Anne Recipe Reviews (Pg. 1) - Allrecipes.com (13801526)

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Buttery Spritz Cookies

Reviewed: Dec. 15, 2008
I'm a first-time cookie press user - my mom found a never-used press from the 1950s or 1960s for me for my birthday - and I thought this recipe was great. Had to add some more flour to get the right texture, but I think that's because I'd allowed the butter to become too softened. After adding the flour, it went through my press beautifully. Loved the almond flavor - will probably add more to my next batch. My husband would have eaten them all last night, and my daughters were begging to have one for lunch today. This batch is for teachers, Sunday school teachers, etc. for Christmas - next batch is all theirs :) Thanks for the great recipe!
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Easy Pumpkin Cream Trifle

Reviewed: Nov. 1, 2009
Made this for a dinner at my parents' house with some old family friends and everyone LOVED it. There were several other desserts, but everyone passed them up once they tried this trifle. If you're not a big nut fan, I'd suggest just putting them on the top. I love pecans, but my little sis isn't a fan and picked them out of hers. Great, great recipe!!
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Bodacious Broccoli Salad

Reviewed: Jan. 13, 2010
My little sister LOVES broccoli salad, and this is the only recipe I'll make for her. I've made this recipe for several years, and everyone loves it. Lost count of how many times I've explained to people how to find the recipe online : ) My only advice? Don't change a singe thing about the recipe. It's delicious!!
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Slower Cooker Meatloaf

Reviewed: Dec. 10, 2012
Great recipe! I usually try to follow the recipe exactly when I first make it, but doctored this recipe the first time. Peeled some potatoes and carrots and put that underneath the meatloaf - they were FABULOUS! My daughters LOVED them mashed together with some butter. To deal with the dryness issues that other reviews mentioned, I sauteed two yellow onions in some butter and added them instead of the onion soup mix. Didn't find it to be greasy at all, as some other reviewers had. Had to work til 8:00 P.M. yesterday - it was great to come home to such a delicious dinner : )
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Chef John's Quiche Lorraine

Reviewed: Apr. 14, 2013
Made this for my little sister's baby shower and it was delicious! Since I was making 5 quiches, I realized that I needed to leave the weights in the pie shell for the entire 12 minutes of blind baking - otherwise, part of the side started to shrink down and the bottom began to puff up. Agree that the ladling technique (Chef John talks about it in the video for this recipe too) make a BIG difference. If you just pour the egg/milk mixture over the filling, it will all sink to the bottom of the quiche Ladling the eggs/milk ensures that you have filling in each bite. Delicious!
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Crab Quiche

Reviewed: Apr. 14, 2013
Made this for my little sister's baby shower and it was delicious! Since I was making 5 quiches, I realized that I needed to leave the weights in the pie shell for the entire 12 minutes of blind baking - otherwise, part of the side started to shrink down and the bottom began to puff up. As others mentioned, I used canned crab - not a fan of the imitation. I put 1/2 of crab/onion/cheese mixture in the baked shell, ladled in 1/2 of the eggs/milk and repeated. Chef John talks about this in his video for Chef John's Quiche Lorraine and it makes a BIG difference. If you just pour the egg/milk mixture over the filling (or with the filling), it will all sink to the bottom of the quiche Ladling the eggs/milk ensures that you have filling in each bite. Delicious!
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Traditional White Bread

Reviewed: Aug. 8, 2013
Used this recipe while visitng my sister and her family in West Virginia and my 16-year-old nephew asked me to teach him how to make homemade bread. Didn't have the Fannie Farmer recipe that I've used for the last 19 years, but this recipe seemed very similar, so we tried it. Doubled the recipe and were treated to four BEAUTIFUL loaves of bread. My daughters, nieces, nephew, mom, sister, and I almost ate an entire loaf 5 minutes after they came out of the oven at 9:30 P.M. : ) Great the next day for toast and BLTs. Two comments: for the person who mentioned that they didn't last well for days, no homemade bread does. It isn't full of preservatives and additives like store-bought bread. Secondly, we ended up baking the bread for 1 hour, like my Fannie Farmer recipe and my mom's 45-year-old bread recipe call for. Didn't think it was anywhere near done at 30 minutes. Thanks for a great recipe!
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