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Blueberry Buckle

Reviewed: Jan. 4, 2012
I've made this recipe twice now and aside from adding a tsp of almond extract I wouldn't change a thing to the ingredients, although I did have to cook it for about 40 minutes before the center was done. I love the crusty topping, and there are so many blueberries it can't help but be moist...a keeper for the occasional brunch or to serve a la mode for dessert :)
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Eggnog Cheesecake III

Reviewed: Dec. 28, 2011
I made this for a Christmas eve family gathering instead of my usual cheesecake and everyone loved it! Definitely filling but has a great texture and the egg nog flavor comes through just right, although I think I'll add 3-4T rum next time to kick it up a bit. I made my own graham cracker crust using 12 crushed cinnamon grahams, 1/2 tsp each nutmeg/cinnamon, 3T each white sugar/melted butter (no need to bake...just keep in fridge until butter sets). I topped it with homemade whipped cream...1 cup heavy cream, 3T confectioner's sugar, 1T rum and 1/4 tsp cinnamon. Keeping this one to make for New Year's and future holiday parties!
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Molasses Sugar Cookies

Reviewed: Dec. 17, 2011
I made these for my holiday book group/cookie exchange and they went over very well. Used exact ingredients with no changes. Unlike some reviewers, my cookies did not taste like fried fish although I may try the butter-flavored shortening next time just to see the difference. Some notes...(1) I cooled the melted shortening for 10 minutes before adding the rest of the wet ingredients to it. Beat it with a hand mixer on high for 1 minute before adding it to the bowl with dry ingredients. Mixed wet/dry by hand. Portioned and plastic-wrapped dough in thirds and chilled for 1 hour in the freezer to save time, working with one-third at a time. Cook time was perfect, averaging 9 minutes for most (they will look undone but don't overcook). Cookies will flatten after cooling for a couple of minutes on the baking sheet...don't try to remove them to a cooling rack until they rest for a minute. Drizzled confectioner's sugar icing with a fork over half the cookies to add some variation to the platter. Great with coffee or tea!
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