Ashley Spencer-Smith Recipe Reviews (Pg. 1) - Allrecipes.com (12284461)

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Ashley Spencer-Smith

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Cream Cheese Frosting II

Reviewed: Jun. 9, 2012
Perfect every time...
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Awesome Red Wine Pot Roast

Reviewed: Jun. 9, 2012
Was okay... Had wine to use up so it was nice to have a recipe for it... Cooked for 4 hours, but the meat still needed a bit longer.
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1 user found this review helpful

Mom's Pie Crust

Reviewed: Jun. 9, 2012
Not as convinced about this recipe... it was okay, but not the best I've had.
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1 user found this review helpful

Shmunky's Colby Jack Cheddar Biscuits

Reviewed: Jun. 9, 2012
Fantastic! Substituted more white cheddar for the colby and they were amazing! Loved these biscuits and will definitely make again!
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1 user found this review helpful

Sam's Famous Carrot Cake

Reviewed: Jan. 19, 2012
This cake lived up to its reputation! FANTASTIC! IT was very moist and full of flavor. Top it with a simple cream cheese frosting and it will absolutely impress any dinner guest! The cake's moisture almost makes it rich so remember to cut smaller slices than normal.
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Rosemary Herb Bread

Reviewed: Apr. 12, 2011
This bread turned out lovely by and large, but I'll share my methods for making it for those who do NOT have a bread machine. Follow standard mixing methods for other breads. I combined the milk and sugar and warmed it to 110F and added the yeast. Let that sit 5-10 minutes while I beat the eggs and added the salt and herbs to that mixture. (I only used Rosemary and Thyme from my garden. When I do this next time I willl use more salt & Herbs and less sugar) When the milk is nice and foamy from the yeast activating, mix together the milk and egg mixtures. In a mixing bowl have 3 cups of flour ready and add the milk, yeast, egg mixture to the flour. Use one cup of flour to flour your kneading surface. Scrap the dough out onto the flour and begin kneading, slowly working in as much of the flour as you can till the dough starts to really resist you. It should be smooth and elastic and not sticky. Place kneaded dough into a oiled glass or plastic bowl to rise. Let it rise until doubled and when the dough bounces back slowly when you press it with your finger. Place dough again on a lightly floured surface and shape the dough. Then transfer to your greased baking sheet. (I sprinkled Cornmeal on the sheet for extra texture for the dough). Let the dough rise again. I sprinkled grated cheddar on top. Bake 20 minutes till nice and golden brown. Turned out lovely!
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9 users found this review helpful

Robin's Peanut Butter Cookies

Reviewed: Mar. 17, 2011
These "went down like a house on fire"! Excellent! (I'm a tough rater, that is the only reason for the 4 stars. Others would have given them 5 stars deservedly!) Served these for a community meeting that my husband hosted and not a crumb was left on the plate! Definitely a keeper recipe!
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1 user found this review helpful

Lentils for Stagflation

Reviewed: Mar. 17, 2011
Hum, can't say I understand where the other reviews quite got so excited. My husband and I were both unimpressed. It was bland. Edible and we would do it again if somehow we only had lentils and eggs in the cupboard, but I won't be hanging on to this recipe.
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2 users found this review helpful

French Herb Bread

Reviewed: Mar. 17, 2011
I substituted rosemary and thyme from my garden in the place of the parsley... the bread was DELICIOUS! Highly recommend it!
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2 users found this review helpful

Apple Danish

Reviewed: Mar. 17, 2011
I thought this turned out excellently! I was a bit scared because I didn't see it rising much, but then I'm pretty new to breadmaking and I take it this type of pastry isn't intended to have the dramatic rising effect of most bread. The term "doubled in size" baffles me, however as every bread recipe uses this measure and it apparently means vastly different things to different breads. But it was excellent. The filling was DELICIOUS! Definitely a keeper.
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10 users found this review helpful

Gnocchi I

Reviewed: Mar. 17, 2011
Maybe this is because of the flour I used... I'm not sure, but the didn't turn out so nice. Very chewy and a bit too dense.
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3 users found this review helpful

Buttery Corn Bread

Reviewed: Mar. 12, 2011
This went down like "a house on fire"... Fantastic! Delicious with Honey Butter or just by itself. Will definitely make it again. I live in South Africa and our flour categories are a bit different so if there are any South African's wanting to make this, I used some Self-Raising Flour that I had in the cupboard and didn't add the baking powder. You can do that and it will turn out fine, though in the future I plan on making it according to the directions.
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3 users found this review helpful

Cinnamon Raisin Bread I

Reviewed: Mar. 7, 2011
I have to say I was a bit disappointed. After reading all the reviews I was expecting better. Turned out a bit dry, the dough was too sweet... It was okay, but not quite up to the hype. I will try it again to see if there was something I did wrong.
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2 users found this review helpful

Honey Whole Wheat Bread

Reviewed: Feb. 25, 2011
Not all of us have bread machines!!! But the recipe does convert well to traditional bread methods... It was excellent. My husband loved it! I like to finish it with a bit of honey butter! Fantastic!
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1 user found this review helpful

 
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