miss.dani Recipe Reviews (Pg. 1) - Allrecipes.com (10912213)

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Pumpkin Pancakes

Reviewed: Oct. 8, 2012
Made it as is, just used apple cider vinegar in lieu of regular (I had no white vinegar). Turns out amazing every time! I add pecans as jack-o-lantern faces for some extra flavor, and a fun treat for the kids! I'm sure you could use raisins for families who can't have nuts.
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Quick and Almost-Professional Buttercream Icing

Reviewed: Oct. 29, 2011
Used this to decorate a birthday cake. Great for piping! Flavor and texture were great. I saved a bit for the white parts of the cake and added vanilla to the colored parts (fyi: vanilla will turn your icing light-brown).
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Happy Birthday Cake

Reviewed: Sep. 19, 2011
Excellent flavor, nice crumb (a touch more dense, but I like that), and so very moist. I always add more vanilla. I put "Whipped Cream Filling"(see recipe on this site) between layers, and decorated with a vanilla butter cream on top. Stayed just as moist and tasty for the next 2 days after the party. If you want it less dense, don't stir it as much. Just fold in stiff egg whites until JUST MIXED. Should turn out lighter.
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Oatmeal Blueberry Muffins

Reviewed: Sep. 7, 2011
Perfect amount of sweet for a muffin - you can really taste the blueberries. I added a tsp of vanilla for personal preference - but otherwise followed recipe - baked for 13-14 mins at 425. Yumm!!
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Butternut Squash with Onions and Pecans

Reviewed: Aug. 15, 2011
I was skeptical, but took a couple of reviewers' advice, added the ginger and coriander to the cooking onions, then a splash of apple cider vinegar to the batch when I added the squash. I also added a touch of cinnamon, and cooked it for 5 extra minutes with the pecans to blend the flavors a little more. I served it as a pasta dish with 1/2 c pasta to 1 c of this per serving. It was amazing!! I think next time, I will try it without the apple cider vinegar and cinnamon.
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Rhubarb Blueberry Muffins

Reviewed: Aug. 7, 2011
They aren't spectacular, but it's a good basic MOIST muffin recipe. I used 1 c fresh rhubarb and 1 1/4 c fresh raspberries. I also used a tsp of baking soda as suggested, and 1/2 c brown sugar and 1/4 c agave syrup. I think I'd add a ginger/cinnamon combo or a couple tsp of vanilla next time to add extra flavor to them. Also, if you find it too dense, you probably stirred the batter too much. Mix wet ingredients well, then carefully fold in dry, then berry/rhubarb. You'll get a lighter muffin this way.
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Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Jun. 7, 2011
Best cookie recipe ever! I used the suggestions of 1 1/2 c. flour and 1 tsp baking soda. I also only use 3/4 c. brown sugar and nix the white sugar completely - then add 1/2 c. more dark chocolate chips. I prefer a lighter sweetness in the dough so the chocolate flavor really comes through.
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Oven-Baked Caramel French Toast

Reviewed: Dec. 30, 2010
Fantastic! The texture you get is not crispy-toast-like, it's more like bread pudding - but definitely not soggy. Just be careful with the amount you put in, depending on bread type, and how dry your bread is in the first place. It's a great recipe to use if you have leftover baguette or pumpernickel. Use less liquid if using fresh, moist bread. I didn't have pecans (so no layers), didn't use extra spices, and didn't make the syrup for the next morning. I cubed leftover pumpernickel bread that had dried out, placed it evenly over the caramel sauce, then poured the milk/egg/vanilla mix on top until just damp (almost all of it). It turned out great!
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Miss Betty's Super Quick Dinner Rolls

Reviewed: Nov. 2, 2010
Fantastic! Scaled recipe for 6, used 1/4 c. whole wheat flour (the rest white), added 1 tsp garlic powder and 1 tsp rosemary to go with what we were having. Family loved them! Definitely a keeper!!
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Buttermilk Wheat Bread

Reviewed: Feb. 4, 2010
I use 1 1/3 c wheat flour and 2 c white bread flour. Turns out amazing every time - soft with nice crust - and lasts much longer than the recipes from the bread machine manual.
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Chocolate Pumpkin Cake

Reviewed: Dec. 13, 2009
I used the "healthy" suggestion of using only the pumpkin and devils food cake mix - and wow! You can't taste the pumpkin, but these are the best moist chocolate muffins ever. I baked them in cupcake tins for 40 minutes at 350 - until a toothpick came out clean - and they turned out great.
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No Bake Choco-Peanut-Oatmeal Cookies

Reviewed: Jul. 26, 2009
Loved them! BUT I cut the sugar in half, and added 1/2 c coconut and 2 1/2 c oatmeal instead of all 3 c oatmeal. I used other people's suggestions by putting in evaporated milk instead of regular, used smooth PB, and doubled vanilla. They were still gooey after over an hour in the fridge, but the taste is worth it!
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Banana Banana Bread

Reviewed: Sep. 11, 2008
I have a few banana bread recipes in the recipe box - but I found them to be soggy-moist or too dry. This recipe is perfect for those who want a nice moist bread, but not "soggy". Be sure to mix very minimally when combining the wet and dry ingredients (just until there's no white left from the flour), and you will end up with a great texture! Not too dense at all, and not overly sweet. I did half whole wheat half white flour, and added cinnamon, ginger, nutmeg, and vanilla as suggested by other reviewers. I also added 1 tsp baking powder, and it came out great. The only thing I found different was it took 40 mins at 350F to bake - my oven is brand new, so this may have something to do with it? I think I am tossing my other recipes aside, this one takes the cake! :)
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Chocolate Cakes with Liquid Centers

Reviewed: Jul. 24, 2008
Turned out perfect. Served hot with vanilla frozen yogurt - mmm!
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