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Pecan Pie I

Reviewed: Jan. 4, 2009
I used a graham cracker crust, i blind baked it for 8min first so it would'nt get soggy. The filling was just the right amount, so i would'nt use a deep dish crust like the recipe calls for. I don't think it would fill up all they way. Also, the "not too sweet" description is misleading. It was REALLY sweet, i even used salted pecans! But, pecan pie should be!
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Double Chocolate Biscotti

Reviewed: Jan. 3, 2009
I left out the white chocolate and added chopped almonds and a splash of almond extract instead. They were delicious. After i got the basic shape formed, i sprayed a rubber spatula w/ nonstick spray and smoothed the loafs out. It worked like a charm! I did have trouble cutting them though, a few fell apart, but it may have been my knifes fault. Use a super sharp knife!
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Cheese Garlic Biscuits I

Reviewed: Jan. 1, 2009
Wow, these are great. I didn't have milk so i watered down heavy cream, and added more cheese than called for. I "folded" the mixture together to avoid over working and toughening them up. They came out perfect!
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Pastry for Single-Crust Pie

Reviewed: Jan. 1, 2009
Really good crust. I added herbs for a savory dish. I wrapped it up and chilled for a few minutes, and when i started to roll it out, i thought it was too crumbly, but it just needed to be warmed/worked a little by hand. It rolled out fine after that. This is my new go to crust!
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Cheese Garlic Biscuits II

Reviewed: Dec. 31, 2008
Delicious! I've been looking for a version of those famous biscuits for years!
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Champagne Cake I

Reviewed: Dec. 29, 2008
Ding ding ding we have a winner!!! I'm not a huge cake fan, but this...is...awesome! You can really taste the champagne. Used star muffin tins for NYE. I used almost a full cup of spumante, and used Earth Balance margarine(didn't notice i ran out of real butter until i was all set to bake) and they came out superb. Maybe the reviewers who said it was bread-like overbeat it and toughened up the flour? Took only 20 minutes to bake in the tins. Subtly sweet with a nice texture. Like a cross between pound cake and angel food(if that's possible)
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Easy to Remember Pie Crust

Reviewed: Dec. 28, 2008
Very easy, i added herbs,salt and pepper for a savory tart i made. It didn't need the full 1/4cup of water, so i'm glad i added it a bit at a time.
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Red Onion and Goat Cheese Tart

Reviewed: Dec. 28, 2008
Leaving the onion in quarters didn't make any sense to me. I chopped it up before roasting, and roasted it for 30 min to caramelize well. I used heavy cream instead of heavy whipping cream (it's all i had) and it worked fine. Added thyme, sage, rosemary, and a little grated cheddar to the custard. I used to recipe "Easy to remember pie crust" from this website. I didn't measure the goat cheese, but i probably doubled it to be nice and cheesy. I would give 5 stars if it weren't for the instruction to leave the onion quartered. That just seems difficult to eat.
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Pumpkin Cheesecake Bars

Reviewed: Dec. 24, 2008
5 stars for how easy it is. I recommend chilling before cutting. I made mine in two pans for super thin bars, i'm glad i did because it's really rich.
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Apple Brownies

Reviewed: Dec. 16, 2008
I added 1cup dried cranberries, and omitted the nuts. It took a full hour to cook, and even then it seemed underdone in the middle, but the top was burning so i took it out anyway. It tasted delicious, but fell apart. I probably won't make this again.
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Pecan Lace Cookies I

Reviewed: Dec. 11, 2008
Super thin and crunchy, almost toffee-like. I used dark corn syrup just because it's all i had. I also added 1/4teaspoon Cardamom just for the heck of it. Cinnamon, nutmeg, cloves, anything like that would also be yummy. They're probably great without any additions though. They spread ALOT! I dropped 1/2 teaspoons full, and only put 6 cookies per baking sheet. I baked them on parchment paper, for 8-9 minutes, took the parchment paper off the cookie sheet and onto my countertop, to cool them quickly.
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Danish Kringle

Reviewed: Dec. 8, 2008
This dough is as close as you'll get to puff pastry/danish dough without all the work that goes into those. It really does need the full 8hrs, i tried to work with it at 7 1/2 and it was still gooey. I made one with nuts(pecans), and one with cream cheese(sweetened) and blackberry jam. The blackberry jam one leaked alot. It can't handle alot of moisture. Next time i want to use apple pie filling, but i'll definitely fish out the apple chunks w/ a fork so there isn't too much saucy-ness to leak out. I also folded it more like a burrito, then made slits on top w/ a knife.
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Eggnog Thumbprints

Reviewed: Dec. 6, 2008
Really good. They have a nice soft texture, the cookie itself doesn't have much flavor so the frosting is key. They spread more than i expected, next time i'll chill the dough before baking, and maybe add some nutmeg to dough for a little extra flavor. **UPDATE** For people having trouble w/ the cookie flattening: the second time i made these i added 1/4Cup extra flour, and put the baking sheet in the fridge after rolling and pressing the thumbprint. Handling the dough may melt your butter, and melted butter = flat cookie. Extra flour and chilling is key!
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Gingerbread Biscotti

Reviewed: Nov. 30, 2008
I started out following the recipe exactly, but it was super wet/sticky and did'nt form a dough. I had to add an extra cup of ap flour, knead it a little, and use a 1/4 cup MORE flour (for each "log")on my hands and to coat it just to form the dough on the cookie sheet.
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Cheese and Onion Pie

Reviewed: Aug. 5, 2008
I, as well, browned the onions first instead of boiling them. I also added more cheese. It turned out yummy.
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Real Hummus

Reviewed: Mar. 20, 2008
Very good! I doubled the garlic, because i'm a garlic fiend.
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Raisin Rats

Reviewed: Mar. 13, 2008
Love these! I used 1 Cup WWflour/1 Cup APflour~ i also added approx 1 teaspoon cinnamon, dashes of nutmeg, allspice, and cloves, and the tiniest pinch of ginger. Really simple to make with a GREAT texture.
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Banana Banana Bread

Reviewed: Feb. 23, 2008
Perfect! The only banana bread recipe you'll ever need. I've made it many times, sometimes i add chocolate chips, sometimes nuts/raisins, sometimes chopped peanutbutter kisses. The best!
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Caramel Pecan Pie

Reviewed: Feb. 23, 2008
Chewy and rich! My husband (a pecan pie lover) thought it was great. I like the chewy caramel texture much better than the traditional gelatinous fillings.
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Roasted Pears with Caramel Sauce

Reviewed: Feb. 23, 2008
This is a good recipe, but it's better if you peel the pears. I cut down on the butter because it turns out kinda greasy, instead of caramel-y.
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Displaying results 21-40 (of 48) reviews
 
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