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Chocolate Chip Pancakes

Reviewed: Jun. 7, 2010
I'm a TERRIBLE pancake maker. And I mean TERRIBLE!!! I can't even make the ready made pancakes and not have them turn out rubbery. One time - I made buttermilk pancakes for a work meeting - put them on the electric skillet right there in the meeting... The laughter followed me around for years - they couldn't even cut them with their forks. So - now that you know how terrible I am at Pancakes. Let me tell you how EXCELLENT I think this recipe is. I've made them 4 time and only discovered this recipe 3 weeks ago. Everyone has thoroughly enjoyed every bite! I only made minor changes - I mix the batter and then separate in to two different bowls being very careful not to mess with the batter too much or it loses that fluffiness when cooked. I then mix in the chocolate chips (half what's called for) in one bowl and nothing in the other. I don't like chocolate chip pancakes so it's plain for me. I mixed teh chocolate chips in as whenever I tried to do it as the recipe suggested they wouldn't quite mix well with the pancake. I've had 10 different people try w/the chocolate chips and without and they were thrilled with the results! 1 note - many of them loved to put peanut butter on the chocolate chip pancakes.
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9 users found this review helpful

Rhubarb Sour Cream Pie

Reviewed: Jun. 7, 2010
This is an excellent pie. I've gotten nothing but rave reviews after baking it. I only made minor changes - I see that most the reviews cut back on the sugar which I definitely understand - if you are a rhubarb liker/lover. I myself am not a rhubarb liker/lover! I find it too tart. So - I diced the rhubarb (only need about 3.5 cups) and used 1/8 cup of the sugar called for to toss with the rhubarb 30 minutes before cooking. I add more ingredients for the crumble topping as peole tell me it's to die for - this gives it a thicker top crust that people are crazy about. I usually have plenty of filling left over so I usually cut up some strawberries and make turnovers with the filling - people enjoy that as well. One quick word of caution - be careful you don't overfill!! I did it the first FOUR times I made this pie.. I couldn't help it - it was so good! Now I have more restraint, but those first 4 times the outer crust fell off and filling bubbled over the edge on to the baking sheet making it difficult to clean. Good luck and trust me - people will LOVE this pie!!
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0 users found this review helpful

Pecan Tassies

Reviewed: Jun. 7, 2010
I've been making these for a few years and people absolutely adore them. A few tips - sometimes you'll get a small crystallized disc of brown sugar on the bottom after completely cooled - this can be rectified by either adding more pecans to the filling or by making sure you aren't cooling them too quickly. This recipe always yields more than 60 for me - I like the dough thin around the inside of the mini muffin pans so I usually yield closer to 74 - 78. In addition, be sure the dough at the bottom isn't too thin or else the filling will seep out and stick to the bottom of the pan. Good luck - people really enjoy these and they look great!!
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11 users found this review helpful

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