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Pebber Nodder (Danish Christmas Cookies)

Reviewed: Nov. 5, 2007
I doubled the cinnamon and cardamom, added a dash of salt and a half-teaspoon of vanilla. I also rolled them into small balls and coated with granulated sugar before baking. Not too sweet, aromatic, and scrumptous--definitely a keeper. Thanks for sharing!
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34 users found this review helpful

Angel Biscuits II

Reviewed: Oct. 18, 2007
I've made other variations of angel biscuits before, but this is by far the best recipe I've come across! There isn't a "yeasty" aftertaste, and they rose mile high. In fact, within fifteen minutes of the rising time, they were doubled! They "poofed" even higher while baking. Moist, tender, flaky, delicious...can't wait for hubby to get home to try these! Excellent, excellent recipe...it is a keeper, and my new angel biscuit recipe for sure!
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2 users found this review helpful

Cream Cheese Mints

Reviewed: Mar. 12, 2008
This recipe saved me! My stepdaughter wanted me to make mints for her wedding, and I had lost my original recipe. I made over 1000 1" round 1/4" thick mints, rolled them in granulated sugar and they dried perfectly and within hours. Creamy perfection; my father-in-law, who hates cream cheese, said that the mints were the only thing worth eating at that reception (lol, he didn't know I made them). Thanks a billion, this recipe is fantastic!!
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Creamy Frosting

Reviewed: Mar. 12, 2008
I'm really giving this 4 1/2 stars because I think the problem was not the recipe's fault but mine. The taste was absolutely to die for! It was soft and creamy, had a great mouthfeel and aftertaste, but...uh...I got tons of teeny tiny lumps from the flour/milk mixure. I used a whisk continually during the cooking process, even sifted my flour ahead of time. I did scrape the side of the pan, perhaps that was the problem. Still, this frosting is out of this world delish! I *will* figure out what I did wrong, and this recipe will be permanently fixed in this household. Thanks Kristen...good stuff!
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Special Buttercream Frosting

Reviewed: Mar. 12, 2008
I lost my Wilton recipe for buttercream...I sure am glad that I did! I used half butter and half shortening and it was absolutely magnificent. It made the prettiest roses and without breaking! Since Crisco changed its recipe, all of my roses have been breaking around the edges...not with this icing! Thanks a bunch!
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Heavenly White Cake

Reviewed: Mar. 12, 2008
This is a good cake! And I don't even care for white cakes. I don't know what happened here, but I sure ended up with a LOT of batter, like 7 cups worth, which is not a bad thing at all. Cake turned out lovely white, moist...and that taste is divine. I didn't find it heavy, it baked nice and evenly, raised perfectly...didn't need my Bake Right strips, either. This one is most assuredly a keeper!
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