Rachlean Recipe Reviews (Pg. 1) - Allrecipes.com (13674943)

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Apple Pie by Grandma Ople

Reviewed: Dec. 7, 2011
This may be the best apple pie ever. Whenever I make it, I get rave reviews! I have tweaked the spices to my liking - a bit more cinnamon, a dash of nutmeg - but it's very close to perfect!
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3 users found this review helpful

Gingerbread Men

Reviewed: Oct. 13, 2011
This is my go-to holiday cookie recipe! I make several batches every year, as the family, extended family, and co-workers beg for it. I do add a bit more spices - extra cinnamon, nutmeg, clove, some all-spice... Just taste the dough until it gets to the point where you are satisfied. Comes out golden and chewy, hardens to a spicy (not too-sweet) cookie - delicious with a hot cup of tea!
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4 users found this review helpful

Rolled Buttercream Fondant

Reviewed: Oct. 13, 2011
Much, much, much better than store-bought fondant. This tastes like marshmallow, and even if you don't plan on eating the fondant, it's nice to know it's actually edible unlike the pre-made stuff. Definitely take the time to knead this fondant quite a bit - otherwise it will just tear as you wrap it around a cake.
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7 users found this review helpful

Special Buttercream Frosting

Reviewed: Oct. 13, 2011
I was hoping for a thicker, richer buttercream, like Trophy cupcakes or similar. This buttercream is a bit light and greasy. Tastes fine, but doesn't have the denser texture I wanted.
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4 users found this review helpful

Kerri's Holiday Punch

Reviewed: Oct. 13, 2011
So delicious! I make this for parties, and everyone loves it. Just be careful how much you drink, because you don't really taste the alcohol - it's the kind of punch that sneaks up on you!
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4 users found this review helpful

Crispy Orange Beef

Reviewed: Feb. 10, 2009
I loved the orange flavor of this dish - the only critique is that it turned out a bit too sweet for me. Next time I plan on cutting the sweetness of the sauce with a bit of beef or chicken broth (depending on the meat I use) and re-thickening the sauce with a small amount of cornstarch. Also, I would add bit of dried red pepper for some heat. To get the crispy texture, the beef has to be cooked longer than I'm used to - the coating should look golden to dark brown on both sides. I'll plan on making this again, it's a keeper!
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4 users found this review helpful

Christmas Fruitcake

Reviewed: Jan. 27, 2009
This is an extremely rich and decadent recipe! I used heaping portions of my favorite dried fruits and maraschino cherries, left out the citron, and used walnuts instead of pecans. After tasting the batter, I decided to kick up the spices and add 1/4 tsp. each ginger, cloves, and nutmeg. It came out moist and spice cake-ish after aging - the only negative was that it was very buttery/brown sugary tasting, and no one could eat more than a little bite at a time. Will have to do some more testing.
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4 users found this review helpful

 
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