PrincessoftheLake Recipe Reviews (Pg. 1) - (13167670)

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Slow Cooker Chicken and Dumplings

Reviewed: Nov. 5, 2014
I did try to keep an open mind about this recipe but I don't like using canned soup and I don't like the packaged biscuits. I made this one night but the following week I made a similar recipe but made my own dumplings (easy and delicious) and made a roux instead of the canned soup. Yummy.
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Lemon Meringue Pie III

Reviewed: Feb. 23, 2014
This pie was delicious following the recipe exactly as is. I think it is important to cook the sugar/cornstarch mixture till clear and the filling must be allowed to cool before adding meringue. If you do that I don't see any reason to change the ingrediants or their quantities. The filling was perfect-tart and sweet but not too much of either. My boyfriend loved it so much he had it for breakfast today. Thank you for posting this recipe! Next time I have to bring a dessert I am bringing this pie.
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Pumpkin Pie

Reviewed: Nov. 11, 2012
This recipe makes a fabulous pie. I have made more than a few pumpkin pies but never one that tastes this good. The only thing I changed was using brown sugar instead of white. The taste and texture of this pie almost made me swoon and I can't stop picking at it. Shoot, it hardly needs whip cream it is so good. I would like to offer a word of baking advice: it's a CUSTARD and as such the best test for doneness is, after an hour in the oven, I jiggle it. Just like I would a cheesecake or creme brulee. It should be set around the outside and have a little jiggle in the middle. If you bake it until it doesn't move, the pumpkin pie tastes dry and gets those really ugly cracks in the top. It should be smooth, creamy and silky.
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Cinnamon Rolls II

Reviewed: Jan. 7, 2009
I am not really sure how to review this recipe since I did not follow it exactly. I have some experience with sweet breads and I was puzzled by a couple of things with this recipe. First of all, there is no step for yeast proofing, it does not instruct you to add the eggs called for in the ingrediants list nor does it call for a first rising of the dough before forming the rolls. So, here is what I did. I used the one cup of water called for (110-115 degrees) with 2 T. of sugar out of the 1 cup called for as the proofing. When the yeast was foamy after 10 minutes I added the milk, butter, sugar, salt, eggs (which should be at room temp). I also added about a teaspoon of vanilla and then I added first 2 cups of flour. After all the flour was added I used the dough hook on my stand mixer to beat the dough for about 5 minutes. The dough was sticky and shiny, not soft and smooth but sticky and shiny is what you should have with a sweet bread. Anyway, I scraped it into a buttered bowl and let it raise about 1 1/2 hours. Poured it out on a floured board and divided it in two pieces. Rolled into rectangle and added filling along with some extra cinnamon. Placed rolls in buttered dish and let them raise again for about 1 1/2 hours. Baked for 25 minutes. I used the frosting recipe but added a little more butter and powdered sugar so that I had enough to really slather the rolls. These were so good my husband almost swooned. I am giving the recipe as it is 3 stars but with
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