CARRIE27 Recipe Reviews (Pg. 1) - Allrecipes.com (1270322)

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Ricotta Cookies II

Reviewed: Jan. 20, 2008
Absolutely the best ricotta cookies I've ever made. I upped the oven temperature to 375 for high altitude baking, and they came out in 10 minutes exactly with a wonderfully fluffy cake texture. By the way, I used a cookie scoop which I dipped in flour between cookies, making it extremely easy. The perfect use for ricotta left over from cannoli or manicotti!
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22 users found this review helpful

Bake Sale Lemon Bars

Reviewed: Aug. 9, 2002
If anything, my old gas oven is cooler than the knob indicates. But it baked these bars faster than the recipe called for and I got some "carmelized" edges (i.e. black goop!). So, I'd recommend a lower temperature. Otherwise, this recipe is very good. I loved the flaky crust, and I am very happy to find another use for the limes that our lime tree is producing like mad! Be aware that lemon bars do go bad in a couple of days due to the lemon juice. (To the person who noted that they tasted strange after a couple of days.)
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1 user found this review helpful

Burger or Hot Dog Buns

Reviewed: Aug. 6, 2002
Great recipe. Even baked the hot dog in the dough and it turned out perfectly! Thanks Sally!
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49 users found this review helpful

Buttery Soft Pretzels

Reviewed: Aug. 6, 2002
I experimented with this recipe by brushing the pretzels with melted butter before baking, and dipping in melted butter after baking, and I quickly discovered that I was merely adding fat, not flavor! They miraculously have a wonderful buttery flavor without any butter. Super tasty. Not Mall Pretzels... they're better! Thanks Christa.
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10 users found this review helpful

Amish White Bread

Reviewed: Jun. 11, 2002
I cut the sugar to half as others suggested and it was still sweet and very tasty. I wanted to make bread to make sandwiches, but we ate the bread plain, it was so good! I definately recommend this recipe to anyone looking for a nice white bread, and I can't wait to try it with 1/2 wheat flour, too! Thanks for sharing this recipe.
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10 users found this review helpful

Homemade Focaccia Bread

Reviewed: May 24, 2002
Since I didn't have any dried rosemary, I just used some fresh sprigs from my garden and placed them in the poked holes (which I just poked with my finger, more fun that way!) Turned out well.
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17 users found this review helpful

French Baguettes

Reviewed: May 18, 2002
This bread has a great texture and flavor. However, I share others' opinion that the crust was not as crunchy as I would have liked. Also, I found the dough to be very sticky and not easy to knead by hand, something to keep in mind for us old-fashioned/technology-impaired folks. To sum up, it's tasty but I will keep looking for the perfect baguette recipe.
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121 users found this review helpful

Bagels II

Reviewed: May 16, 2002
I am willing to accept that I did something terribly wrong when I made these, although I cannot say what exactly. I think I'll use less salt next time to see what happens. They simply didn't rise or proof like I expected, even though my yeast turned out fine for a different recipe.
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26 users found this review helpful

Sweet Dinner Rolls

Reviewed: May 16, 2002
Pretty tasty and pretty easy to make. I'll be making these again!
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3 users found this review helpful

Scones

Reviewed: Mar. 6, 2002
Thank you! I made these for my family at Christmas. My mother and I are big cranberry fans, so I simply added some fresh cranberries! (I imagine that they may be a bit sweet without the tartness of the cranberries.) My mother was so thrilled with the result! I made them with milk, and they were perfectly flaky, great texture overall, beautiful! I think that I will make more, smaller ones next time, as others have suggested.
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1 user found this review helpful

Eggplant Parmesan II

Reviewed: Mar. 6, 2002
I was skeptical...but I was thrilled to prove for myself that baking the eggplant is just as tasty!! Seriously, though! The eggplant soaks up SO much oil when frying, and it takes so much more time. I decided to try this recipe to save on fat and time, and my husband (and guests) gave me a ten. Thank you! I will never fry my eggplant again. Just be sure to salt and "sweat" your eggplant slices before breading. Also, I needed to bake for longer on both sides. For me, two eggplants perfectly fill a 9X13 dish. When I used three, I had eggplant coming out of my ears.
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5 users found this review helpful

 
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