JHolt Recipe Reviews (Pg. 1) - Allrecipes.com (11194548)

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Cinnamon Swirl Bundt Coffee Cake

Reviewed: Apr. 28, 2010
EXCELLENT recipe. I used bread flour and took the advice of others to whip sugar and butter first then add vanilla then go from there. I also split the batter into 3 levels and HIGHLY recommend using all the filling. It may look like a lot but as it cooks and the dough expands you need that much to cover. Trust me. Also, spray the bunt pan with buttter flavor cooking spray then sprinkly with sugar (white) for a sweet crust all around..uummmm just had it for breakfast today!
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Clone of a Cinnabon

Reviewed: Apr. 28, 2010
Try melting the butter, adding the brown sugar and cinnamon mixture then spreading on the rolled out dough. I use a spatula to smear it around, works so much better than dry ingredients dropping everywhere (maybe I am just a messy cook?). Also I cut the dough with a pizza slicer into 1 1/2 inch by 8 inch strips and roll individually not the whole dental floss gig..that never has worked for me (again maybe I am just a bad cook). Also I use a KITCHEN AID MIXER on the STIR level with a dough hook to mix it. I do use the bread machine (SAF instant yeast) with flour then add the milk in as the first step. Then let it rest for 10 minutes then add the rest of the ingredients (already combined in a separate bowl) and mix until the dough looks sticky and butter/sugar mix is distributed. (Sticky dough good, beat down tough dough bad) I use two 9 x 13 casserole pans and put 12 in each lined with wax paper so as soon as they come out I flip them onto a wax paper lined cookie sheet and peel of the wax paper (easy clean up). Make sure to roll the dough out thin enough (I like 1/4 inch) or else when it does its second rise you get really big rolls that pop the centers out as they cook. These are DELICIOUS!!! But if you are not good at making dough, practice! You need to let it rise enough to get the light airy soft texture that makes the Cinnabon famous. Also I like the Whipped Cream Cheese Frosting from this site better..the one listed is ordinary, not spectacular like Cinnabon.
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Bavarian Apple Torte

Reviewed: Apr. 25, 2010
I have made this countless times when apples come into season and LOVE the dessert as is! I do however love to make a crumble to go on the top 1/2 c. butter, 1/2 c. brown sugar, 1/2 c. quick oats, 1.2 c. flour (can be equal parts for any size batch really, I use it on pie too) and then look up the Rum Sauce on this web site..TO DIE FOR when you throw it all together! Tip: remove the sides of the spring form pan asap or else the sugar in the apples makes a cement that is near impossible to get off. SO YUMMY!!!!!!!!!!!!!!!!!!!!!!!!!!!
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