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Blender Hollandaise Sauce

Reviewed: Feb. 27, 2013
Excellent, super easy recipe! And, if you refrigerate the leftovers, you have mayonnaise!
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Cranberry Orange Cookies

Reviewed: Nov. 22, 2008
I just won 1st prize at a cookie exchange with this recipe!!! It was fabulous! The only change I made was to use orange juice concentrate in both the cookies and the glaze for a more intense orange flavor. These cookies look so beautiful with the red cranberry pieces. I chopped mine pretty finely in a food processor and it made them look like little jewels in the cookies. Also, the icing very thick and opaque - you can't see the cookie through the icing. I think I would prefer a glaze so you can see the beautiful cookie through the glaze so next time, I'm going to use more orange juice concentrate and thin out the icing a bit so that it's more translucent and glaze like. But really, these cookies are terrific just as they are. Not overly sweet with a hint of tart and beautiful and very festive.
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8 users found this review helpful

Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Dec. 2, 2007
I made this for Thanksgiving this year (without the liver) and my super traditional family (who have always loved plain cornbread stuffing and don't care to have their traditions messed with) LOVED this! I also made our traditional stuffing recipe to be safe but, I didn't need it. Everyone adored this recipe and gobbled it up. I was informed that this is a must for next year! Thanks so much!
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2 users found this review helpful

Spiced Pecan Shortbread

Reviewed: Nov. 18, 2007
Not sure if I did something wrong but I found these to be very dry and flour tasting. I think just mixing the butter in with a fork doesn't distribute it enough. I would try mixing with a mixer next time and see if that helps. I loved the taste of the shortbread with the pecans and spices but no one could get past the dry/flour taste so they went uneaten.
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2 users found this review helpful

Berry Shortbread Dreams

Reviewed: Nov. 18, 2007
These are the BEST shortbread cookies I've ever tasted. In fact, I made them exactly as written and I won first place in a cookie exchange. The shortbread itself would be so versatile but the addition of the jam just makes them so festive.
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32 users found this review helpful

Pear Honey

Reviewed: Sep. 24, 2006
Great taste! I don't think I would mistake it for honey and really, I wouldn't want to. This has a wonderful pear taste but is thick and rich like honey. I've made 3 batches. The first batch was a disaster. Although my pears were ripe, they weren't ripe enough so they never dissolved. I even tried stick blending them but it didn't work. I also followed the directions and simmered on medium for 2 hours, however, after only 1 hour, it all of the sudden turned into a burned mess. My second batch came out much better. You want to use very ripe pears - almost too ripe - so that they break down when cooked. Also, I cooked this for 3 hours on low - the lowest my stove would go - to prevent burning. It worked like a charm! My third batch is cooking now. I again used very ripe pears but I used 1/2 white and 1/2 brown sugar. I think this is my favorite batch. It's darker, richer and has a much more complex flavor. Everyone who has tried it has loved it! Thanks for a super recipe!
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281 users found this review helpful

Cranana Jam

Reviewed: Sep. 20, 2006
Great taste and easy recipe. I found it to be a bit too sweet so I may cut the sugar next time. Also, I didn't taste banana at all. I thought this jam tasted more like strawberry than cranberry - maybe because it's so sweet? Also, after the initial 10 simmer of the cranberries, they were still mostly whole so I mashed them up with a spoon. Maybe that's the difference? Possibly, if I had left them whole, I would have gotten a more tart taste and would have been able to distinguish between the banana and the cranberry. But, since I mashed the cranberries, they just blended with the bananas and created a strawberry taste. Overall a good, quick and easy recipe.
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15 users found this review helpful

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