bread maker baker Recipe Reviews (Pg. 1) - Allrecipes.com (11843869)

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All-Bran Chocolate Chip Cookie Bars

Reviewed: Aug. 7, 2011
Very good and healthy. I use less sugar and more bran. Use artificial sweetener if you like it very sweet.
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1 user found this review helpful

Very Simple Spelt Bread

Reviewed: Dec. 17, 2011
This came out very nicely, and I used poppy seed because thats all I had on hand. One thing, every time I make splelt bread it comes out looking like an alien is trying to escape from the pan, I don't know why that is.
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3 users found this review helpful

Overnight Blueberry French Toast

Reviewed: Dec. 22, 2013
I have been saving this recipe for a Christmas holiday opportunity. I forgot to start it the night before but decided to go with it anyway. I read through reviews to see if anyone else had done this, but didn't find any reference, it would be nice to have a search function on the reviews. I went boldly ahead, and used homemade bread that was a couple days old, a good solid bread. I spread the cream cheese on the bread and cut it up. I used twice the amount of blueberries and then added the mixture of egg milk vanilla over the top. Because I wasn't going to store in the fridge, I left it out on the counter for about 45 min or an hour with a plate over it and my teapot on top to weigh it down and force the bread to be more smooshed into the egg mixture. it looked like the egg was pretty well absorbed, and it baked up well. Since I used frozen blueberries I baked it 40 minutes then another 40 with the cover off. I made the sauce per instruction, and it all came out great. I will definitely try this again.
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Quick and Easy Vegetable Soup

Reviewed: Aug. 29, 2012
This soup is excellent, I made it in the evening for the next day but when I got home from work the next day it was gone! I followed the recipe pretty closely except (always something) I didn't have V8 juice so used 1 can tomato sauce. Also, didn't add salt with all the canned veggies, no need. The first time I made it without potato or celery, but second time I made sure to get some to get the full flavors. Both times, it was excellent and I will be making this many more times I am sure.
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Whole Wheat Beer Bread

Reviewed: Apr. 20, 2013
This bread is excellent, just as written. I think the reason there was a small percentage of people who didn't like it is that those are the same people who don't like whole wheat bread, period. It is something that one has to get used to if you grew up with white store bought super soft and sweet mush bread. This is so much better for you. I like to grind my own wheat (I get teased) so my whole wheat flour is very fresh. I like the idea of premixing this and wrapping up with a beer for Christmas gifts. What a great idea, I am definitely going to do that this year.
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Best Bread Machine Bread

Reviewed: Jun. 6, 2013
I had good success with this recipe, adjusting for a 2 pound loaf and adding a bit more salt (2 tsp total). I make a lot of bread but normally with a Kitchenaid mixer, and typically add a little oil. I never used as much as is called out in this recipe. I believe it is the oil that makes this work so well for the bread machine. I played around with my machine (and older model Toastmaster Bread Box was given to me) and couldn't get bread to work out too well, it was too dry and always concave on top. With this recipe the top was good and the bread soft. I will have to dig out my really old R2D2 model and see what I can do with that one!
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To Die For Blueberry Muffins

Reviewed: Jun. 1, 2014
I tried this following the directions as they are written, with a couple minor changes. I wanted to try my new silicon large muffin bakeware. The recipe came out well, the muffins were delicious. If you ever use silicon bakeware, keep in mind that recipes take longer because the heat is not contained as well as it is with metal or glass. But the contents come out of the pan with a breeze. I used frozen blueberries which added to the time as well. Fortunately I used temperature rather than time to determine done-ness (about 205 degrees). I ended up making another 15 minutes or so, and I also put the muffins on the top rack of the oven for a few minutes to make sure the top was crunchy and browned. All in all they were delicious, and done nicely (not soft or doughy in the middle). I only made a single batch because I was sure we would not want all those blueberry muffins tempting us (myself, husband and son)!
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