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Baker's Secret Pie Crust

Reviewed: May 18, 2013
Oh my, this is my go-to recipe for pie crust from now on! I've always been known for my pies, but this really steps it up a notch. Melt-in-your-mouth buttery, flaky... it's definitely the best I've ever tried. And using the food processor makes it a snap... how come I didn't ever think of that?! I followed the recipe exactly, but here are a my tips (many of which came from previous reviewers): *You can make your own cake flour by using 3/4 cup all-purpose flour, taking out 1 1/2 tbsp and replacing it with 1 1/2 tbsp cornstarch, and then sifting 5-6 times. Works perfectly :) *I use organic unsalted butter. I just think it makes a flakier, better tasting crust. *I hardly ever need to use more than 4-5 tbsp of the water/vinegar/egg yolk mixture. You don't want your dough too wet. Handle the dough as little as possible. *Rolling out the dough between layers of plastic wrap or waxed paper is the way to go. Be careful to roll it out evenly, and not too thickly, however. You want a light crust that's not too heavy. This recipe makes quite a bit of dough, enough for a very large deep-dish pie. If you're using a smaller pie tin, decrease the amount of dough you try to roll. When making a two-crust pie, I make 1 1/2 recipes and it's plenty. *Definitely refrigerate the pie crust for 30-40 minutes after you've rolled it and molded it into the pie plate. As others have noted, this reduces shrinkage. Perfection!!! Enjoy
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Old Fashioned Mac and Cheese

Reviewed: Feb. 21, 2013
This is by far the BEST mac & cheese I've ever made... and I've tried a lot of different recipes over the years! My large family of 8 agrees unanimously (even though most of them would say they hate swiss cheese)!! It is creamy and cheesy without being overpowering, and the balance of cheeses is excellent. And unlike some of the reviewers, we felt the addition of onions was wonderful. I made the recipe exactly as stated, except I added fresh minced garlic and a little dry mustard powder to the roux mixture, and I did NOT add extra butter pats after layering all the ingredients. I used 2% processed cheese food and low-fat milk to cut down on the fat content somewhat. Only one caution: this recipe states that it serves 6-8, but I DOUBLED the recipe and there was only a spoonful left after the 8 of us were done. Of course, that includes 4 teenagers, but just thought you'd wanna know... :D
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Texas Sheet Cake V

Reviewed: Feb. 5, 2010
The cake part of this recipe is wonderful... very flavorful and extremely moist. We didn't care for the frosting, however. Very sugary, almost granular. We prefer a creamier frosting. I melted 3 oz. of unsweetened chocolate with 3 tablespoons butter, added 2 1/4 cups confectioner's sugar and 6 tablespoons cream or milk, then beat until smooth and of good spreading consistency. We liked this MUCH better!
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Swedish Rye Bread

Reviewed: Jan. 29, 2010
This recipe is exactly the same as my great aunt Ruth's... straight from Sweden! I grew up on this bread and it's always been a family favorite. We like it with a little ground cardamom thrown in with the flour. I also like to use stone ground rye flour, and add organic wheat gluten to improve the volume and texture. Although round loaves are truly Swedish, I bake mine in two regular loaf pans. Wonderful!!
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