Sue Morris Recipe Reviews (Pg. 1) - Allrecipes.com (10317166)

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Sue Morris

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Kelsandra's Pumpkin Cinnamon Rolls

Reviewed: Nov. 23, 2013
Was really liking the sound of this so I made a double batch. I worked on the first batch but when they came out I found it very doughy and heavy. I had added raisins and pecans and did not want to just toss it so I turned it into a bread pudding following the Paula Deen recipe that includes sprinking a streusle type topping. OMG you have no idea how good this was. I took it to school for my adult students and every single one raved about it. Anyway back to the rest of the dough that I had left until I saw how the first came out - I decided to make them up as rolls and up the oven temp a bit. Probably because they had much longer to prove they turned out light and delicious. The frosting recipe was fantastic and so my students got bread pudding and rolls. The word is out that when Mrs Morris brings in food you better get in there. I am giving it 4 stars because I dont think the flour quantity is correct and I dont think 45 mins is long enough time to prove - my second batch that had 2 hours was sooooo much better. All in all def something you should try as it is an easy process. For me this will be my go to bread pudding recipe!!
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Photo by Sue Morris

High Temperature Eye-of-Round Roast

Reviewed: Sep. 23, 2013
Like many others I was very wary making this dish. I had friends coming round so I split a 6lb joint and made pot roast with one half as a back up. I need not have bothered. It came out perfectly and was the juiciest and most tender piece of beef I have ever made other than a mega expensive roast that served only half the people. Sliced thin on sandwiches with yummy English mustard and your left overs soon disappear. Highly recommended. I posted a pic and you can clearly see the moist pink meat. Thank you so much for this recipe. PS my friends were very impressed!
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Raspberry Peach Crumble

Reviewed: Sep. 8, 2013
I think this recipe is a great foundation to what can be an amazing one. Becuse I wanted to serve it to adults only I began by gently poaching the fresh peaches in a little triple sec for just five mins. Then I used a package of frozen assorted berries and added them with a tableshpoon of light brown sugar. Mixed together and cooked for five mins. I then moved the fruit with a slotted spoon leaving behind most of the liquid. I cooked the liquid down with a little more triple sec until it became a lovely thick sauce. I used no corn starch. It was not necessary as I left most of the liquid behind to make the sauce. With the flour, brown sugar and oats etc, I added a tablespoon each of dried cranberries, coconut, golden raisins and mixed dried fruit (apple, mango etc). I also added a tablespoon of walnuts and pecans. I found half a stick of butter enough to bind it successfully without making it too rich. I used cloves, cinnamon and nutmeg. Our friends totally loved it and said it made the kitchen smell of Christmas. Served with vanilla icecream and the sauce over the top. It was not too sweet or too moist and the extras made it interesting and tasty.
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Lana's Sweet and Sour Meatballs

Reviewed: Sep. 7, 2013
Wow finding this recipe was a total blast from the past. 30 years ago when I was a newly single mom of 2 boys money was very tight and back then and living in England meatballs were not a common everyday food, but I used this recipe with canned tuna!! It was cheap and my boys adored it. Served over rice just as this recipe and we ate it for years. For some reason I forgot about it............ this brought back lots of memories about the struggle I had back then, going to college and working, with two boys. Made it last night with homemade meatballs and it was as gorgeous as I remembered. Going to feed it to my grandkids now!! Found a vegetarian meatball recipe so now I can make it for my other set of grandkids.
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Southern Fried Cabbage

Reviewed: Mar. 6, 2008
I saw this recipe on the day I wanted to cook it but had no bacon in. However I did have some sliced ham which I sliced thinly and used instead of the bacon. I left the ham in and other than that cooked it as directed and it was lovely. My husband was very impressed by how tasty it was. I cooked it with lamb chops and mash. Great combo.
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Apple Pie by Grandma Ople

Reviewed: Mar. 6, 2008
Mmmm mmmmm mmmmm. I am English and like my apple pie on the sharp side using English Bramley cooking apples but my hubby is from the south (USA) and likes his pie much sweeter. This pie suited us both perfectly. I used the greenest Granny Smith apples I could find and also added a punnet of raspberries and the result was outstanding. The apples and raspberries gave me the nice sharp taste but the sweet almost caramel topping suited him. I read the reviews about some of the sauces being on the thin side and so I added an extra teaspoon of flour to my sauce to thicken it a little more. I wondered if the raspberries would make it soggy but not at all. The best pie I ever made. Thanks, Grannie Ople, this is a pie my mother in law would be proud of.
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