KIRSTENH Recipe Reviews (Pg. 1) - (118102)

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Reviewed: Jun. 5, 2002
This is fantastic--so good! I made it for Father's Day several years ago for a pork-loving father, and now it's a tradition. My mother makes it almost every large dinner party she's hosted. I serve it with couscous with golden raisins and green onions and a green salad. It is a huge hit with everyone that tastes it!
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47 users found this review helpful

Secret Kiss Cookies

Reviewed: Feb. 5, 2003
These are fantastic cookies. I have made them for years as "Hidden Kiss Cookies," a recipe my college roommate's mother would send in Care Packages. It is the cookie my family dreams of--they swoon when I make them! It is helpful to chill the formed cookies for 30 minutes or so, and NEVER use an insulated pan or you'll wind up with one cookie with chocolate lumps across the cookie sheet.
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9 users found this review helpful

Dutch Apple Pie with Oatmeal Streusel

Reviewed: Oct. 24, 2004
This is fabulous. My family loves anything with baked apples and this disappeared at one sitting. I made this in a 10" deep dish pan, so I just put in more apples and more spices. Unfortunately, I only made the smaller amount of streusel that others had recommended. I won't make that mistake again! It was all delicious, and sadly, all gone.
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1 user found this review helpful

Danish Peppernut Christmas Cookies (Pebernodder)

Reviewed: Sep. 17, 2007
Man - I didn't know ANYONE outside of my family ate peppernuts! I love this cookie but it is totally unlike any American cookie. They're almost like gravel, round and hard. But the cardamom flavor can't be beat. When we make them we roll them into ropes about 3/8" in diameter. Cut the rope, then roll the rope a quarter turn, cut and roll back a quarter turn. Then the peppernut has a strange 3-D trapezoidal shape. Set them in rows on the cookie sheet (they don't spread so you can put them quite close together). These are a tradition for us to make the day after Thanksgiving. I cannot wait!
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39 users found this review helpful

Spicy Pumpkin Pie II

Reviewed: Nov. 19, 2009
The taste was okay, but it was still runny, almost raw in the middle after baking time + 10 minutes. I will try again, perhaps cut down on the milk some and bake a bit longer. I like spicy and dense pie. This has potential, it's not "fluffy," but as written it's not quite cooked at the end of the baking time.
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9 users found this review helpful

Fresh Asparagus Risotto

Reviewed: May 28, 2010
Could not be better. Steamed the cut asparagus rather than sauted it. Creamy rice and plump asparagus make a truly delicious combination. A standout for our Easter dinner. Definitely a keeper. Thanks for the recipe.
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5 users found this review helpful

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