Julie-In-The-Berkshires Recipe Reviews (Pg. 1) - Allrecipes.com (11968428)

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Anadama Bread

Reviewed: Apr. 3, 2010
Yankee Magazine featured a recipe for Anadama Bread in the current issue so I looked online for other recipes and found this one. I liked the look of this photo much better than theirs which had much more cornmeal in it and looked like cornmeal bread. I have now made at least 6 loaves of this in the last month and I have 2 in the oven right now (oh, the delicious aroma!). One woman at our church soup and bread supper said she would PAY me if I would make her more...she absolutely loved it and several others have asked for the recipe! I LOVE the chewy, rich flavor and texture of this bread and it is now my absolute favorite ~ with cream cheese, it's dessert!!!
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Grandmother's Buttermilk Cornbread

Reviewed: Jun. 29, 2010
Delicious, buttery and moist! I used coarse ground cornmeal and soaked it in the buttermilk before adding it and it gave the cornbread a wonderful crunchy texture. As soon as it came out of the oven, my nephew and I had a piece each and then he had another for dessert! My new favorite for sharing with our cornbread-loving 89-year-old Dad!
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3 users found this review helpful

Irish Soda Bread in a Skillet

Reviewed: Mar. 22, 2011
The baking time on this is obviously a misprint. It takes much longer than 15 minutes to bake, more like 30 minutes at least, until it is browned, not just firm to the touch. Otherwise, it tastes good.
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Real Hummus

Reviewed: Mar. 1, 2012
Sounds good but to really make it 'from scratch' make your own tahini! Bob's Red Mill brand of White Sesame Seeds has recipes for both the tahini (made from the sesame seeds) and hummus on the package. Tahini is simply toasted white sesame seeds ground in a food processor with some olive oil. His recipe uses a 16 oz. bag of white sesame seeds and 3/4 cup olive oil. Toast the seeds in a single layer on a baking sheet in a 350 oven for about 10 minutes stirring a couple of times to prevent edges from becoming too brown. Remove from oven and let them cool for at least 20 minutes. Then pour sesame seeds into a food processor, turn it on and drizzle the olive oil into the seeds, processing until creamy (about 1-2 minutes). Makes about 2 cups and can be stored in the refrigerator for about a week. Enjoy!
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