A. Taylor Recipe Reviews (Pg. 1) - Allrecipes.com (18282221)

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Pumpkin Fudge

Reviewed: Nov. 8, 2011
Use a candy thermometer - and your fudge will turn out great! Sugar is very temperamental, so if the temp isn't right it will change the crystalline structure. It takes a bit for it to reach the temp needed - because all the water has to boil off first (so it'll sit at 100C/212F for quite a while), before the temp can go up. For the pumpkin spice, I used nutmeg, ginger, cinnamon, and cloves, and I also used about 1/3 cup of half and half and the rest milk. That said, this fudge was a huge hit with everyone who ate it - creamy, sweet, smells great. I look forward to making it again (made it twice this week!) and perhaps dipping it in chocolate.
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Mom's Pumpkin Pie

Reviewed: Oct. 4, 2010
This is my 'go to' pumpkin pie recipe. I usually up the spices a little bit, just because I like having that much flavour. I'm a hardcore whipped cream and chilled pumpkin pie person - but this pie is so delicious, I can just eat it plain and room temperature! Most times I can't wait for it to cool off, I want to eat it right away. Goes great as tarts too, try putting pecans in (yum!).
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Sugar Cookie Icing

Reviewed: Dec. 25, 2009
Loved this more then any other sugar cookie icing I've used. I omitted the almond extract just out of preference. It worked wonderfully! Keeps its shape very well. Found it could dry out some as you work with it, but I just kept adding a few drops of milk to keep it a workable consistency. Will use it again for sure!
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Almond Paste II

Reviewed: Dec. 8, 2009
With the ingredients listed, the paste stays way too sticky - I ended up having to add more confectioner's sugar, almonds, and I added some corn starch to try and make it less sticky and more cohesive. The taste is great though (I omitted the extract, just don't like it personally)! That's the saving grace, just use less honey or increase the other amounts.
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Basic Beurre Blanc

Reviewed: Jan. 5, 2009
I added about a tsp of garlic and only used 1/2 a cup of butter. As well I didn't have white wine vinegar so I used just some white vinegar and some chinese cooking wine to substitute. I used it as a sauce on crab cakes and with some mashed potatoes - simply divine! I would definitely recommend it with near any type of seafood, especially if you can't get super fresh fish.
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Curry-Coconut Shrimp

Reviewed: Jan. 4, 2009
I followed most of the modifications - generally I found it bland, even when I increased the spices, and let it reduce to increase concentration of flavour. Bland in comparison to curries and similar dishes I've made myself before. So if you don't really like hugely spiced curries this may be for you (spiced as in spices, not as in heat). But I was generally disappointed.
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Key Lime Pie VII

Reviewed: Jun. 22, 2008
This pie was superb, just what I wanted. As someone else said, it isn't very sweet - it lets all the key lime goodness come through. Perfect for a summer dessert. The only modification I made was to add one egg yolk into the mix. I had seen it in other recipes, and wanted to make sure it set up good. It set up perfectly, able to hold its own but still nice and creamy. Good with a little whipped cream to give you an alternate flavour from the sharp, delish lime.
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Rhubarb Cheesecake

Reviewed: Aug. 11, 2007
Made this for a family dinner with my parents & grandmother - and they all loved it! The creaminess of the cheesecake is such a wonderful contrast to the tart rhubarb. The crust is also delicious - using butter made a difference in that regarind in my eyes.
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Cream of Mushroom Soup I

Reviewed: Jan. 20, 2007
I'm not one for liking soup, but I really ended up liking this (and so did my husband). I fried the onions in a bit of olive oil to start, and then added the broth (I used part chicken broth, part vegetable broth) in. I didn't puree anything at all, just chopped the mushrooms up, nice and big, as I like texture! I used half and half as well. Really great flavour, and definitely better then anything from a can.
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Divinity

Reviewed: Dec. 21, 2006
My favourite thing to make during the holidays (good dry winters). I agree, an upright, stand mixer is required to keep your hands free. I added small baking jujubes to the divinity right before dropping them to set - so much better! Absolutely love them this way. Yum!
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Coconut Macaroons

Reviewed: Dec. 11, 2006
Really liked this recipe - I followed a lot of the tips of everyone else. I whipped the egg white and the condensed milk together to give it a bit of volume. As well, I also added about 1/2 a cup of flour, as many of the other ratings said they were too runny. The flour gave it excellent consistency and the taste is still great! The balls of macaroon kept their shape perfectly. Oh! And to prevent them from sticking to the pan I used silicon mats/silpat - did the trick, didn't need any foil or non-stick coatings at all!
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Photo by A. Taylor

Grandma's Rhubarb Torte

Reviewed: Sep. 12, 2006
Quite delicious - however, I didn't have enough rhubarb in my garden so I substituted some strawberries (2 parts rhubarb, 1 part strawberry). I love straw and rhubarb, and I found it was really great!
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Photo by A. Taylor

Angel Food Candy

Reviewed: Nov. 20, 2005
This was a lot easier to make then I expected it to be - the key is YES! Following the recipe exactly. I wouldn't do it without a candy thermometre. An excellent and I think unique taste when compared with many things we make in the home.
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5 users found this review helpful

 
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