Atticus Recipe Reviews (Pg. 1) - (12392015)

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Raspberry and Almond Shortbread Thumbprints

Reviewed: May 28, 2012
These cookies are delicious and so easy to make! I didn't have any problems with them being flat or the jam spilling over. I placed the dough in the refrigerator for about one hour. Then I rolled the dough into 1" balls. I used a food scale, and each ball was 0.65 oz. I used the end of a chapstick to make the indent; the indent was pretty deep since I wanted a lot of jam. I piped the jam into the indent by putting the jam in a ziploc bag and snipping off a corner. I was generous with the amount of jam; I made sure each indent was filled to the top. After rolling and filling, I placed the whole cookie sheet (lined with parchment paper) in the freezer for about 8 minutes. Then I baked the cookies for about 14-15 minutes (until edges are lightly brown) and let the cookies rest on the sheet for about 2 minutes. They turned out perfect! I tried them with the glaze and prefer them without the glaze. Also, I used unsoftened salted butter (I made sure to whip the butter and sugar until fluffy).
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Creamy Blueberry Pie

Reviewed: May 14, 2012
I've been using allrecipes for about 8 years now, and this is the first recipe that I have ever rated. This is seriously the best blueberry pie I have ever tasted. I ate the whole pie by myself in 2 days! It's easy to make, fast, and delicious. I did follow these recommendations for the filling: 3/4 cup sugar, 2/3 cup sour cream, 1/2 tsp cinnamon, added 1 tsp vanilla extract and zest of one lemon to the sour cream. For the topping: 1/4 cup white sugar, 1/4 cup dark brown sugar, 1 tsp cinnamon. I didn't use all the topping because I didn't want the pie to be too sweet; just enough so that it covered the pie (about half of the topping). I also had to cook the pie for a lot longer; just cook until the topping is golden brown and crispy. I prefer the pie chilled, straight from the refrigerator. Enjoy!
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Libby's® Pumpkin Cranberry Bread

Reviewed: Oct. 31, 2011
I normally don't rate recipes, but I had to rave about this recipe because it is that good! I think this may replace my go to pumpkin bread recipe (Downeast Maine Pumpkin Bread with mini chocolate chips). I doubled the amount of fresh cranberries (2 cups) and chopped them in the food processor. Next time, I may add even more cranberries (just put in the whole bag). I also added a streusel topping (four, sugar, cinnamon, butter) but that is not necessary. The bread is so moist, and I love the tang from the cranberries.
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