Helen Recipe Reviews (Pg. 1) - Allrecipes.com (10012706)

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Apple Pie by Grandma Ople

Reviewed: Oct. 3, 2009
This pie was extremely easy to prepare and was absolutely delicious. I chose to try this recipe because I didn't want a pie that seemed to be just apples, juice and crust. I wanted the pie to have a thickened filling; the addition of flour seemed promising and it delivered. I've never been a pie-lover but I found myself in need of an apple pie during last year's holiday season. I'm ashamed to say that I ate one of these entirely by myself in a 24 hour time period and needed to make another for the person I had intended to make it for. I used Pilsbury ready-made pie crust, Granny Smith apples, and added 1 tsp each of cinnamon and vanilla. As somebody recommended, I tossed the chopped apples in the syrup mixture before I added them to the crust and saved a little to brush on the crust. Amazing.
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Dipped Coconut Shortbread

Reviewed: Nov. 26, 2008
These are excellent! I followed the recipe exactly as written for the ingredients. However, I did not bake them as directed because I do not have the patience for rolled cookie dough. Instead, I put them in my cookie press with the blade shaped like a Christmas tree and they turned out really cute. ~Helen
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Chocolate Bliss Chunk Cookies

Reviewed: Jul. 1, 2008
My family and I have gone crazy over these cookies. I've been very loyal to the Mrs. Field's recipe for many years. This recipe was much easier, both in mixing and in spooning the cookies out onto the sheets. While this dough looked completely incapable of being handled, it didn't need any shaping or flattening to turn out perfect cookies. All in all, this recipe cut the total prep/bake time in half and was easily half the effort. The only alterations I made was to use my Tollhouse chocolate chips instead of baking chocolate and I increased the salt to 1/2 tsp. I baked them at 360 degrees for about 9 minutes each, removing from the oven early to get slightly underdone cookies. They did brown a bit more out of the oven, more so than my old recipe, so I was sure to pull them out while they were still pretty light.
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Scrambled Eggs Done Right

Reviewed: Jun. 2, 2008
I thought these eggs were very good, as did my family. I incorrectly assumed I had mayo on hand but ended up using light ranch dressing instead, which I whisked together with the water before adding the eggs. I was very skeptical about not adding salt and pepper until they were finished but I ended up not adding any at all. The eggs seemed to have lost that 'eggy' flavor that I don't much care for (restaurant scrambled eggs never have that taste),they were light and very fluffy, and they were flavorful just by themselves. Weird! My husband was shocked about the ranch dressing but we'll add it every time from now on.
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Chocolate Cornstarch Pudding

Reviewed: May 24, 2008
This pudding is absolutely perfect, to say the least! It has a very raw chocolate taste to it, akin to the difference between store bought hot chocolate and homemade hot cocoa, this being the latter. I only had non-fat milk on hand, other than that I followed the recipe exactly. I was worried about over/under cooking it but I followed the advice of waiting till it coats a metal spoon, then cooked it a little more because it still looked runny. It does thicken upon standing, though. When I popped it in the microwave the next morning, it was as if I had just made it: still perfect. The only difference being that directly from the fridge it looked a little grainy, probably because of the non-fat milk. I have an aversion to undercooked eggs, so much so that it doesn’t matter how cooked they are, the outcome has to be absolutely solid for me to eat it; the cornstarch is genius. I won’t ever buy pudding again.
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Bread Pudding

Reviewed: Jul. 25, 2007
I am always asked to make this again...there is never enough! I used 5 cups fresh french bread, cut out one of the eggs, and did what an earlier reviewer suggested: use half brown sugar and half white sugar, and I used half milk and half cream. I also sprinkled some raisins on top as an after thought. It turned out great because the people who don't eat raisins can just pick them off instead of digging for them. I used a regular 8x13 brownie pan on just my oven rack, no water bath, reduced the temp and baked for well over an hour. (If I even get a hint of egg taste, I won't eat it...this doesn't taste like eggs.)Marvelous recipe! I always bake it when the kids are sleeping and hide it so I don't have to share. I'm greedy!
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Chicken Pot Pie I

Reviewed: Jul. 17, 2007
Nothing personal, I just didn't care for it at all.
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