Staramaze Recipe Reviews (Pg. 1) - Allrecipes.com (10686287)

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Melt in your Mouth Cookies I

Reviewed: Dec. 17, 2008
My all around favorite cookie of ALL TIME! Tips: I make the cookie dough and place it onto waxed paper, make into a log, and put it in the fridge for one hour... then I roll it into tsp size balls by hand (do not flatten), place on a parchment lined cookie sheet and then chill again for a bit. Then I bake for about 15 minutes... until golden. I let them cool a little while on the cookie sheet then I transfer them to a rack to cool. The frosting is EVERYTHING on this cookie! Pipe the frosting on with a piping bag and a large tip. I also use 2 TBS. of butter in mine. Sprinkles are nice too! Make sure to let the cookies sit overnight after frosted to let them cool... the frosting hardens a bit and helps hold this very fragile cookie together. EGG NOG VERSION: add 1/4 tsp. fresh grated nutmeg to the dough and 1/4 tsp if rum flavoring and another 1/4 tsp. of fresh nutmeg to the icing. YUMS!
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Emily's Famous Marshmallows

Reviewed: Dec. 17, 2008
Great recipe! To prep the pan, I grease it with butter, line it with foil, grease the foil, then coat liberally with powdered sugar! Works GREAT! I used a 9 X 13 pan too... and just cut them in squares and tossed in powdered sugar. Yums!
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Pecan Pie Bars II

Reviewed: Nov. 27, 2008
Tip: I doubled the Pecans... measured them whole and pulsed them in the food processor until they were the right size. I also toasted the Pecans first when they were whole. For the crust, I used all butter... no margarine. I also used 1/2 of whole wheat flour and 1 1/2 cups standard flour and to add some heartiness. These were delicious!
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Sugar Coated Pecans

Reviewed: Nov. 27, 2008
Yums! I added some fresh nutmeg too... I love these!
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Pumpkin Mousse

Reviewed: Oct. 21, 2008
Really good... and pretty easy. I did make some changes. I reduced the honey to 1/2 cup and the white sugar (whipped with the egg whites) to 2T. I also doubled the vanilla, and cut all the other spices in 1/2. I also used 1 cup of cream to dissolve the gelatin in instead of milk... and used 2% milk for the rest. I served the mousse with crumbled graham crackers and whipped cream to a group of preschoolers and they LOVED it!
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