SanMarGnd Recipe Reviews (Pg. 1) - (11343878)

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Cream Cheese Frosting II

Reviewed: Jun. 16, 2015
I love this icing, I've made it several times and it is always a delight. I do use confectioners sugar rather than regular sugar but that is the only change I make. I would like to address an issue that may be the problem for some who have made this and had a problem with it not being stiff enough. You must use Heavy cream, not whipping cream. There is a difference between the two. Heavy cream or it may be called heavy whipping cream has more butter fat in it, at least 36% and hopefully 40% or more. It is that extra butter fat in the cream that makes good whipped cream for desserts. Another thing that I do when whipping the cream is put a bowl inside of a larger bowl into which I have put ice. That keeps the bowl very cold when whipping the cream. Whip the cream until stiff peaks form, but does not taste buttery. It won't take long. Then whip the cream cheese sugar mixture, while the whipped cream is still sitting in the bowl that is sitting on the ice. After whipping the cream cheese, lighten it up with a large spoonful of the whipped cream before folding in the rest of the whipped cream.
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Baked Pancakes

Reviewed: Feb. 21, 2015
It is fun to make and tastes delicious. We use a cast iron pan rather than a pie tin. It is also very good sprinkled with blue berries before baking.
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7 users found this review helpful

Strawberry Bread

Reviewed: May 10, 2014
I made this according to recipe, mine came out much heavier than I would like, I also felt the cinnamon was way too much. I will make it again and omit cinnamon, cut back on oil and add vanilla. Then let you know how that comes out.
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Cake Mix Cookies IV

Reviewed: May 30, 2013
This is such an easy go to recipe for fast cookie making. I used BC super-moist yellow cake mix, 1 mashed banana, 1 egg about 1T of oil and 2 T orange juice, added 1/2 c chopped walnuts,1/4 c mini chocolate chips, 1 tsp. vanilla, 1/2 tsp. banana extract and some cinnamon to the mix. A nice, but light sort of banana bread type taste. I didn't use much oil because of the mashed banana. I used the large side of my melon baller for scooping the dough, did not flatten them, baked them for 9 min. Yum Yum!
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Hawaiian Bread II

Reviewed: Oct. 30, 2012
I have made this bread several times. I usually make a scaled down version so that it fits into my ABM. I wanted a taste that would be similar to a sweet bread recipe I have from Finland. I make the following changes, I add 1/2tsp salt and instead of ginger I use 1/4 to 1/2 tsp of cardamom. That change in spice while still using vanilla makes such a difference. I still use the pineapple juice. Though my original Finnish bread does not. I just let the machine do the work using the sweet dough setting, then I remove the dough, punch it down and divide it into three parts, I roll each part into a long rope and then braid them together. I then place the braided bread into a longer loaf pan, let rise again, brush with egg white/water mixture and bake for 25 min. My family loves this bread. For an extra sweetness you can brush it again after baking with a water/sugar mixture.
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Slow Cooker Chicken Marrakesh

Reviewed: Oct. 16, 2011
My son and husband loved this, I didn't have tumeric so instead of cumin and tumeric I used garam marsala, added a bit more cinnamon and the parsley, salt and pepper. Like others have suggested I am going to use thighs next time as I felt the ckn. breast was just a bit dry. Otherwise we really like this easy delicious meal.
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4 users found this review helpful

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