Carol Michels Recipe Reviews (Pg. 1) - (127256)

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Carol Michels



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Apple Pie Bread

Reviewed: Nov. 25, 2011
I followed the recipe, except that I only used half of the cloves that the recipe called for. The clove flavor was still overpowering. The crust was thick and hard, all the way around. The inside was good, but I am not a fan of scooping out the inside of a loaf of bread. I won't try this recipe again.
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Blue Ribbon Sugar Cookies

Reviewed: Dec. 20, 2010
Perfect! Crunchy bottoms, chewy inside. I don't like to roll and cut cookies, and now I don't have to! These are pretty and delicious. I used 2 sticks of butter (easier than cutting a softened stick in half) and 3/4 cup oil. I took the advice of several other reviewers, and cut the lemon extract to 1 teaspoon. Next time, I'll use the full amount. The lemon flavor is a little too discreet for my taste. Another thing I did that was a little different than the directions was to dip the balls of dough into sugar, then flatten with a sugared glass. No sticking, no tearing, and extra sugar!
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3 users found this review helpful

Dried Beef Cheese Ball

Reviewed: Nov. 7, 2010
It was good, and I'll make it again. However, even with the substitution of onion powder for the onion salt, it was crazy-salty. Next time, I'll soak the beef in water or milk to leach out some of the salt first. And I'll cut the onion powder in half. I prefer the taste of the fresh green onions. Good foundation recipe. :)
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11 users found this review helpful

Golden Sweet Cornbread

Reviewed: Oct. 23, 2010
This is the perfect cornbread for Northerners and other people who prefer their cornbread sweet. Tender on the inside, with a lovely crust on top. I made the recipe as written, and can't think of a thing I would change. My husband keeps asking me over and over, "You made this from scratch?" I sure did, and it's better than any mix!
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Lemon Bars I

Reviewed: Oct. 21, 2010
Most lemon bars are too tangy or too sweet. These are perfect, just as they are. Since I only had bottled lemon juice on hand, I didn't use the zest. I will make these bars often. Thanks to Sallie for the recipe!
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Stovetop Granola

Reviewed: Jun. 12, 2010
FANTABULOUS! I add 1 teaspoon of ground cinnamon, about 1/2 teaspoon vanilla extract, and about 1/8 teaspoon sea salt. When using coconut, I mix it with the oatmeal before coating with the syrup. To make bars, use quick cooking oats and press into a 7x12 pan. I use old fashioned oats for loose granola. I wait to add the fruit and nuts until I'm going to use a particular serving of granola. Chopped dates are great!
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