laurabarmby Recipe Reviews (Pg. 1) - Allrecipes.com (187336479)

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Perfect Pie Crust II

Reviewed: Apr. 6, 2015
I feel like the best cook ever when I make this pie crust. I used to use the unroll kind and now I would NEVER do anything but this homemade version. I did not get four pie crusts out of it. I prefer to make it into three, that way I know I'll have enough. I have a little left over but not enough for another pie.
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Blue Cranberry Sauce

Reviewed: Apr. 6, 2015
Really delicious. I made it as described in the recipe. Even though I love my previous cranberry recipe my kids would never eat it. This one got raves reviews and I didn't have a ton left over. It is good warm or cold.
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Make-Ahead Turkey Gravy

Reviewed: Apr. 6, 2015
I felt like this was a lot of work. I don't eat gravy and pulling it together at the last minute is always a challenge so we made this the night before. My daughter in law who loves gravy said it was great. We doubled it at Thanksgiving and saved half for Christmas.
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Kentucky Biscuits

Reviewed: Apr. 6, 2015
I love the recipe. However I did not prepare it the way the recipe suggests. I freeze and grate the butter then I used the technique in Chef John's buttermilk biscuit recipe of minimal mixing and then folding into thirds on the cutting board, refolding, and then refolding again before cutting. I used the ingredients from this recipe because I like it just a little bit better; I think it's the sugar.
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Streusel Topped Blueberry Muffins

Reviewed: Feb. 14, 2015
I thought these were pretty tasty. I followed the recipe except I didn't measure the lemon zest I just grated it right in there. I also didn't do the streusel topping. I wasn't feeling streuselly that day. My family and friends really liked them.
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Chef John's Buttermilk Biscuits

Reviewed: Apr. 22, 2014
Best biscuit recipe- THEY RISE! Previously my biscuits always tased good but they were hockey pucks. And I have to say whoever suggested freezing and grating the butter-genius! I made a test batch to make sure I would like them and they would rise, then for the batch I wanted hot at dinner, I mixed the dry ingredients and the butter and set them aside. Then 10 minutes before I wanted to put them in the oven I added the milk and assembled. For one batch I used sour milk made with 2 T lemon juice and the rest milk; for the other I used 2 T white vineagar and the milk. I am sure it would be even better with buttermilk but I don't keep it in the house so I adjusted.
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Sweet Potato Pie I

Reviewed: Feb. 20, 2014
I received rave reviews on this pie every time I've made it. Even from ladies who have eaten sweet potato their entire lives. They say it's the best they've had. I used drained canned sweet potatoes instead of fresh and it came out great and was a huge time saver. I used about two cups mashed per pie. I also mixed the potatoes and milk in the blender to get a nice purée.
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Cinnabun Cookies

Reviewed: Dec. 6, 2012
For taste these are a 5! By far the most popular cookies at the cookie exchange every year. For ease of preparation a 3. It is not that they are hard to make, just a little time consuming. I like to make these and freeze the dough for 30 minutes or so before rolling and then after rolling and before slicing to bake. I would not ever use the dollop of filling on the pan. Don't need it! And I have never used the cream cheese topping, don't need it. I have also made these substituting pumpkin for half of the butter in the dough and they turned out great.
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Key Lime Pie VII

Reviewed: Dec. 6, 2012
On my many trips to the Florida Keys I have tried key lime pies at almost every meal. This one tops them all. Add more zest to make it best! Home made graham cracker crust can't be beat and I make it extra thick and with extra butter. Yummy!
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