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Raspberry Star Cookies

Reviewed: Dec. 12, 2012
What an amazing cookie! This is truly a keeper and I will be using it for many holidays in the future. Great addition to cookie platters or tins, and they hold together well. I omitted the glaze and added almond extract to the batter instead. Also dusted with powder sugar, and used apricot and strawberry preserves, as well as grape, as raspberry wasn't available to me. It turned out great anyway. Thanks!
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: May 21, 2011
SOME GOOD TIPS>> (I tried to rate this at 4.5 stars, but I wasn't sure how to get that to work.) This chocolate chip cookie recipe was by far the BEST I have encountered. SO delicious and they look amazing too! They are the right balance of textures and tastes. I actually used vegetable oil (about 3/4 cup) instead of butter because I don't like an overpowering buttery taste. A few things I did differently that helped me get the ideal cookie I had in mind: When I first made these almost exactly as the recipe described, they were a tad on the cakey side for my liking (I like them somewhat soft and chewy but not too flat or mushy) so the next time I added one more egg than the recipe calls for (so two whole eggs and an egg yolk....I actually went beyond that and had a total of two whole eggs and two yolks in my batter...but that might be a bit much for some of you); I also suggest using a 1/2 cup more of brown sugar and an extra teaspoon of vanilla extract, as well as another small pinch of salt to get a deeper and richer cookie flavor. Finally I also put a few extra chocolate chips on top of each cookie that was placed on the cookie sheet (so that they would show up better on top after being baked). I think if I used a little bit less flour next time, I probably won't need to add a total of two egg yolks and two whole eggs. Also refrigerated the batter overnight and did not grease cookie sheets. But again, AMAZING cookies!! Thanks Elizabeth.
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Creamy Pumpkin Pie

Reviewed: Sep. 27, 2012
Somewhat time consuming recipe, especially if you are making your own pumpkin puree and pie crust, but totally worth it for the flavor and texture. My only changes would be to add a bit more spice. Also, using a deep dish pie crust is advisable!
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Mom's Pie Crust

Reviewed: Sep. 27, 2012
This pie crust recipe is wonderful! It will definitely be a dependable recipe for me in the future, thanks so much Debra! The amount of dough it yielded was plenty, especially for the pumpkin pie I used it for, since that kind doesn't need to get covered. I did have to use another couple tablespoons of ice water. I might also use a pinch of salt next time for a bit of a pop of flavor.
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Spring Biscotti

Reviewed: Sep. 27, 2012
These are the best! I've tried some other recipes, but found I like the texture of these the best. They are not overly crunchy, just right. After the second round of baking, wait for the biscotti to cool completely, and you will know how hard they really are...they harden a bit once they cool, so be careful how long you bake for. I added orange extract as well as zest to mine.
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Cinnamon Raisin Bread I

Reviewed: Oct. 7, 2012
What a fantastic bread this was!! My family and I adored this bread and could hardly wait for it to cool down before digging in. I was relieved to see that though the outside crust of the bread was quite solid, the inside was moist and fluffy as I was hoping for in a good cinnamon raisin loaf. I used unbleached all purpose flour. I used butter instead of margarine, and quick rise yeast (made the water a little warmer than what was called for--I don't know if this made a difference or not...yeast is always iffy for me, the proofing time seemed to be the same as active dry) and cut down the recipe to one loaf. Note about this: I cut down to 12 servings to make one decent size loaf, but if you want it to fill the pan, 16 or 18 servings might give you the desired amount of dough for one loaf pan. I omitted the butter glaze, because we all spread margarine on our own slices so that step was unnecesary for us. This bread recipe could be used as a base for many other add ins or just as a plain loaf. Thanks so much!
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The Best Rolled Sugar Cookies

Reviewed: Dec. 13, 2012
A great cookie that was sturdy and kept its shape very well! I found that mine needed about 10 minutes to bake long enough for my liking. I added some extra flour, sugar, and vanilla for bolder flavor.
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Cinnamon Raisin Swirl Bread

Reviewed: Jan. 25, 2014
I substituted butter for the shortening, as I did not have shortening on hand. This was very tasty! I was a little disappointed in the texture...it was nice and soft, but too dense. did not have a bread machine, so I kneaded by hand, and I think I should have kneaded for much longer. I actually added orange extract instead of any of the cinnamon mixture, and folded in pistachio nuts and plump raisins. Thank you for the recipe!
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White Chip Chocolate Cookies

Reviewed: Sep. 27, 2012
Very tasty cookies, so addictive! They don't stay fresh and soft for too terribly long. I replaced some of the white sugar with brown sugar, I think that made them softer.
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World's Best Lasagna

Reviewed: Sep. 29, 2012
I want to start off by saying that I followed this recipe but made it a vegetarian version. I used veggie protein crumbles instead of the sausage and other meat. This in and of itself could have contributed to my lasagna not being quite as stellar as those that include meat. I wondered if I was missing out on some meatiness or juiciness that comes from real meat. That being said, this was a great recipe and I love and agree with the previous reviewer suggestions about soaking the pasta in hot water instead of boiling. As long as the lasagna noodles are coated with enough of the wet ingredients, they should get soft enough in baking. Make sure you use a lot of tomato sauce, or the lasagna gets dry after cooling. I used Mezzetta's marinara sauce instead of homemade (its the best I've found) and feta instead of parmesan.
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Oatmeal Scotchies Cookies

Reviewed: Dec. 11, 2012
These cookies were delicious!! I added walnuts and chocolate candy pieces, and a little extra egg. My one really useful piece of advice: USE PARCHMENT PAPER. I tried greased cookie sheets, and ungreased, and both times the cookies fell apart upon removing. Parchment paper works wonders.
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Pumpkin Gingerbread

Reviewed: Dec. 12, 2012
Very lovely quick bread!! I made mini loaves and topped them with cream cheese frosting! yummy!
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Christmas Pinwheel Cookies

Reviewed: Dec. 12, 2012
This was such a pretty cookie!! I thought I'd have to try the recipe more than once to master the swirly pinwheel design, but it was beautiful the first time. I think next time I will roll out each dough section (the red and green for me) and then try to cut them to equal rectangular shapes, because my log was a bit uneven, so I had some small cookies and some bigger ones. I used parchment paper, and actually froze the dough for an hour or two instead of refrigerating for many hours. It ended up working fine after I let the dough thaw for 20 minutes. I gave only four stars because as appealing as these cookies are to look at, the taste was a bit too buttery for my liking. Thank you for a pretty addition to christmas cookie plates!
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Cranberry Pistachio Biscotti

Reviewed: Dec. 21, 2013
Thank you for this recipe!! It's great to try what seems to be an authentic biscotti recipe. The olive oil was an interesting addition and it seemed to work just fine. I really enjoyed this biscotti...and could really do multiple variations (almond extract, orange extract, different sorts of nuts). I chopped up raw almonds by hand and added just those into the batter along with vanilla extract. Drizzled afterwards with white chocolate. ALSO, I substituted yogurt for the two eggs, and it turned out just fine to my relief! About 4 oz. of yogurt and a little extra oil. While I like this recipe, I feel it could use a little more baking powder to achieve a smooth look on the top of the logs so that the biscotti look more professional when cut. I also prefer my biscotti to have a little bit more body to them, which I feel the recipe "Spring Biscotti" achieves. I do really like this recipe, and appreciate that it is oil based and will have a different result than butter-based recipes. Thanks again!
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Cinnamon Raisin Bread II

Reviewed: Jan. 25, 2014
I have not tried this recipe yet, but wanted to mention that I feel like the instructions are incomplete. What is to be done with the dough after the machine is done mixing it? I would like to try this recipe sometime.
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