rll Recipe Reviews (Pg. 1) - Allrecipes.com (13339898)

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Authentic French Meringues

Reviewed: Feb. 20, 2015
Thanks for all the suggestions in the ratings. I love meringues, and have never been able to bake them successfully before. This works. I agree with waiting a while to add the confectioner's sugar. I added mine a bit too early, (when foamy, not stiff) and I had to beat for 30 minutes before I could pipe them onto the cookie sheet. My "room temperature" also happened to be about 55 degrees F. Parchment paper works. I used a baking method that I had heard of: I warmed the oven up to 200 degrees F, baked about 10 minutes with the door closed, turned off the oven, and went to bed. The smaller ones were done perfectly; the larger ones were softer in the middle than I wanted, so I turned the oven back on to 200 for about 10 minutes, turned it off again and taste-tested until they were perfect. Thank you to RandyVH and the reviewers.
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Butter Flaky Pie Crust

Reviewed: Jan. 4, 2015
I love the flavor, but I still have trouble with the balance between getting it to roll out and overworking it. And why is it that I always seem to need more icewater than is called for in the recipe? I do buy flour in bulk and store it a long time (in a cool dry place, sealed container). Is my flour dryer than that of other people?
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Easy Whipped Cream

Reviewed: Nov. 8, 2011
Did anyone tell Hot Mamma, who said that this was her first try, that heavy or "whipping" cream whips up without adding anything? That's even easier! You don't need sour cream, and if you want it sweetened, you can use regular sugar. You whip it right before you serve it.
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Dutch Apple Pie with Oatmeal Streusel

Reviewed: Dec. 11, 2010
to cut carbs (and work) a little, I have been dispensing with the lower crust. I just bake the filling with a little tapioca, as suggested by another reviewer, and then bake on the streusel topping. Always a well-received dessert.
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Vanilla Milkshake V

Reviewed: May 7, 2009
Tastes wonderful. Ruins my diet. My alternative is skim milk with artificial sweetener and vanilla extract (not imitation). I actually like this warm, like a "steamer" from a coffee bar. It satisfies my craving for sweets, with so many fewer calories.
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Amish White Bread

Reviewed: Feb. 5, 2009
I haven't used this recipe yet, but I have a problem with my flour measurements for breads. I'd like to try the suggestion here in the comments, that I should measure by weight. Can someone tell me the equivalent of cups in weight? In other words, what does a standard cup of flour weigh?
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