Mary Thrasher Recipe Reviews (Pg. 1) - (11937233)

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Mary Thrasher




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Pizza Dough I

Reviewed: Oct. 14, 2013
I go back to this recipe time and time again. The only changes I make are sometimes I use bread flour (when I have it on hand) , let it rest for ten minutes while I prep my toppings and pat into a well oiled pan. I bake at 400 for about 20 minutes. This makes the crust light and crispy and buttery. I also live in a humid sea-level climate and have a gas oven so this may not work for all but I get rave reviews whether I tweak it slightly or leave as is. No need to let it rise for an hour. That's not what this recipe is for! Awesome recipe. Highly recommended.
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Clone of a Cinnabon

Reviewed: Sep. 11, 2011
Made these this morning and they were fantastic. Upon the suggestion of others I made the rolls last night and refrigerated them, put them in a cold oven set to 350 degrees and baked for 30 minutes. I inverted them onto a plate right away to let the filling drip back in, frosted while warm, and they were fantastic. It is a great option for a morning with company because it only takes 30 minutes to bake in the morning and you can spend less time in the kitchen and more time with your guests. My neighbor even came over this morning to check them out when he smelled the cinnamon coming from the kitchen! I was actually out of vanilla so I used 1/2 tsp of hazelnut rum and that worked out fantastic. It added a little nutty flavor to the frosting. I know I will be prepping these again the night before Thanksgiving to bake up Thanksgiving morning when I have a house full of people to feed!
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