tjm Recipe Reviews (Pg. 1) - (11565191)

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Cream of Mushroom Soup I

Reviewed: Aug. 20, 2010
I follow the recipe exactly except I use unpasturized goat milk instead of the half and half. Makes an excellent sauce as well as a good hearty soup.
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Basic Rye Bread

Reviewed: May 23, 2010
Used whole wheat flour and added 2 tsp vital wheat gluten to help rise. Other than that recipe is the same. Good flavor.
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Light Oat Bread

Reviewed: May 9, 2010
This is my everyday bread I bake for use in sandwiches or dinner bread. The only change I have made to the recipe is to sub out the white flour with 1 cup rye flour and 2 cups whole wheat flour and olive oil instead of butter. Add 2 tsps of vital wheat gluten and bake as the recipe calls for. You may need to add a little more water and I suggest sifting the flour.
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1 user found this review helpful

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