SANDYCASTLE Recipe Reviews (Pg. 1) - Allrecipes.com (1681395)

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Gingerbread Biscotti

Reviewed: Dec. 6, 2007
Thanks for this wonderful recipe! The texture is lovely and the molasses flavor is perfect--just assertive enough, and not overpowering. I modified slightly per personal taste by omitting the nutmeg and cloves and sprinkling with cinnamon sugar before baking. A keeper!
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Naan

Reviewed: Apr. 20, 2007
This produced wonderful naan, in spite of the fact that I had to make alterations to suit what I had on hand. I used four cups of all-purpose flour instead of bread flour, and used quick-rise yeast instead of the regular (this eliminated the second rise). The naan still puffed up beautifully in the oven. (I baked the naan at 450 degrees for about 4 minutes on each side, per directions.) I also added chopped Italian parsley in with the minced fresh garlic. Thanks for sharing--this is truly a treat my whole family enjoyed. We'll make this one again and again!
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Orange Cranberry Drops

Reviewed: Dec. 8, 2006
These are absolutely wonderful! Moist and fragrant, these are perfect for the fall/winter season. I didn't have orange extract so omitted it, but otherwise did not change a thing. Delightful. Thank you for sharing!
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9 users found this review helpful

Double Chocolate Cookie Bars

Reviewed: Dec. 22, 2005
Excellent! I used all but about 8 Oreos (which I crumbled for the topping) out of a standard package, increased butter to 6 tablespoons, and baked it in a 9 x 13 pan. Because these are so sweet and rich, you can cut them small, like fudge. I ended up with about 60 small cubes--perfect for a kids' Christmas party. I cooled them completely, then chilled them for a few minutes, and cut them with no trouble. (It's even easier to cut them if you wait till the next day.) Thanks for sharing this wonderful recipe!
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Roast Pork with Maple and Mustard Glaze

Reviewed: Oct. 26, 2005
This is truly excellent! I used the ingredients as listed, but I cooked the roast in my Crock-Pot. When the roast was done, I thickened the gravy with a bit of cornstarch. I found that the sauce didn't really taste strongly of any of the principal ingredients, but rather was a wonderfully mellow blend of them all. I served this with mushroom barley pilaf and roasted acorn squash. Fantastic, and perfect for a chilly fall day. Thank you for sharing!!
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Cinnamon-Roasted Almonds

Reviewed: Dec. 21, 2004
This is a fantastic recipe--exceeded my expectations! I made the changes suggested by other reviewers (1/2 cup each brown and white sugar, 1/2 tsp salt, 1 tsp vanilla), used unsalted almonds. I had to fight off my family (who kept sneaking these from the pan as they cooled) so I would have some left to give away! Don't worry--the nuts WILL dry as they bake, and they WILL crisp up as they cool. Wonderful. Can't wait to try with pecans. THANK YOU!
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4 users found this review helpful

Orange Caper Chicken

Reviewed: Dec. 7, 2004
This was excellent. I used less capers (about 1 tbls) because I wasn't sure the kids would go for them, but it was a hit. The sauce is delicious; perfect over rice. Thank you for sharing!
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2 users found this review helpful

Chocolate Eclair Dessert

Reviewed: Aug. 18, 2004
My 8-year-old made this (with a little help) and it received, literally, rave reviews from company. It was delicious, simple, and surprisingly, not overpoweringly sweet. We can't wait to make it again! (Incidentally, we used skim milk and low-fat whipped topping, and nobody was the wiser.) Thank you so much for sharing this!
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Breaded Brussels Sprouts

Reviewed: Jan. 22, 2004
This is a fantastic way to prepare Brussels sprouts. I cooked them in a little chicken broth till tender, then added a few splashes of soy sauce along with the butter, as suggested by an earlier review. The topping is delicious and the soy sauce adds a nice dimension to the flavor of the sprouts themselves. My children--who are NOT fans of this vegetable--each had an extra helping. Pretty impressive! Thank you for sharing this recipe!
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Grandma Minnie's Old Fashioned Sugar Cookies

Reviewed: Dec. 10, 2003
This is a wonderful sugar cookie--crispy on the outside, tender on the inside. This cookie holds it's shape very well as it bakes, so it's ideal for cut-outs. I used the Butter Icing for Cookies submitted by Barbara on this site, and the result was delicious. Thank you for sharing this recipe!
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Old Fashioned Paradise Pumpkin Pie

Reviewed: Dec. 1, 2003
This was the first of my four Thanksgiving pies to disappear--to rave reviews. I was skeptical at first, the pumpkin mixture seemed too runny, but it baked up wonderfully. The streusel is an elegant touch. I added an extra tablespoon each of flour and brown sugar to give it a little more body, and it came out perfectly. Thanks so much for sharing this recipe!
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Iced Pumpkin Cookies

Reviewed: Oct. 17, 2003
These cookies are superb. Soft and cakelike, not at all dense or sticky. The take on a beautiful shape while baking. I replaced 1/2 cup of the white sugar with light brown sugar and used 1 1/2 teaspoons of cinnamon and 1 1/2 teaspoons of pumpkin pie spice instead of the spices listed (what I happened to have on hand). Try adding a little cinnamon to the icing--it looks beautiful. So good! Thanks for the recipe!
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Butter Icing for Cookies

Reviewed: Oct. 17, 2003
This icing is just wonderful. One of the best I've ever tasted. I made it with milk instead of cream and added some cinnamon and used it to ice pumpkin cookies. Delicious! Thanks!
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Graham Streusel Coffee Cake

Reviewed: May 8, 2003
This is absolutely one of the best coffeecakes I've tasted--homemade or otherwise. I cut the amount of butter to one stick, and I use a butter-flavored cake mix and cinnamon graham crackers, and the results are wonderful. This will be a favorite!
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14 users found this review helpful

Easy Slow Cooker French Dip

Reviewed: May 1, 2003
This is just fantastic! Everyone, including the kids, loved it. I used 2 smaller chuck tender roasts (about 5 1/2 pounds total), 2 cans of Campbell's French onion soup, 1 can of Campbell's Beef Consomme, and 1 bottle of light beer. The beer does add something special--you don't get a "beer" flavor, but you do get a nice rich broth that is surprisingly not too salty. I plan to turn the leftovers into a beef-and-barley soup! Thanks so much for this excellent recipe!
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2 users found this review helpful

 
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