Kathy Recipe Reviews (Pg. 1) - Allrecipes.com (10500172)

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Kathy

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Black and White Cookies I

Reviewed: Mar. 20, 2008
I now make these cookies regularly and wanted to share some additional comments (please read my original under HOOSIER2B as it remains correct at least for my taste and from my memory). I bake these on an UNGREASED aluminum cookie sheet and use an extremely thin metal spatula to remove. I then cool on a rack before frosting. Once cooled, over the sink, I brush off all excess crumbs from bottom of each cookie. This step is necessary, as I find that by the cookie sheet being ungreased, a very fine layer of the bottom of each cookie will adhere to the sheet (being that my memory of New York Black & Whites has always been a completely uncrisp cookie, this serves to achieve that result). Regarding the frosting, I actually make it in 2 batches, white being first: 3 Cups confectioners sugar, 2 Tbsp light corn syrup (for consistency), 1 TBSP butter (for shine), 1 1/2 tsp clear imitation vanilla extract, and enough hot water to achieve desired consistency. I mix with a wire whisk until smooth. I then ice slightly over 1/2 of each cookie and let set until firm (approx. 20 mins.). For black icing: follow recipe for white however add to it 1/4 to 1/3 C. DUTCH processed cocoa powder (believe me, no other cocoa, chocolate or chocolate flavoring will do - I've tried them all!). I frost cookie by spooning on icing, then using a small offset spatula to smooth. If it appears that I am obsessed with these cookies, I am! It may take a few additional minutes longer overall, but I have to sa
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Allison's Pasta Salad

Reviewed: Jul. 28, 2008
Wonderful flavor combination! Thanks a million - will use frequently! I would like to add that since this was for a large group of people, I made a 1lb box of farfalle, doubled the dressing, and used 1/3 more ham. I personally don't like for any salad to be dripping with dressing and doubling the amount (for me) was perfect for 1 lb of pasta. Also, if you let it sit in fridge overnight, it will absorb a lot of the dressing, so make sure to keep some in reserve to add before serving. Fantastic Allison - everyone loved it!
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Salsa Biscuit Chicken

Reviewed: Aug. 11, 2008
Absolutely delicious! Followed recipe to the letter. Thanks a million!
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Bodacious Broccoli Salad

Reviewed: Aug. 17, 2008
Perfect! It was completely devoured by all! Can't wait to make again! Thanks for a wonderful recipe!
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Grandmother's Bread Pudding

Reviewed: Aug. 17, 2008
Your grandmother really loves you - delicious! Had to make it twice, since I nearly finished the first one all by myself! This is THE recipe for bread pudding, look no further - a keeper for sure!
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Tar Heel Pie

Reviewed: Sep. 27, 2008
OMG!!! I never had anything like it in my life, and just figured that since I had the ingredients on hand, I'd give it shot. WOW! It will now be THE pie when I make dessert. Thanks sooo much for a quick and delicious recipe! 10 stars!
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Surprise Banana Cake

Reviewed: Feb. 6, 2010
Great! Take others suggestions, I added an additional tsp of baking soda, used cake flour, and beat everything to death before adding dry ingredients. This definitely was a cake, and not a bread - yureka! I frosted with cream cheese frosting but probably will use a different frosting next time. My tastebuds are trained to expect carrot cake when tasting cc frosting! Loved the CAKE - thanks so much!
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Absolute Mexican Cornbread

Reviewed: Aug. 17, 2008
Loved everything about it, except waaaay to sweet, and I love sweet food, especially cornbread. Will definitely try again, except reducing sugar to 2/3 cup. Thanks for a great recipe!
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Oatmeal Chocolate Chip Cookies I

Reviewed: Aug. 27, 2008
These cookies, as is, in my opinion get 4 stars. To make it a 5 star recipe - they need only 1 1/2 C chocolate chips (and I think overdoing chocolate is virtually impossible), replace half the shortening with butter to improve the flavor, add vanilla (a tsp or 2)to the egg mixture, and most importantly, should be baked within a few hours of eating (they'll be crisp on the outside and chewy inside - yum!). If you let these sit overnight, the texture completely changes and you end up with uniformly semi-soft cookie, neither chewy nor crisp.
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Peanut Butter Bars I

Reviewed: Oct. 20, 2009
Great taste, but following recipe exactly results in awful texture (and I'm not talking crunchy b/c of the graham crumbs). Waaay too much butter! Kept it in fridge overnight to harden and tried it the next day; feels like biting into a stick of peanut butter flavored butter! Will definitely try again, but will reduce butter to 1/2 cup. Thanks for the recipe!
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Sweet and Sour Kielbasa

Reviewed: Oct. 19, 2008
I actually gagged trying to get halfway through it. A waste of a kielbasa.
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German Apple Cake I

Reviewed: Nov. 22, 2009
This is the first time that I've made an apple cake, and I don't think I'll make one again, at least not this one. Followed the recipe exactly, even baked it in a 13X9 pan, but for 50 mins. What I ended up with was an almost bread pudding-like consistency, with apples. I can't imagine what it will be like by tomorrow. I purposely didn't top with anything because I wanted to taste the only the cake. I didn't find it to be all that flavorful. I have made many a cake professionally and don't understand what all the fuss is about this cake. I was planning on making this for Thanksgiving and I'm sooo glad that I tried it at home first. Guess I'll keep looking.
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