Karen0430 Recipe Reviews (Pg. 1) - Allrecipes.com (13386842)

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Beer Batter Fish Made Great

Reviewed: Apr. 27, 2014
I (pretty much) took the advice of PrettyMissusR and let the Flour/Spices mixed with the beer (I didn't measure, I kind of "eyeballed" it) sit for a couple of hours,then I mixed in an egg and let it sit around another hour. It was the lightest,best batter that I have ever made or eaten! Neighbors came over at couldn't stop eating!
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Great Grandad's Sugar Cookies

Reviewed: Mar. 13, 2012
These cookies are wonderful. I'm about to make them again!
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1 user found this review helpful

Waffles I

Reviewed: Mar. 3, 2012
Very good recipe. I followed the suggestion to whip the egg whites and fold them in. I liked the light texture. I will make them again.
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1 user found this review helpful

Cream Cake

Reviewed: Feb. 20, 2011
I made this today, i basically doubled the recipe, adding the additional 1/4 tsp of baking powder as in the other reviews. (which came out to be 1/2tsp more since it was doubled), 2 Tbsp vanilla extract, and a 16oz container of sour cream (2c), since i didn't have any heavy cream. this made 30 regular cupcakes. they rose beautifully,were tender, and not overly sweet at all. they were very plain/bland. so if you're loooking for tender, plain cake/cupcakes...this is it!
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Michelle's Soft Sugar Cookies

Reviewed: Jan. 22, 2011
I made these cookies with margarine. maybe they would be better with real butter, but i did not have a good experience with this recipe. the dough was too soft to roll, kept sticking to the rolling pin. i finally gave up and dropped tablespoons of the dough onto cookie sheets and attempted to flatten them with the bottom of a buttered glass dipped into sugar, and they were still too soft and doughy and stuck to the glass!! the first batch i did at 375 for 10 min were too doughy. the next batch that went into the oven i left in for 12 minutes, and they were soft yet done. i had trouble with them sticking to the silpat when i removed them from the cookie sheet so the bottoms were kinda rough. but they tasted okay. no way i could have made cut out cookies with this recipe though.
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Butter Flaky Pie Crust

Reviewed: Nov. 23, 2008
I have never liked pie crust until now!this is absolutely the best crust i have ever eaten & the easiest i have ever made! i'll never buy another premade crust from the store again! i used a metal mixing bowl,put it in the fridge so it would be cold before i started,i used ICY cold water, and popped the bowl back in the fridge as soon as the dough formed into a ball. i didn't have time to let the dough rest as directed, so i just left it in the fridge for 20 min. i worked QUICKLY with it,so the butter bits in the dough didn't melt! it turned out AWESOME! even the bottom was perfect, not soggy from the fruit in the pie! this recipe is THE BEST!
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2 users found this review helpful

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