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Butternut Squash Soup

Reviewed: Sep. 18, 2014
Delish!!! Wonderful recipe! OK, for my conscience, I cut out 4 oz. cream cheese, but just tasted it after making it to exact specs, other than that (hate it when people change recipe and rate), IT IS FABULOUS!!!! Beautiful color, silky texture and aroma-wonderful taste. Just picked some butternut squash from the garden and came across your recipe-THANK YOU for posting it!!!!
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Buttermilk Bread II

Reviewed: Dec. 1, 2013
It is a wonderful recipe! Soft and tender crumb-perfect for hamburger buns as well as dinner rolls and warm loaves from the oven. This is now my "go-to" recipe for homemade sandwich rolls. Stays soft-my son says he asks for hamburgers just to have me make these. The rolls in the picture just came out of the oven, then were brushed with honey butter-yum!
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Angel Biscuits I

Reviewed: Oct. 30, 2013
These biscuits were amazing! Lovely texture, light, fluffy and delicious following recipe exactly as written. (my only problem was that I was out of buttermilk and had to substitute with milk and a little lemon juice). I am a baker, worked in a bakery and had my own wedding cake business for years. I LOVED these as did my whole family! They rose beautifully and baked perfectly in the 15 min. time period, after rising just 30 min.. I'm sure they would have been as good without the full 2 tbsp. of sugar-but I loved them just as written. Now in my "go-to file"!
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Molten Chocolate Cakes With Sugar-Coated Raspberries

Reviewed: Jun. 4, 2013
Just getting ready to make it again-this time for company. First time I had anything close was when we were on vacation in Florida. Then, I thought the recipe was to die for! This is every bit as wonderful and the kicker is that it's so easy to make! I also prepared ahead of time and refrigerated until baking time. Love that they can also be frozen and popped into oven for 14 min. Also delicious with cherry pie filling over top and vanilla ice cream melting alongside.
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Slow-Cooker Barbecue Ribs

Reviewed: Feb. 16, 2013
These were over the top amazing! I used the instructions to bake first-these were really thick, so I put them in oven for 20 min. on one side then 15 min. on other. Lots of fat came off-then (hate to admit this), I used Sylvia's recipe for the sauce as did previous reviewers. My husband is the pickiest eater I have ever met. He was griping as he saw me putting this together-because nothing beats his "sweet baby Rays" barbecue sauce. He was blown away during the super bowl. Everyone LOVED them! Today I just put them in the slow cooker for company tonite-my husband's suggestion. :)
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Soft Oatmeal Cookies

Reviewed: Mar. 31, 2012
THANK YOU!!! What an awesome cookie! I've been searching forever for a "go-to" oatmeal cookie and finally...! :) My husband couldn't wait for the 1 hr. chilling time-but they still turned out great. Years ago, I worked at a bakery and was taught to roll out the cookie dough into a thick log-then slice into 3/4" pieces-then bake. They turn out so uniform that way. If, like me, others couldn't wait for the "chillin' time", the flatter ones make awesome ice cream sandwiches. Just put a dollop of ice cream between two cookies, wrap in foil and freeze. Next time will put in fridge for the hour to get them thicker-but for taste, these can't be beat. (I can't tell you how many recipes I've gone through!) Thanks again!
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Modenese Pork Chops

Reviewed: Feb. 8, 2012
The most wonderful flavor! I changed nothing intentionally. Used white Moscato, as that was the only white wine I had. I used fresh rosemary from the garden and olive oil instead of butter (because of high cholesterol). Another reviewer made a brine of salt and brown sugar, which I used because the chops weren't very thick.(Soak in brine for about 1/2 hr., then patted chops dry with paper towels before browning) The result was amazing! They were flavorful and moist. I cut the cooking time back by 7 min., as I didn't want the chops to dry out. My new favorite recipe for pork chops. One of my pet peeves is that people change the main recipe then give it a lower rating. I am sure the original was awesome, and kudos to the contributor!
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Apple Shortbread Pie

Reviewed: Jan. 1, 2012
Made this recipe from magazine found some years ago and it was a favorite. Just found my handwritten copy again and the pie's baking now in the oven. The original recipe called for an 8 inch springform pan. My husband loves the filling softer, so I usually precook the apples, as well as use a few more than the recipe calls for. I almost always end up baking it about 10-15 min. longer, as well. (Maybe because it's in a spring form pan?)I, too have problems if the pie sits overnight-it can get a little soggy. Happily, it's such an awesome recipe, that is almost never an issue! :)
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Almond Wild Rice

Reviewed: Oct. 25, 2011
This was amazing! Just finished preparing for romantic evening dinner, along with salmon fillets. I did change a couple of things, so I could use what was at hand. Instead of the golden raisins, I had a dried fruit combo from Trader Joe's called "Super Cranberry and Pomegranate Blend", which included dried raspberries, cherries and black currants. Along with that just 1/4 cup of chopped fresh parsley from our garden and toasted, chopped pecans instead of the almonds. This is the best wild rice dish I have ever tasted! Can't wait to try it again with the wild duck breasts in my freezer.
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