SugarSugarSugar Recipe Reviews (Pg. 1) - Allrecipes.com (14884278)

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Caramels

Reviewed: Apr. 25, 2014
This recipe is so delicious and so good! I've followed it exactly several times and EVERYBODY loves them. They have the best flavor! You can taste the vanilla and I love it. The recipe makes a 9x13 pan which i cut into approx. 1 inch squares, so that makes about 100. It takes a long time to get to temperature, maybe 30ish minutes? And it will turn the color of caramel and have big thick boil bubbles when it's ready. Oh, I have discovered that cutting them with greased scissors works really well! Note: I have tried at least 5 different candy thermometers and they are never, NEVER accurate. The last one was the most expensive/fanciest one, and it just stopped at like, 200 degrees! I now just rely totally on the ball in the water method. I always worried that it wouldn't be accurate enough, but I've had better luck with that than thermometers. However, if you're going to use a thermometer, I like to calibrate it by putting it in ice water and seeing how far off from 32 degrees it is. Then I add or subtract that much from the finishing point of the recipe. So, if in ice water it says 40 degrees, and the recipe says cook to 250, I will stop at 258. Elevation can make a difference, too. In high elevation, I usually stop a few degrees early.
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Perfect Turkey

Reviewed: Apr. 25, 2014
Great recipe! I love turkey all year long and I have made it several times. It has turned out great every time! Brining is the way to go. When I've tried putting herbs and stuff in the brine, I didn't taste a difference, so I stick with just salt. I've tried it with and with out the wine, and I don't taste a difference there, either. So, now I just leave it out.
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Ruth's Grandma's Pie Crust

Reviewed: Apr. 25, 2014
This crust is amazing! I have made it several times and people always compliment it and ask me for the recipe. I follow the directions exactly and it has come out so delicious every time. FYI, It is sweet, almost like a cookie, so don't use it for savory pies. I made that mistake on a pot pie once and it didn't taste so great...
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Apple Pie by Grandma Ople

Reviewed: Apr. 25, 2014
This recipe is the best! Oh man it is so good. I have made it several times and everybody always asks for the recipe. I use a sweet crust with sugar and egg like "Ruth's Grandma's Pie Crust." I have had a couple of mess ups with the sauce where it has been too thick and doesn't fall down onto the apples. I think it was because I had cooked the sauce too long while preparing the crust and apples. Now, I make the sauce after the pie is all assembled and only cook it long enough to melt everything together.
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Basic Flaky Pie Crust

Reviewed: Apr. 25, 2014
This recipe is great. I have made it several times and everybody always compliments on it. I use it for savory pies, mostly pot pie and quiche. I've never chilled the shortening and it has always turned out great.
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Angela's Awesome Enchiladas

Reviewed: Apr. 9, 2012
These were pretty good, but I proabably won't make them again. They weren't very enchilada-y, certainly not very mexican. They were creamy and gooey and make your tummy pretty happy, but they are certainly completely bad for you and fattening. They were tastey, but not true enchiladas.
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Chile Verde II

Reviewed: Apr. 9, 2012
I have made this recipe a few times and it is tasty. It is WAY better when you roast the veggies in the oven first... cut veggies in half, put on cookie sheet, brush with olive oil and broil until just starting to char. I have also found it to be a little on the runny side, so I use a little less broth, simmer it longer, or add a little cornstarch or flour to thicken it up.
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Pastry Cream

Reviewed: Apr. 9, 2012
I have used this recipe several times to fill cakes. It is sturdy, easy and delicious! I also use it as the cream in fruit tarts. So good! I will certainly be using this one again and again.
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Death by Chocolate Mousse

Reviewed: Apr. 9, 2012
This is my favorite dessert to bring to parties! It's easy and so, so good. I get compliments every time! At Christmas time, I like to add a couple of teaspoons of peppermint extract to the whipped cream that tops the pie and sprinkle crushed peppermint candies on top. I also use this chocolate mousse to fill and top cakes and other desserts, or just by itself!
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Turkey Pot Pie I

Reviewed: Apr. 9, 2012
Delicious! I have used this recipe a few times with leftover turkey from a roasted turkey and it's sooo good. The first time I made it, I thought it was a little bit dry, so now I add a little extra milk and a big spoon full of gravy to the turkey/milk/flour mixture and it makes it even better! It's just as good with chicken.
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Marshmallow Fondant

Reviewed: Apr. 9, 2012
Really easy and delicious! I used this recipe for a wedding cake. I followed the recipe exactly and it was easy and tasted really yummy (I hate the taste of store bought fondant). However, It wasn't as smooth and pretty as store bought fondant. It had some texture to it that I couldn't get rid of. The vanilla makes it off white, so I added a few drops of Wilton's pure white frosting coloring and it whitened it right up. Also, it dries out eventually, so I learned to wrap it up tightly and use it within a couple of days. Don't freeze it!
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Extreme Chocolate Cake

Reviewed: Apr. 9, 2012
I used this recipe for the middle tier of a wedding cake. The batter is quite watery and I was concerned that it wasn't going to turn out dense enough to support my wedding cake, but it turned out perfect! It was chocolatey and rich and moist and dense and so darn good! I followed the recipe exactly (except, I did not make the frosting) and will definitely used it again and again. I filled it with layers of chocolate mousse (recipe from this site) and raspberry and I covered it in marshmallow fondant (recipe from this site).
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White Almond Wedding Cake

Reviewed: Apr. 9, 2012
I used this recipe for the bottom tier of a wedding cake. I followed the recipe exactly and it turned out great! I was concerned that the sour cream would make it too moist and not supportive enough for the large cake, but it was perfect and plenty dense. I filled it with layers of pastry cream (recipe found on this site) and strawberry. Definitely the best cake I have made thus far!
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