Catherine Farrer Stelma Recipe Reviews (Pg. 1) - Allrecipes.com (10873224)

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Catherine Farrer Stelma

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Easiest Peanut Butter Fudge

Reviewed: Dec. 18, 2010
Easy and delicious!
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7 users found this review helpful

Cranberry Streusel Pie

Reviewed: Nov. 27, 2009
This was fantastic! I'd never heard of cranberry pie and I've never been a fan of cranberries in general. But this was VERY easy to make in the food processor, beautiful out of the oven, and had just the right amount of sweetness vs. tartness. I did add extra sugar (1/4 cup extra) and used the 12 oz bag of berries I had on hand. I don't usually rate recipes after altering them, but this was sooooo good, I couldn't resist. We served it with whipped topping and it was perfect.
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6 users found this review helpful

Tomato Soup Spice Cake

Reviewed: Oct. 1, 2011
I was highly skeptical. Basically, you throw every thing into a bowl and mix. It really shouldn't turn out well. But it did, and it's amazing. This is a delicate and fragile delicious cake. It tastes more like pumpkin than any thing else, but it's much lighter than any pumpkin cake recipe I've found. This is a new 'go-to' recipe for me. I'll make it again and again. Easy and delicious!
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5 users found this review helpful

Jif® Peanut Butter and Jelly Cookies

Reviewed: Dec. 1, 2011
This recipe made a LOT of tasty peanut butter cookies. I finished up with a little over 100 cookies; I was using a 1 inch cookie scoop. Without any filling, these cookies were delicious, light and fluffy, with a mild to moderate peanut butter flavor. They baked up beautifully in both a regular over and a convection oven. However, these cookies are not just plain cookies. They involve jelly, too. That's the part where this recipe falls from five stars to four. Filling the cookie with jam after it has baked yields a weird combination of cooked and uncooked textures. The uncooked jam runs when you bite into the cookie, and makes them impossible to store without making a mess of every cookie in the container. So I did what many reviewers did, I baked the jam in the cookie. If you make the perfect indentation and fill with the perfect amount of jam, these turn out ok (at best). If the indentation is too deep, the jam bakes through the bottom of the cookie and it is difficult to move. If the indentation is too shallow, the jams runs off while baking. Too narrow doesn't allow for enough jam, while too wide causes the cookie to spread like mad. I used both Smucker's Strawberry and Bonne Maman's raspberry jams. So, all in all, this is a good peanut butter cookie base. But I really wanted peanut butter and jelly cookies. I'll keep looking. These could be quite good, but I don't have time for any more experimentation with them. I won't make this recipe again.
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3 users found this review helpful

Pumpkin Cake I

Reviewed: Oct. 18, 2009
This was fantastic! I did use 1/2 c unsweetened applesauce and decreased oil by 1/2 cup. I added a cup of chocolate chips and topped it with cream cheese frosting. It was a hit!
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2 users found this review helpful

Kentucky Butter Cake

Reviewed: Aug. 31, 2013
This cake is amazing. It is moist, easy, beautiful, and tasty. I don't know about you, but those are my criteria. I baked it in a Bundt pan and it came out wonderfully. It rose very nicely and cooked to a nice golden brown. My family ate it in 3 days (a record!) and I'm going to try it as cupcakes today. This one goes in the permanent family recipe folder. This is my new 'go to' yellow cake.
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1 user found this review helpful

Fruit Dip II

Reviewed: Dec. 20, 2009
This was ok, but a little too sweet for me. I'll add a little more cream cheese next time, maybe a little lemon juice.
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1 user found this review helpful

Chex® Muddy Buddies®

Reviewed: Dec. 20, 2009
This is a classic. What else is there to say? I also threw in some Cherios for a different texture.
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1 user found this review helpful

Decorator Frosting

Reviewed: Dec. 20, 2009
This is a nicely flavored, crusting confectioners sugar frosting. It was a bit too thick for my thin cookies, so I added a dash more milk. But that's the beauty of this type of frosting: it's easy to adjust the consistency with more milk or more sugar to suit your needs for every occasion. The butter gives a good flavor (better than shortening) and I also added some orange extract. After it sits on the cookies for a while, it has a nice crust so you can stack them. However, under the crust is still soft frosting. My family and I loved it! We'll definitely make this one again and again.
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Double Layer Pumpkin Cheesecake

Reviewed: Nov. 4, 2006
I made this as an alternative to the standard, dense pumpkin pie. It was very light and fluffy, and quite tasty. I used 'Baking Spice' in place of the cinnamon, and still used the other spices. It was perfect. It had just the right amount of pumpkin flavor with such an airy texture. It was also very easy to make. It was hit! I will definitely make this again.
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1 user found this review helpful

Florentine Artichoke Dip

Reviewed: Dec. 20, 2009
This was ok. Not the best I've made or eaten. I probably won't make it again, but it wasn't bad. Other people liked it, but it wasn't creamy enough for me.
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Seven Layer Taco Dip

Reviewed: Dec. 20, 2009
My mother used to fix this for parties when I was a kid. No alterations necessary. This is delicious!
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Run For The Roses Pie III

Reviewed: Nov. 4, 2006
This pie was delicious and very easy to make. It was quite rich though, so be prepared with some whipped cream or ice cream. It baked up beautifully with a nice crust of cooked sugar on top. It was a perfect end for our Thanksgiving dinner (celebrated a bit early)!
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