Shelley Recipe Reviews (Pg. 1) - (13180121)

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Fluffy Pancakes

Reviewed: Apr. 7, 2014
I really like this recipe and it's really easy to adapt. I used to follow the recipe to the letter but over time I've adapted it to make it a little healthier for my kids... I substitute half the white flour with whole wheat flour, I now reduce the sugar by between a half and a third, and I often add blueberries to the mix (and occasionally chocolate chips). I also tend to sour the milk with lemon juice as this is more readily to hand in my house. The original recipe is fab, and the altered healthier recipe also works well. Good basic recipe to follow or play around with.
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Reviewed: Oct. 14, 2013
I followed the ingredients in the recipe to the letter (well, I might have used a bit more margarine because I generously guessed at 1 tbsp) and they turned out really well. I cooked them in the slow cooker, on high, placing blobs of dumpling mix on top of a simmering beef stew for approx 20-25 minutes. I figured that a slow cooker would take a bit longer to cook. The left-over dumplings that ended up cooking in the slow cooker for much longer (40+ minutes)and eaten the next day were even tastier! So although the dumplings are ready in 20 minutes, they can stay for longer in the slow cooker and still be yummy.
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Fresh Pear Cake

Reviewed: Jul. 9, 2011
Delicious! I made this cake with no changes to the ingredients except I didn't add the icing. I don't care for icing but it would have been prettier with it. Cake came out dense and moist and was a total hit with my toddler son and my husband. I used a square pan because it was all I had and it turned out well. The cake got a little black and burnt around the edges but that is because I have a super strong hot fan assisted oven. I tried to adjust for this by reducing the time in the oven but it needed the full time to cook because of the density. If you have a fan assisted oven I would reduce the cooking temperature rather than the cooking time. The pear in the cake remain in chunks throughout the cake; the cake batter is dense enough that it holds the fruit in place which is nice. I am sure the cake would have taken more pears than stated in the recipe and I think next time I would add another half cup. I personally don't have a very sweet tooth (I'm the type of person that drinks diluted fruit juice) so I will reduce the sugar by half cup next time as it's a pretty sweet cake. It tastes great as dessert last night and even better at breakfast with cream cheese. yum!
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Sugar Coated Pecans

Reviewed: Dec. 12, 2009
Excellent recipe. I've already made 2 double batches today! With the first double batch I took the advice of a few reviewers and added an extra egg white to the original as well as used an extra 1 tsp of cinnamon before doubling ALL the ingredients (for a double batch) i.e. I used 4 egg whites for the double batch instead of 2 egg whites. The pecans turned out yummy though they were a little on the moist side so I left them in the oven a little bit longer. So in my second double batch, I used only 3 egg whites and they came out perfectly! Also, as I saw mixed reviews about substituting water for vanilla extract, I decided with both my batches to use 1 tbsp water and 1 tabsp vanilla extract. It worked out just fine.
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Festive Shortbread

Reviewed: Dec. 23, 2008
I followed the recipe exactly as stated and they turned out perfectly! Friends were so eager to take them home when I made them for the first time yesterday, that I've had to make more today! For those reviewers that found the dough too hard to handle/sticky, I suggest perhaps the dough was not chilled enough. Also, rolling out the dough between greaseproof/wax paper might help. I added vanilla extract in my second batch, and although delicious, I think I prefer them just as the recipe states.
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