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Best Chocolate Chip Cookies

Reviewed: Dec. 4, 2012
I add 1 1/2 cups dark chocolate chips and 3/4 cup of white chocolate chips and decrease the white sugar down to 3/4 cup. I guess I must make mine a little larger as I get about 3 dozen cookies ready after 13 minutes oven time. Not greasy and perfect every time.
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Butter Rich Spritz Butter Cookies

Reviewed: Nov. 20, 2012
I love almond extract so I kept the original recipe amount otherwise I agree with other posts that it should be reduced, it is a very strong flavor here. I had no problem with the dough being too stiff for my press but I used my Kitchen Aid to bring it all together so I think the answer is to keep mixing. I think I will use salted butter next time and omit the 1/2 tsp of salt. I made smaller cookies and they were done at 6 minutes on the dot so watch the oven.
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Ultimate Maple Snickerdoodles

Reviewed: Jul. 6, 2012
I have made this recipe many times and it is much loved by the kids. Great texture of crispy on the outside and soft and chewy in the middle but for me it is too sweet and the sugar kills the flavor of both the maple and cinnamon. I read all of the very helpful reviews posted here and made three batches today. Here are my changes: drop the sugar down to 3/4 cup, add a pinch of salt, up the baking soda to 1/2 tsp, weigh the flour making sure you only have only 9 oz and add it by hand, use butter and make it an extra large egg. I rolled the cookie in 5 oz of white sugar mixed with 1/2 tsp cinnamon (this could be reduced as I had a fair bit left over). Only cook for 8 minutes in a very well pre-heated oven. The cookies will not look done but will set nicely and if you turn them over they should be quite nicely browned on the bottom. They will puffed up when cooked but will sink as they cool. This recipe usually gets me around 30 - 32 cookies.
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Easy Curried Cauliflower

Reviewed: May 7, 2010
I used 2 large cauliflowers for 6, so doubled the ingredients. I cut the cauliflower into medium florets. Followed the recipe exactly and when it was time to add the cauliflower i folded the florets through the onion mixture and put on a lid. They were soft within 8 - 10 minutes. I like a bit more sauce so I then added a little tomato paste, cream (you could use plain yoghurt) and cardamon. I served it with brown rice. I put some in the oven to keep for my husband and it was so much nicer as the top was a little crunchy which made a better texture. Next time I will bake again like a gratin over brown rice.
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Blueberry Pound Cake

Reviewed: Aug. 4, 2009
Super recipe. I baked the cake in a greased and paper lined 9 x 13 inch pan for 60 minutes. I added 2 tsp of vanilla and didn't bother with the sugar, butter thing in the pan. When it was cool I trimmed and sliced. Best blueberry cake I have ever eaten and my husband, who is a no dessert kind of guy, can't get enough of this cake. This kind of cake is better the next day so this is the perfect recipe for making ahead. I have made this 3 times now and each time used blueberries past their prime. Definately a keeper! I want to add that I have used this recipe to make super blueberry cupcakes. I added about 1/4 a cup of buttermilk to make the batter slightly thinner and baked at 350 for 23 minutes. Frosted with a blueberry cream cheese frosting. Very pretty.
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