Cathy Wiechert Recipe Reviews (Pg. 1) - Allrecipes.com (1296300)

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Cathy Wiechert

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Sauerkraut Relish

Reviewed: Aug. 23, 2009
My version uses a hot bacon dressing (using only 2 tablespoons of brown sugar) poured over the top of the sauerkraut and peppers. My daughter eats it straight from the bowl.
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Peach Pound Cake

Reviewed: Jul. 2, 2009
I also used less almond extract and I drizzled it with a penuche frosting. It was gone in no time. Next time I'll try spiking it with some peach schnapps. Great recipe!
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5 users found this review helpful
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Whole Egg Mayonnaise

Reviewed: Jun. 28, 2009
I used a dollop of dijon mustard instead of the dry mustard and I used olive oil. If you use the olive oil, make sure it is the very light olive oil or it will be bitter. This worked perfectly in my blender.
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94 users found this review helpful
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Chicken and Sliders

Reviewed: Nov. 1, 2008
My mother-in-law grew up during the depression and her French Canadian grandmother taught her how to make this recipe. I am rating this one a "five" with some minor changes. This recipe calls for 4 cups of flour, which is too much, leading to the "tough, chewy" texture that some reviewers are complaining about. Start with 3 cups of flour, 1 cup of broth and 2 eggs. The mixture will be a bit sticky, so I turn the dough onto a floured silpat (a silicone mat) and gently work in a bit more flour and then roll it out fairly thin. Then I use a pizza cutter to cut the sliders. Tonight I made the recipe more brothy, like chicken soup, but I've also made it thicker. My husband's family loves it over mashed potatoes---starch nirvana! I also like to add some dried herbs, a little garlic powder and a few bouillon cubes to the chicken while it is cooking for more flavor.
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Downeast Maine Pumpkin Bread

Reviewed: Oct. 30, 2008
I've been making this recipe for about 30 years. The only thing I do differently is to use 1/2 granulated sugar and 1/2 brown sugar--not sure if would make much difference. I do like to bake them in 1lb coffee cans...it makes cute round slices and bags up nicely to give as gifts.
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2 users found this review helpful
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Peanut Butter Chews

Reviewed: Sep. 26, 2008
Sub Special-K cereal for the cornflakes and press it into a 9X13 pan and you have K-Bars! I just sprinkle the chips on top and put them into a warm oven for a few minutes (not too long or it will be as hard as a rock)just to melt the chips and then frost with a spreader. Be careful about overheating the corn syrup and sugar or your end result will be very hard.
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Pizza Dough I

Reviewed: Sep. 16, 2008
Subbed honey for the sugar and let it rise twice. Great recipe!
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Sep. 14, 2008
If you like a soft cookie, then this is it. In fact, I left the second tray in a little longer because the first ones fell apart. My husband loved them (I prefer chewy over soft). I think the salt was left out accidently and I didn't think to add it, but I will the next time as the flavor is lacking something. Maybe it needs the walnuts--I was out of those. Overall, a good cookie. I will make them again. I am revising this review to make it 5 stars. The recipe will need a little salt if you use unsalted butter like I do. Two days after I made these, they are still soft and tasty. I used butterscotch pudding--very good. I will add the walnuts next time for some crunch.
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Bacon and Tomato Cups

Reviewed: Sep. 12, 2008
I made these for my dinner club last night and I had no leftovers. Perfect recipe just as is. I did use phyllo dough cups for 1/2 of them, but both kinds went over well.
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2 users found this review helpful
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A-Maize-ing Corn Chowder

Reviewed: Aug. 31, 2008
Four stars because I made a few changes. I used chicken broth instead of water (4 cups), two more potatoes and 4 cups of fresh corn (because I had so much extra corn on the cob that I had to use). I also spiced it up a little with 1 t. chili powder, 1/2 t. cayenne pepper, 1 t. garlic powder and a bay leaf. Used two cups of 1/2 and 1/2 in place of milk. Topped with the crumbled bacon and a dab of sour cream. Delish! Next time I might try to thicken it a little, but I suppose if you use the cream corn and less liquid it would be thicker.
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Broiled Tilapia Parmesan

Reviewed: Aug. 21, 2008
This recipe was so much easier than breading the fish and frying it. Better yet, my husband and my daughter both loved it. I subbed garlic powder for the onion powder and celery seed for the celery salt and added a little cayenne pepper. Great recipe!
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Holland Boterkoek

Reviewed: Aug. 16, 2008
This is definitely a cross between a cake and a cookie. A little sweet, but I'm sure that is how it is supposed to be. I brushed the top with a little beaten egg and sprinkled it with slivered almonds before baking. When it came out of the oven, I sprinkled it with a little sugar.
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Soft Garlic Breadsticks

Reviewed: Aug. 3, 2008
I mostly followed the recipe, but I did leave the garlic out (I put it in some melted butter to spread on the warm breadsticks later). I also used my Kitchenaid stand mixer instead of a bread machine. These are fabulous! I only had a few left over for tomorrow. I will be making these often.
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Peanut Squares

Reviewed: Jul. 29, 2008
The four stars are only because I felt the need to use a different frosting. I love the "Best Buttercream Frosting" from this site, and that is what I used. I also used cocktail peanuts instead of dry roasted. These bring back memories--my father sold these in his bakery when I was young. After he became ill, he sold his equipment and recipes to the supemarket in town. My sister was just back in town for a class reunion and rediscovered the peanut squares, his same recipe, still being sold. Apparently, they are the bakery's best selling item. She brought some home and wanted me to duplicate---these are it!
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Angel Pie

Reviewed: Jul. 21, 2008
This is similar to my recipe, but I am all about easy. No need to use a double boiler--just cook the lemon juice, sugar (reduced to 1/3 cup) and egg yolk over medium low heat, whisking constantly until thick. When the lemon curd has completely cooled, fold in 2 stiffly beaten egg whites and 1 (8 oz) container Cool Whip. Pour into meringue shell and refrigerate for at least 4 hours. Then top it with real whipped cream and garnish with lemon peel. This is a great Spring/Summer pie! P.S. Always use a glass pie plate and spray it well with cooking spray before putting in the meringue. This will make serving the pie much easier.
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Ron's Bread Machine White

Reviewed: Jul. 19, 2008
I am not a huge fan of bread machines, but we were out of bread one night and I thought to haul mine out to make a loaf. I used this recipe and it turned out so good that it was gone very quickly. So I sent my husband to the store for more yeast, and began to make a second loaf. This time, I put the whole package of yeast in the machine (because more is always better, right?). I set the timer for overnight, because it was late and the next morning I had a Lucy Ricardo moment when I walked into the kitchen---the bread had exploded through the top of the machine! Not being one to waste anything, I salvaged most of the bread by breaking it into pieces, drying it out, and making a bread pudding. For my third try, after spending close to an hour cleaning up the bread machine, I measured everything precisley. Unfortunately, the bread machine had not survived the previous ordeal, and refused to turn on. So I dumped it all into my Kitchen Aid and used the dough hook. I let the dough rise in an oiled bowl for about an hour, punched it down and then put it in a loaf pan. This time the bread was perfect! It looked like real bread--no holes on the bottom from the bread machine. I have made this several times since. The only change I make is to use 2T sugar, 1 cup whole wheat flour and 2 cups bread flour. It couldn't be any easier. P.S. I threw out my bread machine.
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Chocolate Fudge Buttercream Frosting

Reviewed: Jul. 14, 2008
This is the best chocolate frosting recipe I have ever tried. I've used it on cake and on cupcakes with great reviews. Use Mrs. Richardson's Hot Fudge--it is the best.
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Rich and Chocolaty Syrup Cake

Reviewed: Jul. 14, 2008
This wasn't a cake--it was a pan of brownies. The taste was so-so--not chocolately enough for me.
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Orzo with Parmesan and Basil

Reviewed: Jul. 14, 2008
This recipe is very versatile. I usually make it with the parmesan cheese, but I was out yesterday and used some cheddar. I also roast some vegetables (onions, asparagus, corn, tomatoes, zucchini, peppers...) with olive oil and then toss it all together. It is a good way to use up any leftover veggies. It is very hard to screw this one up!
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