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Ruth's Grandma's Pie Crust

Reviewed: Dec. 5, 2013
Difficult, but fantastic crust. The recipe is very flaky and flavorful, but I use a Kitchenaid to do the mixing and it comes out very wet and tough to manage (perhaps that's my fault for using the mixer?). However, 20-30 minutes in the freezer before trying to work with it works wonders. Additionally, rolling it out in between sheets of wax paper really helps (just be sure to flip it and peel the wax paper back pretty often to keep it smooth). It is particularly difficult to make the lattice, but chilling the lattice strips to the point where they are tough, but will still bend without splitting really helps. The flavor and texture cannot be beaten. I make pies in 10-inch pans and the recipes makes just a little too much for ONE 10-inch, double crust pie.
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Apple Pie by Grandma Ople

Reviewed: Dec. 5, 2013
Fantastic recipe. As recommended by other reviewers, I added a teaspoon of cinnamon, a good dash of nutmeg and a tablespoon of vanilla to the syrup prior to simmering (compensate for adding the vanilla by omitting a tablespoon of that 1/4 cup of water). The filling sets up great--not runny at all. This comes out great with "Ruth's Grandma's Pie Crust" (http://allrecipes.com/recipe/ruths-grandmas-pie-crust/detail.aspx)
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Outrageous Chocolate Chip Cookies

Reviewed: Sep. 8, 2013
Good flavor although a little light on chocolate chips for my taste and you can definitely tell the oatmeal is in there. I will add another 1/4 cut chocolate chips next time. I also added a heaping 1/4 cup of peanut butter chips as recommended by another reviewer. It was a good addition. I found that the cookies do not brown much--you cannot rely much on color to tell when these are done. Overall, really good, but I'm going to keep looking and tinkering.
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Tasty Buns

Reviewed: Jun. 11, 2012
Despite problems I have had with breads in the past, I made these and could not have been more pleased with how they turned out. As suggested by another reviewer, I was sure to mix the ingredients the full three minutes (with a Kitchenaid) before adding in the final flour and they came out very light. They did have a touch of sweetness to them, but I like that--in fact, I am going to add a bit more sugar next time to see what happens. Great recipe!
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Dec. 13, 2010
Great recipe... I cook them about 12 minutes and they come out great. the only knock I have on them is that they are so much better after setting for day... It sounds weird, I know, but these are a much better "next day cookie."
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Chocolate Lover's Cheesecake

Reviewed: Dec. 13, 2010
Excellent and easy (for cheesecake) recipe. I do a couple of things different from the recipe: -I use 1/2 cut butter in the crust for a more solid crust -I also cook it an extra five minutes during the first time it cooks. -I really like the topping, so I add about 2-3 more ounces of sour cream than the recipe calls for and put put in a little more sugar and vanilla (I don't measure this, I just ad a bit more and it comes out fine each time).
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