merchantShip Recipe Reviews (Pg. 1) - Allrecipes.com (11590384)

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Curried Cashew, Pear, and Grape Salad

Reviewed: May 14, 2012
Lessons learned: walnuts are NOT a substitute for cashews in this salad. Aside from that, the salad was good... but I thought the bacon was a bit much and the dressing really, really vinegary. Reducing vinegar to 1 Tblsp and oil to 2 Tblsp next time.
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Lemon Yogurt Pound Cake with Lemon Glaze

Reviewed: Jun. 23, 2010
Ok... so I realize that this recipe was submitted by Crisco, so I feel a little abashed admitting that I used butter instead of shortening. I couldn't find any lemon yogurt, so I used the juice of one lemon and enough plain yogurt to make one cup. I made the glaze the consistency of elmer's glue and then waited until the cake was cool before drizzling it on because I wanted it to be visible. SO GOOD. YUM. Perfect moistness and perfect, not-too-sweet taste. Made it for our Bible study group on my husband's birthday - everyone just loved it. Goes super well with herbal tea.
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Delicious Gluten-Free Pancakes

Reviewed: Jun. 22, 2010
I use wholegrain rice flour, substitute the water for soy milk, leaving out the buttermilk powder (dairy allergies) and substitute guar gum for the xanthan gum, but these changes are superficial. The pancakes have more of a cornbread taste this way, however. The texture and rise is PERFECT. I haven't found a gluten-free recipe that looks and feels so much like the fluffy pancakes of my youth. I serve my pancakes with salsa and my two toddlers just love it.
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Sugar Cookie Icing

Reviewed: Jun. 20, 2010
Perfect!!! I made this recipe "exactly" as written... except for accidentally using vanilla essence instead of almond (not sure what happened there - chalk it up to being pregnant with two small kids underfoot). I had to add a whole lot more coloring to hide the brown staining the vanilla caused, but DESPITE all that, this icing turned out absolutely perfectly. I iced some cookies same day and then used the rest the next day - no difference. PERFECT texture both days.
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The Best Rolled Sugar Cookies

Reviewed: Jun. 20, 2010
I was making simple round smiley-face cookies, so I used a cold sugar-coated glass to press balls of dough onto a cookie sheet covered with parchment paper (which IS a must!!). My cookies were about 1/8 to 1/4 inch thick. Often the dough would stick to the glass - maybe because I had only chilled it 2 hours instead of overnight? I only gave it 4 stars because the flavour was a bit doughy. I tried baking another minute or two, and it did improve the pasty taste.
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Rich Chocolate Cupcake

Reviewed: May 13, 2010
Used good-quality 77% dark chocolate and I really can't say it was bland. A tad dry perhaps, but not bland. Adjusted it for high altitude (9,500 ft), turned out fine. My daughter and I had a blast decorating with chocolate butter icing and red M&Ms. Needs the icing, definitely. Not a fudgy cupcake, decidedly cake-y.
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9 users found this review helpful

 
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