Susan Recipe Reviews (Pg. 1) - Allrecipes.com (10680625)

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Magic Spice Cake

Reviewed: May 11, 2015
It's a light and fluffy cake that gets more moist as it sits and absorbs moisture from the frosting so it's best made a day before needed. Based on reviews, I fiddled with it a little. I increased the spices using 1 slightly heaping tsp cinnamon, 1/2 tsp ginger, 1/4 tsp allspice, 1/4 tsp mace, a pinch of nutmeg and 1/4 tsp ground cloves. I upped sugar by using 1 cup light brown and 1/2 cup white. I also added a tsp of vanilla. I frosted the layers with a caramel (penuche) frosting on it, too, which really went well with the cake flavors. My family absolutely loved it.
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Potato Scones

Reviewed: Apr. 12, 2015
I made this recipe (or one exactly like this) just before Thanksgiving 2014. I made it because it is so similar to the Norwegian Lefse recipe (there is one on this site) that I make and I was curious. I made it as directed and it tasted very similar to Lefse. I rolled some of the dough paper thin, like we do for lefse, and it was identical. Lefse adds a pinch of sugar, for browning, and some cream for a moister dough and also is cooked on a dry griddle. This recipe is a treat and because you don't roll it so thin, it's much easier to make. I'll make this again! It's wonderful to eat plain with a little butter or you can spread it with jam. Try it, it's a wonderfully tender bread.
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Focaccia Bread

Reviewed: Mar. 22, 2015
This bread was really good. I loved the texture and the thickness. I mixed a Tbsp of Classico basil pesto with the olive oil to spread over the top then added the cheese and herbs. It was delicious! Thanks for sharing this recipe, Terri!
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Baked Pancakes

Reviewed: Mar. 1, 2015
This is very good! It really puffs up tall and is so pretty. The only thing I would recommend is to turn the oven to 400 if you use a glass pie plate so that it doesn't get too brown. Husband and I just loved it!
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Chef John's French Toast

Reviewed: Feb. 22, 2015
Best French Toast I've ever had and the family loved it, too. It was crisp on the outside and fluffy, creamy tender on the inside; perfect! I used only the vanilla for flavoring because I served it with cinnamon sugar apples sautéed in a little butter, which was flavor enough. I rarely ate French toast in the past because I didn't care for the flavor or texture; it was just like bread dipped in raw scrambled egg mixture and fried. Blah, yuck! Will definitely make this one again and recommend this recipe to family and friends. Thank you, Chef John, your recipes have never failed me!
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Chicken Pot Pie IX

Reviewed: Feb. 5, 2015
Delicious! I used onion salt (instead of plain salt) and poultry seasoning in my pie crust. I also added a cubed potato and increased the milk in the chicken filling. I used a deep dish ceramic pie plate so it held all of the filling perfectly. Will definitely make this again.
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Apple Crisp II

Reviewed: Oct. 28, 2014
I made this, as written, tonight for a quick apple dessert and it is perfect! It was easy to put together from ingredients on hand and was a hit with my family. I like that the cinnamon wasn't overpowering and that the crisp topping was made without any spice. It's nice to actually taste the sweetened apples. Keeper!
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Buttermilk Oatmeal Muffins

Reviewed: Sep. 5, 2014
I halved this recipe but used the full 1/2 cup of butter; it was perfect. I didn't need to spread the cut muffin with more butter and they were wonderfully moist. I've made them without additions and they are wonderful. In one batch I added 1/4 cup of finely chopped pecans, 1/3 cup of chopped dates and 1/3 cup of raisins that had been soaked in hot water for 10 minutes; those were really great. This is the perfect breakfast muffin recipe as it's not too sweet.
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Not Thousand Island Dressing

Reviewed: Aug. 30, 2014
If you don't have dill pickles or dill pickle relish but you happen to have some Spanish pimento stuffed olives, chop those up to use in the dressing. The briny olives work just as well, or better in Thousand Island dressing. When I heat the sauerkraut I caramelize some onions first then stir in the drained kraut and heat it until it's fairly dry; I like a little juice left in.
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Danish Kringle

Reviewed: Aug. 10, 2014
This pastry recipe worked out really well. It was easy to work with, and so crisp and flakey once baked. Delicious! I used a different filling and divided the dough in half to make two pastries. Thanks for sharing this, I will definately make this again. So easy!
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Butter Cake

Reviewed: Mar. 26, 2014
Perfect little butter cake for a small dessert. I followed the recipe instructions except I separated the eggs and whipped the whites then folded them in at the end. Light and fluffy and moist. Will make again.
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Lemon Glazed Cake

Reviewed: Mar. 7, 2014
I've been making this cake for years. It's the only cake mix cake I still make because everyone loves it. I use a yellow cake mix, increase the water to 3/4 cup, add 1 tsp of the lemon zest (from the lemon for the glaze) and dissolve the jello in the water instead of combining it with the cake mix. The cake gets a slightly more natural flavor using the zest rather than using the lemon cake mix. I also save 1 tsp of the jello powder to use in the glaze. I mix the glaze while the cake is baking so the jello can dissolve in the lemon juice and thicken it slightly.
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Apple Pie by Grandma Ople

Reviewed: Jan. 26, 2014
I finally made this pie today after eyeing it for the past year. YUM! It's a winner! I made it exactly as the recipe stated except I used apple cider instead of the water in the sauce and turned the heat down to 325 the last 15 minutes. I didn't want the sauce on the crust to get too brown. I turned off the oven and left it in for another half hour because, at that point, the apples were still too crisp for my taste. It looked just like the cover picture when I finally took it out. It is pretty juicy, so it's best to let it cool completely, at least 4-6 hours, before cutting into it. It will still be a little runny, but not too much. I used jonagold apples and the texture was perfect, tender-firm but not crunchy.
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Simple Scones

Reviewed: Nov. 16, 2013
I made the orange/cranberry version this morning. They were delicious; slightly moist, light and flakey. I did add a little vanilla and some additional orange juice to the sour cream/egg mixture to total 3/4 cup of wet ingredients. I made a glaze of melted butter, orange juice and powdered sugar to spread on top. Husband just loved them. Can't go wrong with a Pam Anderson recipe!
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Best Chocolate Chip Cookies

Reviewed: Nov. 8, 2013
These are very good cookies. I thought they needed a little more salt once I tasted the first one so I just sprinkled a little on the tops of the unbaked cookies. One good sized pinch was enough to sprinkle over the 16 cookies my baking sheet held. They turned out perfect! 03/08/14-I made these again and reduced the flour to 1 1/2 cups and added 3/4 cup of ground up quick oats (1/cup quick oats ground in the blender). I increased the salt to 1 tsp because the oats are really bland and need salt. I changed the sugar ratio as well and used 1 1/2 cups brown sugar and 1/2 cup of white sugar. They were firm-chewy, just the way I like them, and they don't get dry-crumbley-stale as quickly as regular CC cookies seem to do.
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Brooke's Best Bombshell Brownies

Reviewed: Jul. 2, 2013
This recipe is really good. I've found that chocolate chips tend to stay too firm once the brownies cooled so I've switched to using a chopped 3 to 3.5oz semisweet chocolate bar instead. The bar chocolate isn't formulated to hold it's shape as firmly once heated and so stays softer while barely holding it's shape in baked goods. For a more intense chocolate flavor and fudgier brownie, add a couple of ounces of dark chocolate to melt with the butter and continue with the recipe as written.
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Pam's Bierocks

Reviewed: Mar. 20, 2013
These were good but the meat mixture could have used more seasoning. I made half the recipe and only made one substitution in the bread dough. I sub'd half a cup of milk for half a cup of the water called for. I loved the dough, it was easy to work with and was very tasty. I will give it a try for dinner rolls, burger buns or cinnamon buns sometime. I'll make these again but will definately add more seasning to the meat mixture.
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Russian Black Bread

Reviewed: Feb. 8, 2013
I made this today and it is so good. I cut the vinegar (used malt vinegar) back to 1 Tbsp. and used half molassas and half dk corn syrup. The only thing I'll do next time is increase the salt by 1/2 tsp and toast the caraway and fennel a little before adding it to release more of the flavor. Love the chewy crust and the moist, soft crumb. Will definately make this again.
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Lentil Soup

Reviewed: Feb. 4, 2013
Spinach is so easily wilted that you don't need to add it to the soup pot. Just chop it and serve it as a condiment at the table to add to your bowl and stir it in. It will wilt perfectly. Spinach tends to get black and stringy in leftover soup and makes it muddy looking, so it's best to let individuals add it (or not!) at the table.
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Slow Cooker Texas Pulled Pork

Reviewed: Jan. 17, 2013
This was delicious! Best slow cooker pulled pork we've tried yet. The vinegar wasn't overpowering at all, it added just the right amount of tang to balance the sugar and sweetness in the bbq sauce. Will definately make this again.
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