sewell Recipe Reviews (Pg. 1) - Allrecipes.com (10341982)

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Unbelievable Rolls

Reviewed: Jan. 14, 2015
What I did was I used real butter and honey instead of sugar. I mixed all the liquids with the yeast and pour into the flour as the kitchen-aid went on the lowest setting (I never proof my yeast, I know it is good). Let it go for about 8 minutes. It is a wet kind of sticky dough. Almost greasy, I don't think you want to add flour to make it ball up like your standard white loaf, just not that type of dough. I greased up my hands to form a ball and let rise in the oven in the kitchen aid bowl after getting the chill out of the oven first. It just did not want to rise on my counter, too chilly I guess. I knocked it down once and then knocked it down an hour later and divided it in to 6ths with greased hands. I put three per greased round cake pan after rolling into a ball and giving a little smoosh. Beat an egg and brushed the tops and sprinkled with sesame seeds before letting the buns rise. In a kitchen hot with cooking they rose in no time and were huge, baked even bigger taking up the whole pan. We used these for pulled BBQ. They were so good, giant, soft, tall, tender and flavorful. I think the real butter and honey made it. I am just not a huge fan of sugar in my bread. I am going to try it my way on kolachies next.
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No Roll Pie Crust I

Reviewed: Dec. 28, 2010
I was looking for a simple pie crust recipe that did not contain loads of lard or other nastiness. All The ready-make ones from the store were full of hydrogenated fats too. This pie crust is the hands down winner. This is a great no mess pie crust AND not as unhealthy as many other recipes. Win win. Mix all the ingredients with a spoon directly in the pie pan and then just press and shape! Couldn't be easier. I substituted 1/2 C of the flour with whole wheat flour for my pumpkin pie crust and it was perfect. I upped it to 1C whole wheat and it turned out too tough. I also bake it for 20 minutes at 375 before filling it with the pumpkin pie mixture. I also would not lighten up on the oil content, I tried and you really lose a lot of the flakiness and contributes to toughness. This is a super recipe for any pie whether it be sweet or savory. Happy baking!
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Clone of a Cinnabon

Reviewed: Jun. 3, 2009
I used all purpose flour, no bread machine. All measurement were exactly as posted. I have to say if your rolls do not rise your yeast has to be dead, old, or you killed it. These came out *huge*. When they ran out of room on the sides they went straight up! My family voted these in as the new cinnamon rolls of the house. Everyone loved them.
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Bacon Cheddar Deviled Eggs

Reviewed: Jun. 3, 2009
I added an extra 2 slices of bacon, a little more mayo, and doubled the cheese. I garnished with extra cheddar and chopped green onions. Very good. Certainly a keeper.
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Cake Mix Cookies VIII

Reviewed: Apr. 11, 2008
I was out of flour and wanted to make cookies. This was the first time to try the cake mix for it and was very skeptical. I don't even like soft cookies and loved this as it looked like a cookie but was like eating a little brownie! Not what I expected but so much more :)
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Best Brownies

Reviewed: Oct. 24, 2007
Turned out absolutely perfect brownies. I don't like frosting on brownies so skipped it.
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Dark Chocolate Cake I

Reviewed: Oct. 24, 2007
I added 1/4 cup of powdered milk to the cocoa powder and replaced the water with hazelnut coffee. It turned out to be the perfect cake for my taste.
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Dijon-Tarragon Cream Chicken

Reviewed: Sep. 7, 2007
I thought this recipe was great as is. Very rich and very easy. I did add some extra fresh tarragon.
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1 user found this review helpful

 
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