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Sweet Dinner Rolls

Reviewed: May 26, 2011
These are the best rolls I have ever made! I made some croissants and some basic dinner rolls and they were equally delicious. I can imagine this recipe would make a good base for cinnamon rolls as well. If these didn't work for you the first time, I would suggest trying again! They are definitely worth it!
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Snickerdoodles IV

Reviewed: Apr. 29, 2011
I usually use the Snickerdoodle V recipe on this site, but wanted to make cookies without butter today. These were a good substitute for m favorite recipe. Not THE best, but they were certainly good! For the reviewer who said that the dough has the consistency of frosting: it should! That's how snickerdoodle dough is :)
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Plum Pie

Reviewed: Sep. 2, 2010
This was the most "interesting" pie I've ever made, and I have made many. I should have known off the bat not to use this crust recipe. It is more like a lemon sugar cookie recipe than anything else. The filling was pretty good although incredibly tart. If I make this again I will do 1/2 plums and 1/2 red apples to even out the tartness. Good thing I had some vanilla ice cream around this time! Lastly, I liked the streusel topping, but it would have been even better if it were simply 1/2 c. sugar, 1/3 c. flour, 1/2 teaspoon cinnamon and 1/4 c. butter. Amazing streusel topping without all the fuss (and cost!) of chopped hazelnuts. I will try again with some modifications. Thanks!
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Snickerdoodles V

Reviewed: Aug. 4, 2010
I make snickerdoodles at least once a week and this is the recipe that I use as a base for my cookies. I always use 1/2 cup shortening, 1/2 cup butter and instead of 2 teaspoons cream of tartar, I use only 1 and I increase the baking soda by a teaspoon. I also add about 1 teaspoon of vanilla in with the creamed sugar, butter, shortening mixture. As with any cookie recipe (or for baking in general) let your eggs and butter sit out until they reach room temperature (usually around 30 minutes for the eggs and 1 hour for the butter). Also, beat the butter, shortening and sugar WELL first. I mix them in my stand mixer with the paddle attachment for about 5 minutes before I add the eggs and vanilla. Although this recipe does not say to chill the dough I have found that chilled cookie dough just works better than non-chilled dough, no matter what kind of cookie you are baking. Chill the dough for at least an hour and roll it out into balls that are similar in size, they do not have to be perfectly round. Depending on what you are craving you can also add a little nutmeg in with the cinnamon/ sugar mixture for a little touch of spice. Bake the cookies JUST until they begin to crack on the top. They may look undone, but when they cool they will be a little crunchy around the edges but deliciously chewy in the center. I get repeated requests to make these cookies by my family, friends, even acquaintances. These are spectacular cookies!
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Carrot Cake III

Reviewed: Aug. 4, 2010
Simply the BEST carrot cake recipe you will ever find. I did some modifications based on other reviews: 1) I used applesauce for a portion of the fat, 2) I used a small can of drained, crushed pineapple. I couldn't find my 9" rounds, so I cooked this in a 9x13" pan and when it was cooled I took the cake out of the pan, frosted it with the cream cheese frosting and covered the sides with chopped pecans. I took this to a luncheon my grandma and her friends invited me to and many of the ladies told me it was not only the best dessert there, but the best carrot cake they had ever had! That is quite a compliment from a room full of experienced cooks and bakers. This recipe is a a guaranteed success if you know what you are doing!
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Blueberry Buckle

Reviewed: Jun. 19, 2010
Divine! Absolutely perfect as is.
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Grandma's Eggless, Butterless, Milkless Cake

Reviewed: Jan. 12, 2010
Excellent cake after some minor changes/additions. I made this one night when I was craving chocolate cake, but was out of eggs. I added about 1/4 t. of salt and 6 heaping T. cocoa powder. I also added 8 oz. semi-sweet chocolate (according to the directions on my can of my Saco unsweetened cocoa powder) because I had no chocolate chips. I substituted olive oil for vegetable oil and one cup of milk for one cup of the water. This cake took about twice as long to cook as the recipe suggests. Once I took it out of the oven I poked holes all over and generously coated the top with Hershey's chocolate syrup. Three days later this cake is still more moist than any other cake I have ever made. Without the chocolate syrup on top it probably would not have had enough of a chocolate flavor for me, but with it this cake is one of the best cakes I have ever eaten.
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Quick Fudge Icing

Reviewed: Sep. 15, 2009
This icing turned out so yummy! I needed an icing without confectioner's sugar because I am out and I am so glad I came across this recipe. I followed it to a T except I added about a cup of blitzed raspberries with the vanilla. I wanted a chocolate raspberry icing to top fresh brownies and this is a keeper. It turned out sooo good and I had a hard time not licking the bowl. Great recipe, i will definitely use this again.
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