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Grandma Minnie's Old Fashioned Sugar Cookies

Reviewed: Aug. 24, 2005
I was very pleased with the taste and texture of these cookies; they were soft and practically melted in my mouth! This is one of the better recipes that I have found for a soft sugar cookie and I will likely make them again. While the cookies did maintain their cut shape very well, they did puff up which, while making a tender and buttery cookie, made the tops a little less attractive than they were when I first put them in the oven, hence only four stars. Other than that, I loved the texture and taste of these wonderful sugar cokies!
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2 users found this review helpful

Shortbread Cookies II

Reviewed: Aug. 12, 2005
I have been looking for a shortbread cookie recipe since I had some wonderful homemade shortbread in europe, and this recipe is quite good. It has a good buttery yet sweet flavor and a nice texture, however it seemed to be missing something; i don't know if it was a lack of salt or something slightly off in texture, but it wasn't quite what i was expecting. Nonetheless, they were very good cookies and came out well.
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Ali's Amazing Bruschetta

Reviewed: Aug. 2, 2005
These turned out very well, but I had to make a few alterations in order to liven up the flavor which is why the recipe fell short of the five stars. In order to ensure crisp toast, I followed the advice of other reviewers and lightly toasted the bread after drizzling a bit of olive oil on the slices prior to putting on the filling. Once the toast was crisp, I rubbed a halved garlic clove onto the toast for some flavor as well as a bit of salt and pepper. To the tomato mixture I added minced garlic as well, and finished off the dish by adding a bit of mozzerella cheese to the top of each slice which added an attractive and tasty touch. They disappeared before I had even finished plating the main course!
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Caramels I

Reviewed: Aug. 2, 2005
I've been looking for a good caramel recipe for a while now, and I was very pleased with this one. I, as some of the other reviewers, had to adjust the temperature to which I boiled the sugar mixture in order to ensure a chewey and creamy caramel, but my second attempt came out perfectly even though I didn't have any cream on hand (instead, i used a scoop of vanilla ice cream, and it worked beautifully) The caramels are extremely creamy and smooth-- i'll most likely make them again.
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17 users found this review helpful

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