Texas Cook Recipe Reviews (Pg. 1) - Allrecipes.com (18151948)

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Delilah's Frosted Cut-Out Sugar Cookies

Reviewed: Dec. 27, 2005
FANTASTIC recipe! Yes, the dough is somewhat delicate to work with but I had no problems, and I only refrigerated the dough for an hour. Use plenty of flour on your board, and you can softly brush off the excess with a basting brush. Just flatten the dough with your hands a little, and gently roll over it a few times. (Make sure you don't roll too thin) Something I feel makes these cookies so good is the butter flavored SHORTENING. Those who use real butter are not going to get the same results in texture, and it's not really fair to judge a recipe poorly if you change a main ingredient. Butter and shortening don't bake the same. These cookies baked wonderfully, tasted terrific and were easy to make. The texture is perfect, not too soft yet not crunchy. The frosting is delicious as well. Another tip- Use parchment paper and your cookies won't burn on the bottom (or brown much at all for that matter). I never make cookies with it!
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Chocolate Trifle

Reviewed: Oct. 27, 2010
For Halloween, I used some finely crushed Oreo cookies on top to look like dirt, some Milano cookies for headstones, and cut-out sugar cookies dipped in white chocolate for ghosts. I finished it off with a brown/purple/orange mixture of sprinkles. It was a big hit! I like to call this "Chocolate Graveyard Trifle." =)
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10 users found this review helpful
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Chocolate Chess Pie II

Reviewed: Dec. 27, 2005
My new favorite chocolate pie! Ingredients are always in the cabinet and it couldn't be any easier to make. Our family likes it better than cream pie with meringue. One suggestion though, beat it for a while so the sugar disolves pretty good. This makes a difference in the smoothness of the filling. Thanks for a wonderful recipe!
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6 users found this review helpful

Chocolate Caramel Raspberry Sauce

Reviewed: Aug. 8, 2005
I liked this recipe, but the sauce is really thick. I wound up adding a full cup of whipping cream and about 1 1/4 cups of jam to thin it out a little and it was still thick and creamy. It turned out delicious!
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6 users found this review helpful
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Easy Peach Cobbler

Reviewed: Apr. 9, 2008
I combined a Duncan Hines white cake mix with the cream cheese AND a stick of softened butter, and it turned into a cookie dough consistency. I used 2 cans of chunk peaches with all the juice, combined with 1 tsp. vanilla, 4 Tbls of dark Karo syrup and some cinnamon. In a buttered dish I spread out a little over half of the "dough" mixture around (in spoon size pieces) then poured the peaches and juice over that, followed by more small chunks of dough on top. This way, the peaches are mixed throughout and it makes a much prettier presentation in the baking dish. I also made a little cinnamon struesel to sprinkle on top and put on about 10 min. before baking was finished. Unlike some other reviewers said, this did not come out "soupy" at all. It was just right! Everyone raved about how great it was and I had several recipe requests! Gave this 4 stars because I don't believe it would have turned out this good without the alterations.
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Chocolate Candy Bar Cake

Reviewed: Aug. 25, 2010
Extremely moist cake with wonderful creamy icing! I only made minor changes...I omitted the pecans, added 1/4 tsp. of almond extract to the frosting and put the candy bars all on top instead of mixing it in the frosting. (Made it easier to decorate). I did use three 9" pans and found this to be the perfect size. I've made this twice, once with Kit Kats and another time with chocolate toffee bits. The only thing is the candy doesn't keep its crunch after you put it in the fridge a while. Next time I'll use peanut butter cups for this reason. Got rave reviews from my Bunko group and a family get together!
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Warm Apple Buttermilk Custard Pie

Reviewed: Jan. 4, 2007
My family unanimously agreed this is one of the best pies they'd ever tasted. Made it for a New Years get-together. Used Pillsbury refrigerated pie dough (kind that you roll out) and put in a glass pie plate. This allows you to crimp some fancy edges on your pie so people will think you made the dough from scratch, too :~) The filling amount that the recipe called for was absolutely the perfect amount, but I only used about 2/3 (not 2/3 cup) of the streusel topping mixture. It covered the pie completely and was quite thick--any more would have been too much. Also, I used 1 cup and about 2 Tbl of white sugar instead of the 1 1/3 cup in the buttermilk filling and the sweetness was perfect.
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Butterscotch Bread Pudding

Reviewed: Dec. 18, 2008
I've made this several times and it's always a success. However, I use only 1 1/2 cups of brown sugar and ALWAYS use french bread. The texture of the french bread is great for a pudding, not "soggy" like a sandwich bread. Also, I like to sprinkle a small amount of chips on top because it makes for a better presentation in the dish.
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