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Sue's Buttercream Frosting

Reviewed: Apr. 21, 2015
I'm not a big fan of buttercream frosting, but I needed to use it for a cake decorating class I was taking. For the 2 cups of shortening, I use 1 cup butter, 1/2 cup shortening and 1/2 cup cream cheese. I used the cream cheese because I ran out of vegetable shortening. OMG! It was soon good! It doesn't taste like cream cheese frosting, but it cuts the sweetness down and it was far more tasty. This small change has changed my feelings for buttercream frosting.
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Special Buttercream Frosting

Reviewed: Apr. 21, 2015
I'm not a big fan of buttercream frosting, but I needed to use it for a cake decorating class I was taking. For the 2 cups of shortening, I use 1 cup butter, 1/2 cup shortening and 1/2 cup cream cheese. I used the cream cheese because I ran out of vegetable shortening. OMG! It was soon good! It doesn't taste like cream cheese frosting, but it cuts the sweetness down and it was far more tasty. This small change has changed my feelings for buttercream frosting.
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Disney's Ratatouille

Reviewed: Mar. 27, 2015
This was very good! To speed up the preparation, I used my little food processor to chop the onions and the garlic and I used a mandolin to slice the vegetables. I also didn't have tomato paste, so I used tomato sauce and did not include the water. It tasted great! The addition of marscapone cheese on top of the dish was also very good.I was a little worried that there would be too much garlic but the 12 cloves tasted great.
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Chef John's Banana Bread

Reviewed: Mar. 25, 2015
I realized after making this that I don't like the chocolate chips in my banana bread. Most likely will not make again.
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Chef John's Perfect Mashed Potatoes

Reviewed: Mar. 18, 2015
This is a simple and basic recipe, but gives you excellent mashed potatoes that are evenly cooked (please do look at video for tips and tricks) and perfectly seasoned.
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Mini Cheesecakes with Caramel Filled DelightFulls™ & Sea Salt

Reviewed: Mar. 18, 2015
These were just OK, not a lot of "cheesecake" flavor. I don't think I will make them again.
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Easy Cashew Sea Salt Toffee

Reviewed: Mar. 18, 2015
These were very good, however, be careful of how much salt you add to the top. I definitely went over board and they became inedible.
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Pumpkin Waffles with Apple Cider Syrup

Reviewed: Mar. 18, 2015
These were such a great breakfast idea in the fall. The Apple Cider Syrup in wonderful!
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Brown Sugar Smokies

Reviewed: Mar. 18, 2015
How can you go wrong? Easy to make and very addictive!
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Garlic Aioli

Reviewed: Mar. 18, 2015
This is an easy but delicious sauce and goes well with the grilled Portabello mushrooms on this site.
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Buttermilk Pancakes II

Reviewed: Mar. 18, 2015
These were excellent. I love the taste that buttermilk brings to these pancakes. It does, however, make a LOT of pancakes. I will half the recipe next time.
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Pastry Cream

Reviewed: Mar. 18, 2015
I made this and found that it was very tasty, however, it was a little more stiff than I expected. It could be that I kept it on the stove too long, but I barely got the ingredients in and took it off.
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Sauteed Apples

Reviewed: Mar. 18, 2015
Very good! I used my leftovers to make some Apple Turnovers using the directions on this site. Went well with the Pork Shoulder I made with apple cider, also from this site.
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Apple Turnovers

Reviewed: Mar. 18, 2015
This was very good, tastes as good as anything I've purchased and so easy to make. I made the apples for another dish, then took the leftover and put it in the puff pastry for a great dessert. You really only need about 1/4 cup of apple for each turnover, so you may not need as many apple depending on their size. Easy to make just a couple or more or just bake as you need them. I didn't find that you needed an egg wash, The glaze is the kicker.
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Portobello Mushroom Burgers

Reviewed: Mar. 14, 2015
I've made this twice now for guests and it was a hit both times. I paired it with the garlic aioli sauce and pretzel buns from this site--for a delicious, delicious meal!
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Pretzel Buns

Reviewed: Mar. 12, 2015
I realized after doing all the mixing that there were no instructions to add the yeast mixture to the flour/wet ingredients...or when. I'm surprised no one else had that issue. I read and reread the instructions and I just don't see it! Nevertheless, I added it at the end and the buns came out beautiful. A couple of comments: 6" log isn't really long enough. I would say 8-10" if you want to do any type of spiral. "Dipping" the buns into the water & baking soda is not as easy as it seems if you want to keep the spiral shape. I used a perforated spatula, but think any spatula would work. Some of the buns had to be reshaped after their bath. I made each bun 4 oz. each and they doubled in size while baking and were a healthy size when done. Nothing was said about what to bake these on. I used parchment paper and it worked well.
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