Katie Recipe Reviews (Pg. 1) - Allrecipes.com (19837655)

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Basic Flaky Pie Crust

Reviewed: May 17, 2015
First, I made it exactly as directed. It was really good as far as texture went, but the flavor left something to be desired. Definitely better suited to savory pies. I now either make it with butter, or a butter-shortening blend. Flavor and texture are fantastic. Forgive me if this tip has already been mentioned, I can't see the reviews on my phone: put your ice water in a spray bottle. The moisture will be perfectly dispersed, no concentrated spots where you would otherwise drizzle water, and no overworking the dough trying to get the drizzled water to make one cohesively moistened ball.
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Peanut Butter Sheet Cake

Reviewed: Aug. 14, 2012
A little bland, not enough peanut butter flavor. Good texture, easy to make.
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1 user found this review helpful

White Chocolate, Chocolate Cookies

Reviewed: Jun. 16, 2012
These cookies are perfect. I'm pretty much always disappointed with chocolate cookies because they always seem cakey or deficient in chocolate or both. These are rich with chocolate, perfectly chewy, with just a hint of crispiness on the outside. I even liked the dough (sacrilegious as it is to everyone else, I am not a fan of cookie dough. Until now.) The only thing I would caution you on is to WATCH THE BAKING TIME. Beyond the minimum bake time starts to get hazardous to the bottoms.
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Mrs. Sigg's Snickerdoodles

Reviewed: Mar. 23, 2012
Delicious, though temperamental. They were underdone one moment, and burned on the bottom the next. If you think they're not done enough, don't leave them even one minute! Check again in thirty seconds. Literally. I left them in for LITERALLY one more minute.
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Hasty Chocolate Pudding

Reviewed: Mar. 21, 2012
The title is misleading. It isn't all that fast in comparison to other homemade puddings. Probably would have been faster to cook over the stove. Actually THINNED as it cooled. Thinnest pudding I've ever made. And I made this after they corrected the starch measurement. Also a little too sweet for my taste, but if you've got a major sweet tooth going, that could obviously work in its favor.
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4 users found this review helpful

Cheese Fondue

Reviewed: Feb. 8, 2012
Just read a review saying the FONDUE was thrown away for being "too cheesy." Too cheesy! Fondue. It's a CHEESE DIP. If you're not looking for something that tastes like cheese, don't make cheese fondue. Seriously.
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41 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Jan. 12, 2012
When I read the word "soft" in the title, I didn't know it meant "cakey." These are some of the cakiest cookies I've ever made. If I were to continue to use this recipe as a base recipe -because that's the only thing I'd use it for- I'd leave out a fourth cup of the flour, halve the baking soda, and add either an egg yolk or a touch more butter. Unsatisfying.
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Fudge Brownies I

Reviewed: Dec. 28, 2011
My favorite brownie recipe. I notice people are saying that improve the density, you should take out an entire egg or two for a denser brownie. Eggs have two different structural qualities because you have a yoke and a white. The whites help provide more structure to a recipe, making a cakier brownie, while the yokes provide more moisture, making a denser brownie. I use three eggs and one egg yoke in this recipe for perfectly (to me ^^) fudgy brownie.
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11 users found this review helpful

Unbelievable Rolls

Reviewed: Nov. 24, 2011
Butter forever!
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1 user found this review helpful

 
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