Sunshine61967 Recipe Reviews (Pg. 1) - (15349640)

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Mom's Best Peanut Brittle

Reviewed: Dec. 20, 2012
Loved this recipe and I actually made a few variations to it that I enjoyed... for "spicy" peanut brittle, as 1/4 cup diced Serrano peppers to the batch and you will have a deliciously surprising treat! I also made a double batch with 1/2 cup peanuts and substituted for the peanuts, 2 cups shaved natural unsweetened coconut and added 1/8 cup of Indian (from India- bought at Costco) dried crushed red peppers..... spicy peaco brittle :)
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The Best Rolled Sugar Cookies

Reviewed: Oct. 17, 2012
One of the best recipes I have made for sugar cookies! I just added a little extra baking powder for fluffy cookies. :)
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Soft Molasses Cookies V

Reviewed: Jul. 24, 2012
This was a nightmare recipe... even when I added the amount of flour it called for the batter was sticky and too wet and after adding an additional cup of flower and chilling, I baked them and they spread out bad and even after cooking for 12-14 minutes they were wet inside and wanted to fall apart. From now on I think I am going to stick to the recipe on the back of the molasses jar!!
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Sugar Cookies

Reviewed: Jan. 21, 2012
Great recipe. Needed modifying though. I did feel it needed another 1/4 cup-1/2 cup flour as it felt a bit grease to me... I also used white vanilla instead of brown to help feel batter white. I also used 2 tsp vanilla instead of just 1 and I increased the baking powder by 1/2 tsp. The result was a fluffy sugar cookie with a crisp outside. I rolled this in a log and then through multicolored sugar on outside of log, then sliced in about 1/3 inch slices and placed 1.5 inches apart on the sheet. they did NOT spread out at 9 minutes cooking time and with extra flour added. ~THIS IS NOT A GOOD RECIPE FOR CUT OUTS~ Also, I reduced cooking time to 9 minutes and they were perfect but remained white. NO GREASING COOKIE SHEETS WAS NECESSARY, AS THE RECIPE IS PLENTY GREASY AND I JUST USED NON-STICK COOKIE SHEETS.
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Cranberry Orange Cookies

Reviewed: Jan. 15, 2012
I modified this recipe; the results were AMAZING..Cookies turned out light and cake like but firm and not greasy. Were nicely orange/cranberry tasting. I did NOT ice them... they were fine without. :)
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German Christmas Gingerbread

Reviewed: Dec. 18, 2011
Great recipe, I modified it slightly, so here are my modifications. First, ~I MADE A DOUBLE BATCH, SO MODIFICATIONS ARE BASED ON THAT.~ I replaced the raisins with fresh Madijol dates chopped about the size of a raisin with scissors and I added 1.5 cups of fresh candied ginger slices that I cut into fine strips with the scissors and rolled the ginger and dates through the brown sugar so that they would not all stick together in clumps. I also reduced the brown sugar for a DOUBLE batch by 1 cup less, using 3 cups brown sugar and further reducing the honey by 2/3 cup less as well on the double batch. I also increased the spices as follows for a double batch. 2 tsp cloves and 2 tsp cinnamon instead of the lesser amounts listed in original recipe. I did not have nutmeg on hand, so that was also left out, but I did not see a significant difference without it. I was out of orange liqueur, so I substituted Bailey's Irish cream and added the zest of 1 whole orange to the Irish Cream and let that sit while I stirred up the rest of ingredients... it smelled totally great and just like orange liqueur by the time I mixed it it!!! TURNED OUT FABULOUS AND MOIST.
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