Sue in NY Recipe Reviews (Pg. 1) - Allrecipes.com (18216530)

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Chocolate Truffle Cookies

Reviewed: Feb. 15, 2011
Oh, oh, oh, oh, OH!!! Thank you Kevin! There are 3 things you should not do when you're alone in the house: use a chainsaw, watch a scary movie, and make these cookies! If you're a true chocoholic you'll want to scarf down as many as you can and hide the rest. (No, I have no idea why my pants are getting snug.) After refrigerating overnight the dough was very stiff, but a mini cookie scoop and some muscle did the trick. It was a bit easier after the dough sat out a while, so I may just try cutting the chill time. I rolled some, rolled some and flattened them a little, and just scooped some without rolling them to see the different results. The rolled were slightly neater and flattened made them LOOK bigger, but otherwise it didn't matter. So if you're not concerned about perfect appearances you can just scoop and skip the rolling. 9 minutes in the oven. I used parchment and forgot to try any without. I'll have to make another batch to test that. I may also try peanut butter chips instead of that last cup of semi-sweet chips. Will update if I try it.
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Blueberry Breakfast Sauce

Reviewed: Jan. 28, 2011
This sauce was great! The first time I make a recipe I tend to follow it exactly, then start making adjustments after that as needed... But this doesn't need any changes. I used frozen blueberries. It doesn't get any easier! So far my husband and I have had it on ice cream and on french toast. We both agreed, as much as we like maple syrup on french toast, we like this even more. I can see trying it on pancakes, waffles, cheesecake, lemon butter cake, white cake, shortcake, pound cake, plain yogurt, pudding, crepes.... The only thing is (and maybe this is a reflection of how much we liked it and therefore how much we used), I would say this recipe makes way less than 16 servings. For us it was probably 8. Thank you for submitting the recipe, Ellen.
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Eclairs II

Reviewed: Jan. 16, 2011
Thank you Patty!! These were absolutely awesome! People did not believe these were made at home. I did use a stand mixer for the pastry dough and stirred on low 3-5 minutes to allow steam to escape before adding eggs. I made them for a crowd, so I used one recipe and piped out 45 mini eclairs. I'm not that experienced with pastry bags, so I wasn't sure what a "No. 10 or larger" tip looked like, but since I was making mine small it hardly mattered. I used a pastry bag with no tip at all and just piped about 1 1/2" strips. Definitely needed two cookie sheets. For that size I cooked them at 12 minutes at 450, and 15 minutes at 325 - perfect! For the filling I only had a 3.4 oz. pudding mix, so I cut the milk (used skim) to 2 cups. Next time I will cut back to maybe 1 3/4 cups. I piped the filling in using a tip that looked like a thick turkey baster, and poked/piped both ends. That worked well and used up all but about 1/2 cup of the filling. For this many eclairs I needed 1 1/2 times the icing. Don't panic when you add the sugar to the chocolate mix - it will all come together when you add a little water. I used about 3 Tbsp water for 1 1/2 times the icing. Make the icing after the shells are filled and work quickly, or it will harden and you have to reheat to soften again. (Can set the pan on a heating pan on low, covered with a towel.) Can't wait to have an excuse to make these again! Tomorrow is MLK Day..... that may be a good enough excuse! :-)
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Colonial Brown Bread

Reviewed: Jan. 16, 2011
This was very good and SO easy! One of the few recipes where I can actually preheat the oven first, because in the few minutes it takes to get the oven to temperature, I can throw the ingredients together and have the pan ready. I made it for the first time a week ago, and made a second batch already today. Made it exactly as written (half recipe each time) except I didn't have buttermilk either time - used vinegar the first time and lemon juice today, both times with skim milk. Couldn't tell the difference. Great way to get whole grains, but I'm looking forward to trying it with some added coconut, pecans and cinnamon. I was going to do that today but my husband wanted it just the way we had it the first time. We've eaten it plain, with light butter, pumpkin butter (from this site), strawberry preserves... all good. Used a Pyrex loaf pan sprayed well with cooking spray and they didn't stick at all. The middle of mine was still a little mushy when the outside was done, so I may need to try tweaking that a bit. Best hot from the oven, but also great as toast the next day. With a hearty soup, would make a great meal.
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