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Buttermilk Pound Cake II

Reviewed: Jun. 6, 2011
I found the original recipe too bland. The second time I doubled the vanilla & lemon extracts and it was perfect- moist, perfect density, fine crumb, lovely! Made it again last night and added 3 tablespoons of key lime juice in addition to the extracts and it was awesome- fresh lime flavor, tangy, with still that PERFECT texture. Great basic recipe to play with and very pleased with the results.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Dec. 9, 2010
DO NOT OVER-BAKE THESE! They will not look quite done, but trust me, pull them out anyways. The carry-over cooking from leaving them on the tray will take care of it and they will be delicious!
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White Chocolate Raspberry Cheesecake

Reviewed: Jul. 18, 2010
Did it with raspberries & strawberries, both ways turned out great.
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Buttermilk Pancakes II

Reviewed: Jul. 18, 2010
Fabulous! Also works with sour cream thinned with milk if you don't have buttermilk.
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The Best Meatballs

Reviewed: Jul. 15, 2010
I wanted \to do 4 and a half stars but it won't let me! Okay, disclaimer: I did not use the ground pork, which I think would have made these 5 stars, but my husband hates the stuff. HOWEVER, these were nice, easy to make, lovely texture even without the pork, and very flavorful. I baked mine in the oven, took about 30 minutes at 325F. Will definitely make these again, maybe try ground lamb in place of the pork.
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Italian Rice Balls

Reviewed: Apr. 8, 2010
So I played around with this a bit, & have a few suggestions. First off do NOT use parboiled rice (aka Uncle Ben's). You're just asking for a headache. I would recommend sushi rice, arborio, or even brown rice which is very sticky. Secondly, if you want to add flavor because a lot of people have said it's bland, I would recommend cooking the rice in chicken stock instead of water & using seasoned breadcrumbs. If your rice comes out not sticky this is a very easy recipe to "save". Add a little extra cheese & 1/4 cup of breadcrumbs into the rice mixture. I pan fried mine instead of deep-frying, definitely would not recommend baking them though.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: May 12, 2009
I'm at lost for words to describe how odd these cookies were. They looked beautiful, but tasted ... powdery. The texture was wonderful, but I just couldn't get around the overwhelming taste of baking soda or pudding mix or something... I used all the same ingredients to bake other types of cookies that night and they all came out wonderful. Just these were weird.
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