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Good Old Fashioned Pancakes

Reviewed: Jan. 13, 2013
These were outstanding. Made as directed with servings increased to 12. Too lazy to measure 1.5 eggs so used a full two. Let batter sit waiting on bacon to cook and to go referee children, came back 15 Minutes later to a very thick batter so added 1/4 cup of milk, mixed and cooked. My hubby, the pancake snob, pronounced them delicious. Kids gobbled them up as well. Will make again, might play with adding vanilla but then again maybe not since they rocked as is. One note...my family can chow some pancakes which is why I increased the recipe. Eight servings would have been plenty; this recipe makes large cakes. We each had a couple, the dog got one that got too brown (more refereeing) ad we still had leftovers.
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Blender Hollandaise Sauce

Reviewed: Feb. 28, 2010
This was really good considering I wanted it in a pinch. Used real lemon juice and did the whole thing in a 6" storage container w/my immersion blender. Reheated ok as well. Very thick. Someone mentioned that they skipped the dijon b/c they didn't like dijon. There's not enough dijon to register a dijon taste.
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Soft Molasses Cookies V

Reviewed: Dec. 22, 2009
The only thing I would say keeps these from being a five star is the mild ginger taste. It's subtle if you're looking for a punch of ginger. That said these rock! I completely blew off the chilling of the dough, used two tablespoons to make tablespoon sized "balls," then ran water over the back of a teaspoon, gave them a donk and sprinkled raw sugar over the tops. To test fate I jammed 20 on a baking sheet at a time to speed up the process. I also threw a big bag of white chocolate chips in the batter after the flour was incorporated. Will use less of the chips next time, a bit more spice (maybe an apple pie blend or a bit of clove). Easy, easy and a nice addition to my Christmas baking.
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Sweet Dinner Rolls

Reviewed: Nov. 26, 2009
I used K Praper's instructions on how to make w/no bread machine. I rarely make bread so I was hesitant when I saw the dough, kneaded the dough and then rolled into ropes to make knots. My bet was I'd have some attractive-looking rocks of cooked dough because the dough seemed tough and heavy and didn't knead into a really smooth dough--I overdid the flour and could have used 1/2 a cup or so less. And I thought the risings, particularlly the first, didn't rise much at all. I also did a terrible job of making even-sized rolls--some ended up twice the size of others. I was so worried I made another recipe (one of the quick recipes) as a back up. Totally unnecessary--these were wonderful. Best when out of the oven of course but fine heated up. Husband just ate one cold out of the leftovers and mentioned how good they were. Used a silpat and kept oven heat lower to 375 (oven bakes hot), done in 20.
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