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Recipe Reviews 5 reviews
Mrs. Sigg's Snickerdoodles
These are amazingly delicious! I followed the recipe as is. The cookies came out dome-shaped, and did not flatten out. When you eat it fresh out of the oven, the insides are soft. As it cools, the insides become more chewy and outside is crunchy. I love them both! Will be making it again and again...

0 users found this review helpful
Reviewed On: Oct. 15, 2012
Pumpkin Ginger Cupcakes
This cupcake is dense for a cupcake. It's like a muffin. If you like muffin-like cupcake, then this is a 5-star, but I prefer light and fluffy cupcakes. I think the dry to liquid ratio is too high, causing the batter to be very thick and the cupcake to be dense. The flavor is good as I like the ginger flavor but it does over power the pumpkin flavor. I didn't have crystallized ginger so I followed other's advice and added additional 1 1/4 tsp ginger. I also replaced half the butter with unsweetened applesauce. The cupcake is quite sweet, but I'd have to say my son loves it. UPDATE: The second time I made it, I halved the sugar and added 4 oz of buttermilk, and it turned out REALLY moist and fluffy, and not as sweet.

2 users found this review helpful
Reviewed On: Oct. 15, 2012
Apple Pie by Grandma Ople
This is my first time baking a pie and it turned out amazing!! I used the Pie Crust IV recipe from this site. The changes I made as others have suggested: added nutmeg and cinnamon to the liquid, poured most of the liquid into the apples, then cover with top crust, and brushed remainder of the liquid on the crust. However, the top crust browned too much, so next time I will take other's suggestion to put the pie in the bottom third of oven, and only bake at 350C throughout. I will also brush egg whites on the bottom crust to prevent it from getting soggy as others have suggested here. Granny Smith apples are a little too tart for my taste, so next time I will try other types of apples, or maybe a mixture.

1 user found this review helpful
Reviewed On: Oct. 10, 2012

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