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Amazing Spinach Artichoke Casserole

Reviewed: Dec. 26, 2011
This recipe had VERY good flavor! I just made it for Christmas dinner and everyone seemed to like it. However next time I make it I plan to make a few changes. I definitely want to reduce the spinach by 10 oz or so...and I want to add a bit of milk to the recipe. This casserole seemed very dry and took much longer to bake than stated due to that factor. I expected it to be a lot more creamy than it was. Like I said, the flavor was excellent, but the consistency was too thick for me. I'll post again once I try the changes.
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Best Brownies

Reviewed: Mar. 19, 2011
For those who say this is cake....you definitely overmixed it! I made these last night and they actually taste more like fudge than a brownie. I only used half a recipe of icing and added extra butter to make it more like glaze. They actually were not my favorite brownie...but they WERE very fudgy....so just be sure to hand-mix this batter, do not overbeat (do not use mixer) and then do not overbake, and you will have a very soft fudgy rich brownie.
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Sweet Dinner Rolls

Reviewed: Jun. 22, 2010
This is now my official rolls recipe for nice holiday dinners! PERFECT! Makes great cinnamon rolls too. I love how soft and buttery these are. I throw all the stuff into my kitchenaid, knead with dough hook, and then I divide into 16 sections (after rising) and make them a gentle knot...brush with butter....then bake. The recipe takes some time to rise so give it ample time...but wonderfully light and to die for!!!
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Simple Whole Wheat Bread

Reviewed: Jun. 22, 2010
This bread is absolutely amazing!!!! Soft, flavorful...oh man. Good stuff! I used my KitchenAid with dough hook to knead until it was still sticky but not sticking to the sides of the bowl, and it worked GREAT! I can't make this too often or I'll really be putting on the pounds!
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German Chocolate Cake III

Reviewed: Jun. 22, 2010
Great! I made it in 2-10" pans because I didn't have 3-9" pans and it worked perfectly. Also the icing recipe sets up just FINE, you just have to cook it long enough for the yolks to set up. I stirred it until it was at the boiling point and its perfect. Also with the 2 10" pans I had plenty of icing (one recipe) to fill the cake, top the cake, and put a thin layer to seal the outside of the cake. Delicious! This is a keeper. I'm a picky baker and I also have a cake business and I'm definitely adding this to my special recipe binder.
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1 user found this review helpful

 
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