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Lemon Berry Tartlets

Reviewed: Feb. 25, 2013
The puff pastry I used for this recipe needed to be completely thawed and rolled out before cutting, but turned out puffed and flakey as desired. It made about 2 dozen tartlets that I filled with lemon curd. These are very simple to make and look very fancy. Definitely a good way to make use of leftover filling.
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Lemon Curd

Reviewed: Feb. 22, 2013
I followed the recipe exactly, using a mixing bowl over a pot of simmering water, whisking constantly. It came out completely smooth with no need to sieve. I used it as filling in puff pastry tartlets, and also on scones. Sweet and tart. I will be making it again!
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Easy Lemon Cookies

Reviewed: Dec. 23, 2009
I made these cookies following the recipe exactly. I used a 510g Betty Crocker Super Moist lemon cake mix. I noted that other reviewers had problems with the Duncan Hines mix. I had to mix the dough thoroughly with my silicon spatula, but did not find the dough sticky to work with at all. I balled a rounded measuring teaspoon of dough, and followed the advice of another reviewer to roll the balls twice in icing sugar. The dough did not stick to my hands when I rolled them or sugared them. I placed 15 balls on a parchment lined cookie sheet, and baked them in a 350F oven for 10 minutes. This results in roughly 5 dozen cookies about 2 inches in diameter. I left the cookies on the tray for about 5 minutes before cooling on a rack. After they were cool, I stored them in an air-tight container. The resulting cookies are soft, chewy but not too cakey, and quite good. They do taste a bit like froot loops, but as other reviewer have noted, this IS a cake mix recipe, so do not expect gourmet. I found the froot loop taste to be less prominent the next day. I will make these cookies again, but next time I will try using real lemon juice and zest in place of the extract in hopes of reducing the froot loop taste further. That said, they are a nicely textured cookie that I will be trying again with other cake mixes. These cookies are on the sweet side, so serve them with a nice cup of coffee.
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Adobo Sirloin

Reviewed: Jan. 3, 2009
I had bought a can of chipotle peppers and was looking for a way to use the rest of them when I found this recipe. It is REALLY good on pork chops! I had half the meat the recipe calls for, so I halved the recipe. The only change I made was to use dried oregano leaves rather than ground, and I doubled the amount. I also used freshly ground cumin from seeds. I noticed that a few of the past reviewers have said the flavour was bland - I wonder if they were using old spices. When you use freshly ground spices it makes a HUGE difference in flavour. At first I was worried I wouldn't have enough marinade, but once you spread it around with a fork, and turn the meat a few times, it spreads out nicely. Keep in mind that it comes out more of a paste then a pourable liquid. I let the pork marinate for about 3 hours, then grilled it on a George Foreman grill. If you do not like things really spicy, than you may not like this recipe for meat as a main dish, however if you slice it up and eat it on tortillas with cheese, sour cream, guacamole, or some other spice absorbing condiment, then I'm sure you'll enjoy the flavour.
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Best White Icing Ever

Reviewed: Nov. 30, 2008
3 stars because I had to modify the recipe. I used 1 cup of softened unsalted butter and the full 4 cups of icing sugar. I used milk instead of water, then added another 2 - 3 tbsp to thin it out. After making the icing, and being dissatisfied with the sweetness, I read some more reviews, and added approx. 1/4 tsp of salt. It really cut the sweetness, and made it taste more like icing and less than sugar. I also had to work with the icing quite a bit to get rid of the graininess (yes, I was using icing/confectioner's sugar, not granulated).
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