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Recipe Reviews 22 reviews
Liege Belgian Waffles with Pearl Sugar
Perfect!! Wanted to make some authentic Belgian waffles and this recipe was easy (as compared to some others I found on the internet). I had sugar cubes, so smashed them into little chunks the size of raisins, and it worked great instead of the pearl sugar. Nothing needed to be changed. Remember these are sweeter than normal waffles,and yeast gives them a moist yet crumbly texture- so don't expect it do be like an eggo waffle. Next time I will make dough in advance and refrigerate overnight so as to speed up the process in the am. One review said butter was too much- I disagree. It was perfect- again- these are real Belgian waffles so the excess butter when you cook them is normal. My waffle iron did get greasy, but I never needed to spray the waffle iron! I think the butter aided in having the sugar caramalize on the waffle. Again, can't compare it to the traditional American waffle. Even my kids agreed, no syrup needed. Next time I must make a fresh fruit topping for these. Also, I thought these were better when cooled- complete opposite of the "eggo" type. Can't wait to make these again!

10 users found this review helpful
Reviewed On: Oct. 16, 2011
French Butter Cakes (Madeleines)
Perfect recipe!! Whole family loved these delicate cookies. I bought my pan a year ago and finally made madeleines. Like other reviewer said, no need to by expensive non stick pan, grease and flour as directed and they pop out fine. I even greased and dusted with sugar instead of flour, worked great. These are authentic in taste, light and airy. If you want dense ones (like what starbucks sells), you can double the butter; but then you are really eating mini pound cakes, not madeleines. I had to beat the eggs/sugar mixture the full 10 minutes. I think this is the first recipe I reviewed that was 100% accurate and did not need one thing changed to perfect!!!

51 users found this review helpful
Reviewed On: Aug. 19, 2010
Pizza Dough I
Great recipe. Like others, I used olive oil instead of vege oil, and reduced the water a little. I always make ahead of time (in my bread machine on the dough cycle) and then refrigerate it for a few hours. It rolls out a lot better after resting in the fridge- it doen't "shrink" back when shaping it into the pizza. I make two pizzas out of this recipe because I like a thinner crust.

4 users found this review helpful
Reviewed On: Dec. 26, 2007

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