CLANCYSMOM Recipe Reviews (Pg. 1) - Allrecipes.com (1413426)

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Crumb-Topped Rhubarb

Reviewed: May 11, 2008
Delicious and super easy to make. I did not alter the recipe, but would double it the next time I make it. It's great plain, but even better with a scoop of vanilla ice cream. Betty - thanks for sharing this wonderful recipe!
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3 users found this review helpful

Caramel Apple Pie II

Reviewed: Nov. 4, 2007
This recipe has become a family favorite. I've been making this for several years and have tweaked the recipe with the following adjustments: I use six cups of Granny Smith apples (usually seven apples) and 1/4 cup of flour. As for the caramels, I highly recommend Abdallah Vanilla Cream Caramels. These caramels are much softer than most caramels and are easy to cut into small pieces. I also sprinkle the top crust with sugar after brushing with milk. Bake the pie in a preheated 425 degree oven for 15 minutes and then lower the temperature to 375 degrees and bake for 10 minutes. Remove the foil and bake another 30-35 minutes until golden brown. As a result of these changes, the pie is not too sweet and not runny.
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90 users found this review helpful

Banana Streusel Muffins

Reviewed: May 13, 2007
This recipe is a keeper. Muffins have a sweet, crunchy top and are very moist and flavorful. I normally make banana cake with my ripe bananas, but am very happy I tried this recipe. The next time I make this I will double the recipe and freeze half for later. Thanks Robin for submitting this great recipe!
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5 users found this review helpful

Fudge Sauce

Reviewed: Apr. 22, 2007
Quick and easy to make with ingredients I had on hand. After reading the reviews I sifted the cocoa and my sauce was lump-free. Was on the fence about adding the cinnamon and added 1/2 tsp. My family did not care for the taste of cinnamon and requested I omit it the next time I make the sauce.
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10 users found this review helpful

Grandma's Sour Cream Pound Cake

Reviewed: Nov. 12, 2006
Wow...what a moist and flavorful cake. I've been searching for a sour cream bundt cake recipe like my mom used to make and this is it. I made the following modifications after reading the reviews: Omitted the mace, added 1/4 teaspoon baking powder and increased vanilla to 2 teaspoons. Baked at 325 degrees on middle rack in my oven. Cake was done after 1 hr and 10 minutes. This is delicious plain or drizzled with vanilla glaze. I plan to use this for strawberry shortcakes in the spring and for trifle.
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25 users found this review helpful

Soft Oatmeal Cookies

Reviewed: May 16, 2005
Very yummy recipe. Cookies were very moist, flavorful and freeze like a dream. No need to add nuts or raisins to this recipe....cookies are perfect without them. I highly recommend lining the cookie sheets with parchment paper instead of greasing the sheets.
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3 users found this review helpful

Oatmeal Peanut Butter Cookies III

Reviewed: Nov. 13, 2004
Warning....double the recipe if you want these to last more than a day !!! Outstanding recipe. The filling is great on brownies, too.
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2 users found this review helpful

Pan-Fried Asparagus

Reviewed: May 2, 2004
Easy, quick and delicious. Next time I will cut back on the butter and oil.
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0 users found this review helpful

Cinnamon Rolls III

Reviewed: May 2, 2004
Where do I begin......this recipe produced the most amazing rolls. Absolutely delicious!!! The rolls were light and flavorful. I used the entire box of pudding as others have suggested and doubled the butter, brown sugar and cinnamon for the filling and omitted the nuts. My husband, who does not like anything “sweet and gluey”, proclaimed these to be the best rolls he has ever eaten. He said these were better than any roll you can buy at the local mall. Reheat them for 20 seconds in the microwave and they taste like they just came out of the oven. Thanks Miss Alix for sharing this recipe.
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6 users found this review helpful

Bread Pudding II

Reviewed: Jan. 9, 2004
This was my first attempt at making bread pudding and the results were fantastic ! The only change I made was to substitute one cup of egg nog for the milk. It was delicious warm, but even better the next day cold. Marc, thanks so much for submitting this recipe. This one is a keeper !!!
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2 users found this review helpful

Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 28, 2003
Wow.....this is the best stuffing I have ever made. Everyone raved about it and had second (and in some cases) third helpings. I did make a few substitutions after reading the reviews...Italian sausage and a figi apple. I also omitted the turkey liver. Delicious recipe that will continue to be part of our Thanksgiving tradition.
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0 users found this review helpful

 
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