Santuzza's Chef Recipe Reviews (Pg. 1) - (11075147)

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Dutch Almond Boterkoek

Reviewed: Dec. 10, 2009
My workplace was having an ethnic Christmas food day and I made these Dutch Almond Boterkoek bars (cutting them in half to further feed the masses), and they went faster than anyone else's items. Several people asked for the recipe afterwards. I followed this recipe exactly, only using sliced almonds on top instead of slivered. I did have to cook them longer than stated in the directions, more like 45 minutes. I just watched them closely after 30 minutes and when I saw a slight browning I pulled them from the oven. They probably had to bake longer because I used a 9x9 square baking dish and therefore were a little thicker than they would have been otherwise with the baking dishes suggested. I plan to make these again very soon and I think I may try pecans this time. These treats are a big hit!
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Welsh Tea Loaf

Reviewed: Dec. 10, 2009
I made this tea loaf for work and the comments were excellent! I followed the directions exactly and the 2 loaves came out so moist and just the right amount of sweetness for my taste. It's a very simple recipe to follow. I did have the bake a little longer than suggested, but after 55 minutes I just did the "toothpick test", and after an additional 10 minutes the loaves were perfect! Thanks!
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Una's Cheddar Beer Bread (bread machine dough cycle)

Reviewed: Dec. 15, 2009
I've made this recipes twice now, and about to make it again this week for a Christmas Holiday gathering at work. The previous two times these loaves have been a great hit with everyone. These loaves are devoured quickly! After enjoying a slice or two at one sitting, it's only a short time later you'll be fighting the urge to grab another slice (or two). The bread is THAT good! Both times I've made this recipe I've followed the recipe as written with no alterations, and both times the loaves have came out perfectly. I use a heartly stronge beer, "Red Pony". I love the flavor of this bread! ...can't wait to make it again this week, (and keep one of the loaves for myself!). Thanks for the recipe.
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Amazingly Easy Irish Soda Bread

Reviewed: Oct. 7, 2010
Over the past year I've made this bread 3 times and it's come out perfect each time. It's SO good! I've followed the recipe as written (but used butter instead of margarine, and just watched the final minutes of baking after 50 minutes, then performed the "toothpick test", adding a few more minutes in the oven when necessary). This last time I baked this bread I did add 1/2 cup of raisins. Previously I didn't add anything as an additional ingredient. With or without raisins this bread is so addictive you don't need any kind of spread on it, just eat it as it is! This is an excellent bread to go along with and dip into a hardy stew or soup. It's a great bread to accompany a salad. Thanks for posting this recipe!
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Hearty Split Pea Soup

Reviewed: Jan. 21, 2011
I made this in the crock pot a week ago, doubling the receipe so I'd have more than enough to satisfy my appetite in the evenings during the work week. I did substitue a couple cans of chicken broth for the receipe's water amount. This was a very delicious soup! Great comfort food for a cold Michigan winter.
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Plum Blueberry Upside Down Cake

Reviewed: Jul. 30, 2011
This was my first time making an upside down cake and it turned out amazing! I did add 1/2 tsp. of cinnamon to the cake batter and because I didn't have any plums I used fresh peaches along with fresh blueberries. I had to increase the baking time to an approximate total of 65 minutes instead of the 40 minutes as was stated before I was satisfied with the results of the toothpick test. This is a keeper! Thanks!
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