butterflykisses Recipe Reviews (Pg. 1) - Allrecipes.com (18845760)

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White Chocolate and Cranberry Cookies

Reviewed: Mar. 22, 2006
By Far one of the best cookie recipes I've made and tasted in years and the ONLY one my husband requests now! They bake up just lovely with the most perfect "made at the bakery" look and the texture is so soft and delicate, YUM!. If you switch the cranraisins for macadamia nuts, they'll taste just like those expensive gourmet Macadamia and White Chocolate cookies that all of your friends will want the recipe for. I did change two things though, I used 1 & 1/2 T vanilla and 1/2 T anise which created the most delightful back ground flavore for the orange cranraisins. Thank you so much Diane for one keeper of a cookie!
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Tartar Sauce I

Reviewed: Feb. 18, 2005
Not bad at all, just needed a little doctoring. At first I followed the recipe to a "T" but it tasted way too much like plain mayo with a strong after bite of lemon and not enough taste of the relish. I then added 3 more Tablespoons of relish along with a good sprinkling of dill and then about 2 teaspoons of yellow mustard and TAADAA!!!! It had the perfect mix of flavors and a thicker consistency. Wonderful! Nice base recipe though, thanks Diane for sharing!
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Mom's Best Peanut Brittle

Reviewed: Dec. 14, 2004
I have never made any kind of candy before and I'm very impressed at how easy this was to make and how good the taste is. I did use cocktail peanuts instead of raw because I couldn't find raw anywhere in my little town and just left out the salt in the recipe. It came out fine but it does have a slight taste of almost burnt peanuts though, which I think is because they were not raw to begin with which is my fault not the recipes. I also cooked it to 305 which was the Hard Crack stage on my candy thermometer and did this only because some reviews had stated that theirs came out chewy and not hard and crunchy. It came out the perfect consistancy after it cooled and broke up into beautiful chunks! My husband told be that he will never buy it at the store again because mine was better. Thank you so much Amanda for posting this recipe. It's a new Holiday Tradition!
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Beef Noodle Soup

Reviewed: Dec. 14, 2004
This was very, very good! My little ones (5 & 7) even ate it and asked for a second bowl. It's a Keeper! I used my left-over chuck roast, as another poster had done but I did forgot the celery and it was wonderful anyway. The frozen egg noodles make all the difference in this soup though. It hits the mark with the subtile noodle taste it should have and the starch helps thicken the broth. I didn't use the granules either, only had beef bouillon cubes that I mixed with hot water in the pot before adding everything else. Can't wait to have this for lunch tomorrow, YUM!!!!
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Soft Christmas Cookies

Reviewed: Oct. 10, 2004
I have used your recipe for over 3 years now and this is THE BEST one out there. I just drop and cook them and they turn out perfect every time and I'm convinced it's because they don't have powdered sugar in them. They are so good that my mother threw her prized sugar cookie recipe out and now uses this one. This is one I will hand down to my daughters.
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Really GOOD Frosting!!!

Reviewed: Oct. 10, 2004
I have used your recipe for two years now and is by far THE BEST I have ever used in all of my 20+ years of baking. It's easy to work with and it sets up perfectly on my sugar cookies. Thank you so much Millie!
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