omgheather Recipe Reviews (Pg. 1) - Allrecipes.com (10340040)

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Bread Machine Challah II

Reviewed: Apr. 9, 2012
This recipe was actually perfect in the flour/water ratio. The dough should be slightly sticky/moist. And I got the right texture. Remember it makes a huge, and I mean HUGE difference in different climates/humidity etc. I would err with the least and then check the dough mid cycle to see if you need more flour or water. Meanwhile, I did two braids from this recipe, and baked up great. Thanks,
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Roast Leg of Lamb with Rosemary

Reviewed: Mar. 24, 2008
WOW! I normally hate lamb but make it for my family who loves it. I made this for a family party and everyone raved over it. I had to sample it and to my amazement, it was delicious and without the usual gamy flavor. Excellent and I followed the recipe exactly. Only diff was I used a rotisserie, 20 minutes on high and 40 minutes on medium.
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Cinnamon Coffee Cake II

Reviewed: Apr. 5, 2011
I gave it a one star as it had good taste. However it did not taste anything like coffee cake nor did it come out like the picture. It was a strange gold color from the butterscotch pudding, the cinnamon topping melted into the cake batter while baking, it was the moist chunky texture as an usual coffee cake and was instead fell apart and very flaky. Strange for a cake. I am a pretty good baker and never had a recipe fail me so badly as this one did. And I did exactly as it calls for. (I hate reviewers that change the recipe and then rate it low because they didn't like THEIR own change) Sorry this was not remotely a success for me.
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Buttery Soft Pretzels

Reviewed: Sep. 26, 2009
I made this with one change. I didn't have enough white flour so I used 3 1/2 cups of white flour and 1 cup of whole wheat pastry flour. Worked beautifully. For future: I would lessen the sugar to 1/4 cup as the dough was a touch too sweet for me. Double up on the cookie sheets so that the bottom will be thicker to protect the pretzel's bottoms. Mine got a bit too dark despite putting it on the top rack. And when they say roll it out real thin, do it pencil thin as this expands ALOT while baking. But this recipe is a keeper and was delicious!
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