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Butter Cream Frosting II

Reviewed: Jul. 27, 2014
Look no further for a great bakery-style frosting! I recommend using real butter and butter-flavored Crisco. For Chocolate frosting, I added about 3/4 cup cocoa and another 1/4 cup milk to the regular recipe. Excellent! Thank you Kris:)
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Buttercream Icing

Reviewed: May 25, 2014
Wonderful, easy recipe! It has the flavorful attribute of butter and the shape-holding consistency of a bakery-style shortening icing. I did add a couple of dashes of salt to replace the salt that would normally be in that other stick of butter. Also, mine was much too stiff, possibly because I used heavy cream, so I had to add more for proper spreading consistency.
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Ham Chowder

Reviewed: Nov. 17, 2012
Best soup I ever made! This rich and creamy soup was really outstanding, but I made two major changes to the recipe only because I didn't have the bacon and cream: I used whole milk and cornstarch as thickener in place of the heavy cream and used only one pan to prepare the chowder. Also, I began by sauteing diced turkey bacon instead of regular bacon, removing it from the pan and adding the country ham and sauteing it briefly in order to release some of the fat and juices into the pan. I then removed the ham, added a couple of tbsps. of butter and a little grapeseed oil to keep the butter from burning and sauteed the onions well, then added the leeks and garlic (didn't have the green onions on hand). Adding some of the broth next allows you to deglaze the pan and scrape up the yummy bits that have collected on the bottom of the pan and helps to create the savoriness that makes this soup a standout! I'm sure the original recipe is terrific, as well:)
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Baked Salmon Fillets Dijon

Reviewed: Jun. 20, 2011
Great and very simple recipe! I used half the butter and for the bread crumbs I toasted 1/2 slice of whole wheat bread. It was just enough crumb to soak up the butter and give it a nice flavor. Also, I used honey mustard to give it a slight sweetness. My family loved it.
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