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Recipe Reviews 5 reviews
Banana Sour Cream Bread
Fantastic, moist, dense and flavorful. Made 3 loaves in two days and handed out a couple recipes as a result! I cut the recipe in half the first time and the second loaf had crumbs left by that evening! Texture is not cake-like...more like a gourmet cafe slice and the topping really finishes it off. I lined my baking pans with parchment paper to help with a tendency to over bake as well as to get a clean loaf and nice presentation. The overhanging paper also 'secured' any loose topping but with pressing it into the batter just a bit, that wasn't a big problem. Even used frozen ripe bananas and it worked great.

2 users found this review helpful
Reviewed On: Nov. 11, 2011
Fluffy Pancakes
Excellent, easy, light and fluffy is right! Whether you use real buttermild or 'soured' milk as the recipe states, you can't go wrong. Might want to give the milk a stir after adding the vinegar but it's not necessary; might be 'clumpy' when pouring though. The addition of a teaspoon of vanilla is an added treat and you'll want to make sure to double the recipe (they reheat well if there's any left.) The thick, airy batter makes it look like there's a lot in the bowl but using a 1/4 measuring cup as my batter dispenser (I got about 14-16 smallish pancakes out of a double-batch), it doesn't take long to empty. They'll be disappearing faster than you can make them!

1 user found this review helpful
Reviewed On: Nov. 11, 2011
Ice Cream Cake
I made 2 nine inch round cakes. When removed from their pans to cool, I lined one of the cleaned cake pans with plastic wrap and filled it with the ice cream we were going to use with the cake. After letting it harden in the freezer, it was easy to remove from the pan with the plastic wrap. I assembled the perfectly shaped layers with no problem!

58 users found this review helpful
Reviewed On: Aug. 11, 2011
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Cooking Level: Professional
About me: My husband and I are avid scuba enthusiasts, and… MORE

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