Amy Austin Recipe Reviews (Pg. 1) - (18850757)

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Amy Austin




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Cherry Swirl Coffee Cake

Reviewed: May 25, 2012
The texture of the cake part is amazing! At first I thought I had undercooked it, but then I realized that it's just super moist - YUM! I halved the dough but used the whole can of cherry filling and baked it in an 8x8 pan for 40 minutes at 350 (I didn't need an entire pan of this around to tempt me).
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German Christmas Gingerbread

Reviewed: Dec. 25, 2008
This cake had a really good flavor, in spite of the fact that my bundt pan is garbage and it burned it half to death. The inside was still really nice. I am looking forward to trying it again when I have a new bundt pan!! I wonder if a different cooking temperature and time would've saved it? Because the outside was charred. I know my pan was bad, but still - 80 minutes seemed a lot.
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8 users found this review helpful

Holiday Cranberry Salad

Reviewed: Dec. 25, 2008
This was wonderful - so much better than jello-based salads! My store was out of cranberries, so I used 12 ounces of frozen mixed berries, and it turned out fantastic! Wonderful!! This will become a holiday staple at our house.
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4 users found this review helpful

Sugar Cookie Frosting

Reviewed: Feb. 12, 2008
Makes a very glossy, pretty icing. Pipes well. I'm not a huge fan of the taste, though. If you're going for pretty, you'll be happy with this icing.
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1 user found this review helpful

Pepperoni Bread

Reviewed: Jan. 19, 2008
This stuff is fantastic. You can put anything that you like on pizza in it. It's especially good with Italian sausage. Instead of putting tomato sauce inside, as some commenters suggested, use it as a dip on the side. Kids LOVE it!
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9 users found this review helpful

Irish Soda Bread II

Reviewed: Aug. 20, 2007
I, too, wondered about the omission of baking soda, but I went ahead and tried this recipe as written. The "dough" was more like pancake batter. I had to add at least a cup of flour - probably more like two. All that kneading (to incorporate the flour) made the end result tough, but the flavor was good. This is my first attempt at homemade soda bread, so I haven't got anything of my own to compare it to, but the soda bread I've had in restaurants was lighter. I wouldn't make this again without serious modifications.
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3 users found this review helpful

Wild Rice Chowder

Reviewed: Jan. 10, 2006
This was extremely good! I added a bit extra chicken (3 boneless skinless breasts, pan fried in butter). I also used a 3 rice blend, because that's what I could find in the store - I think it was wild, regular, and red rice. It didn't have to cook as long as the directions stated. It was SO good! Next time, I'm not going to bother pureeing it, because it was just fine without that step, and that way I won't have to clean the darn food processor!
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14 users found this review helpful

Easy Layer Bar Cookies

Reviewed: Dec. 19, 2005
They're just too good, and SO easy! The best way to spread the sweetened condensed milk is to cut a one-inch slit in the can with a can opener at "12 o'clock" and a two-inch one at "6 o'clock" and drizzle it on slowly. If you open the can, you're going to get a big clump in the middle of your cookies.
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117 users found this review helpful

White Chocolate and Cranberry Cookies

Reviewed: Dec. 19, 2005
These are wonderful! I used half brandy extract and half vanilla, because I wasn't sure of the conversion and the brandy extract smelled REALLY strong, and they were terrific!
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2 users found this review helpful

Blue Cranberry Sauce

Reviewed: Nov. 23, 2005
I can't figure out why anyone buys canned cranberry sauce, when the real thing is so easy! I made this Tuesday for tomorrow's holiday (Thanksgiving) and it is beautiful, and very tasty. I'm sure it will be even better after it has chilled for two days! It makes a ton, too. I doubled it, not knowing what to expect, and I think I'll have enough left over for next year!! Really great, pretty recipe!
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5 users found this review helpful

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