moononyx Recipe Reviews (Pg. 1) - Allrecipes.com (11518948)

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Buttery Soft Pretzels

Reviewed: Oct. 24, 2013
YUM! Some notes: Kneading bread is often most successful done by hand, imo. You can feel when the dough is right. Start with four cups of flour mix ingrediants in as directed. Just until it starts to form a ball and pulls away from the sides (think a messy knot not a smooth ball)Dump mixture onto a surface floured with a cup of flour sprad out knead mixture incorporating extra flour whenever it gets sticky for about 7-10minutes. Really get in there and grab and tear and push and fold. Depending on weather and altitude this may be enough. If the dough is not springy to touch and smooth add a bit more up to the 6 cups in the recipe. (Bread dough isn't desgned as a specific measurement what works for one person will not always work every time you can't just treat it like a cake). After kneading let it rise as suggested. One alternative to dipping pretzels is bathing them in the baking soda solution for 2 minutes (they get that really dark brown pretty color from this). Just let them soak and spoon the mixture up and over. When I picked them up I placed them in my hand with a paper towel on it to absorb some of the excess water (don't wrap it around just put the paper flat hold your hand flat put pretzel on flat hand for a second then move to baking sheet). I let them sit about 20 minutes then put in oven at 400 on middle and top racks for 5 minutes switched pans to the other rack baked 5 mins more. Moved to rack and spooned 3 tblspoons unsalted butter over all. To DIE FOR!!
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Chicken Pot Pie IX

Reviewed: Oct. 18, 2013
used a left over chicken breast doubled the sauce added garlic. Made mini's in muffin tins (used butter crust from this site) Cooked at 425 for 8 minutes yum! Sprinkled tops with garlic powder and removed them from cups immediately.
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Soft, Moist and Gooey Cinnamon Buns

Reviewed: Oct. 17, 2013
Fabulous! I used 1/2 pack of cook and serve vanilla pudding instead of specifically instant and it worked well. I also proofed yeast 1/2 the milk and sugar for 15 minutes. Then added the other wet ingredients and mixed in dry. I kneaded until smooth then let rise for 45 minutes. I then followed the rest of the directions cut at 1 inch intervals (this made 14 buns) I wish I would hve doubled the filling to get more ooey gooiness but still great. I placed my rols in 2 rows in 8x8 pans this let them rise until nice and big. Cooked for 15 minutes and the were perfect not raw in the middle. They do taste a lot like Cinnabon (that's where I think more filling would make it closer)I made a cream cheese frosting (2 cups confectioners sugar 1 stick butter and 8oz cream cheese with a dash of vanilla) for top. These are wonderful!
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Slow Cooker Chicken and Dumplings

Reviewed: Oct. 15, 2013
I think this an aproximation of chicken and duplings. While it is good if you are looking for traditional this isn't it. Just because it looks like creamy sauce doesn't mean it is. However this is still very good. I added two can of mixed veggies, substituted a can of cream of mushroom for one can of cream of chicken. Otherwise I left as is and it came out very bland. I seasoned with marjoram, paprika and a little oregano (would have added parsley but was out). I used JP biscuits dough fro this site chilled it for a few hours and added an hour and a half before done. (My crock pot was full but even with the extra cooking time biscuits were still a little doughy but I like that in a dumpling.)
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Extreme Chocolate Cake

Reviewed: Nov. 6, 2010
I needed a cake that would hold up being stacked 8 layers high. (Full not split). This cake literally took the cake. It was dense enough to handle being doweled and baked up beautifully uniform and even. I had no problem with it overflowing, but when I put it in my pans it only filled 1/2 full with 8" rounds so I am wondering if I have deeper pans then average. The butter cream frosting is wonderful ( I omitted the chocolate powder) and my R2D2 cake is a hit!
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Marshmallow Fondant

Reviewed: Nov. 6, 2010
Wow, I have never worked with fondant before, but I have to say this was fairly easy. I decided to melt the marshmallows in a double boiler added the water and vanilla just as they started to get gooey, and then just added the sugar direct to the hot pan and marshmallows. If you are using food coloring I would suggest making a batch of white first so you can understand the consistency before making food colored batches. The more liquid added the more sugar needed. The hints about adding color to the melted marshmallows rather then kneading it in were great. Also, Crisco THICK on the table with powdered sugar keeps it from sticking when rolling out and lets you get it on the cake very easily.
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