BUCKEYEBETHIE Recipe Reviews (Pg. 1) - Allrecipes.com (10070824)

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Pecan-Oatmeal Pancakes

Reviewed: Sep. 23, 2008
Really good! Add a teaspoon of cinnamon for extra really goodness!
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Eggs Benedict with Salmon

Reviewed: Jul. 1, 2008
The lemon-yogurt sauce is divine! Dill is a very nice flavor addition to the salmon. I think my egg poaching skillz need some improvement; the yolk hardens very fast, so watch out for that!
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Cinnamon Hazelnut Biscotti

Reviewed: Jul. 1, 2008
The house smells so good when you're baking these! Don't cheat yourself by using shortening or margarine. Use the best quality, unsalted butter. I perfer using pecans to hazlenuts and putting a strusel topping on the logs. These make really good gifts and they're nice to have on hand during the holidays when unexpected guests pop in for coffee.
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Red Velvet Cake I

Reviewed: Jul. 1, 2008
This recipe is good! I also elected to use a cup of oil in lieu of the shortening, 2 cups of sugar rather than just the cup-and-a-half, and omitted the vinegar all together. I baked the cakes in a 9-inch round cake pans (lined with parchment paper) for 40 minutes at 325 degrees F. I must be one of the lone crazy folks who doesn't like their tongue to be red after eating red velvet cake, so rather than use two 1-ounce bottles of red food coloring, I used one. To compensate for the loss of liquid, I filled up the empty bottle with water and then used that water in place of the extra bottle of color. The last modification I made was to use cinnamon buttercream frosting. It's still a traditional roux-based frosting, but it's whipped with a teaspoon of vanilla and two teaspoons of cinnamon. You can find it on Martha Stewart's website (many apologies to AllRecipes.com). Overall, the cake could have been a wee bit more moist. I didn't have a terrible problem with crumbs when I torted it. I think I'll ask my mom for her red velvet recipe, but I'm sticking to the cinnamon buttercream!
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Eileen's Spicy Gingerbread Men

Reviewed: Dec. 12, 2006
I like really spicy gingerbread people, so I doubled all of the spices...even the ginger. The first day, after then came out of the over, they weren't so good. But the flavor the next day, after it had time to "meld" was fabulous. I will make them again, but I might go a bit easier on the ginger and an eensy bit more cinnamon.
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