Elizabeth Dreger-Anderson Recipe Reviews (Pg. 1) - Allrecipes.com (16591784)

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Elizabeth Dreger-Anderson



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Caramel Bars

Reviewed: Dec. 24, 2011
These are good. A nice chewy bar cookie. I, like others, doubled the crust. I ended up not using 1/4 of the doubled mixture, but that's just me. I also used one 14 oz. package of caramels (I really like caramel) instead of 32. It was somewhere around 50+ caramels. I also didn't use double the amount of butter. I ended up using 1 cup in total instead of 1 1/2 cups. That again may be a personal preference but I didn't want the base to get too greasy. All in all, I didn't change the recipe (just used more of it) and they turned out great. If you were to make as directed, I would opt for an 8x8 pan instead of a 9x13 to make sure you have enough base. I will definitely make again. Quick and easy.
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Pecan Praline Cookies

Reviewed: Nov. 19, 2011
I'm rating this based on looks alone. I just took my stuff out of the oven and they look PERFECT. My mom has made these before, so I know what they taste like. I followed this recipe - not sure what her recipe is like. I didn't mix in pecans - simply because they're really not my favorite. Instead, I sprinkled the top (before baking) with sliced almonds. They look beautiful. I also lined my cookie sheet with parchment paper. Both cleanup and cutting should be a cinch. I was worried that I would have sogginess or pooling butter or other problems that people had. I melted my butter and brown sugar on medium heat until the butter had melted (I kept stirring it during this time). Then I turned it on high until it came to a boil. I could tell the syrup was ready because it coated my spatula. I think that's the best way to test it. When it coats your silicone spoon/spatula. Before I boiled it, the butter wouldn't even let it stick to my spatula. So I could tell once the butter and sugar came together by the sticking. Anyway. It worked for me! I'm very excited to try it!
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Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Nov. 18, 2011
These were good. I doubled the recipe and put in a 9x13 lined with parchment paper. I may try and cut down on the butter by 1/4 cup next time. Mine had an almost greasy taste (especially around the edges). And I will probably add a little more jam as it seemed to soak into the base a little. But that is my personal preference. I will definitely be making these again and will experiment with all different kinds of filling. I'm sure these would make excellent oatmeal carmelitas.
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Knudsen Hot Broccoli Cheese Dip

Reviewed: Nov. 24, 2010
This is a good dip - and a change from the usual suspects at the appetizer table. The first time I made it, the broccoli was too "chunky" and still a little firm, which I didn't personally care for. The next time I made it, I cooked fresh broccoli florets and then finely diced them before mixing in. I actually preferred it this way, but it might just be my own personal tastes. It had good flavor, but I did go ahead and add some black pepper. I served this with slices of french bread.
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