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French Butter Cakes (Madeleines)

Reviewed: Mar. 29, 2012
I tried a professional chef recipe and this works better! I used vanilla sugar for added flavor. These are best hot from the pan, but are still light after they cool.
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1 user found this review helpful

Grandma Johnson's Scones

Reviewed: Feb. 28, 2010
Delicious! Just one problem, which I guess is just me, but I always have to bake them for about twice the time indicated to get the nicely browned. I like them with orange zest and dried cranberries. I've tried it as instructed and substituting yogurt and 1 tsp of baking soda for the sour cream. Tips: use frozen butter and grate it into the dry ingredients, mixing occasionally. Also, divide dough in half and flatten into a large puck the thickness suggested. Place into two greased/floured pie pans and cut like a pizza (without cutting all the way through the dough). Bake and break up into pieces. Both tips will help prevent over mixing, keeping the scones light.
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2 users found this review helpful

Biscotti Toscani

Reviewed: May 30, 2009
This is an extremely forgiving recipe! It's not very finicky about the amount of time spent kneading the dough. I used just almond extract, and brown sugar and lemon zest (I didn't have an orange). I topped it with a syrup of milk, brown sugar, almond extract, disorono and chocolate chips. I did cook and cool it for longer than suggested. Cheers!
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1 user found this review helpful

Scottish Oat Scones

Reviewed: May 19, 2009
Great recipe - I just used craisins and added about 1/4 c more for more flavor, snipping them in half to keep them current-sized. Easy trick: use 2 sticks of frozen butter and grate half of each into the dry ingredients before adding the wet stuff (the other half will melt in your hand). It cuts down on the amount of stuff you need to mix, thus less gluten.
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Classy Chicken

Reviewed: May 18, 2009
I've made this recipe about 5-6 times, and I always love it. I make it with a side of classic risotto (adding dill weed, minced sun dried tomatoes and the mustard to compliment the flavors of this dish). I don't have dijon, so I substitute 1/2 TB honey and 1/2 TB yellow mustard. I sub olive oil for the butter and skip the sour cream.
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Too Much Chocolate Cake

Reviewed: Mar. 22, 2009
The flavor is decent, but the pudding mix gave it a processed aftertaste. Also, it is a very dense, moist cake - almost like a brownie. I used egg whites & applesauce to cut back on calories/fat & baked at 325 as suggested by other reviewers. It's good, but it left something to be desired. I'll try adding some vanilla and/or butter next time and whipping the egg whites some.
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Satiny Chocolate Glaze

Reviewed: Mar. 22, 2009
Great, tasty frosting. I added about 1/4 cup cocoa powder for more chocolate taste and a dash of salt and cinnamon. It's easy to thin with more butter. Oh, I used natural unfiltered honey 'cause I didn't have corn syrup or standard honey, and it tasted pretty funky. Use the processed stuff.
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Risotto con Scampi

Reviewed: Dec. 14, 2008
Unfortunately for the submitter, this tastes a lot better without the vinegar.
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World's Best Scones! From Scotland to the Savoy to the U.S.

Reviewed: Oct. 5, 2008
This recipe is amazing! I used 1/4 cup pumpkin instead of the sour cream and added 1 tsp cinnamon. The suggestion of grating frozen butter into the dry ingredients worked wonderfully. Just have two sticks ready to grate, because the first started to melt in my hand. Also, I didn't bother with the egg wash.
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4 users found this review helpful

Pumpkin Seeds with Cinnamon and Salt

Reviewed: Oct. 4, 2008
This was different but tasty. I boiled the seeds for 5 minutes, strained them, then added the salt and cinnamon. There's no need for cooking spray as long as you use aluminum foil and stir every 5 or some minutes.
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17 users found this review helpful

Barley Chicken Casserole

Reviewed: Aug. 28, 2008
It's really good with a can of cream of mushroom soup. One suggestion, saute the mushrooms with the onions and a clove or two of garlic. It brings out their flavor and keeps them from getting too soggy in the casserole. I will definitely have this again!
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2 users found this review helpful

Beet Bundt Cake

Reviewed: Feb. 21, 2008
I love this recipe! I use only 1 c beets and 1 c grated carrots and/or zucchini. I find it helps hide the earthy aftertaste of the beets. Also, I use half whole wheat flour/half all-purpose, cut the sugar to 1 c, and I add 1 cup of chocolate chips.
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30 users found this review helpful

Bread Pretzels

Reviewed: Feb. 20, 2008
I like to substitute half of the flour for whole wheat flour and use 1 tsp brown sugar instead of white. Try dipping the pretzels in a baking soda bath (2 c hot water, 2 TB baking soda, then drain) before salting and baking. It helps give it an all-over browning. It definitely is a more "bready" pretzel than the traditional mall style.
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4 users found this review helpful

Mystery Chocolate Cake

Reviewed: Feb. 24, 2007
Very yummy cake. I subbed all the oil for a cup of applesauce, added 2 teaspoons of cinnamon and 2/3c dark chocolate chips. I think the cinn masks the somewhat overpowering earthy taste of the beets. Another recommendation is to beat the eggs well for a fluffier cake.
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20 users found this review helpful

 
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