My 3 years old liked them and so did the girlfriend that I made them for.
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