Texas Yankee Recipe Reviews (Pg. 1) - Allrecipes.com (13314361)

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Carrot Cake Cookies

Reviewed: Jan. 31, 2011
Great recipe as written, but it's also a great recipe to play with. The second time I made these I knew I wanted to make sandwich cookies and I was making them for adults. I doubled carrots and used 4 tablespoons of a mixture of cinnamon, Ginger, nutmeg, and allspice. They don't spread much especially of you double the carrots, so I flattened them out quite a bit so they would make a nicer sandwich. I also sprinkled them with raw sugar to give the tops a nicer appearance. Used a cream cheese frosting that wasn't too sweet for the filling. They were a huge hit especially with the men. Have fun with this recipe!
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8 users found this review helpful

Hot Bruschetta Dip

Reviewed: Feb. 8, 2012
I first made this exactly as written. I tasted the tomato mixture before topping the brie and did add some additional italian seasonings, salt, and pepper. It was very popular with my guests, one of those things you just can't leave alone. The next time I made it, I used green onions and cooked them along with the arlic in the olive oil a bit because I'm not wild about that raw onion and garlic taste. I also find it easier to heat the tomato mixture separately before using it to top the softened brie. Avoids overheating and melting the brie too much.
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4 users found this review helpful

World's Best Scones! From Scotland to the Savoy to the U.S.

Reviewed: Sep. 3, 2009
I followed the recipe exactly and these were heavenly. I'm not a morning person, so the night before I used my food processor to cut the butter into the flour mixture. Just pulse a few times until crumbly. At this point I put it all in the refrigerator. In the morning, all I had to do was mix in the milk/sour cream and shape. I also sprinkled a bit of sugar on them before baking just because I like that crunchy top. Hot delicious scones with little effort in the morning. I usually roll my eyes when people title their recipes "the best yada yada in the world," but these just might be! *UPDATE: Even better...I've found you can mix the entire thing, shape them, put them on a parchment lined baking sheet. and throw them in the frig the night before. Pull them out the next morning and bake. AND even more better...after mixing and shaping, you can freeze these! I freeze them first on a cookie sheet and then put them in a freezer bag. They can go straight from the freezer into the oven, obviously they will take a few minutes longer.
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3 users found this review helpful

Restaurant-Style Potato Salad

Reviewed: Sep. 8, 2009
Excellent recipe, you wouldn't think that the small amounts of some of the ingredients would make that much difference, but they each brought a subtle flavor to the party. It's easy to adust this to your personal taste, but try it once with all the listed ingredients. My boyfriend who thought he didn't like potatoe salad likes this one. Rather than boiling the potatoes, I rubbed them with olive oil and baked them. I like the flavor and texture of the potatoes better this way. After baking, you can remove the skins or leave them on. Oh, and use good quality real mayonaise. It does make a difference.
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Whipped Frosting II

Reviewed: Jul. 25, 2014
This frosting is amazing, but it can be a bit tricky. First, you don't need cream, milk works fine, actually better because you have to cook it longer to get it to thicken. That's one of the keys. Make sure to cook the flour / milk mixture long enough so as not to have that raw flour taste. Then you must cool it COMPLETELY. (I set mine in a bowl of ice and stir it until it's cool although if you plan ahead, you can just let it cool on it's own. Cover with plastic wrap to prevent a skin.) Second, cream the butter and sugar very well. I like a little more vanilla. You can use regular granulated sugar or powdered sugar. Powdered sugar will make a sweeter frosting and granulated sugar will take a little longer to get the sugar dissolved into the butter. Third, when you first combine the butter mixture and the flour mixture together it will look weird and lumpy. Keep whipping it. You have to use an electric mixer for this, preferably one with a whisk attachment. You eventually will end up with the lightest, fluffiest, butteriest (I made up that word) frosting ever and it will so be worth the time and effort.
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Sugar Cookie Icing

Reviewed: Jun. 10, 2009
Great decorating icing. I don't like a lot of icing on cookies so I thinned it out a bit and used a pastry brush to "paint" on the icing. After it dries you can go back and pipe additional details. Makes a beautiful cookie.
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