MIKE NORMAN Recipe Reviews (Pg. 1) - Allrecipes.com (1166741)

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Grandmother's Old Fashioned Butter Roll

Reviewed: Jun. 16, 2013
I have been reading the comments and pondering whether to use this recipe as the basis for an attempt to recreate what I remember as one of the most delicious and favorite dessert memories to come out of my late grandma's kitchen. It was, no doubt, one of the most requested items in our family. My grandma told me she recalled watching her mother make it when she was growing up in the hills of Kentucky in the 1920's. It was a childhood favorite of hers. There was no recipe, of course. Like most old country recipes, it was all by look, feel and generations of intuition. She has been gone for over three years now, and I would love to serve this to my dad on his birthday, as there are just so many memories attached to this in our family. I remember that she did not roll it up into a jelly roll shape. Hers were individual longer pieces folded over in the middle and spread out on a baking pan. She would spread butter, sugar and cinnamon and bake until they were nice and brown. I don't recall her pouring any liquid over it when it cooked. The sauce was served warm, on the side, in a big glass pitcher. So many of the comments I read on this recipe are coming from people like me, who are trying to reach back in time a pull out a very cherished memory. It is always amazing to me how much of a connection there is to food and some of our fondest memories. It can be a powerful and emotional link to our past.
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Authentic Cincinnati Chili

Reviewed: Jan. 30, 2011
Having lived most all of my life in the Cincinnati area, I am very familiar with the Cincy style chili. Skyline Chili was my chili of choice. For a long time I have hoped for a recipe which would replicate this area favorite. Well, with this recipe, I think my search has finally ended. I followed the recipe as outlined,except using allspice powder instead of berries and unsweetened cocoa powder instead of chocolate squares. I didn't overnight the beef in the fridge after cooking. I just carefully skimmed the fat from the top after giving it time to separate from the water. Giving it a taste a couple of hours into the cooking, I gave it a shake or two more of chili powder and a couple more pinches of allspice. And that was it. After the three hours of cooking and boiling a pot of spaghetti, I sat down to the truest reproduction of the "real thing" as I have ever had. If you try this recipe, be patient. You need the whole three hours of cooking to fully merge all of the flavors and to get that true Cincinnati Chili taste. As the recipe noted might be necessary, I had to occasionally add a little water during simmering to keep the consistency and to prevent it from sticking. If you do these things, you will be rewarded for your efforts. We priced a container of Skyline while in the grocery today and it was a staggering $6.89!! Never again will we have to spend this outrageous price for a great local chili taste. Many, many thanks for this recipe.
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