Dee Recipe Reviews (Pg. 1) - Allrecipes.com (16256642)

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The Best Rolled Sugar Cookies

Reviewed: Dec. 2, 2011
Once my family tasted these sugar cookies, we have never considered using a different recipe. We have used this exact recipe for the last 25 years (except for-- 2 teaspoons vanilla and 2 teaspoons salt rather than 1 teaspoon each), beginning when our daughters were very young. Even my mother-in-law commented on how delicious these cookies are. As others have said, roll not less than 1/3 inch, remove from oven when middles are no longer shiny and you see just the hint of browning to begin on the edges. I use parchment, let cool on cookie sheet for a minute or two and then just slide the whole parchment sheet with cookies of onto a cooling rack. These cookies are delicious, tender, and yet sturdy enough for children to enjoy helping with. FROSTING--Would you enjoy a fluffy, snowy buttercream frosting that will form a firm outside layer but stay creamy inside?—Whip with electric mixer—1 stick salted butter, softened, ½ cup heavy whipping cream slightly warmed, 1 box powdered sugar, and 1 teaspoon vanilla extract, and a few drops of almond extract. Whip till fluffy. Have a bit of extra powdered sugar and whipping cream available for adjusting spreading consistency which will depend on the weather and other variables. Sprinkle each cookie immediately after frosting, if desired, with colored sugars and let air dry to desired finish.
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Creamiest Rice Pudding

Reviewed: Dec. 2, 2011
To my tastes, this is the perfect, stirred rice pudding. I make it with an arborio or risotto type rice, which makes the pudding extra creamy and thick due to the higher starch content in the rice. When this dessert is in the refrigerator, it calls to us and has to be rationed or else it would too quickly disappear.
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Shabbat Challah

Reviewed: Dec. 2, 2011
I will look no further for a Challah recipe. This one is perfect. This bread has wonderful flavor and a tender, moist but light texture. Save any bread that might be left, toast bread cubes in the oven on a baking sheet and use for stuffing and bread pudding. Just fantastic!
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4 users found this review helpful
Photo by Dee

German Twists

Reviewed: Nov. 14, 2012
Very delicious and a special recipe. It is a bit time consuming but worth the trouble for an elegant and festive cookie. Chilling the dough in the 2 wrapped disks worked out just fine fine for me. The first roll-out does not have to be a perfect rectangle, as the first folding of the dough into thirds takes care of the shape.
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5 users found this review helpful
Photo by Dee

Applesauce Cake VI

Reviewed: Nov. 27, 2012
I came looking for this recipe today as I had 2 cups of homemade Gravenstein applesauce in my fridge that I wanted to do something with. We had our first slices while the cake was still a bit warm. We found it very flavorful, moist, and delicious. I will definitely make this recipe again and again. The thick, homemade applesauce probably added something extra for the flavor. I used 1 teaspoon salt, used 2 teaspoons baking powder and 1 teaspoon baking soda. I used only 1 cup oil instead of 1 1/2 cups but did not increase the applesauce. I used the cinnamon as called for and liked the balance with the apple flavor. Thank you so much for a luscious and really easy cake recipe. I used a bundt pan and baked it for 55 minutes. A glaze would have been lovely but we enjoyed it plain.
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Clone of a Cinnabon

Reviewed: Dec. 14, 2012
We were blown away by these delicious cinnamon rolls! My search is over for a great recipe. I followed this recipe exactly for the dough, which baked up gorgeous, light, tender, moist and flavorful. I think using the bread flour is important as others have said as well. I tweaked the filling a bit, more butter, less brown sugar and less cinnamon, and I added plenty of finely chopped pecans. I frost as soon as they come out of the oven. I have tried baking them after being refrigerated overnight, and after being frozen as well, and they are perfect both ways. They seemed to have a chance to raise a bit more with the following process--Place rolls from the refrigerator into a cold oven, and set oven temp on warm or lowest setting for about 20 minutes. After 20 minutes, reset oven temp to 350 degrees and bake till done, about 20 minutes for my oven. If the rolls are frozen, thaw in fridge overnight.
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Thimble Cookies

Reviewed: Dec. 16, 2012
These cookies are truly delicious, delicate, tender, and not too sweet. I make the indentation, fill with jam, and then bake for 15 minutes at 350. They really do look lovely on a holiday platter. One could drizzle a bit of a frosting or melted white chocolate after they are cooled but they really don't need it. Another fantastic combination for this same cookie recipe is to omit the lemon juice, use light brown sugar instead of white sugar, and roll in finely chopped pecans instead of walnuts. My favorite with this combo is still the raspberry jam but many other fillings would be wonderful as well. I had a dear friend, age 92, once tell me that this was the best cookie that she had ever eaten. A very heartwarming moment for me.
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