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Butter Cookies V

Reviewed: Mar. 30, 2014
I really liked these cookies! I was looking for an easy way to make butter cookies at home -- wanted a recipe with a handful of ingredients you usually have on hand. This is it. And they tasted plenty buttery to me! With a pound of butter, how could they not? I also bought colored sprinkles to give them some color. Mine didn't turn out round though. The roll flattens on the bottom when they sit in the refrigerator. Doesn't affect the taste of course. I mainly make them for my mother (who's alway looking for something sweet and doesn't care if the cookie has a funny shape). The last batch I made, I put the roll (didn't make a full batch) in the freezer and they were ready to cut and bake a lot sooner. I'm going to see if I can find a way to keep the logs from flattening and then try to keep from flattening the log as I cut the cookies. Like others have said -- a keeper. I even put the list of ingredients in my phone so, while I'm at the store, I know whether I have to pick up an ingredient I'm out of. If a cake that takes a pound of butter is a pound cake, then this must be a recipe for Pound Cookies! Call them what you want, they're great.
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Twenty Minute Chicken

Reviewed: Jan. 29, 2014
I don't know how some reviewers could say the recipe was bland when you're putting garlic and onions in it. I used chicken thighs and drumsticks with skin on and bone in for this recipe -- just needed to use them up. Don't try this at home. It took me longer to cook them, and added too much fat to the recipe. My mistake there. I did add some seasonings (salt, pepper, and garlic powder) to the chicken before I cooked it. I didn't have the cheese and didn't really miss it. The only thing I'd really change from the original recipe is to use boneless skinless chicken thighs (I just like dark meat better). I'm sure they'll cook a lot faster. I also used an oven safe pan and agreed cooking the mushrooms, onion and garlic in the same pan the chicken was cooked in helped the flavors blend better! This recipe is a keeper with me. Can't wait to try it with the chicken thighs, and the cheese will make it that much better. Thanks for this recipe, Celia!
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Golden Sweet Cornbread

Reviewed: Nov. 16, 2013
I made muffins from this recipe. I followed the recipe for the batter to the letter. I used butter on my muffin pan, and the muffins were done with golden brown bottoms in about 15 minutes. They came right out of the pan, so I'm using butter from now on. I set my timer for 20 minutes, so it was a good thing I peeked in on them early! I didn't have muffin liners, but would have been hesitant to use them, since they seem stick to the finished product and leave you with less muffin to enjoy. I thought they might be too sweet with the 2/3 cup of sugar, but they were fine.
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Apple Bread

Reviewed: Nov. 11, 2013
I, too, followed Jillian's advice to use half white sugar and half brown. I used 2 teaspoons of vanilla, since she used 1 when she cut the recipe in half. Since one or two reviewers said it needed cloves or nutmeg, apple pie spice seemed appropriate for this recipe. I used 2 tsp. of McCormick's brand, which contains cinnamon, nutmeg & allspice. I followed one other reviewer's advice to coat the pan with butter & then dust with cinnamon sugar, which allowed the bread to slide smoothly out of my bundt pan, which another reviewer reminded me to use instead of 2 loaf pans. There's one thing I'd do differently, as far as the order of ingredients. The next time I make it, I will save putting in the chopped apples until I've mixed the wet ingredients with the flour mixture. It was tougher to make sure there were no spots of dry flour in the batter with the flour clinging to the apples and in the spaces in between the chopped apples. I think it would be easier to fold the chopped apples into the completely moistened batter. Speaking of wet and dry ingredients -- that apple pie spice? I mixed it in with the flour, salt & baking soda. I was just worried it might not dissolve right into the egg and sugar mixture, but I will follow the recipe next time, since the oil that's also part of that mixture should allow the apple pie spice to dissolve just fine. I would have loved adding the nuts, but my mother doesn't like them. She is gonna LOVE this yummy bread.
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Blueberry Pound Cake

Reviewed: Jul. 13, 2013
Oh man! I don't think I've ever had a cake come out of a pan so easily before! I used a Nordic Ware non-stick bundt pan, but I still believe the butter and sugar prep made the difference. Used a little less than the 1/4 c of sugar, just a light dusting to cling to the butter. I thought the 2 T of butter was a lot, but I don't dare change that now that I see how it came out. Holy mother of pearl, this cake is heavenly! I baked it for 80 minutes and it was a lovely golden brown. Maybe I didn't have as noticeable a sugar crust on the outside, but it was just fine to me. I put no glaze or powdered sugar on it -- good grief, 2 cups of sugar, 2 sticks of butter, 4 eggs -- it was evil enough as it was! :) I may even attempt to make muffins from this recipe, using the butter & sugar in the muffin cups. I bought some blueberries on sale ( $1.88 a pint!) and was looking for a recipe to use them in. I may have to go back and grab another pint! Once this cake comes out of the oven and cools off, it becomes an ENDANGERED SPECIES. As for those who made it but didn't get to eat much of it, try to make it when no one's home (or up yet) and CLAIM your piece. The baker of this creation deserves the first piece. Definitely a keeper, or couldn't you already tell? I can see why those who brought this to work or other gatherings got requests for the recipe. Saved in my favorites bar for future use! Thanks, dcbeck!
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Chicken a la King II

Reviewed: Jun. 4, 2013
This is the recipe I go to as the base for my Chicken a la King. I'm glad I make it a habit to read the reviews each time I come here so I'm reminded about needing to add more milk. 1 1/2 cups brings the sauce to the right consistency. I add more Better than Bouillon -- chicken flavor to make the sauce even more "chickeny". I've always preferred using red bell pepper to the limp pimientos. I think it adds texture and color. I also sometimes throw in frozen peas. Yes, I change quite a few things with this recipe, but I always look for this particular recipe to start with. Just wish the author, Lillian, would return and fix that "1/2 cup of milk" thing. I'm giving the recipe five stars, overlooking that one problem.
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