Carress Recipe Reviews (Pg. 1) - Allrecipes.com (15354343)

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Fluffy Pancakes

Reviewed: Oct. 11, 2014
Forgot - in addition to other stuff,I added 1/4ish t vanilla and "cinnamon"
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Homemade Vanilla Pudding

Reviewed: Sep. 25, 2014
I mixed the cornstarch in w/ a 1/2 cup of 'milk' that I reserved. I used 1 1/2 cups of half and half, with 1/4 cup water b/c I had no milk. I couldn't find my vanilla beans, until RIGHT after I potted up my dessert. I love this recipe, and this site. It never occurred to me that I could make pudding from scratch. I was a bit grossed out when I read the ingredients on the instant pudding mix my husband brought home tonight, so I ran here to see how I could avoid that mess. Thanks Rosemary!
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Herbed Dumplings

Reviewed: Sep. 17, 2014
I used entirely different herbs, but followed the rest of the ingredients almost exactly.I also made the mistake of putting the dumplings in to o small of a pot, and had to transfer them halfway through cooking, into a bigger pot. They came out a little dense, but I think it's the pot issue. I used my kitchen aid mixer to mix everything up. I'll be using this recipe next time. Thanks!
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Chewy Sugar Cookies

Reviewed: Aug. 29, 2014
This makes for the prefect chewy and crisp sugar cookies. I used BUTTER, not margarine. Usually I use 1 c butter and 1/4 c Crisco I don't tool in extra sugar. Takes 10 minutes to prepare, 11 to cook, 1 to eat.
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Sam's Famous Carrot Cake

Reviewed: May 12, 2014
My changes - I omitted raisins b/c yuk, and used 3/4 cup of coconut b/c that's all I had. My husband said this was the best carrot cake he's ever had, and he LOVES carrot cake. I made this as his birthday cake. I put it in a round 12" pan, and baked for a bit over an hour. I made a butter cream frosting with a half block (4oz) of cream cheese, seasoned with salt, cinnamon, cloves, nutmeg. YUM! The cake cooked perfectly - ZERO complaints.
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Breakfast Sausage

Reviewed: Dec. 18, 2011
I didn't exactly follow this recipe, b/c I just don't. BUT I got a great understanding of which herbs to use & the reviews showed me that people can make their own sausage for real. They came out really good, missing a little something, but I'm not sure what. Also I should have added more salt - but it's not the recipe's fault, I didn't measue. Here's what I did.. I used about a pound of chicken thighs, I skinned and boned them and threw them into the food processor until they were pretty mushy. I added ABOUT a teaspoon of salt and pepper, some sage - fresh from the garden - I put about 6 leaves finely shopped, marjoram (dried - I'll have to grow this stuff next year - the dry seemed almost flavorless, but I bet fresh is powerful. I'll probably have to add less of it fresh...) I added what I thought was about 1/8 tsp of the peppers, and I went heavy on the cloves. I used 2tsp granulated brown sugar b/c that's what I had and about 2-3 tsp of honey. I mixed it all in the food processor. I fried some of the first run right away (no need to add oil to the pan, these babies were NOT dry like I worried they'd be.) Then I adjusted the mixture to add the honey and more cloves. If you fry up a tiny bit at a time, you can adjust the recipe to get it just the way you want. I can't thank the poster enough. I'm no longer handcuffed to those expensive chicke sausages that are SOMEtimes in the market! Next time, I'll to add maple syrup, and shred edapples for another batch.
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