SilverTrove Girl Recipe Reviews (Pg. 1) - Allrecipes.com (187922472)

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Juicy Thanksgiving Turkey

Reviewed: Jan. 17, 2013
This is the absolute best turkey I've ever eaten! I followed the recipe except that I left out the champagne and used extra broth, but only because I forgot to buy the champagne. I worried that all the ingredients stuffed inside would keep the turkey from getting done all the way through, but it actually roasted faster than it should have for it's weight. Everyone loved it and I will be making it again and again, and not just for Thanksgiving. I don't think we can wait a whole year! I may try what one reviewer did and marinate the turkey in champagne and broth. To the few reviewers who didn't give this five stars, you must have done something wrong. Even my son, who has never liked turkey, gobbled it up!
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Best Peanut Butter Cookies Ever

Reviewed: Jan. 17, 2013
I couldn't imagine making cookies without flour, but I got over that and tried these. I'm so glad I did! They were gobbled up in no time and I will be making them again. My own original tip for any peanut butter cookie recipe came to me like and epiphany; If you like big cookies but you also like making the criss-cross pattern, use a potato masher. They make a perfect pattern and you only have to press down one time on each cookie. Your friends and family will wonder how you did it. I also rolled the cookie dough balls in sugar, then dipped the potato masher in sugar before flattening each one. Once you start using your potato masher, you will never want to go back to a fork!
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Jam Filled Butter Cookies

Reviewed: Jan. 17, 2013
We've had the same recipe in our family for many years too, except ours calls for 1/2 teaspoon of vanilla extract. It came from my grandmother and, back in her day, recipes like this one were only made for the holidays because butter, sugar and jam were so expensive. She made her own jam, which made these cookies even better. We make two variations: 1) For added flavor and a bit of crunch, beat one of the leftover egg whites and dip the top half of the dough balls into it, then in finely chopped pecans. Proceed by making the indentation, filling with jam and baking like in the original recipe. 2) You can make elegant jam tartlets by using a mini muffin pan. Drop in enough dough to fill each muffin cup about halfway, then use a bottle cap or other similar instrument to make the depressions, pressing the dough up the sides. Be careful not to make the bottoms too thin. You want the dough to look like a crust. Remove any excess dough by scraping it away with a spatula, then fill and bake as in the original recipe. These will hold a little more jam and the dough will brown evenly on the sides and bottom. After the tart cookies are almost cooled, carefully turn them out onto a cookie sheet that's been covered with a thick, even layer of powdered sugar to coat the tops. I usually make a double recipe. I make enough tart cookies to fill one mini muffin tin and make the rest on a cookie sheet with the pecan topping. So good!
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