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Kentucky Biscuits

Reviewed: Jan. 12, 2014
BEST BISCUITS I'VE EVER MADE!!!!! Make sure all ingredients are VERY cold (my buttermilk had ice crystals). I actually used self rising flour (cuz that's what we do in the south!) I also cut my biscuits out as my husband has issue with non round ones. Will definitely make again.
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Orange Marinated Pork Tenderloin

Reviewed: Nov. 29, 2013
The flavors in this recipe are a good "base." The first time, I did it "as is" minus the rosemary since I'm not a fan, and it really did not have much depth of flavor. I decreased the volume a lot but kept the same ratios. For 1 tenderloin, I used 1 tsp soy sauce with 3 tsp orange juice and made a paste with this, 2 tsp powdered ginger, and 2 tsp minced garlic. I rubbed it all over and let sit in the fridge overnight. I cooked in a slow cooker with an additional 1/4 cup liquid--soy sauce + orange juice. I also added some chopped onions and mushrooms and seasoned with salt and pepper. AMAZING! Think I may try a little brown sugar next time to sweeten it a little.
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White Chocolate Macadamia Nut Cookies III

Reviewed: Nov. 25, 2013
As others noted, the texture of these is not right. I don't think I over mixed; just think the ratio of ingredients is off. Will look for a different recipe. Flavor was decent though.
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Italian Cream Cake II

Reviewed: Nov. 25, 2013
Kinda bland. Remade the second time with these changes: real butter, 1 cup ONLY toasted coconut, sifted cups of flour, and 1/2 tsp of almond extract. I also like it better with almonds instead of pecans.
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Best Chocolate Chip Cookies

Reviewed: Nov. 5, 2013
Great cookie! Be careful not to overcook or they will get hard. Used margarine as I had no butter and they turned out fine. I like really sweet stuff so will use milk chocolate chips next time.
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Best Carrot Cake Ever

Reviewed: Nov. 5, 2013
Giving it 4 stars as I made multiple changes after reading the reviews. Drained carrots (grated them large) and pineapple and batter was still very moist. I also used 3 sifted cups of white lilly flour and added 1/4 tsp each of nutmeg, allspice, and ginger as well as 1/2 tsp of baking powder. Left out raisins and used pecans as I don't like walnuts. Baked in three 9 inch pans for about 35 min. Used cream cheese icing (5tblsp butter, 8oz cream cheese, 2 1/2 c. confectioner's sugar, 1tsp vanilla, lemon zest). Cake was DELICIOUS. The 80+ year old matriarch and reigning baker of the family proclaimed it tasted "like a professional had made it."
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