Harriet Recipe Reviews (Pg. 1) - Allrecipes.com (18669871)

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Perfect Coconut Macaroons

Reviewed: Jan. 7, 2014
My sister and I lover macaroons and this is a great recipe. Not too sweet and the toasted coconut is crunchy outside, but the inside is still moist and chewy. I made mine Gluten free by just substituting one tablespoon corn starch for the flower. Used the processor and used a heaping Tablespoon packing it in to shape it. They held together. Did the chocolate too, but microwaved the chocolate chips 1 minute with 1/4 teaspoon butter, stir, microwave more if necessary. Great! Thanks!
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Baked Alaska

Reviewed: Jul. 5, 2008
My sons prefer a Baked Alaska for a birthday cake. I use 4 eggs (the yolks to make the brownie which we use under it, whites with 1/2 c. of sugar). The four whites are enough and work fine:)
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3 users found this review helpful

Basic Cheesecake

Reviewed: Feb. 13, 2008
This is a very good cheesecake, extremely rich, but it was what my son was asking for: a dense, creamy texture.
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Slow Cooker Chicken Taco Soup

Reviewed: Feb. 13, 2008
Makes a lot, but very tasty soup that makes a complete meal when served with salad and chips. Will definitely use again. So easy and can be left during the day. Thanks.
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Spanish Flan

Reviewed: Feb. 13, 2008
It is very had to get the sugar correctly and a pie pan is not the right size. It should be done in a water bath not just placed in the oven and probably not covered, cooked at 325 degrees and check to see when done with a knife coming out clean. I followed the recipe instead of using my past experience and had the custard part boil over to the bottom of the oven and some of it was bubbly not smooth. Yes, I did check my temperature...it was what was suggested (350. If I try it again I will use a larger container and also use a water bath.
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Sugar Cookie Icing

Reviewed: Nov. 27, 2007
This one that is the best for totally covering the cookies. The kids can do it with pastry brushes and love it!
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Forgotten Cookies I

Reviewed: Jan. 5, 2007
I have used this recipe for years. Only use when it is not humid. Make sure bowl and beaters are grease free or egg whites do not beat up stiff. Make sure egg whites are at room temperature. I add 1/4 teaspoon cream of tartar which helps make them crisp. I let them cook about 5 minutes before turning off oven
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16 users found this review helpful

Springerle I

Reviewed: Dec. 14, 2006
This recipe is the same as my great-rand motherj's except that she added the butter with the sugar. I decided to try it this way....DON"T!!! ...the fluffy eggs collasped!! Add the 2 Tbs. butter (melted and cooled) last of all FOLDING them in. I also roll out the cookies right away. I was going to try refrigerating them like her recipe says, but decided to do it Great grand-ma's way and roll them out lightly without the cooling. Two of my sons ask for springerle every Christmas:)
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Anise Overnight Cookies

Reviewed: Dec. 8, 2006
These are also calll Dresden drops or anislaibschen. My recipe tells you to let them dry out for 12-18 hours at room temperature until hard crusts form on top. When you bake them the tops should be very light colored and they should puff up so they have a second layer on the bottom. We always refer to the as "double top" cookies. They store in an airtight container for a long time so you can make them ahead at Christmas time.
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Marie's Easy Slow Cooker Pot Roast

Reviewed: Jan. 10, 2006
My husband loves potroast and I had just gotten a slow cooker. It was great! I was so happy to find a recipe that did not require creamed soup because I can't have gluten, a protein found in flour, which makes cooking difficult. I will definitely use this recipe often.
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