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Cranberry Sauce I

Reviewed: Nov. 24, 2010
I just finished making this version and love it! Even warm! -- -- Little variation . . . I used 3/4 white sugar and 1/4 cup brown sugar with a very light sprinkle of cinnamon as others recommended. -- -- I used the stick blender to break the berries up a bit (because I don't think my family will like it too chunky). -- I was surprised to see it setting so quickly as it cooled. The key to it setting up properly is not to overcook it. -- Watch out the berries POP as they're cooking and splatter a bit. Wipe it up so it doesn't stain.
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Ultimate Double Chocolate Cookies

Reviewed: Dec. 13, 2009
Only change I made to this recipe was to roll the dough balls in powdered sugar before baking. Baked 10 minutes and the let them cool on sheet for 10 minutes. Very Very Yummy - Good coffee cookie! Printed and put in recipe book for future use.
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Garden Fresh Tomato Soup

Reviewed: Oct. 18, 2009
I used the recipe for techniques.....I already had homemade canned tomatoes from the garden so all I had to do was open the (5) quart jars and heat them to a boil along with the (2cups)chicken broth....I sauteed a medium onion and a poblano pepper in lots of margarine (1/2c)....I pureed that and then put it back in the pan to add the flour to make the roux.....I added about 3 tbls (a little at a time) of hot tomato/broth mix to the pan of roux and wisked.....I then put that into the big pot of tomato/broth mix (while wisking)....Pureed it one more time to make sure all the pieces were gone.....Tasted and added 2 tbl sugar....May add a can of cheddar cheese soup...haven't decided yet...will wait for more opinions on how this basic tomato soup tastes! Thanks for posting it!
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Gramma's Apple Bread Pudding

Reviewed: Nov. 9, 2008
I used this recipe as a STARTING POINT for using up some 'getting stale' homemade banana oatmeal chocolate chip cookies..... 1. I used the cookies in place of the bread and added another 1/2 cup instant oatmeal...... 2. I used the saucepan mixture as the recipe calls for...... 3. Added apples, cinnamon, and raisins...... 4. The egg mixture was just mix right into the batter...... 5. I did not use the topping (yet) - doesn't need it - yummy right out of the pan!!!!..... Bet it will taste awesome warmed up with a little cream on it!
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Delicious Raisin Nut Banana Bread

Reviewed: Dec. 9, 2007
Easy recipe - but had to use 3 bowls. I added oat bran in with the raisin bran to soak...Remember to add a little more milk too. Chopped walnuts were added also. I made mini-muffins, topped each with a little sprinkle of brown sugar and baked till golden brown. Everyone likes them...at least as much as you can like bran muffins :) - definately give this one a try...kids will probably like them. They're in the freezer now. I plan to sprinkle with powdered sugar and add to a tray of assorted cookies for a few parties coming up.
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Amish Friendship Bread Starter

Reviewed: Jun. 16, 2007
I use to keep my starter in plastic bags but read somewhere that the starter needs AIR to grow...makes sense. So I picked up a couple of glass jars (8cups) with glass lids (that have the removable plastic thingy on them to keep it air tight)...well I took OFF the plastic thingy to allow are IN. The Starter is on Day 6 and is growing and bubbly like I have NEVER had it before...must be the little bit of air. My instructions say DO NOT USE METAL to stir...I use the handle part (with a hole in it) from a plastic ladle...you can use anything when you're baking on day 10. I also keep 1 cup for my next starter batch and cook a DOUBLE recipe of the same cakes using about 2 cups of starter for each recipe. Works out great! This is a great beginner/experimenting/use what you have on the shelf kinda recipe. Wrap extra cakes (LOL if there's any left) in waxed paper, then in foil, then place in plastic bags in the freezer...they last for months! In all the years I've made it...I've never had any complaints.
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Outrageous Chocolate Chip Cookies

Reviewed: Jun. 3, 2007
Just getting back into Baking...tried this recipe because I had most of the ingredients ON HAND.......I even raised recipe to 72 servings (if you're gonna back may as well make it worth the mess). I gave it a 5 star rating even though I did quite of bit of substituting and the first baked batch didn't turn out. For example I used 1/2 butter 1/2 margarine...less peanut butter...3/4 regular flour & 1/4 whole wheat flour....even substituted milled flax seed and water for 1 egg (my recipe called for 4 eggs).....long story short....first batch came out yucky, flat, and greasy. I added quite a bit more flour (both whole wheat and regular) and more oatmeal. That made it more like cookie dough rather than a cake mix texture. I put the bowl in the fridge while a batch baked because it was a little hot in the kitchen and I didn't want it to get 'softer'. Important to let cookies cool ON the pan a good 10 minutes before removing. I believe they'll continue to bake without browning as they cool down. Excellent results in the end...6 1/2 dozen cookies in the freezer with enough left out to eat right now! :)....LESSON I LEARNED FROM THIS RECIPE....Follow A Recipe or be prepared...to make additional adjustments or....face disappointment! Thank You! NOTE ADDED: Cookies came out of freezer tasting WONDERFUL!! Great recipe to make and keep on hand for unexpected company or parties.
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Creamy Frosting

Reviewed: May 30, 2007
A***IMPORTANT - Before you make this or if you messed the recipe up - read here****I've included *my secrets* for making this frosting I have made this recipe for YEARS and am KNOWN for it! I've made it with a hand mixer and an old fashioned Sunbeam mixer. If you're looking for a recipe that's low in calories, carbs, or cholestrol - forget this one. Use this on Special Occasions! #1. Whole Milk perferred (2% may do - NEVER 1% or skim-don't waste your time). #2. Continually Whisk the milk/flour mixture over low/med heat until it's Really Thick (but don't burn the bottom). It should be difficult to whisk by the time it's done. It must COOL COMPLETELY. (I usually do this step right after I put the cake in the oven). #3. BUTTER PREFERRED (stick margarine may do (but butter tastes better) - NEVER use tub margarine-it'll never whip up and turn out slimmy). Butter must be ROOM TEMPERATURE (with a slight give when squeezed gently - leave out about 1 hour)(not melty like on an 80degree day)(It should not be 'softened' as the recipe states) #4. (mixers speeds vary adjust accordingly) I BEAT the butter/sugar at least 4 min. Add vanilla, beat 2 min. Add 1/2 TOTALLY COOLED milk/flour paste, beat 4 min. Add other 1/2 and beat 4 min. Plain box cake mixes taste wonderful when frosted with this recipe and sprinkled with crushed walnuts. If you can get the technique down - you're cupcakes and cakes will be the hit of the party!
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