elanorh Recipe Reviews (Pg. 1) - Allrecipes.com (11129155)

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Baked Quince with Cinnamon

Reviewed: Dec. 23, 2011
I have never eaten quince - in fact, never saw one until last week at the grocery store. Purchased one to try, and this simple recipe was my vehicle. I made with sherry, not port. Quince really do have a floral taste! My husband turned the timer off a couple times, so I'm not sure whether the recipe or user error caused these to take longer than anticipated to bake. My sauce was cooked off (but would have been delicious, when I tasted the caramelized residue).
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3 users found this review helpful

Cookie Press Shortbread

Reviewed: Feb. 14, 2010
This is a great egg-free cookie press cookie recipe. They melt in your mouth, delicious little cookies. We make these for holidays (especially Christmas). I have had no problems with this dough. Note to those who have struggled: Sometimes I think people don't wait long enough for the butter/sugar to cream together before adding in the flour. It should be well incorporated, fluffy before the flour is added. I usually do use my hands to bring it together in the end - massage it a little and add to the cookie press. Don't despair if you have crumbs; just massage it, it will come together and you'll be able to make them.
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3 users found this review helpful

Best Ever Sugar Cookies

Reviewed: Feb. 13, 2010
My daughter is allergic to egg. We have a crisp, shortbread-like sugar cookie recipe that is egg-free, and this recipe gives us a tender sugar cookie recipe too. You can change this up by skipping the nutmeg and subbing a tsp. of vanilla, or by putting a little fresh lemon zest in. I looked at the other reviews, and altered the recipe with 2 Tbsp. more of sugar and about 3 Tbsp. more sour cream. The dough is delicious, the cookies are tender. Rolled them out to 1/4 inch thickness, as 1/2 inch seemed way too thick. Baked about 10 minutes, then cooled on the sheet for a few minutes before transferring to the cooling rack.
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Banana Bread VIII

Reviewed: Jan. 17, 2010
Thanks for this recipe. My daughter is allergic to eggs, but banana bread is one of my husband's favorite foods. We've been using this recipe for years now. Last week I made regular banana bread with eggs, and my husband and I both agree that this eggless recipe is better. It has more banana flavor, is more tender. I like to top the banana bread with raw sugar before baking it. I usually use butter instead of shortening (avoiding transfats); I have used palm oil shortening with it and it's good that way too. I do usually add about 1/2 cup milk but if your bananas are large, that liquid isn't necessary unless you want it. The batter will be dry and firm 'til you add the bananas, if you don't add milk.
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3 users found this review helpful

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