Deb the Bee Recipe Reviews (Pg. 1) - (16377505)

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Deb the Bee




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Tea Biscuits

Reviewed: Apr. 17, 2014
Wow! Tender-crisp top and bottom and melt-in-your-mouth, flaky on the inside. Just a little salty for my personal taste so I'll cut it by 1/4 tsp next time but the texture is so amazing that this is now going to be my mainstay recipe for biscuits. Thank you Debbie!
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Spaghetti Sauce II

Reviewed: Sep. 3, 2013
Yummy! I have never made such a delicious sauce. I didn't have the sausage, unfortunately, so I just threw in a bit of fennel, sage, paprika and cayenne to get the flavors that sausage would have added. It was amazing.
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Authentic Louisiana Red Beans and Rice

Reviewed: Aug. 1, 2013
This is one of the best bean dishes I have ever tasted. I couldn't find the Andouille sausage so I just used 94% fat free turkey sausage and I used three large jalapenos instead of green pepper because of taste preferences. It was an amazing, flavorful dish. I can hardly wait to try making it with the Andouille sausage to see if it improves the flavor, but, honestly, I just don't think it possibly could. Wonderful!
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Chinky's Mango Bread

Reviewed: Jun. 10, 2011
Wonderful recipe and highly flexible. I only had one mango so I threw in 2 dark bananas and an old peach. Other than that, I followed the recipe exactly. The batter yielded a dozen muffins and a modest loaf. They are excellent; light, just the right sweetness with a wonderfully fruity flavor. This is now my standard recipe when my fruit is no longer fit to be eaten fresh. Thank you for sharing!
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Butter Cream Frosting II

Reviewed: Dec. 21, 2010
Absolutely wonderful frosting! I've been making and decorating cookies and cakes nigh' unto 30 years and this was the best! I did add 1/2 tsp of butter flavoring and substituted 1/3 c. heavy whipping cream for the milk, since I had it on hand, and needed to cut the powdered sugar to a little less than four cups to get a nice spreading and piping consistency. One of my friends who was decorating cookies with me asked that I use this on her wedding cake in two weeks. When I do, I'll be adding more powdered sugar and meringue powder to a bit of the frosting to form the roses. This will now be my standard frosting recipe. Thanks for sharing!
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