Cathy R. Recipe Reviews (Pg. 1) - Allrecipes.com (18150031)

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Cathy R.

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Creamy Frosting

Reviewed: Aug. 28, 2010
First off, I get that this isn't an easy recipe, but usually, when things are this difficult, they are worth it. This wasn't. At first, I followed a previous poster's instructions to keep boiling the milk until it was super-thick. I had to throw that part away. Tried again, just boiling the milk for a minute and it was great. I couldn't wisk constantly because of my nonstick pan and there were a few flour lumps, but once I added it to the butter mixture, it was fine (lump-wise). I creamed the butter for a good 8-10 minutes. You want to cream it so that the sugar dissolves (so the frosting isn't grainy), and that takes beating for a while. I added the milk mixture and it came together pretty quickly after that. I was worried about over-beating b/c you can do that with whipped cream, but I'm pretty sure that wasn't a problem. The end result was more greasy than creamy. It looked like whipped cream, but didn't taste like anything good. The mouthfeel is almost slimy--not my idea of good eats. I wanted to make this for some sandwich cookie cream, and it was okay, but I'll prbably lease the rest of the cookies unfrosted and toss it. I suggest you stick with a traditional cooked frosting or a buttercream.
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Cheddar Biscuits

Reviewed: Jun. 11, 2010
Very good. I had to make a few changes because I didn't have the correct ingredients and I thought they ended up better than Red Lobster's! I added to the biscuit dough: 1/2 t. basil, 1/4 t. chili powder, and 1/2 t. paprika. For the topping, I only used the 2 T. butter and 1/2 t. garlic powder. So yummy!! Will be making again!
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Angel Food Cupcakes

Reviewed: Feb. 16, 2010
Well, I will have to try this recipe again when I get cupcake liners. I did as the comments advised and filled muffing tins 3/4 full (the first batch was more like full and didn't work too well). I also lowered the heat to 350 and baked for 15-20 min. (18 ended up being the magic number for my oven. They were not very "cupcake-y" without the liners, more like a disappointing short-cake, but I'm going to cut them up and make a trifle with them and I'm sure it will be fine. If you don't have cupcake liners and you don't have an angel food cake pan and just need to get it cooked to get into another recipe, it works just fine, but don't expect cupcakes.
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Supreme Strawberry Topping

Reviewed: Feb. 16, 2010
Good, but I was looking for something more special to top my shortcakes with--this wasn't it. This is definitely more saucy than fruity. I was going for the latter, and it didn't work too well.
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Grandma Minnie's Old Fashioned Sugar Cookies

Reviewed: Jan. 2, 2006
This was a great sugar cookies recipe. The dough was very forgiving. My sister noticed the odd flavor in the background, but it didn't bother me that much. All in all, it was the best sugar cookie I've ever made and I will be making it again every year at Christmas.
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Gingerbread Boys

Reviewed: Jan. 2, 2006
This is THE gingerbread recipe. I substituted molasses like others said and it turned out great. I worked with about a quarter of the dough at a time and rolled it out between two sheets of wax paper; some of the dough I rolled out three times and it was still just as good as the first. This cookie was very forgiving and I will be making it every Christmas. I have been looking for a good gingerbread recipe and I have found it! One note: my mom didn't like the orange flavor (though the rest of us did). If you want a very traditional recipe substitute molasses for the corn syrup and omit the orange zest.
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Wednesday Cookies

Reviewed: Aug. 6, 2005
I have actually never made the cookies, but the frosting is the best. I have made it for years and I love it. I make it for almost every cake I make. I only now need to find the perfect cake recipe to go with this perfect frosting recipe. Also, there is always extra icing to eat after I have frosted and decorated layer cakes. Yum ;).
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