Spatz Recipe Reviews (Pg. 1) - Allrecipes.com (11560814)

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Flourless Peanut Butter Cookies

Reviewed: Dec. 12, 2010
Amazing! I made this for my husband and he could not believe how simple the ingredients list was. I will be using this recipe and only this recipe many times to come.
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2 users found this review helpful

Vanille Kipferl II

Reviewed: Jun. 12, 2010
These were wonderful. My husband was born and raised in Austria and his eyes lit up when I made these. He could not stop eating them. It is true that they taste even better if you can hold off a couple days from eating them. They become very tender with a firm chew and deep flavor!
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7 users found this review helpful

Strudel Dough

Reviewed: Jun. 12, 2010
This is NOT a strudel dough! A strudel dough is traditionally stretched so thin that you can see newsprint through it. Phyllo (filo) is very similar to it. It is not possible to roll dough out even close to thin enough to be a true strudel dough. This is a pastry dough, yes, but most certainly NOT a strudel dough by far! If you want something traditional, seek elsewhere
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50 users found this review helpful

Irresistible Irish Soda Bread

Reviewed: May 6, 2010
Bland, tasteless, served this to guests and most were disappointed. I even received a few complaints. Also the picture depicts a loaf with raisins or currants in it. The recipe does not call for them. I put them into the bread and the fruit was the most flavorful exciting this in it. Also it is not even a traditional loaf, as others have even mentioned. Will not make again, we were not impressed
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0 users found this review helpful

Banana Crumb Muffins

Reviewed: May 6, 2010
Best banana bread I've ever had.... just be sure to not overmix. The flavor is amazing and the streusel topping is heavenly.
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3 users found this review helpful

Ruth's Grandma's Pie Crust

Reviewed: May 6, 2010
I absolutely HATED pie because of the crust...... until I tried this! This is AMAZING! I have used it already a number of times and finally, after using it again today, I could not resist rating this any longer. Make this crust! You WON"T regret it! I personally use Animal Shortening (Lard) because it is far more flavorful and natural and healthy than hydrogenated vegetable shortenings. I can see exactly why this recipe has lasted over 100 years!
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2 users found this review helpful

Sicilian Ricotta Cheesecake

Reviewed: May 6, 2010
This was was grainy and it was not even overcooked! The flavor would have been fairly fine except the texture was bad. If you choose to make this, choose a specialty ricotta full fat cheese and (NOT regular grocery store) and blend it with a mixer. A spatula really isn't going to get the little chunks out. Either way I will NEVER make this again! I like ricotta, but this was not edible!
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2 users found this review helpful

 
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