Sheri Patterson Recipe Reviews (Pg. 1) - Allrecipes.com (13438450)

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Sheri Patterson

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Baked Parmesan Spice Asparagus

Reviewed: May 21, 2011
Delightful! I didn't want additional salt, so I substituted garlic salt for garlic pepper and had a delicious result! This is a very easy & quick way to serve asparagus that not only looks good on your plate, but scents your home while baking, preparing your taste buds for an explosion of flavor! Thank you for sharing!
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Parmesan Asparagus

Reviewed: May 21, 2011
Delightful! I didn't want additional salt, so I substituted garlic salt for garlic pepper and had a delicious result! This is a very easy & quick way to serve asparagus that not only looks good on your plate, but scents your home while baking, preparing your taste buds for an explosion of flavor! Thank you for sharing!
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Photo by Sheri Patterson

Snickerdoodles II

Reviewed: Dec. 24, 2009
I made a double batch last night (91 cookie yield) & they were fantastic! I took the advice of other reviewers and made the following modifications: 1/2 butter, 1/2 butter-flavored Crisco; added 1 tsp vanilla; added 1/2 tsp cinnamon to batter; reduced oven to 375F and baked for 9 min. Perfect! They developed legs early on & disappeared before my eyes!
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Downeast Maine Pumpkin Bread

Reviewed: Dec. 12, 2009
Delightful! I made the following modifications: 1 2/3 c white sugar, 2/3 c brown sugar, 1 1/2 tsp cinnamon, 1/4 heaping tsp of allspice. I also took the suggestion from previous reviewers and used 1/2 c oil, 1/2 c applesauce. I have 2 mini bundt cake pans (6 cakes in each pan) and easily filled both. Baked for 20 minutes, cooled for 8-10, flipped onto a plate and then . . . drizzled with a maple glaze and sprinkled with red crystals. What a beautiful presentation! Awesome recipe!
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Cranberry Pistachio Biscotti

Reviewed: Dec. 12, 2009
Fantastic! I made a few modifications: used dried cherries instead of cranberries, 1 tsp of vanilla, 1/4 tsp orange extract & 2 tsp of Malibu Rum, dipped sides in white chocolate and sprinkled with red colored sugar. They are so pretty and delicious! DEFINITELY keep your fingers wet with cold water when working with this dough. Makes life so much easier :-) This is a year-round keeper!
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Biscotti

Reviewed: Dec. 6, 2009
This is a great basic biscotti recipe that can easily be modified to meet your taste bud requirements! I substituted 1 1/2 tsp of pure vanilla and 1 1/2 tsp of pure hazelnut extract for the anise, added 1/2 tsp cinnamon, 1/4 tsp nutmeg, an egg wash and dipped the bottoms in chocolate. Awesome! My husband is hooked! Thank you for this keeper :-)
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