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Butter Flaky Pie Crust

Reviewed: Jul. 27, 2013
Okay, I am pretty excited with this recipe. This is only the second time I have made pie crust from scratch, the first time was a disaster. This turned out great. I followed a lot of tips from this site and it all added up to a great crust. I made enough for three crusts with some minor substitutions. I used 3 cups all-purpose flour and 3/4 cups cake flour, 2 sticks of butter and 1/2 cup butter flavored shortening. It took almost the exact amount of ice cold water called for. I made sure the butter and shortening were super cold (left them in the freezer for a little while) right up to the point I incorporated them into the dry ingredients. I folded the butter and shortening in with a pastry cutter and tried to work quickly and not overwork it. I added the water slowly and folded it in with a fork, again working quickly. When I made my peach pie I used a light egg white wash on the bottom crust and it kept it nice and firm. Amazing, since I have so little experience, but it turned out tender and flaky.
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Peach Pie the Old Fashioned Two Crust Way

Reviewed: Jul. 27, 2013
I made this pie yesterday and the only change I made was I omitted the nutmeg since I am not a huge fan. The pie is spectacular, the only thing I might try next time is a slight reduction in the amount of cinnamon. The Vietnamese cinnamon I used did slightly overpower the taste of the peaches. I used the flaky butter crust recipe off this site with a small amount of cake flower instead of using just all-purpose (1 cup AP and 1/4 cup CF per crust). Also, I used some butter flavored shortening in place of 1/3 of the total butter. Crust and pie turned out amazing. I also followed some tips from the reviews here and baked it on the lowest rack in my oven. I moved it up and finished it the last 10 minutes on a higher rack to brown the top crust. It took a total of 10 minutes at 450 and 45 at 350 degrees.
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Cream of Mushroom Soup I

Reviewed: Aug. 24, 2012
I followed the recipe almost exactly. The only changes I made was I sauteed the mushrooms and onions in butter first and only pureed about two-thirds of them. I also cooked the butter and flour a bit (basic roux) My wife and I thought the flavor and texture was excellent. I used a good Amontillado sherry and next time I might add a little bit more, it really adds depth to the flavor.
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Best Chocolate Chip Cookies

Reviewed: Dec. 27, 2010
This is the best chocolate chip cookie recipe I have tried to date. The only changes I made were to add the 1/2 tsp cream of tartar someone else suggested and I used a combination of semi-sweet chunks and chips. I did double the recipe and that seemed to work out fine. The only trouble I had was that I had to bake them a bit longer than suggested (around 15 minutes). This could be my oven or just my preference for a crunchier cookie, but at 10 minutes they were nowhere near solid. Next time I am going to try refrigerating the dough a while before I bake them to see if I can get an even thicker cookie with a slightly chewier center whiile still getting the edges nice and crispy. I would highly recommend this recipe for a thicker cookie with excellent flavor.
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