ALISON17 Recipe Reviews (Pg. 1) - (1647127)

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Heavenly Shortbread

Reviewed: Dec. 22, 2013
I've never had better shortbread. I love this tender, more buttery version, though I think it's even better with almond flavoring, 1/2-1 t., or to taste (the dough tastes great unbaked, so you can add a little to start with to get the amount you like). A great gift, too.
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Grandma's Yorkshire Pudding

Reviewed: Mar. 17, 2013
This is the way I've always made them, with just two (large, XL) eggs to a cup of milk, not three, and a scant cup of flour. I was surprised when I learned my mother had been adding a couple of tablespoons of melted butter to the recipe--I think this decreases the amount of rise. Beef drippings are great if you have them--you could render some from some hamburger that isn't too lean--I've rarely had a whole cup to use and usually supplement it with butter...or, for the most part, just butter, when I really need popovers/Yorkshire pudding and don't have the drippings. A popover pan is best if you have it, or a rectangle to make it like Yorkshire pudding. Definitely a good idea to briefly heat the pan with the drippings/butter in it (not long for butter or it will burn). They rise very high in wonderful shapes, but I love them so much that I like to take some out when they've just solidified, before they rise and eat them like savory warm buttery pudding--OMG!
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Cottage Pie

Reviewed: Jan. 2, 2011
Must try--sounds authentic form my experience; glad there's no tomoato sauce/paste. I think ideally, though, I would substitute carrots for the peas to make this a Shepherd's Pie.
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