ELDERBERRYBABY Recipe Reviews (Pg. 1) - Allrecipes.com (1582081)

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Syracuse Salt Potatoes

Reviewed: Jan. 3, 2015
Okay, with 113 reviews on this recipe, I seriously doubt that MY review will ever be read but I'm posting it anyway. :D I love reading stories about architypal food that our ancestors ate. I stumbled upon an article on wikipedia about Syracuse Salt Potatoes and was absolutely enthralled with the story of Irish Salt Miners from the turn of the century. On Wikipedia, they had two recipe links. I followed THERE recipes and my family and I enjoyed a treat STRAIGHT FROM HEAVEN!!!! This is what I learned: 1) Use ONLY "NEW yellow or white potatoes!!!" Never-ever use red skin potatoes!!! 2) The ratio of salt to water is 1 cup of KOSHER SALT (never table salt) to 6 cups of water. 3) The salt must be completely dissolved IN the water before you put in the potatoes. 4) Boil them until tender, drain but DO NOT RINSE. Allow to cool until you can eat them and use melted butter to dip them into. I'm telling you, Syracuse Salt Potatoes will be served in our home from now on! :D
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Original 1963 Candy Cane Cookies from Betty Crocker

Reviewed: Dec. 1, 2013
What can I say? I've been enjoying these tender treats for over 50 years. A true Classic Christmas Cookie.
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Tartar Sauce I

Reviewed: Jan. 19, 2013
We never make fried food in our home (mess + smell) but that doesn't stop us from going to our favourite fish joint and bringing it home to enjoy. This last time, however, as we were unpacking our order, we noticed that they forgot to include Tartar Sauce!!! The food was hot!, the nearest store is 20 miles away (as was the restaurant), so I had to find an IMMEDIATE solution and came >here
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Old German Honey Cookies

Reviewed: Dec. 11, 2012
I've been baking for over half a century and am very familiar with Heritage Recipes such as this one. I'm VERY glad that I read through all 8 pages of comments so I knew what to expect. I only halved the recipe, didn't change ANYTHING, but what I ended up with was a very loose "cake batter" type dough. It was utterly impossible to scoop, drop or any other measure of making it into a cookie. So...since so many reviewers mentioned that the finished product was more "cake-like than cookie-like", I poured the batter into a greased 8" x 8" pan, baked it for 20 minutes and ended up with Honey Bars! Once cooled, I cut them into 1" x 2" slices, and as a very simple "Tea Treat", they are perfect! As a cookie, not so much. I practice Mise en place so I know that all ingredients were correct; I'm just clueless as to WHY the dough became batter. Tried the bar two days in a row; was equally satisfying both days.
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Butternut Squash Au Gratin

Reviewed: Nov. 18, 2012
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Delicious Pumpkin Bread

Reviewed: Feb. 7, 2012
v monte: PLEASE thank your Mum for this fantastic recipe!!! For over 50 years, I've tried many pumpkin bread recipes and hated them all!Too dry, too sweet, too complicated. WHY I kept trying, I don't know. Made this without changes and it finally became the pumpkin bread of my dreams! Made them as jumbo muffins rather than loaf bread, simply to make commuting easier. Very moist, days after; rich pumpkin taste; super easy recipe...my half century quest has been solved! Passed it along to all my friends the very next day, I was that impressed. :)
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Cream Cheese Frosting II

Reviewed: Nov. 16, 2011
Perfect frosting for a banana cake I made. Really enjoyed the more "cream cheese" taste to it, rather than just creamy sweetness, as many other cream cheese frosting recipes yield. Cut recipe in half; perfect for a 9 x 13 sheet cake.
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9 users found this review helpful

Displaying results 1-20 (of 39) reviews
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