Cathy Recipe Reviews (Pg. 1) - Allrecipes.com (10200520)

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Snickerdoodles I

Reviewed: Sep. 2, 2013
I used butter-flavored Crisco and added a splash of vanilla. The cookies spread evenly without pre-flattening with the bottom of a glass. They were puffy and just the shape I like when they came out of the oven, but then they flattened out when they cooled. The recipe made 44 cookies, using a size 50 scoop.
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Fluffy Pancakes

Reviewed: Apr. 13, 2013
Makes 12 "silver dollar" pancakes using a size 24 scoop. I used the full 2T of vinegar called for in the resipe, but I would reduce it to 1T next time.
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Fluffy Pancakes

Reviewed: Apr. 13, 2013
A size 24 scoop will yield 12 "silver dollar" pancakes. I used the full 2T of vinegar called for in the resipe, but I would reduce it to 1T next time.
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Kettle Corn

Reviewed: Nov. 25, 2011
This is a family movie night staple for us. Delicious, just like the kind made at festivals but without the $6-$8 per bag price. I put three kernels of popcorn in the oil while it's heating; when they pop, I know the oil it hot enough. Then I add the rest of the popcorn and shake the pot until the popcorn is covered in oil. Next, I sprinkle the sugar on top of the popcorn and shake to mix. If you pour the sugar into the oil before the popcorn, it clumps. I leave the pot on the burner for 5 seconds, then pick it up and shake it for 5 seconds, repeating until I don't hear any more popping. I pour the kettle corn into two large bowls and sprinkle with salt, mixing and breaking up any clumps of popcorn until it cools.
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Pecan-Oatmeal Pancakes

Reviewed: Nov. 25, 2011
These pancakes remind me of the harvest nut and grain pancakes at IHOP. I use 1/2c. all-purpose flour, and 1/2c. whole wheat flour. Using a size 24 scoop yields 16 dollar-size pancakes. Yum!
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Apple Yogurt Muffins

Reviewed: Sep. 5, 2011
Used butter-flavored Crisco cooking spray on the muffin pan instead of paper baking cup liners; let the muffins cool for 10 minutes in the pan; and they fell right out. Delicious and moist. Not too sweet or spicy. I will definitely make these again without changing a thing. Perfect!
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Buttery Corn Bread

Reviewed: Aug. 6, 2011
Makes 18 muffins.
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Blackberry Cobbler II

Reviewed: Aug. 6, 2011
Used 1/2c. sugar in berries and made 1 1/2 x crust, but only used 1/2c. sugar in dough.
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Grandmother's Buttermilk Cornbread

Reviewed: May 28, 2011
Dense and moist like pound cake - not the texture I was looking for, but good flavor.
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Peach Cobbler VI

Reviewed: Apr. 25, 2011
I prefer cobbler crust that's a texture mix between pie crust and dumplings, and this wasn't either. It turned out more like a cake/biscuit with gooey bottom texture, which is not what I was looking for.
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Buttery Soft Pretzels

Reviewed: Jan. 16, 2011
Excellent flavor. I did like others recommended - 4c of flour instead of 5c; 1t of kosher salt instead of 1 1/2 regular salt; baking soda bath of 2c water and 2T soda; blotted the twisted, wet pretzel dough on a dry wash cloth before transferring to parchment paper; baked at 425 degrees for 8 min. I also discovered to roll the dough 10-12 inches for every ounce of dough. A 2-ounce, 24-inch piece of dough was manageable for me; although a mall-size pretzel I guessed to be about 3 ounces of dough rolled 30-36 inches long.
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Waffles I

Reviewed: Mar. 13, 2010
Excellent waffle recipe. Recommend separating the eggs; whipping the egg whites until stiff peaks form; using a whisk to mix the egg yolks, milk, oil and vanilla; sifting together the dry ingredients and mixing them into the wet ingredients with the whisk; then folding the egg whites into the batter with a spatula, leaving a few fluffs of whites in tact. I used 1 1/8c. of batter for each waffle in my Presto Flip Side waffle maker, and the recipe yielded 4 1/2, 7-inch waffles.
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Ruth's Grandma's Pie Crust

Reviewed: Dec. 26, 2009
Although I had never made pie crust with an egg in the ingredients, it turned out well. This recipe makes three to four single pie crusts, depending on how it is rolled and the size of pie plates used.
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Apple Pie by Grandma Ople

Reviewed: Dec. 26, 2009
It's a good recipe - not too sweet. However, my preference is apple pie with cinnamon and a touch of nutmeg rather than a caramel sauce base. My Pampered Chef deep dish stoneware pie plate held five Granny Smith apples rather than the eight apples called for in the recipe, so I probably should have adjusted the amount of sauce accordingly. I used the Ruth's Grandma's Pie Crust recipe from the allrecipes.com website.
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Butter Snow Flakes

Reviewed: Dec. 5, 2009
I would give this recipe five stars for flavor, but it was too sticky for my cookie press. It needed a lot more flour added, although I never got the balance quite right. I need to work with this recipe some more.
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Gingerbread Biscotti

Reviewed: Dec. 5, 2009
Used 3c of flour as others recommended, otherwise it was too sticky. Also baked at 350 degrees.
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White Chocolate Macadamia Nut Cookies IV

Reviewed: Nov. 22, 2009
Doubled the dough, but not the chips and nuts like other raters suggested. Light, delicate, perfectly flavor-balanced, almost shortbread-like sugar cookie. The best. Would highly recommend.
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Cinnamon Raisin Bread I

Reviewed: Oct. 10, 2009
Baked at 350 degrees for 35 minutes. Put a loose tent of aluminum foil over the loaves for the last 10 minutes of baking. Absolutely perfect.
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My Amish Friend's Caramel Corn

Reviewed: Aug. 27, 2009
If you add nuts, do it in the beginning when you pour the caramel sauce over the popcorn while the sauce is still thin. If you add nuts halfway through, the sauce will be too thick and won't coat the nuts.
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Mrs. Sigg's Snickerdoodles

Reviewed: Aug. 27, 2009
The flavor was good. However, the dough was sticky; and the cookies were rather flat and didn't have the usual fluffy and cracked appearance of a snickerdoodle cookie. I followed the recommendation to bake them at 375 degrees for 8 minutes; then I removed the cookies from the baking stone right away and placed them on a cooling rack.
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Displaying results 1-20 (of 39) reviews
 
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