extracheeseplease Recipe Reviews (Pg. 1) - Allrecipes.com (13447885)

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Raspberry and Almond Shortbread Thumbprints

Reviewed: Dec. 22, 2013
I am baking my cookies as I write my review. The dough was nice to work with. I didn't have any problem with crumbling. I didn't soften the butter too much before starting. I didn't feel the need to change the recipe by adding more flour or changing the oven temp. Really glad I didn't. The shortbread is BEAUTIFUL on the tongue! So flaky and buttery. I used the almond extract lid to make a dent in the tsp. sized balls of dough. I baked for 14 minutes and then put the jam in immediately after baking with a baby spoon. EASY PEEZY! I used Smuckers raspberry, but any flavor you like best would be great! I highly recommend making the recipe as is. On my next batch I'm putting them jam in while baking to see if it's just as easy. Thanks so much!
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1 user found this review helpful

Cracked Sugar Cookies I

Reviewed: Dec. 22, 2012
These are absolutely delicious. I didn't change the recipe at all. I am not sure why some folks are finding their cookies to be raw in the middle. I wouldn't flatten. It's not necessary if you follow the recipe correctly. I did allow my eggs to come to room temperature. Make sure your butter is not too soft. It should just give a little bit when touched with your finger. If it's mushy, it will make your cookies flat. Also, if you over beat the dough it will make for a flat cookie. Once you've added the flour mixture, just mix until blended. I did not allow the cookie to sit on the cookie sheet. I moved them to a cooling rack right away and they look great. I like rolling them in colored sanding sugar or sprinkles. So beautiful. Thank you!!
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2 users found this review helpful

Best Chocolate Chip Cookies

Reviewed: Aug. 29, 2012
I can't go to cookie exchanges at Christmastime because I CANNOT make good cookies. I am especially bad at chocolate chip cookies. Sometimes they are flat. It's so frustrating to make up an entire batch of dough only to see the first batch spread all over the cookie sheet in the oven. Sometimes they are dry. I've tried to rectify those problems by not softening the butter too much, not greasing the pan, not over blending, using new recipes, all to no avail. I was about to quit and start buying Oreos for the cookie jar, but I'm not a quitter!! This recipe is 5 stars as is. It's also 5 stars with 1 1/2 cups brown sugar and 1/2 cup white sugar. I've tried both. If you too are a cookie failure, and love your cookies a little crispy on the outside but soft and somewhat raised in the middle give this recipe a try. If I can do it anyone can. And now I can RSVP "YES" to this year's cookie exchange!!
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1 user found this review helpful

Pumpkin Cake III

Reviewed: Nov. 17, 2011
Worth a try! I baked the cake in a bundt pan so it would look pretty. It was done in 40 minutes. I added an extra tsp of cinnamon and used Canola oil b/c that's what I had in the cupboard. The cake was perfectly moist and stayed that way for a few days afterward. I did not ice it, but may try that when I make it again next week for Thanksgiving. I can see why some may say it's oily, but that didn't take away from how delicious it was. Thank you!
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5 users found this review helpful

Super-Delicious Zuppa Toscana

Reviewed: Mar. 23, 2011
This is absolutely wonderful. I didn't change much, only that I used turkey sausage and ditalini pasta instead of potatoes b/c I don't care for potato. The flavor is so bold and delicious. I sprinkled fresh shaved parmesan on top and served with bread and salad.
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1 user found this review helpful

Banana Sour Cream Bread

Reviewed: Dec. 21, 2010
I love to read through all of the reviews before I make anything. However, I just didn't have the time this time around. Guess what? You don't need to either. Don't change a thing about this recipe and you will have an amazingly moist, flavorful bread that won't last long in the house! YUMMY!
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3 users found this review helpful

Satiny Chocolate Glaze

Reviewed: Nov. 20, 2010
Perfect! Just the right flavor and consistency for my favorite chocolate cake. I also love that I don't have to break out the messy confectioner's sugar for this recipe. I know, lazy! But who doesn't love easy? I simply placed the first 3 ingredients in a Pyrex glass measuring cup and microwaved for two 45 second intervals, stirring in between, as others suggested. There is absolutely no excuse to use canned frosting when you can make this delicious homemade glaze in 90 seconds. Another plus: when the glaze sets it isn't as easily transfered to the foil or plastic wrap if you're transporting the cake w/o a carrier. Less mess:)
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4 users found this review helpful

Caramel Popcorn

Reviewed: Dec. 20, 2009
Yum! I am on my third batch. I halved the butter as many suggested. I used Orville Redenbacher's Natural Simply Salted microwave popcorn and kept it warm in the oven until time to coat. I used a large brown bag to distribute the caramel all over the popcorn before baking. It baked for about 45 minutes to just the right consistency of crunchy/chewiness. After allowing the popcorn to cool I distributed it into 2 pound decorative plastic containers and drizzled it with dark chocolate. The perfect gift for co-workers. I attached the recipe as a gift tag. Cute.
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3 users found this review helpful

Spinach Cheese Pie

Reviewed: Oct. 15, 2009
This recipe turned out quite nice. There was not too much cheese as "yumyum" suggested and I am not quite sure how reviewing a recipe you've never made is useful. The recipe was easy to follow and, as stated, the nutmeg truly does add a little extra something. My toddler even enjoyed this which pleased me a lot! Between the eggs, spinach, and cheese she got a nice nutritional dinner. We served it with some tomato soup.
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Chicken Enchiladas I

Reviewed: Sep. 10, 2009
I served this at my husband's football draft party. I usually make chili and I thought this would be a nice change. After sampling, I can say that these are OUTSTANDING. I rolled them in fajita size flour tortillas. I omitted the water, no surprise there. I used Margaritaville medium salsa in place of tomato sauce. I used enchilada sauce in place of taco sauce. Boiled chicken in a bullion cube and shredded. I made it the morning of the party and put the sauce and cheese on right before putting it in the oven. I doubled the recipe and there is nothing left. What a truly wonderful recipe.
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2 users found this review helpful

 
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