KatyPurviance Recipe Reviews (Pg. 1) - Allrecipes.com (11311209)

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Green Onion Salad

Reviewed: Nov. 7, 2013
This was surprisingly good! My husband hates mayo, so I made it with plain youghurt instead. I also added black pepper to taste. And, instead of adding crumbled-up crackers, we ate it spread on crackers.
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Eggplants a la Dawlish

Reviewed: Jul. 9, 2013
I didn't have any coriander seed, so I used a bread dipping spice mix instead. I loved everything about this recipe -- it was quick and easy to make, good texture, good flavor, fast clean up.
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Love the Mama Lemon Bars

Reviewed: Feb. 3, 2011
This is my favorite lemon bar recipe. All the other recipes pale compared to this one. Even though I've been baking for about 25 years, I've never heard of an 11x7 inch pan, so I whipped out my bad fourth grade math skills to resize the recipe for your standard 9x13 inch pan. Preheat to 325. Cut 3/4 cup of butter into your 9x13 and stick it in the oven for a minute or two to soften it and grease the pan at the same time automatically. Then add 1 3/4 c flour and 1/2 c sugar directly into the pan. Stir. Use one of the leftover butter papers to pat it down. Bake for 18 minutes. Meanwhile, beat 3 eggs gently. Stir in 1 3/4 c sugar. Take your prettiest lemon and for God's sake use a real zester. Don't bother trying to get a grater to do the job of a zester. And don't bother measuring the zest. Just use a big lemon's worth of zest and it will taste good. Then cut the lemon in half, and holding the cut end up so that the seeds don't fall in, gouge out the juice. I use a wooden thing. Repeat with the other half. Like the author says, wait until you're ready to pour the filling over the crust before adding 1/3 teaspoon of the baking powder. I know you don't have a 1/3 teaspoon. You just have to guess. Call it a scant 1/2 teaspoon if it makes it easier. Mix. Pour. Bake it for 20 minutes. And despite the temptation to immediately eat all of the lemon bars, do yourself a favor and wait until tomorrow. It will taste about 500 times better tomorrow.
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Reviewed: Jun. 16, 2010
This was my first time making scones. DELICIOUS! I tried grating in frozen butter, as someone else suggested; that was a great idea. I also used whole wheat flour, which took a lot more liquid than I had anticipated. I ended up mashing up 1 and a half bananas for extra moisture, and wound up with 8 GIANT scones. SO GOOD!
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2 users found this review helpful


Reviewed: Apr. 2, 2010
I doubled the recipe and easily made about 40 good-sized macaroons. I found that if I only baked them for 10 minutes instead of 12, they kept their snow-ball white look with golden brown tips. Pretty and tasty! At 12 minutes, you get a browner, chewier macaroon. Still tasty, less snowbally.
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38 users found this review helpful

Grandma's Lemon Meringue Pie

Reviewed: Feb. 4, 2010
I foolishly used a graham cracker crust for this because it wasn't until after I made it that I remembered, "Oh yeah! The regular crusts are in the freezer aisle, not the baking aisle!" Aside from that little faux pas, I was very pleased with the results. Even though the pie weeped a little, everyone thought it was super tasty!
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Baked Quince with Cinnamon

Reviewed: Jan. 21, 2010
This was my first time making or eating a quince so I wasn't sure what to expect. I also didn't have some of these ingredients, so I used this recipe as a template. Here's what I did: I cut and cored the quince as directed. Then I lined a 13x9 pan with foil and poured in just enough water to cover the bottom of the pan, splashed in some Gewurztraminer, sprinkled in some cinnamon and sugar, and placed the two halves of the quince face down and baked as directed. There wasn't any fluid left to pour over the quince. It was super tasty -- a lot like a baked apple with a very unusual, delicious flavor. What I didn't realize at first but soon discovered was that the skin is completely edible. I would definitely have this again!
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Zucchini Apple Bread

Reviewed: Dec. 21, 2009
I used whole wheat flour instead of white flour, and I grated the zucchini and apple instead of chopping them. I also added a little ground flax seed. I was surprised by the fact that the bread didn't rise at all. It stayed flat, dark, and almost too moist. Still good, but not anything that looks like the photo.
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