MinnGal Recipe Reviews (Pg. 1) - Allrecipes.com (18824766)

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Floating Island Punch

Reviewed: Apr. 19, 2006
Served this at a combo Easter brunch/birthday party for my son, and received rave reviews. Several folks commented that it was the best punch they've ever tasted. I omitted the sugar syrup completely, and it was plenty sweet without it. Thanks for a terrific recipe!
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Sugar Cookies with Buttercream Frosting

Reviewed: Apr. 14, 2007
I used this cookie recipe with the "Sugar Cookie Icing" recipe on this site. Dough was easy to work with and great tasting. Will use again -- thanks!
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Sugar Cookie Icing

Reviewed: Apr. 14, 2007
I use this recipe with the "Sugar Cookies with Buttercream Frosting" recipe on this site. Have made the icing several times, and love it. Like other reviewers, I add more milk to make the icing spreadable, but it dries beautifully and holds color well. Have used vanilla, almond, and lemon extract -- find that they all seem to taste better the next day. Will try peppermint next. Thanks!
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Blueberry French Toast

Reviewed: Mar. 10, 2007
I've had the original version as described here, which is good but can be improved - trust me! I've tried several variations of this and other similar recipes ("Overnight Blueberry French Toast"), and this is my family's favorite: Cut eggs back to 9-10, and add 1 tsp. vanilla to the egg/milk mixture. Six to 8 oz. cream cheese is plenty. Spreading the cream cheese on the bread before slicing is a great idea if you have family members who aren't fond of cream cheese - it's less visible. Otherwise, cut into small dice no bigger than 1/2 inch (a little messy, but much better than the 1 inch squares suggested in other recipes). It's critical to sprinkle cinnamon (I like Pampered Chef's "Cinnnamon Plus" spice blend) on both the bottom and top layers of bread cubes - the cinnamon could be added to the egg mixture as well, but I would still sprinkle extra on top. For the sauce, use only about 1-2 tsp. of cornstarch, especially if you prepare it ahead of time - otherwise the sauce becomes too thick. Reduce the sugar to 1/4-1/3 cup, and add the juice of half a lemon for a little zip. Tip: Be careful not to use too much bread -- the dish can't "puff up" if all of the cubes aren't sufficiently saturated. Also, as much as I love the sauce, the dish is equally good and maybe even better with real maple syrup. Enjoy!
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