anbhean Recipe Reviews (Pg. 1) - Allrecipes.com (12908129)

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School Lunchroom Cafeteria Rolls

Reviewed: Apr. 9, 2014
This is my family's favorite roll recipe. They usually don't make it 24 hours without being all gone. My only "amendments" are that I use honey when proofing the yeast instead of the white sugar (I like the taste in the final product--but I still use the white sugar in the flour step) and I use butter flavored shortening, or softened butter instead of normal shortening(also for better flavor in the final product). Really great recipe!
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Lemon Cupcake with Blackberry Buttercream

Reviewed: Aug. 10, 2013
This was a great recipe and my family really enjoyed it. I added a little extra milk to get a looser "cake" consistency in the batter and also added 2 tsps of pure lemon extract on top of the juice to jazz up the lemon flavor. I used normal size cupcake pans and got 14 cupcakes. As for the frosting-- I thought it was phenomenal. I can't stand super greasy, Crisco based frostings. Ugh. So I didn't change the butter at all. I did use slightly less jam (I used home made and it's a lot more flavorful than store bought), then put in 1/4 tsp of raspberry flavoring and 2 tbslspns honey in the frosting after all the sugar was added. It was KILLER and very flavorful. I'd maybe reduce the powdered sugar by 1/2 cup in the future because it was super sweet. But it's frosting-- it's supposed to be sweet! Really great recipe though. I will definitly make it again.
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Ninety Minute Cinnamon Rolls

Reviewed: Jul. 28, 2013
My whole family really liked these cinnamon rolls! They were fast and easy. The only thing I did differently was that I made mine in a greased cake pan, instead of the individual muffin pans, and they turned out awesome.
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Fluffy Pancakes

Reviewed: Jul. 21, 2013
Very fluffy and tasty basic recipe. I use this as a base for many of my pancake recipes. I do always reduce the eggs by half and compensate with a tablespoon of oil (usually olive oil) per egg reduced. I use fresh eggs from my own chickens which are much more "eggier" than store bought eggs. So if I don't reduce the egg ratio, the final product is too eggy.
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Blackberry and Blueberry Pie

Reviewed: Jul. 14, 2013
I like this a lot, as did my family. Our only modification was that we used our favorite pie crust as opposed to the one suggested (just what we always do because we have the best crust recipe ever!) As far as runny pies go, I saw on another recipe that you should turn the oven off when the pie is cooked, crack the door and let it sit for an hour to aid with thickening. Worked like a charm. Great recipe!
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Italian Dressing Mix

Reviewed: Jun. 22, 2013
This is my go to recipe for all my Italian dressing needs. I find it to be the perfect blend. The only thing I change is I do 1/3 cup canola oil and 1/3 cup olive oil and for the salt I use a mix of pink Himalayan sea salt and French sel gris (grey salt) because it really kicks up the flavor. A wonderful recipe for salads, pasta salads, and so much more!
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Creamy Chocolate Frosting

Reviewed: Apr. 29, 2013
If you want a killer, multi purpose chocolate frosting-- this is it. I used it on a dark chocolate cake and it was amazing. Wouldn't change a thing.
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White Chocolate Cream Cake

Reviewed: Apr. 29, 2013
I just made this cake for my daughter's birthday and the whole family loved it. However-- it is more almond than white chocolate (which we actually loved, so that was good for us) and it does need some tweaking. At 35 minutes the cake was over cooked. The flavor was still amazing-- but dryer than I would have liked. Next time I will start checking at 25 minutes. Also, next time I will be adding a little oil for added moisture and doubling the chocolate so the chocolate to almond ratio is more even. Lastly, I will be reducing the sugar in the cake. With the frosting-- it is a little over sweet. By reducing the sweet in the cake, I think it will balance a bit better. All in all though, I will definitely use this recipe again.
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Strawberries and Cream Cake

Reviewed: Apr. 17, 2013
I have to be honest. I did not like this cake at all. The flavor was underwhelming and the texture was unappealing. I have decades of baking experience and I know I followed the recipe precisely. So it wasn't baker's error. In the future I think I will try a recipe without the jello component (maybe strawberry Kool Aid instead to avoid the gelatin?).
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Charley's Slow Cooker Mexican Style Meat

Reviewed: May 11, 2011
Excellent and easy recipe. The meat was very tender. My only warning is it is VERY spicy, so if you have a tender tummy, or are cooking for kiddos, tone the spice amounts down to taste. Otherwise-- killer stuff!
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