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Braided Easter Egg Bread

Reviewed: Apr. 15, 2014
Adding the yeast to a saucepan and heating it with the milk, butter and a cup of flour is bad advice for beginner bread bakers. The chance of killing the yeast is much too great. Don't really know what is accomplished by that first step. You could do the same thing by gently heating the milk in the microwave to 110 degrees or less, and proceeding with the dough making process. Scalding pasteurized milk is not always helpful or necessary. Depending on your oven, this bread should be baked to 200 degree internal temperature in 40 to 45 minutes. A digital thermometer is an excellent tool for the home baker to have.
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Old-Fashioned Pancakes

Reviewed: Mar. 13, 2014
This is a quick and easy recipe for good homemade pancakes. A quick read of the ingredients list on a box of pancake mix would convince most anyone that making your own is well worth the effort.
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Chef John's Corned Beef and Cabbage

Reviewed: Mar. 13, 2014
Classic!
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Cassata alla Siciliana (Sicilian Cream Tart)

Reviewed: Dec. 22, 2013
Very nice dessert for a special occasion. It can be made a day or two ahead of serving and kept in the refrigerator. I have made the frosting with rum, as in this version, or with chocolate and espresso coffee. As Caterina pointed out in her review some years ago, you can change the additions to the filling to suit your tastes. Thank you for the recipe, Traci.
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Holiday Dressing

Reviewed: Nov. 25, 2013
Good basic recipe but make your own cornbread and skip the mix. The preservatives in the mix give the "stove top" "right from the box" taste that some have complained about. Buy good quality, stone-ground corn meal, (Bob's Red Mill, etc) follow the simple recipe on the bag, and you will be so pleased with the flavor of your cornbread that you will never buy a mix again. Make a large enough batch that some of the cornbread can be the cook's breakfast while the rest goes into the stuffing. Warm buttered cornbread makes getting up in the wee hours to prepare the holiday feast much more enjoyable. (if you are a baker, make your own baguettes or whole wheat bread for the white bread portion of the recipe. I freeze a leftover baguettes and bread "heels." Double wrapped, they keep frozen for 3 months. You then eliminate all the bread preservatives and your stuffing will really taste like "Grandmother used to make.")
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German Chocolate Cake Frosting

Reviewed: Nov. 19, 2013
Simple to make and scrumptious!
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Ham and Wild Rice Quiche

Reviewed: Aug. 19, 2013
Wild rice cooks up easily if you can find good quality hand-parched rice which is nicely done and fluffy in 20 minutes. I garnished the quiche with 8 thin slices of red bell pepper set as spokes in a wheel so that each serving would have a decorative touch. This is fantastic for a nice brunch....and it is versatile. Try it with sun-dried tomatoes, black olives, chives, feta cheese, or whatever suits your tastes. Thank you for your recipe.
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Chocolate Mocha Cake I

Reviewed: Apr. 1, 2012
This recipe has instantly become a favorite. I followed this recipe to bake my first cake in my outdoor wood burning oven! After baking bread, I let the oven cool just a bit. The cake baked beautifully! Great, easy recipe to make a rich chocolate/mocha cake. Thanks!
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Oma's Rhubarb Cake

Reviewed: Feb. 5, 2012
Very simple and very good! This recipe will definitely help use up the few bags of frozen rhubarb that must go to make room for the spring crop. If the cake is this good with frozen rhubarb, I imagine it will be wonderful with fresh picked. I also used plain yogurt (whole milk) in combination with a few tablespoonfuls of sour cream. Added ~1/8 teaspoon of freshly grated nutmeg to the batter. Moist and delicious! Thank you, Oma!
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Great Nana's Secret Ingredient Date Nut Bread

Reviewed: Dec. 26, 2010
An excellent quick bread with a unique secret ingredient! I used 3/4 cup sugar as my dates were moist and sweet (medjools). I would cut the coffee with water when I bake this again. I brew VERY strong coffee with dark roast beans. The coffee flavor was quite pronounced. A more dilute coffee flavor might better enhance the date/nut flavor of the bread. Thank you to Lauren and her Great Nana!
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Torrejon Oatmeal Bread

Reviewed: Aug. 16, 2010
Excellent! I used 3 cups of whole wheat flour and 3.5 cups of bread flour. Quick and easy....and very good. This is definitely added to my favorites.
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