HIPGRAM35 Profile - Allrecipes.com (1285500)

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Home Town: Pennsylvania, USA
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Member Since: Mar. 2002
Cooking Level: Expert
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Recipe Reviews 44 reviews
Storybook Gingerbread Men
This recipe was exactly what I was looking for! I followed the recipe exactly except that I added 1/4 teaspoon of cloves. I did find that I had to work some extra flour in when rolling them out between two sheets of waxed paper. I put parchment paper on my cookie sheet and they were simple to remove with no problems of breakage, etc. I even refrigerated half of the dough overnight and still had to add the flour. The cookies are a mild flavored soft gingerbread. They freeze well and taste just as good when they have been thawed out. Thank you for sharing this recipe!

0 users found this review helpful
Reviewed On: Nov. 26, 2013
Glorified Gingerbread
Very good! I will make this again. However, this was more like gingerbread cake not a bar cookie. I also replaced the shortening with butter.

1 user found this review helpful
Reviewed On: Jun. 2, 2012
Strawberry Pie II
This pie was delicious and I will be making it again. It was beautiful to look at and really was tasty. I pretty much followed the recipe exactly except that I was making two 10 inch pies so I doubled all the ingredients except I used more strawberries & did follow one reviewers advice and (painted) the crust with melted chocolate. I had so many things going on that I made the pie crusts one evening and cleaned the strawberries and let them dry on paper towels in the fridge until the next day when I made the filling. I placed the whole strawberries in the chocolate coated pie shell and mixed the sugar & cornstarch together and added the water stirred and then added the strawberries which I pulsed in my food processor. Placed all in a pan and cooked over med high heat stirring constantly until it started to boil then let it simmer for 3 minutes. Let it cool for about 5 minutes and spooned over the whole strawberries.It was set up in severl hours but I did not serve the pies until the next day and the crust was still good and was not soggy at all. Received many compliments!

4 users found this review helpful
Reviewed On: Jul. 9, 2011

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