Emily Lange Recipe Reviews (Pg. 1) - Allrecipes.com (10327556)

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Emily Lange

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Meatball Nirvana

Reviewed: Aug. 19, 2010
Amazing meatballs!! I used 2 eggs and then added enough milk to make 2/3 cup (I made a double batch) instead of just using milk. I also did not add any hot pepper sauce, and just threw in a few hot pepper flakes.
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Cherry Pie IV

Reviewed: Sep. 12, 2009
This was my first attempt at cherry pie. I used 5 cans tart pie cherries (well drained), which turned out to be just enough. The almond extract made ALL the difference in the filling (which is DELICIOUS)--don't skip it! The only problem I had with the filling was my cherries didn't hold together, but that's probably because I used canned ones that were already very mushy. If you're going to do a lattice crust, let the filling cool first! I didn't, and was left trying to weave melting, stretching strips of dough with very little success.
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4 users found this review helpful

Bake Sale Lemon Bars

Reviewed: Sep. 12, 2009
With corrections, this recipe is fantastic. Definitely the best lemon bars I've ever tasted, and my entire family agrees. I didn't have time to cool them all the way before serving, and they were even more amazing served a little warm! FYI: I doubled the crust, and used 1 cup lemon juice and 2 cups white sugar in the filling.
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3 users found this review helpful

Irish Cream Truffle Fudge

Reviewed: Jan. 1, 2009
Delicious!! This fudge got rave reviews from my entire family. It was a bit crumbly at first--I recommend letting it warm to room temperature before slicing. Consistency and flavor are even better today than they were 4 days ago. I highly recommend this recipe!
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1 user found this review helpful

Mom's Pumpkin Pie

Reviewed: Oct. 27, 2008
Incredibly delicious pumpkin pie recipe! I made the following changes: 1. Increase all spices by at least 50% (I am doubling mine next time) 2. Decrease oven temp by 25 degrees--your crust will love you for it! 3. USE A PIE CRUST SHIELD!!! I absolutely swear by them! I bought mine at Bed Bath & Beyond but I know I've seen them elsewhere. Your crust will come out golden and perfect EVERY TIME--not the least bit burnt! Under $5.00 apiece!
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5 users found this review helpful

Easy Pork Chop Casserole

Reviewed: Oct. 12, 2008
Wow! This was delicious!! I added extra mushrooms and chopped onion, seasoned the chops with salt and pepper before browning, and baked for 30 min. covered, then 15 min. uncovered. Incredibly easy and delicious! I will definitely be making this again!
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2 users found this review helpful
Photo by Emily Lange

Cinnamon Swirl Bread

Reviewed: Oct. 5, 2008
Delicious! And much easier to make than I expected. I used 2 cups whole wheat flour in place ofave been nearly enough to give the bread 2 cups of bread flour, and it turned out great. I also doubled the filling, and am glad I did! Otherwise I don't think there would have been enough to give it that wonderful cinnamon-y, sweet flavor. Great recipe! I will be making this again.
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1 user found this review helpful

Pour-A-Pan Pizza

Reviewed: Oct. 5, 2008
A great, easy dinner recipe for when time is an issue! Dough is very tasty but the consistency is more like a pancake and a crepe (not crispy at all), just so you know what to expect. Just use whatever toppings you have on hand. Thanks for the recipe!
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9 users found this review helpful

Baking Powder Biscuits

Reviewed: Oct. 5, 2008
Very tasty! Not as fluffy or flaky as I would have liked, though. I took another reviewer's advice and used half shortening and half butter. I will make these again, but will next time I will use about 25% less butter and shortening and will roll dough to 1.5 inches for loftier biscuits.
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Hearty Multigrain Bread

Reviewed: Sep. 29, 2008
I have been fiddling with this recipe for over a week now, and my recommendations are as follows: As recommended by several reviewers, I like to double the recipe for a full-size loaf in my 2lb. bread machine. I use a light crust setting. Reduce yeast by 1/3 and salt by 1/2. (I'm not a low-sodium person in general, the original recipe was just way too salty for me.) Increase the millet by at least 50% for a nice crunchy texture, or just throw in whatever grains you have on hand (I like to add bulgar wheat in the same proportions as the millet). Happy baking!
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9 users found this review helpful

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