EmilyWI Recipe Reviews (Pg. 1) - Allrecipes.com (11302547)

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Whole Wheat, Oatmeal, and Banana Pancakes

Reviewed: Jul. 4, 2012
This is a great recipe! I was really happy with the way the pancakes turned out. The only thing that was a little frustrating was the cooking time- I couldn't seem to get it quite right. Might have needed to thin the batter or change the temperature of the stove.
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Butter Snow Flakes

Reviewed: Dec. 19, 2010
These are fool proof spritz cookies! I omitted the cinnamon, vanilla, and orange zest and instead divided the dough into three parts and flavored each with either almond, peppermint or vanilla, and added a different color to each. I used a cookie press and the dough held up very well- like others have said, it didn't stick. These also held their shape very well during the baking process- no spreading. I found that 5 minutes in the oven, plus one minute cooling on the tray before removing them was perfect. I got about 15-20 cookies out of each third of dough, depending on what cookie shape I used.
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Strawberry Champagne Punch

Reviewed: Jul. 5, 2010
This punch was okay- it didn't have a strong flavor. I used 2L of soda and a full bottle of champagn and used 10oz of frozen raspberries. It either needed more champagn to bring out the briskness in the flavor, or more soda to sweeten it up. The raspberries added a beautiful color, but didn't have a whole lot of flavor either. I would suggest using sweetened fruit, or adding something like fresh mint to liven it up a bit.
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Rhubarb Custard Pie II

Reviewed: Jul. 5, 2010
This pie was EXCELLENT! I thought it was just the right balance of sweet custard and tart rhubarb, and the custard wasn't thick and goopy or overpowering. I took other bakers' advice and mixed the custard and ruhbard together before pouring into the crust and that worked great, but I think if you want more tartness in the rhubarb you could layer them in seperately. This recipe does make for a pretty full pie plate, but depending on the size you're using, it shouldn't make a huge difference- the worst that will happen is that you might not use a small portion of the filling. The good news is, this pie behaves very well in the oven, and even though I filled my pie plate to the brim and then some, it didn't bubble over at all. In fact, I had more than enough rhubarb and piled some in the middle of the pie to fit it all in. I used the oil pie crust recipe from this site, and the pie turned out beautifully! I will definitely make this again!
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Oil Pie Crust

Reviewed: Jul. 5, 2010
This crust is a much appreciated alternative to traditional shortening-based recipes! And it's VERY easy if you follow these simple tips: 1) make sure you sift the flour before measuring to ensure that you don't use too much due to dense packing in the measuring cup. If you don't have a flour sifter, stir up the top layers in your flour jar or bag using a fork or wisk, then gently dip in the measuring cup and level off. 2) Chill all ingredients and mixing bowls in the fridge or freezer for at least 15 minutes before you begin. I mixed the flour and salt in a bowl and put that in the freezer, and mixed the oil and milk together and put that in the freezer. 3) Mix ingredients just enough to moisten and finish with hand mixing. A marbeled look is exactly what you're looking for to get a flakey crust. 4) Roll out each ball of dough between two sheets of wax paper to avoid extra flour and potential sticking. And make sure to chill your dough before rolling it out- I put mine in the freezer for about a half hour. 5) If you like a sweeter pie crust, I suggest using an egg white wash and a sprinkling of sugar on top. I don't think it's necessary to add sugar to the main recipe. 6) To make sure the bottom crust doesn't get soggy during baking, try dusting the inside of the bottom crust with flour and sugar before pouring in the filling- about a tablespoon each of sugar and flour. I read this tip in a review for one of the pie recipes on this site, and it works like a charm! Enjoy!
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Easy Chocolate Chip Cookies

Reviewed: Apr. 12, 2010
I made these with only one egg and they came out more like cookies and less like cake. You have to watch them carefully or they will burn before they're done in the middle. Using a 325 degree oven and a longer baking time may help. Also, using a full bag of choco chips is possible, but you have to work a little harder to get get your dough to stay together, so be warned! Altogether a pretty good cookie, soft and chewy, but a little different than traditional recipes. I used Pillsbury yellow cake mix with pudding and they came out great!
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9 users found this review helpful

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