Adventurous Recipe Reviews (Pg. 1) - (10833820)

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Clone of a Cinnabon

Reviewed: Jul. 24, 2007
Just to add my applause to the list - these were fantastic! I also made by hand (no bread machine), and used a quick-rise method - placed the dough in a warm oven for 20 minutes, then when baking, started the oven on a very low temp for 5 minutes (150 F) and then cranked it up to the right temperature for 15 minutes. Amazing! I also used vanilla/cinnamon sugar and dark brown packed sugar for the filling. enjoy
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6 users found this review helpful

Slow Cooker Stuffing

Reviewed: Sep. 18, 2009
I have played around with this recipe a few times - since I am making it for Rosh Hashana I added some chopped Granny Smith apples in place of the celery and through in some pecans. In the past I have added pine nuts or roasted chestnuts - both of which add some interesting flavor.
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5 users found this review helpful

New Orleans Chocolate Bourbon Pecan Pie

Reviewed: Dec. 26, 2009
This was a huge hit at my Thanskgiving dinner and was the first pie to be finished. I found myself licking the pie-server afterwards because I hardly got any! Its tough being the hostess.
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2 users found this review helpful

Mini Cheesecakes I

Reviewed: May 17, 2010
I adapted this recipe since I'm on the South Beach Diet. I used ground pecans instead of crust. And Splenda instead of sugar. Came out delicious! This is a very versatile recipe. (I made 1/2 the batch normal, 1/4 low carb, and I even made a soy version for my dairy-allergic daughter)!
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2 users found this review helpful

Maple Banana Bread

Reviewed: Nov. 23, 2006
I couldn't find my loaf pan so I made these into banana muffins. Fill your muffin tins (with liners) only 1/2 way, as they expand! I baked it for about 15 minutes, at the recommended temperature. I also skipped the maple extract (didn't have any on hand) and added 2 teaspoons of vanilla sugar, and cut back a wee bit on the syrup (to compensate for the added sugar). Divine!
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12 users found this review helpful

Sour Cream Coffee Cake

Reviewed: Dec. 26, 2009
Definitely did not fill a 9X13 pan (or it did after it was baked, but made it very hard to spread 2 layers). Did not care much for the taste.
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3 users found this review helpful

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