cookingranny Recipe Reviews (Pg. 1) - Allrecipes.com (11223547)

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Rum Raisin Bread

Reviewed: Apr. 2, 2011
Great way to use those dried-up golden raisins that got lost in the back of my cabinet. Soaked them in rum for a couple of days, nothing left to drain. Most delicious raisin bread we've had in ages! Moist, tender, just yummy. Used half white whole wheat flour and half bread flour, ended up adding a few T. more to tighten up the dough. Also don't keep heavy cream on hand so used yogurt. Once dough raised in bread machine, took it out, patted into a rectangle, spread w/butter, sprinkled w/sugar and cinnamon and some chopped walnuts, rolled it jelly-roll style, let rise again and baked it in the oven @ 350 degrees, 30 min. Perfection!
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Bread Pudding II

Reviewed: May 10, 2011
We made this recipe in my FACS class as a way to use leftover bread, milk and eggs from another cooking project. Most of the kids had never heard of bread pudding, but now they all want the recipe for their cookbooks. Easy and delicious. We drizzled a little caramel sauce on top and used cinnamon apple bread instead of white bread, no other changes, it was perfect!
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Radish Top Soup

Reviewed: Jun. 19, 2012
Made the recipe as written, using only the most tender radish tops from the last of my spring radishes so it wouldn't be bitter. Also I didn't have chicken broth so used veggie broth instead and added sprigs of sage, thyme and rosemary for a little flavor punch as the soup was cooking. The cream really makes the dish silky, my other choice would have been to use evap. milk, but not being afraid of a little cream I went for the indulgence. I will keep this recipe as one of my spring dishes! Reminds me of a fresh pea soup.
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Amazing Cocktail Sauce

Reviewed: Jun. 16, 2013
Excellent recipe. It took less time to mix it up than to assemble the ingredients and tastes much better than any bottled I've had. A definite keeper!
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Stovetop Granola

Reviewed: Jul. 7, 2013
I love all of the wonderful suggestions for this recipe. It took me longer to decide which version to make as to prepare it. I stuck with the totally stovetop method because it's July and too hot for turning on the oven! I used all ingredients listed, also added a quarter cup each of wheat germ, flax meal- at the end, and chia seeds - love the crunch! Also threw in coconut, walnuts and extra dried fruit by the handful, vanilla and almond flavorings, and finally an extra cup of oatmeal because I knew it would be too sweet for us. The result after five minutes of stirring was heavenly! Thanks for the inspiration, this recipe is a keeper.
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Apple Pie Filling II

Reviewed: Oct. 26, 2013
Filled my 10 qt. stockpot heaping-full with peeled apples (sprinkled them with Fruit Fresh between layers to keep from browning), then divided between two pots so I could stir as they heated. Added 5 c. sugar (divided - plenty for my sweet apples) and brought to a boil. Next put in 3/4 c. tapioca, 2 T. cinnamon and 3 T. lemon juice and dumped both pots together for the final boil. This made just over 7 quarts. Second batch: to the above proportions, put 1 1/2 c. water in each pot with the sugar/apple mixture, creating a beautiful sauce...for those of us who like a juicy pie!
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