SterlingJosephine Recipe Reviews (Pg. 1) - (16531642)

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Grandma's Gingersnaps

Reviewed: Jan. 5, 2012
Mine turned out exactly like the picture and are currently enjoying pride of place on my cake stand! I did make a few minor changes, but I'm sure the recipe would be just as good without them, as it was mostly personal taste that prompted the modifications rather than any fault in the recipe itself... I used (unsalted) butter instead of margarine and added just a pinch of black pepper and allspice. I also added some ground ginger to the decorating sugar, as I didn't find the dough quite "gingery" enough for my liking. I've had nothing but compliments on these, the first one being "best ginger snaps ever!" Thanks so much for sharing :)
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Fluffy Pancakes

Reviewed: Nov. 5, 2011
Absolutely amazing! Somehow, we lost the recipe my mother used for pancakes while we were growing up, and this is the best replacement I've found! I added a pinch of cinnamon and a little vanilla and they turned out perfectly. I always double the recipe, even though I'm usually just cooking for two, better too many than too few! Thanks for sharing! :)
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Peachy Bread Pudding with Caramel Sauce

Reviewed: Feb. 20, 2011
Just a heads up: I haven't made the bread pudding yet, but I did make the caramel "sauce" to top a cheesecake. It was absolutely delicious. However, I used vanilla, according to the cook's suggestion, as I didn't have any rum on hand and I'm hoping this substitution is why the caramel "sauce" hardened. It ended up more like Mack's toffee than any caramel sauce I've ever had. I would not recommend using vanilla instead of rum because the "sauce" cools and hardens quickly- and I can't imagine the bread pudding would be hot enough to keep it soft for long.
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