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Apricot Brandy Cake

Reviewed: Jan. 1, 2008
A delicious and moist cake. I added in half a cup of toasted pecans, a can of canned apricots, and tablespoon of almond extract. The almond taste was a little overpowering; I would reduce it to one or two tsp next time. I'm giving the cake four stars because the icing didn't work at all for me. The melted butter separated from the water and liqueur (I didn't have apricot brandy so I used apricot liqueur) and turned into a disgusting curdled slop. I finally had to throw it out and start over. I mixed powdered sugar with orange and almond extracts and added in milk until it was the right consistency.
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5 users found this review helpful

Dawn's Candied Walnuts

Reviewed: Sep. 10, 2007
Absolutely fantastic. Be sure to use a candy thermometer or watch it closely and check often for the soft ball stage; I didn't the first time (going with the 8 minute instruction) and ended up burning the mixture. I used the walnuts for a trifle I made and everyone gobbled up the trifle and the leftover nuts. Delicious!
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1 user found this review helpful

Italian Biscotti

Reviewed: Aug. 18, 2007
Absolutely delicious! I didn't have anise extract, so I used anise seeds instead. The anise taste wasn't strong enough for me using only the seeds, so I will add more next time. I took the advice of using dough hooks and keep my hands well floured and had no problem with the "stickiness" of the dough. I also took the advice of letting the biscotti cool a few minutes before cutting and using a bread knife and they cut beautifully. Will definitely be using again!
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Mexican Wedding Cakes II

Reviewed: Sep. 9, 2006
Fantastic! They're just like the description- light, buttery, crunchy. I used almond extract instead of the vanilla, added in some cinnamon and nutmeg, and swapped in some pecans, almonds and hazelnuts for some of the walnuts and roasted the nuts before putting in the batter.. Delicious, and so easy! Will definitely be making these again.
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3 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Dec. 8, 2003
i made a batch for a cooking lesson for my church, and the cookies were absolutely perfect- puffy, soft and sweet! i used almond extract instead of vanilla, which made it even better. i will definitely use this again.
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Chocolate Chip Muffins I

Reviewed: Jul. 22, 2003
Did anyone else notice the baking powder was missing in the instructions? The taste was good, but like the other reviews said, it was too runny.
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1 user found this review helpful

Butter Flaky Pie Crust

Reviewed: Jan. 2, 2001
the dough was sticky and hard to manage when i tryed to roll it out. i finally got it to stop sicking to me and my rolling pin by heavily dusting it.
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4 users found this review helpful

 
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