008cats Recipe Reviews (Pg. 1) - Allrecipes.com (11160233)

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Deep Dark Old Recipe Bran Muffins

Reviewed: Mar. 4, 2010
I am really enjoying this for the second time - right now! I used spelt bran; let any bran soak for a few minutes in the bowl of wet ingredients so it's nice and moist coming out of the oven. I also used a buttermilk/yogurt combo, and a healthy oil because I hate measuring solid shortening. If you are not a bran muffin purist (mine is in a loaf), I recommend adding an additional cup of dried fruit (apricots, prunes) and nuts. Oh, and I like molasses so I increased to 1/3 cup. Good!
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Chili Bread

Reviewed: Mar. 1, 2010
I really loved the spices - I increased them and toasted cumin seeds - but the actual bread crumb was not up to par. I will probably transfer the spices over to another bread recipe.
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2 users found this review helpful

Springerle IV

Reviewed: Jan. 20, 2010
I thought Springerles would be only a childhood Christmas memory for me until I found this recipe - they taste EXACTLY as I knew them, and they are surprisingly easy to make! I found that the dough could be chilled for longer periods with consistent results for busy cooks. I used a cat cookie cutter as I do not have any molds; the cut cookies "rested" overnight on parchment paper for easy removal. Also, I used a spray mister to quickly wet the backs before placing on a greased and seeded sheet. My friends wholeheartedly shared in my enthusiasm by exclaiming how exceptional the "puffy cats" were, which caused the need for multiple double batches! Will get online to purchase down molds for next year. It was the highlight of my Christmas, thank you very very much!
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Lima and Navy Bean and Ham Soup

Reviewed: Jan. 14, 2010
I've been lurking Allrecipes for a while, but must come out of the closet to say how much I love this soup! I used dashes of tabasco instead of cayenne, and the kick I got over the complex flavours was fabulous! One suggestion: to control fat and salt, I blanched my meats (cold water to cover, bring to boil and simmer for 5 min) and did not need to skim off fat before serving (I used a hunk of cottage roll instead of ham as that is what I had available). The sausages were firmed up by blanching, and I cut them into round slices without taking the casing to brown. Sausage slices bobbbed up in the broth enticingly. It was like heavenly Cassoulet in a bowl!
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7 users found this review helpful

 
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