Sharon&Becky Recipe Reviews (Pg. 1) - Allrecipes.com (18620820)

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Walnut Raisin Scones

Reviewed: Mar. 1, 2009
These are divine! I made a couple of substitutions based on my inventory: used 1 c whole wheat pastry flour in place of an equal amount of all-purpose, I used unsalted butter and increased salt by 1/4 t (I like a salty/buttery taste to my baked goods, so I really wouldn't have minded even more!) I soaked my raisins in water for about 15 mins beforehand...almost didn't grease the pan as, with 1/4 lb of butter in the dough, I thought there was no way these would stick, but stick they did. Probably due to the buttermilk & sugar applied before baking. At any rate, none of my substitutions have to do with any lack in the original recipe--it is just great as it is! Use a light touch, as you would with any pastry, and these are just WONDERFUL!!!
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Hearty Harvest and Ham Stew

Reviewed: Jan. 1, 2008
I made no substitutions. Everyone had seconds and it really sticks to the ribs--thanks for a great way to use up holiday ham!
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Ratatouille

Reviewed: Jul. 26, 2007
This was, bar none, the BEST vegetable dish I have ever tasted! I brought some garden veggies to my mom--her only changes were to sub a 1/2 c of mozzarella for 1/2 c of the parmesan to lighten it up a bit. It was marvelous--try it!
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Oven Roasted Potatoes

Reviewed: Dec. 18, 2006
Very nice change of pace for potatoes!
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Rainbow Trout with Yogurt Sauce

Reviewed: Apr. 26, 2006
Fantastic! I didn't have lemon pepper so I used garlic powder and pepper on the fish...also put a little minced garlic in the sauce. It was spectacular! Definitely will make again.
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Ornament Dough

Reviewed: Nov. 28, 2005
A few of my ornaments still puffed. I think the key is to use warm water (I seem to remember this from my own childhood) and do a lot of kneading to make sure the gluten in the flour has a workout before cutting or baking. The ones rolled thinnest did not puff. Oh and you must roll S-L-O-W (it's more of a stretching, like a pizza dough) to avoid cracks.
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