grammy of 3 Recipe Reviews (Pg. 1) - (11693947)

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Buttermilk Pound Cake II

Reviewed: Mar. 20, 2014
I have many pound cake recipes, some from southern family members who were known for their pound cakes, and my family loves them. I am considered a very experienced baker. I followed this recipe as written,with the only exception being that I added lemon and orange zest along with the flavorings. The little extra citrus just adds a fresh clean taste to cakes of this type. I also agree that a key to many good bake goods is to beat the butter and sugar for, at least, five minutes until it looks yellow and creamy. It only took 65 minutes in my oven when baked in a bundt pan and I didn't check it until 1 hour had passed. Keep in mind that ovens do vary and cooking times may not always be exact. I topped mine with a 10x sugar glaze using gran mariner. Just drizzled lightly over warm cake. Also good with lemon glaze, using real lemon juice and zest, or orange zest and juice. This slight tartness might counteract some of the sweetness others don't prefer. We thought this cake was wonderful!
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Sugar Cookies

Reviewed: Mar. 10, 2012
was looking for a quick, simple sugar cookie that did not need to be rolled out thinly as my current family recipe does and.......this recipe filled the bill. i use all butter in my family recipe, have to chill, roll very thinly, and decorate . with this cookie, i followed the recipe exactly,used a cookie scoop to make the dough balls that i rolled in my hands to warm the batter and to make the cookie ball smoother, rolled in sanding sugar (better texture and taste ), used a glass to press cookie thinly, and baked. what i got was a crisp cookie that tasted very good and satisfied everyone. worth the small amount of time it takes to make!
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Italian Bread Using a Bread Machine

Reviewed: Dec. 6, 2010
I use my bread machine very regularly, especially in the winter, so I have accumulated many recipes; this one is excellent. I have other recipes using the bread machine from beginning to end, but this one is so easy and the results are so perfect, it's worth the extra minutes to complete by hand since the machine does all the hard work. The soft density of this bread with its shiny, slightly crisp crust is better than store bought. I am making it again today since everyone ate it all on Saturday with their lasagna. I did use bread flour, out of habit I guess, but it's good to know all-purpose can also be used. Thanks for this recipe!
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Downeast Maine Pumpkin Bread

Reviewed: Nov. 6, 2010
I make breads all the time and I have a great family "tasting team" who know good sweet breads when they taste them. This one was rated a 5 star keeper! Made 5 minis, baked 48 min. Next time I will combine brown with the white sugar, add nuts & maybe dried cranberries to some loaves. They will make great holiday gifts, perhaps with a cranberry preserve. Yum, thank you Laurie.
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Halloween Popcorn Pumpkins

Reviewed: Nov. 1, 2010
Only change was 1/4 c butter, no nuts (allergies)& adding about 12 caramels. My granddaughter and I had a great time making these for a party she was attending. I dipped pieces of "sticky" popcorn in green sanding sugar for leaves by the stem and used black icing for faces (see photo). Placed them on a large orange serving tray in decorated cupcake papers and put candy dipped pretzels with Halloween sprinkles in a Halloween cup in the center for a fun & sweet display. Adorable, loved by the kids as well as adults. Next time I would decrease the candy corn. Thanx
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