Tantemommy Recipe Reviews (Pg. 1) - Allrecipes.com (1636398)

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Blueberry Cheesecake Ice Cream

Reviewed: Jun. 16, 2012
I really like using pudding as a stabilizer. I'm going to explore more options using the fluid to pudding amounts in this recipe. BUT, the ratios of cream to milk are way too high in this recipe giving a greasy mouth feel. I did the math on an online calculator and determined this milk/creams in this ice cream amount to 25% milkfat. Well no wonder it's so greasy. I'm going to try it next time using half and half for the whole thing and see what happens. I'm hopeful that the pudding will add the stabilizers to keep it from getting too icy and the lower milkfat will keep it from being too greasy.
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Monster Cookies VI

Reviewed: Jun. 28, 2011
This recipe is great as is. It is easy to put together. It stays chewy and has a great peanut butter taste without tasting like burnt peanut butter that so many do. My personal preference is to add more chocolate chips (about 12 ounces) and replace the M&Ms with Reeses peanut butter chips.
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Funnel Cakes IV

Reviewed: Sep. 23, 2010
YUM! I've never made funnel cake before. This one turned out just like those at the beach. Crispy on the outside with just the right softness on the inside. I followed the directions exactly except for adding a little vanilla. I used whole milk - I'm not sure if that makes a huge difference or not since it's not specified what type but I know most of my baked goods come out better with whole milk. I also used canola oil which hopefully made it a little less unhealthy. It would be a 5 star without the vanilla but I like the addition of it. I used an empty lemon juice bottle to squirt it into the oil which worked really well. Make sure whatever you use has a big enough hole or else you'll wind up with really skinny strands which over crisp.
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Tandy Cake

Reviewed: Aug. 28, 2010
This is such a yummy cake. I've been making it longer than I can remember. It was one of the first cakes I learned to make as a kid. As is it's a five star cake but I've also experimented with it over the years. I generally use chocolate chips or a Semi-Sweet Chocolate bar. I also sometimes make it in my bundt pan and after the peanut butter cools I melt the chocolate in a plastic bag snip off the corner and drizzle it over the top. It is much easier to cut this way and a bit prettier. It's especially pretty if you use dark, milk and white chocolate to drizzle over the top of the bundt.
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Raspberry Oatmeal Bars

Reviewed: Jul. 16, 2009
Too Sweet! I used to make these using this recipe and I loved them. I lost the recipe and started making a from scratch version in the mean time. I was excited to again find this recipe as I remember liking them. Problem is the scratch recipe is so much better and not horribly sweet like this one.
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Cranberry White Chocolate Shortbread

Reviewed: May 7, 2009
This is a great, easy recipe. It is 5 stars as is but try it with a 12 ounce bag of white chocolate chips and a 6 ounce bag of tart cherries. The white chocolate chips are easier and the whole bag is a plus. The tart cherries have a better texture and flavor in my opinion than the cranberries.
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Pina Colada Punch

Reviewed: May 2, 2009
This is a 5 star recipe as is. I have also altered it by putting in the whole can of cream of coconut, &/or using coconut rum. The specific sizes don't really matter - If you only have a 15 ounce can of crushed pineapple it'll be fine. But, I have to say I love the pineapple chunks. We serve it with spoons and it is great to have the chunks in it. By the end of it it's melted and easy to drink despite the chunks. Straws wouldn't work but if you want a drinkable mix just leave out the crushed pineapple and maybe use pineapple rum. The recipe is very flexible that way.
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Waffles I

Reviewed: Apr. 12, 2009
I was using "Classic Waffles" as my go to recipe due to the butter. But, I was going to be making a ton of waffles off site so this recipe was a bit easier due to the oil. I was very happy that the oil instead of butter didn't seem to matter and if anything the waffles were crisper on the outside. Try adding chocolate chips on them right after you pour on the batter before closing the lid.
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White Chocolate Macadamia Nut Cookies IV

Reviewed: Feb. 7, 2009
A good recipe to start with but way too many macadamia nuts. I like Macadamia nuts but they took over the cookies. These were leftover on my Christmas cookie trays after all the other cookies were gone. With fewer nuts this would be a 5 star recipe.
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Hot Artichoke Spinach Dip

Reviewed: Feb. 7, 2009
This is really good and easy. It presents well and is much less expensive than the store bought stuff and tastes even better. I personally like it better before it's cooked.
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Satiny Chocolate Glaze

Reviewed: Dec. 21, 2008
Put this on a cake. The cake was disappointing but the glaze was yummy! I will be making it again and glazing other things..... it would be wonderful on cream puffs!
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Sugar Cookie Icing

Reviewed: Dec. 21, 2008
Great recipe. I too had to add more milk but this was easily done to get it to the consistency I wanted. I loved that it spreads so easily and with a little more milk can be painted on. I tried a batch with imitation clear vanilla extract (to keep the white white) and another with the almond. I preferred the vanilla others preferred the almond. I may try lemon next. This recipe pairs perfectly with Jill Saunders "Best Rolled Sugar Cookies."
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The Best Rolled Sugar Cookies

Reviewed: Dec. 21, 2008
This is definitely the best recipe I have ever made for sugar cookies. I was concerned because many of the reviews said they are soft which would seem to make decorating difficult. My cookies came out perfectly crisp and manageable and easy to ice using Janice Brubaker's "Sugar Cookie Icing." These two recipes pair beautifully. The only problem I had was that despite following the recipe exactly to the point of weighing my flour per the brand specifications, my first batch was sticky and spread a little too much for a sugar cookie. This was easily fixed by kneading in a little more flour until it "felt right." Next time I will make sure to add a little more while I'm mixing it. Great Recipe. It has replaced every other sugar cookie recipe I've tried.
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Black Russian Cake I

Reviewed: Oct. 31, 2007
This cake is excellent as is but I've made this cake so many times over the years I've learned some things that don't necessarily improve on it but also don't hurt it. First, I accidentally used the smaller box of chocolate pudding which works out just as well - not quite as chocolatey but very good. I also now leave out the vodka and the sugar without any change in the texture. Make sure to use a cake mix that doesn't have pudding in the mix already or you can wind up with a very dense flat cake. Lastly, you can tweak the final amount of liquer to taste. 1/2 cup of powdered sugar with 1/2 cup of liquer is very strong. As is it's good but a little weak. I've found 3/8 cup of powd. sugar and liquer works best for most people's taste.
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Grandma Johnson's Scones

Reviewed: Oct. 31, 2007
Great base scone recipe. Wonderful as is or with any variety of chocolate chips, dried fruit and/or nuts.
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Grandma Minnie's Old Fashioned Sugar Cookies

Reviewed: Dec. 2, 2004
This is a great recipe. It rolled out beautifully at room temperature making it a no wait, instant gratification for the kids. I put in lemon extract and iced them with lemon ornamental icing which made them great!!!
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Cream Cheese Pound Cake I

Reviewed: Dec. 15, 2001
This is a great base recipe. I have used it over and over again as is as well as with variations. I generally leave out the almond as it's not a flavor I like. I've used lemon in place of the almond. My newest way of doing it is adding a bag of fresh cranberries just before baking it - the tart cranberries really go well with the sweetness of the pound cake. One note - the picture shows this as a bundt cake but the recipe calls for a tube pan. If you use a tube pan you will get the yummy crunchy top - using a bundt pan means the top winds up on the bottom and you lose the yumminess.
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