VeggieKnitter Recipe Reviews (Pg. 1) - Allrecipes.com (12905048)

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Crusty White Bread

Reviewed: Mar. 7, 2012
We've sampled several of the white bread recipes on this site and so far we like this one the best. It's great for toasting.
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Pizza Dough III

Reviewed: Feb. 15, 2012
Used this recipe as a starting point. I substituted 3/4 cup of semolina flour and 1 1/4 cup a.p. flour for the bread flour. The dough was sticky so I added an additional 1/4 to 1/2 cup of a.p. flour. I added some Italian seasoning, garlic powder, and onion powder for extra flavor. I pre-baked the pizza crust for 10 min. at 350 degrees, topped the pizza with my favorite toppings, and returned to the oven at 400 degrees for 12-15 min. Turned out great!
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Bagels II

Reviewed: Feb. 12, 2012
Great tasting bagel recipe. I put 1 Tbs of molasses in the water to boil, but otherwise I use the recipe as is. Had to work a bit to get the bagels to look nice, but now I've got it down. I tried both the "rope" and the "ball" methods and I have better luck making a ball and turning it into a bagel. We love to make sesame seed bagels.
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Delilah's Frosted Cut-Out Sugar Cookies

Reviewed: Jan. 3, 2012
The cookies were easy to make and they rolled out well after refrigeration. My kids thought they weren't sweet enough without frosting. So if you plan on topping with only sprinkles, you might need a bit more sugar.
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Apple Pie

Reviewed: Jan. 3, 2012
It was a beautiful looking pie, we even took a picture of it. I'm not sure about increasing the temperature at the end. The pie got brown, but the apples weren't tender. The pie was runny after refrigerating it. The pie tasted good, although it was underdone. If I make this again, I'm going to try adding more flour and baking it on the lower temperature longer.
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Jo's Rosemary Bread

Reviewed: Jan. 3, 2012
Great bread!
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Fresh Rhubarb Pie

Reviewed: Dec. 20, 2011
Easy recipe. Very tasty pie.
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Country White Bread

Reviewed: Dec. 20, 2011
My family complained that this bread was too good for sandwiches! They loved it! I'd prefer it a little less sweet, next time I'll try 1/3 cup of sugar. Although, I made 3 loaves out of the recipe and turned a loaf into cinnamon swirl bread (this was the perfect sweetness).
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Pumpkin Bread IV

Reviewed: Dec. 20, 2011
Made this bread but substituted 5 t. pumpkin pie spice for nutmeg and cloves as I was out of cloves. I kept the cinnamon the same. It turned out great! I made 2 loaves of bread and 12 muffins from this recipe. This recipe is a keeper.
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Amish White Bread

Reviewed: Dec. 20, 2011
This bread was very good. Tried the suggestion of less sugar--used 1/3 cup of sugar and it was just right. It is a dense bread, I'll try half bread flour and half all purpose flour next time for a bit lighter bread as the kids prefer that.
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Russian Tea Cakes I

Reviewed: Dec. 20, 2011
Love these cookies! I've made these for years, but I softened the butter more this year (I was baking bread, so the butter was almost to the point of melting in my very warm kitchen). Very soft butter is the key--so much better this year! I've tried them with walnuts and pecans, both work well, but I prefer pecans. I chop the nuts in my mini-chopper as I prefer them smaller. If you don't like nuts, mini chocolate chips are great. Don't over-bake these cookies, they will be slightly brown on the bottom. Carefully roll them in powdered sugar as soon as you take them out of the oven. For extra special cookies, roll them a second time once they've cooled.
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Jeanne's Chocolate Kiss Cookies

Reviewed: Dec. 14, 2011
My family loves this recipe! We've been making for Christmas for years--for ourselves and as gifts for the neighbors. It's always well received. It's fun for the kids to help by unwrapping the kisses and placing them in the cookies (under the watchful eye of an adult--the cookies and pan are hot!). Thanks for a great recipe that has become a standard in our family!
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Dutch Babies II

Reviewed: Oct. 23, 2011
Made this using the tips about warming the eggs and milk first and it turned out just like the picture. I made two, one in a glass pie pan and a second in a round cake pan, but baked them separately. Both pan versions turned out equally well. Served with a lemon wedge and powered sugar. Yum!
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