JennDemm Recipe Reviews (Pg. 1) - (12929367)

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Cinnamon Coffee Cake II

Reviewed: Mar. 8, 2014
The only change I make is to use a box of Hershey's white chocolate instant pudding mix and a box of vanilla. I've tried the butterscotch (and many, many other combinations) and for my family, the white chocolate and vanilla result in the best final cake by far.
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Big Soft Ginger Cookies

Reviewed: Oct. 20, 2013
Amazing taste. A college roommate shared her grandmothers recipe with me and I haven't found anything as good until now. Her grandmother always added fresh cracked pepper to her ginger cookies and I add about 1/4-1/2 tsp to the spices and flour moisture also. The only other changes I make to this are what other reviewers have suggested - half brown/half white sugar and orange juice in lieu of water. Next time I will dip one side in melted white chocolate. I make them really big so it yields 13 cookies.
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My Amish Friend's Caramel Corn

Reviewed: Aug. 26, 2013
Love this - make it all the time with the following changes: After popping the corn in a hot air popper and removing all the kernals, we divide the popcorn between two brown paper grocery shopping bags (about 1/4 way full each) and then pour the cooked brown sugar/butter topping (I also only use one stick of butter and not two) over the popcorn in each bag, fold the top over a couple of times and shake, shake, shake. Then we place one bag in the microwave on high for 30 seconds while shaking the other bag. When the first bag is done, we put the second bag into the microwave while shaking the first bag. We cook each bag 30 seconds for the first time, 45 seconds the second time and 30 seconds a third time, shaking well in between each cook time and alternating the bags. Pour out onto waxed paper on the counter and break up large pieces. Quite a bit sticks the to the side of the bag but tear it down the sides and the popcorn comes off easily without taking paper bag with it if you run a rubber spatula or spoon over the edges. The caramel corn turns out much more well-coated than in the oven and it's super fast to make.
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Four-Grain Bread

Reviewed: Mar. 21, 2011
Absolutely fabulous. The only reason this recipe isn't at the very top of the "top 20" is because rye flour isn't commonly found in every grocery store. I had to add another 1/2 C (at least) flour after 5 minutes but my son had read off the quantities and ingredients to me so I'm anxious to try it again and see if it's still so wet. I used a thicker/heartier cracked wheat flour and will probably swap out the 2 C bread flour for wheat next time and use 1 C bread flour.
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