LEllington Recipe Reviews (Pg. 1) - Allrecipes.com (13520580)

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The Best Lemon Bars

Reviewed: Apr. 7, 2015
GREAT lemon bars and easy to make. Even though it said "no substitutions," I did the following (one by mistake, the 2nd based on other reviews). 1. I baked the shortbread in a 9"x9" pan. That was the mistake part, but yielded nice, thick shortbread, which I happen to love. Also the lemon part was thicker, which, in my book, can only be better. 2. I used the juice of THREE large lemons and the zest of 1 lemon, giving the bars a lovely zing. I'd make this again, and keep my amendments.
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Easy to Remember Pie Crust

Reviewed: Dec. 5, 2012
I have been struggling to learn how to make a good crust and have tried (and failed) with several other recipes. This was very easy and worked beautifully! I added a little salt and used it for quiche. I might add 2T sugar instead and use it for a sweet pie. Will definitely make again.
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Cream Cheese Frosting II

Reviewed: Jun. 18, 2011
This is a great recipe! As other reviewers have said, it's the real deal. I accidentaly made the following adjustments: 1. Once, I made it with 4 c sugar, which yielded a stiffer frosting (which I liked), without sacrificing the cream cheese tang. 2. I also once made it with 1 package cream cheese and 3 c sugar...also good. Not quite as tangy as with 2 pkgs cream cheese (no brainer). In other words, you really can't mess this up, no matter what you do with this recipe!
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Basic British Scones

Reviewed: Apr. 23, 2011
So easy and so good! I substituted King Arthur White Whole Wheat flour and still got light, fluffy scones. I also upped the sugar but WOULD NOT do so again - I like a less-sweet scone. I also added chopped cranberries and apricots for that little "surprise" of sweet. Will become a standard in my repertoire!
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Stewed Cabbage

Reviewed: Nov. 24, 2010
I made this with a couple of strips of bacon instead of the butter (fried up the bacon, used that fat instead of butter) but otherwise stayed pretty true to the recipe. It was kind of boring, to be honest. I kept WANTING it to be worth 4.5 stars, but, alas, it never was. OK, not great.
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French Silk Chocolate Pie II

Reviewed: Jan. 2, 2010
I loved the outcome, but getting there was a challenge. After adding each egg, I beat on high for 4-5 minutes and the end result was soup city and my high-powered food processor-cum-stand mixer was nearly overheated. So, I put it in the freezer for 20 minutes and, as others have said, it shaped right up in a couple of minutes. Silky texture, even w/regular sugar. A big hit!
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Chocolate Mint Sandwich Cookies

Reviewed: Dec. 26, 2009
Not bad, but I would make the following suggestions: flatten the cookies before baking, otherwise, they come out very tall and quite an unwieldy mouthful. Also, I made the filling thicker (as recommended by others) and tinted it pale pink - much more appealing than green, IMHO! I would also underbake them - 8 minutes or fewer - as I prefer a chewier cookie. I also made some almond-flavored icing (my hubby hates mint) and this works well, too.
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Deluxe Sugar Cookies

Reviewed: Dec. 26, 2009
These are truly THE BEST sugar cookies I have ever had. They actually taste GOOD! (Previously, I had considered sugar cookies merely vehicles for icing and sprinkles.) The almond extract makes all the difference. Yum! I had no probs with rolling/cutting. I didn't like rolling in confectioner's sugar - it led to caramelized sugar on the bottom of the cookies... otherwise, highly recommended!
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Slow-Cooker Barbecue Ribs

Reviewed: Aug. 23, 2009
Oh, my, oh, my was this tasty! Fight'cha mama good! I'd say it stood up to the best BBQ joint's ribs. My modifications (I made a half recipe, as my slow cooker isn't that big): 1 cup BBQ sauce, 1/2 cup ketchup, thyme instead of oregano and chili powder instead of chili sauce (didn't have it...don't really know what it is). The rest (brown sugar, vinegar, hot sauce, etc.) the same.
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Jayme's Coleslaw

Reviewed: Aug. 7, 2009
I thought this was waaaaaaaay too vinegar-y. Next time, I'll try about half the vinegar - it would probably come out creamier (it was too soupy), too.
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