19003 Recipe Reviews (Pg. 1) - Allrecipes.com (10843563)

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Pistachio Cream Cheese Fingers

Reviewed: Dec. 5, 2006
I'm a little surprised at the either/or reviews for this cookie. I've always found it a great recipe for the Christmas holidays, tasty and easy to make. It's always pretty on the tray -- I chill the dough to make the fingers easier to make and have used both white and dark chocolate.
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10 users found this review helpful


Reviewed: Dec. 5, 2006
Is it possible that folks are experiencing trouble because of the white sugar? I have made snowballs, aka Mexican Wedding Cakes, aka Swedish Tea Cakes for as long as I can remember and have always used powdered sugar in the dough.
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19 users found this review helpful

Peanut Butter Cream Fudge

Reviewed: Dec. 21, 2008
I didn't get the chance to pick up a jar of Fluff for my usual PB fudge so I looked for a recipe I had the ingredients for. This one fit the bill. This odd little recipe yields one of the best peanut butter fudges I've ever had! Simple, peanut buttery and creamy. Thanks!
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12 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Mar. 9, 2009
Wow! This was, indeed, the best apple pie that I have ever made. I used Alton Brown's piecrust recipe and added a wonderful Vietnamese cinnamon to the sugar and butter mix. My first lattice crust too! Awesome! But I have simply got to respond to the numerous people who used refrigerated crust for this recipe. WTF?! Do you know what's IN that ? I'll tell you: Partially Hydrogenated Lard with BHA and BHT Added to Protect Flavor. Wheat starch, Xanthan gum, Potassium Sorbate and Potassium Propionate, Citric acid, Yellow 5 and Red 40. Time to wean yourself from agribusiness and get back to basics. Making a homemade pie crust is easy as 1-2-3 and once you get the hang of it you'll never go back to Pillsbury. Try Alton Brown's recipe. Flour, butter, shortening, salt and water. Delish! And Splenda????!!! Don't come crying to me in 20 years when you've got cancer.
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2 users found this review helpful

Grandma Ople's Apple Pie

Reviewed: Mar. 10, 2009
Amazing! I worried that the bottom crust might be soggy because of the syrup but it was all wonderfully flaky (I like Alton Brown's crust recipe). Absolutely the best apple pie that I have ever made. Oh and I used cinnamon with the sugar syrup - a wonderful Vietnamese cinnamon. Not a smidgeon left!
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1 user found this review helpful

Country Quiche

Reviewed: Jun. 13, 2009
Good recipe but better with half and half. I prefer a creamy, custardy, cheesy quiche and milk just doesn't cut it for me.
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3 users found this review helpful

Cream Cheese Pound Cake III

Reviewed: Jun. 21, 2010
A lovely pound cake. I make a few slight alterations to produce a slice of heaven ... First I use a tablespoon of vanilla and almond extract combined, and then - and this is an odd little trick I picked up years ago from a Silver Palate recipe - instead of adding the eggs 2 at a time, I beat the FLOUR into the sugar/butter/extract mixture until fairly creamy. I then beat in the eggs, on at a time. I've never seen the method reversed like this except in the Silver Palate recipe, however it works perfectly in this recipe. It will result in the finest texture possible (I also use cake flour if I have it). Ummmmmmmm!
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16 users found this review helpful

The Best Lemon Bars

Reviewed: Jul. 3, 2010
Agreed w/ the reviewers about the additional lemon :). I also like to juice my lemons using my Jack LaLane juicer - it really gets every last drop. I also zest the lemons and, in addition, I have always preferred the crust made w/ powdered sugar (and a smidgen of salt) instead of granulated. Gives a wonderfully delicate flaky crust. YUM!
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2 users found this review helpful

Caramel Corn IV

Reviewed: Jul. 4, 2011
Excellent recipe. Easy to make and delicious result. Just one recommendation: Do NOT use microwave popcorn. People, you seriously do not want those cancer causing ingredients in your family's systems. Truly, the less processed food your children get the better off they'll be. Pull out a pan, some corn and oil and make yourself some good old fashion popcorn!
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6 users found this review helpful


Reviewed: Sep. 4, 2011
This is an excellent recipe. My own tweaks: I add 1 to 1 and 1/2 T of melted butter to the batter (richer taste) I preheat the oven for at least 15 minutes. I also preheat the pan for 2 minutes. Wonderful filled with scrambled eggs and diced bacon or merely jam or marmalade.
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8 users found this review helpful

Pumpkin Pancakes

Reviewed: Oct. 27, 2013
Substituted buttermilk for the milk. Made a cream cheese glaze. Outstanding. Oh, and by the way, I used Trader Joe's organic canned pumpkin. Uh, canned pumpkin IS real pumpkin. Frankly I find cooking sugar pumpkin a pain in the butt and don't taste any appreciable difference that would make it worth the extra effort.
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0 users found this review helpful

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