SHIRLEYMACRINA Recipe Reviews (Pg. 1) - Allrecipes.com (1504602)

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Macrina's Pumpkin Pie

Reviewed: Dec. 9, 2011
I make this pie every Thanksgiving and wanted to share with everyone else. It is SO MUCH BETTER than canned pumpkin pies. The ginger and molasses come through subtly and the crust made with nuts and butter adds more flavor and depth. I am always asked for the recipe when I serve this and people who "don't like pumpkin pie" often become converts!
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Apple Crisp IV

Reviewed: Mar. 24, 2006
I just made this according to directions and it was superb. If you want a real lovely flavor use real nutmeg and grate it yourself - a big bang for the buck with this spice, kind of like the difference between real garlic and dehydrated. I used a combo of blackberries and apples and it was delicious!
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Kentucky Biscuits

Reviewed: Feb. 22, 2006
Great recipe! My family likes this one better than my Joy of Cooking stand-by. Flaky, moist, buttery, and a little sweet. I used whipping cream with lemon, as I didn't have buttermilk. These would be great for fruit-topped shortcakes, too.
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David's Yellow Cake

Reviewed: May 16, 2003
This was a cake with excellent flavor: rich, buttery, and a little eggy. The color is a nice medium yellow and the consistency was a firm, moist, crumbly cake. Medium sweetness, a surprising amount of flavor. In fact, I used lemon curd and whipped cream to top it and thought next time I'd nix the lemon curd to let the cake's natural flavor come through more. Way to go, Dave. This one's going in my recipe box!
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Perfect Lemon Curd

Reviewed: May 16, 2003
This is a pretty classic lemon curd, although some recipes would add more butter and use only egg yolks (no whites). The operative word in the directions is SLOWLY. It should take your curd about 15-20 minutes to SLOWLY heat and thicken. This needs to be sitrred very frequently for the first 10-15 minutes and then almost constantly as it begins to thicken to prevent burning. Cooking it this way, you'll have no problems. Cooked egg is a sign that your heat was too high and you weren't stirring enough. If you're nervous about it, I suggest cooking over a double boiler on medium (not high!) heat. This is not a recipe you want to walk away from as it's cooking. Good, clean, classic flavor, though.
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Four Cheese Macaroni

Reviewed: Apr. 29, 2003
This was indeed a rich, creamy version of mac-n-cheese. As though it needed more calories, I added chopped kielbasa which provided an excellent foil for the dense pasta. I am quite impartial to Velveeta (really, what IS it, after all?) and will leave it out or cut it in half for the next time around. I also tried some pepper jack cheese and fresh parmesan on the top for a little more upscale version. This will be a keeper for me.
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