The Purple Baker Recipe Reviews (Pg. 3) - Allrecipes.com (12114953)

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Granny Kat's Pumpkin Roll

Reviewed: Nov. 28, 2011
While my pumpkin roll did not turn out exactly like the picture, it was still delicious. I used 1 tsp. cinnamon, 1/4 tsp. each ginger and nutmeg, and 1/8 tsp. cloves instead of the pumpkin pie spice. I used a 10x15 jelly roll pan. To prevent the cake from sticking, I lined the pan with parchment paper and sprayed everything with pam. The pumpkin roll may have browned a bit too quickly because I used a nonstick pan, so I'll decrease the temperature to 350 degrees next time. I filled it with whipped cream cheese frosting from this website- delicious! The roll did take a very long time to cool (2+ hours), so when I filled it, it was still a slightly warm. The filling did become a bit runny, but still held the roll in its shape. Make sure you refrigerate the filling before rolling it up!
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Whipped Cream Cream Cheese Frosting

Reviewed: Nov. 27, 2011
Tastes excellent! I only used 4 oz. cream cheese and 1/2 c. whipping cream. I used half powdered sugar and half superfine when I ran out. Still was great!
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Original Nestle® Toll House® Chocolate Chip Cookies

Reviewed: Nov. 11, 2011
I love this cookie recipe, but I decrease the salt to 1/2 tsp. and add at least 1/4 c. flour. Otherwise, the cookies are as flat as tortillas. I also let the cookies cool on the baking sheets so they'll be nice and chewy. Also, take the cookies out at around 9 minutes- the centers will look raw, but they cool to a moist, chewy center! UPDATE: I now always add about 1/4 c. flour- this prevents the cookies from being too flat, but still leaves them nice and chewy!
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Pumpkin Pie Spice II

Reviewed: Oct. 30, 2011
Works perfectly!
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Roasted Pumpkin Seeds

Reviewed: Oct. 30, 2011
Delicious! I baked at 275 degrees and used canola oil instead of butter.
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3 users found this review helpful
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Toasted Pumpkin Seeds with Sugar and Spice

Reviewed: Oct. 30, 2011
These were addicting! I baked them for 1 hour at 275 until they were crispy. I followed the direction except for reducing the sugar in the spice mixture by 2 Tbsp. I think there was still too much grainy sugar on the seeds; next time I might just add everything in the pan so it actually sticks to the seeds.
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McCormick® Gingerbread Men Cookies

Reviewed: Oct. 22, 2011
These were good, but I definitely recommend doubling the cinnamon.
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Oatmeal Pancakes II

Reviewed: Oct. 22, 2011
I enjoyed these. We doubled the recipe and used only 1/4 tsp. baking soda and put 1 Tbsp vinegar in 1 1/2 c of the milk. We also used only 3 Tbsp oil and no salt. I sprinkled cinnamon on some and pecans on others; they were all delicious! These are pretty plain, but regular pancakes have just as much flavor, so people who complain probably haven't tasted real pancakes.
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1 user found this review helpful
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Harvest Pumpkin Cupcakes

Reviewed: Oct. 16, 2011
These were delicious! I used 2 tsp cinnamon, 1/2 tsp. ginger, 1/2 tsp nutmeg, and 1/4 tsp cloves instead of the pumpkin pie spice. I also used half brown sugar and half white. I also added a teaspoon of vanilla. I made plain cream cheese frosting, cinnamon cream cheese frosting, and this orange cream cheese frosting. All were delicious! This recipe produces white frosting, so I added orange food coloring. Beware: Baking time was around 15 minutes, not 30!
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Downeast Maine Pumpkin Bread

Reviewed: Oct. 10, 2011
Delicious! I usually use applesauce instead of oil, but this time I didn't have any. I replaced the water with milk and increased the ginger to 1/2 tsp. I also used a cup of white whole wheat flour. I got 1 loaf and 12 muffins (baked for about 15 minutes) out of this. They were so moist and rich in flavor, but I might like Pumpkin Bread IV more because it has a stronger pumpkin flavor.
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3 users found this review helpful
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Rich Chocolate Frosting

Reviewed: Sep. 23, 2011
Excellent! I made an eighth of this recipe and used it to frost 15 cupcakes. It's delicious! My search for the perfect chocolate frosting recipe ends here!
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4 users found this review helpful
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Cream Cheese Frosting II

Reviewed: Sep. 18, 2011
The best cream cheese frosting. I halve the recipe and use it for red velvet, carrot, and coconut cupcakes. I even add a few teaspoons of maple syrup and use it for maple cupcakes!
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Focaccia Bread

Reviewed: Sep. 9, 2011
This was a big hit! I proofed the yeast in warm milk (not water) with the sugar and after about 10 minutes added it to the flour mixture. I used 3/4 c. whole wheat flour and olive oil instead of vegetable. I let it rise, punched it down, shaped it, and let it rise again. I sprayed it with olive oil and grated Parmesan cheese over it. It was done in 10 minutes. Delicious! It also works well as a pizza crust.
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Fruity Couscous Salad

Reviewed: Sep. 6, 2011
A good start, but the cumin did not work with this recipe. I put only half a teaspoon and it overpowered everything else. I left out the apricots and scallions but added two shredded carrots.
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Favorite Corn Bread

Reviewed: Aug. 29, 2011
We use this recipe every time and it's delicious! Use oil instead of shortening, only 1 egg, and bake at 400 degrees.
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Basic Crepes

Reviewed: Aug. 28, 2011
Using a crepe pan is the easiest way! I used 1 1/2 c. milk and no water.
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2 users found this review helpful
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Sticky Buns

Reviewed: Aug. 26, 2011
These were delicious! I halved the recipe and made them in a bread machine. I shaped them and refrigerated the rolls over night. They didn't rise as high I as would have liked, but I cut wider and shorter rolls and got 12, which I fit into a 12x9" pan.
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1 user found this review helpful
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Pie Crust IV

Reviewed: Aug. 23, 2011
Very light and flaky! I made mini apple pies and baked in a 450 degree oven.
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Microwave Popcorn

Reviewed: Aug. 18, 2011
Fantastic! I sprayed the kernels with Pam butter spray before popping.
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2 users found this review helpful
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Soft-N-Fluffy Hamburger Buns

Reviewed: Aug. 15, 2011
Great taste, but I recommend putting the balls of dough close together so they don't flatten too much. I removed them from the oven when I thought they were done rising, but they started to sink! So in the end, they didn't rise as high, but were still light and fluffy inside. I used milk instead of water and added an egg white. I left out the vital wheat gluten.
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Displaying results 41-60 (of 108) reviews
 
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