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Blue Cranberry Sauce

Reviewed: Aug. 12, 2013
I've been making this now for 6 years for Thanksgiving dinner. I have to make it. My entire family loves it and would shun me if I don't bring it.
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Banana Pancakes I

Reviewed: Aug. 12, 2013
WOW! This pancakes recipe is so good. Now you ask why so low stars. Well in less you are an experienced pancake maker and understand the ratio of wet ingredients to dry ingredients there should be in a pancake batter, it will never turn out well. No one has the same size bananas. And this can completely change the ratio. I doubled the recipe to begin with so I could freeze some. Before I even mixed the wet to dry ingredients I knew it was way off by looking at the amount of dry to wet. I went ahead and deiced to cook one as is and it was a mess. So I mixed up all the dry ingredients listed above and added it slowly to the already made batter until it was the right consistency. The kids loved it.
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Pastry for Single-Crust Pie

Reviewed: May 5, 2008
I just have to say that this recipe is my all time favorite. It is great for a beginner and simple enough to be versatile for a master. I make pies (both sweet and savory), tarts and just about anything else that needs a pastry shell. I change it up a bit if I want something sweet by adding a little bit of sugar. I sometimes use butter (salt free) instead of shorting. I add different spices. I even use yogurt instead of water to get a tangy taste with a nice fruit tart. The potions are the key. I always use the same amount of fat to flour. I never remove the salt. Don’t add too much liquid. If you have problems working with the dough put it in the fridge for an hour. It will be much easier to work. You can also try rolling it our in plastic wrap. This recipe has always been a never fail basic for me.
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