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Buttermilk Chess Pie

Reviewed: May 25, 2010
Chess pie is wonderful stuff. Anyone know if there's a difference if using cultured buttermilk (cultured skim milk) vs. old-fashioned buttermilk (cultured milk left after butter-making)?
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1 user found this review helpful

Lemon Square Bars

Reviewed: Jun. 8, 2007
These were wonderful! I did tweak the recipe slightly. We like a thick crust and I wanted to run it up the side of the pan a bit, so I increased the crust by half again and added a quarter teaspoon or so of kosher salt and a few drops of good vanilla extract. The vanilla really makes a nice "backdrop" for the lemon custard and the salt sharpens the sweetness of the shortbread and the vanilla. I used fresh lemons and added the zest to the custard, also increased the juice to around 3/4 C or a bit more. I'll definitely be making these again. Yum yum!
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5 users found this review helpful

New Duchess Spice Cake with Maple Buttercream Frosting

Reviewed: May 14, 2007
This was good, but I did have to modify it. Like others, my cake was done in 25 minutes, and I was very thankful for the reviews or I might have walked away from the oven and ended up with a burnt cake! I split the batter into two nine inch rounds, so that may have had something to do with it. Otherwise the recipe was great, tasted just like the spice cake I remember. The spice ratio was PERFECT but overall not quite strong enough for me, so I would probably increase the spices by half next time, just to my own preference. I didn't have any maple extract so I tried substituting some of the sugar in the frosting for real maple syrup. The texture was fine but the maple flavor was hardly noticeable--just a warning for anyone else who might try the same thing ;0). Otherwise it was great. Thanks for the recipe!
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32 users found this review helpful

Thai Chicken Pizza

Reviewed: Oct. 16, 2004
Great pizza--I use Jay's Crust from this site, reduce the peanut butter just a bit, and saute the chicken in soy sauce, red pepper, garlic, pineapple juice, and a bit of kosher salt. I also add red bell pepper and pineapple chunks. This recipe feeds us for a couple of days, and it's every bit as good cold the next morning. Yum!
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19 users found this review helpful

Newport Clam Chowder

Reviewed: Sep. 26, 2004
One of my all-time favorite soups. Serve it with some crusty San Francisco sourdough straight out of the oven, and life does not get much better. Thanks for the great recipe!
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0 users found this review helpful

Vintage Lemonade

Reviewed: Sep. 26, 2004
This lemonade was fantastic! I used a very sharp paring knife to trim the zest off the lemons, rather than using the whole peel, to avoid the bitterness some reviewers have mentioned. The lemon oil gives a very, very nice dimension to the flavor beyond your standard lemon-juice-water-sugar mix. I'll make a double batch next time to be sure it lasts more than a day.
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9 users found this review helpful

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